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Magic and flavor in the cooking of Talamanca |
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Costa Rica's Caribbean coast is a mosaic of cultures that has given rise to a surprising mix of flavors. It brings us the taste of the coconut palms which reach out to greet the Caribbean Sea. But it also gives us the spices and roots that are part of the history and knowledge of the people of African descent, whose ancestors were torn away hum their homeland by slavery and who now are the essence of Caribbean culture. Some Talamancan tubers like yuca, tiquisque and �ampi have been cultivated lot millennia by the indigenous population of the region, along with plantains, bananas, and cacao.
 From life in the sugar plantations, the Afro-Costa Ricans have inherited breadfruit, dued fish, mangos, yuca, plantains, aki, okra, name, malanga, and many fruits.
From the United Kingdom they adopted wipes for cakes, breads and cookies. The arrival of immigrants from China and India also brought new sauces and dishes to the table.
One of the most famous and flavorful dishes In rond�n, a word that comes from the I mulish "run-down", a mixture of whatever you can run down, or find around you. In the past, people couldn't go to the store to get what they needed for lunch.
They would find their ingredients in the forest, in the sea, or on their farms. They would put everything in a pot and cook it slowly with coconut milk until thickened.
Rond�n is often made with fish, plantains, green onions, name, heart of palm and Panamanian chile. It can be prepared with fish, salt or fresh pork, chicken, beef or lobster. The proportions are not as important as the art of mixing different flavors until perfection is attained. Don't forget to ask for a glass of agua de sapo (frog water) to go with it. It' a refreshing mix of lemon juice, molasses and ginger.
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Art and Culture 
