Pollo Tico comes from two Costa Rican words: ‘pollo’ meaning chicken and ‘tico’ which is what the native people call themselves. ‘Costa Rican chicken’ is literally our name.
Chef Byron Gomez (7908 Aspen, Top Chef Season 18, Eleven Madison Park) created Pollo Tico to bring the vibrant flavors from his home country along with other Latin influences to Boulder, Colorado.
From our restaurant in Avanti Food & Beverage we serve whole and half rotisserie chickens, arroz con pollo, chicken sandwiches, yuca fries, house-made drinks and dipping salsas, daily specials y mucho mas.
About Chef Byron
Born in Costa Rica but raised in New York, Chef Byron Gomez has trained and worked at some of the most prestigious restaurants in Manhattan and was featured on Season 18 of Top Chef.
Despite not having any formal training, he worked hard to be self-taught, advancing his way through the kitchens of Michelin starred restaurants Café Boulud, Atera and Eleven Madison Park. As Sous Chef at EMP, the restaurant won Top Restaurant in the World by S. Pellegrino. He later traveled with the Eleven Madison Park teams to their pop-up restaurants in the Hamptons and Aspen, before deciding to settle down in the Rocky Mountains.
Byron enjoys seasonal activities such as cycling, snowboarding and surfing, but his favorite activity is to cook and break bread, especially on his days off.
POLLO TICO IN THE NEWS
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Top Chef Season 18 contestant Byron Gomez opens first concept in Avanti Boulder
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Top Chef Alum Byron Gomez Brings Casual Costa Rican Dining to Boulder
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Byron Gomez on cuisine, culture & bringing Costa Rica to Colorado with Pollo Tico
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The Shake Shack of Costa Rican Chicken: Pollo Tico in Avanti Boulder