Page 12 - CARIBE TOURIST GUIDE

Gastronomy
Return to map
Rondón
Rondón (from run-down) is a stew of meat, fish or seafood, accompanied by plantains and tubers such as yam, cassava, tiquisque and malanga, which is cooked in coconut milk and seasoned with Scotch bonnet peppers and spices.
Fish
Whole fish with patacones: you can’t miss a good Caribbean style whole fish for lunch. In addition, patacones (fried green plantains) are a complement to this and other dishes, so be prepared to savor them.
M ackerel
It’s the escabeche that gives the dish a Caribbean touch. The mackerel is the ideal fish for the recipe, which is made from onion, sour lemons, Scotch bonnet pepper, pepper, olive oil and banana vinegar, among others. Some locals mentioned to us that you can eat a very tasty one at Caribbean Kalisi in the center of Limón, so you might want to try it.
Pasta with seafood
Pasta with lobster and pizza with seafood:
if you prefer a more familiar option that still has a Caribbean touch, these two dishes are sure to win you over.
Crab and coconut soup
It is one of the iconic soups with Caribbean roots, made with crab, coconut milk, fish heads, Scotch bonnet pepper, and black pepper. It is usually served with rice, breadfruit or cassava. You can get it at Aventuras del Caribe.
Ackee
Pescado
12
Ackee with cod: One of the most exotic foods of the Caribbean and undoubtedly one of the most delicious. Made from cod, ackee, onion, sliced sweet chili and black pepper.
It is served with plantain, breadfruit and tubers such as yam, cassava and malanga, which are very characteristic of the Caribbean region.
Sorri
This is a drink based on hibiscus flower, ginger, cloves, cinnamon and sugar. It is refreshing, diuretic and very healthy.
See recipe booklet here
12