Published on Saturday, May 3, 2025

By Melissa Pette

When it comes to Caribbean vibes in Costa Rica, Limón Province is where the culture really shines. The food scene is a bold blend of African, Indigenous, and European flavors, rich, soulful, and seriously flavorful.

From rice and beans to patties and saltfish, the dishes are a true celebration of heritage and taste. But if there's one dish that stands out as a must-try, it’s Rondon, a hearty, flavor-packed fish soup that’s a local favorite on the Caribbean coast.

It's a warm, comforting bowl of goodness made with fresh fish, root veggies, coconut milk, and spices. Trust me, it's unlike any fish soup you'll find anywhere else in the country.

Whether you're, visiting Limón or just feel like bringing those coastal flavors into your own kitchen, Rondon is worth the trip or the try.

So, let’s get cookin’!

Rondón to serve 12 guests.  You can find everything you need at just about any supermarket in Costa Rica:

• 1 can of coconut milk.

• 1 onion, finely chopped.

• 1 sweet red pepper, chopped.

• 4 garlic cloves, crushed.

• Salt, to taste.

• A few cilantro leaves, chopped (for garnish).

• 1 tsp fresh thyme, finely chopped.

• 2 green plantains, peeled and cut into chunks.

• 300g cassava (yuca), peeled cut into chunks.

• 300g carrots, chopped.

• 1 cup raw broccoli, cut into chunks.
  

• 1 tsp curry powder.

• Juice of 1 lime.

• 3 tbsp coconut oil.

• 500g fresh fish, cut into pieces.

• 1.5 liters of water.

• 1 tsp black pepper.

First, in a large pot, heat the coconut oil over medium-high heat. Sauté the onions, sweet pepper, and garlic for about 30 seconds, just enough to release that amazing aroma.

Add the water, chopped veggies, curry powder, and black pepper. Bring it all to a boil.

Let everything simmer for about 20 minutes, until the veggies are fork-tender.

Lower the heat and gently stir in the fish and coconut milk.

Let it simmer for 10 more minutes, or until the fish is fully cooked.

Right before serving, sprinkle with fresh cilantro.

Serve it hot and fresh, the sooner, the better, so the fish stays tender.

Add a few lime wedges on the side for that bright citrus kick, and don’t forget a good crusty bread to soak up every last drop of that amazing broth.

Hungry yet? Rondon isn’t just soup,  it’s a whole experience. Enjoy every bite.

 

Have a pura vida weekend!

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