Coastal Stall · Coconut Seafood Stew
Rondón (Run Down)
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Cooks traditionally add whatever seafood and root vegetables are on hand that day, so no two pots of rondón in Limón are made to the same recipe.
Fish, shellfish, yuca, and plantain are slow-cooked in coconut milk until the broth reduces into a thick, richly spiced stew. Street cooks around Puerto Limón and Cahuita sell it by the bowl, especially during Afro-Caribbean festival days.
Why it's made this way: The dish arrived with Jamaican immigrant labor in the 1800s and has stayed rooted in Limón, the center of Costa Rica's Afro-Caribbean coastal culture.
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Part of World of Street Food — 690 dishes from 118 countries.
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