Rondon Vegano

Notes: Rundown also known as Rondon is a stew in Jamaican cuisine. The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea.

Normally it consists of a stew made up of reduced coconut milk with different types of seafood (fish, crabs, small lobsters or shellfish), plantain, yam, tomato, onion and seasonings. Rundown is typically available in Jamaican restaurants and it is a common dish in the Antiles, Colombia, Panama, Costa Rica, Nicaragua and Venezuela too.

For us this dish has a special significance for a few reasons. Our owner Michael Katz had a version of the dish served in a vegan variation while visiting a permaculture farm on the Caribean coast. The farm version did not use the seafood normally used for this dish and highlighted root vegetables instead. That is what we wanted to recreate for our version here at Alma de Amon. It is the first dish put on the menu with our new direction of focusing on healthy ingredients and indigenous cuisine.

Preparation: Malanga, Nampi, Camote and Yuca are cut into cubes and mixed with thyme, chile panameno, coconut milk and turmeric are all put into a pot and cooked. The starch from the vegetables helps to thicken the reduced coconut milk. The dish is garnished with Cilantro oil and Crispy Yuca sticks.

Tres Leches

Country: Mexico, Nicaragua, Venezuela, Panama, Colombia, Peru, Chile, Ecuador, Costa Rica, Puerto Rico, Dominican Republic, El Salvador, Honduras

Notes: The cake consists of a cake soaked with three types of milk: evaporated milk , cream of milk and condensed milk, which give it its name. It is usually accompanied with a meringue of egg whites and with maraschino cherries and sprinkled with cinnamon powder. Usually the recipe does not have butter and therefore has a spongy texture. The decoration may vary depending on the region or the taste of the diner. You can use fondant, chantilly or meringue .

It can be prepared in different ways, for example you can add chocolate to the decoration or add dulce de leche (cajeta / manjar / arequipe), or some alcoholic beverage ( rum, brandy, anise, etc.) to the mixture of the three milks.

We have specialized ours to have espresso to the milks mixture.  We then top ours with a merengue and toast it tableside with Flor de Cana rum.

Preparation: The cake is baked off in individual portions and left to cool. The cakes are then soaked in the coffee and milk mixture until very wet. The merengue is spread on top and then tableside the flor de cana is heated and then lit on fire. While the rum is on fire it is spooned on top of the merengue which starts to blacken the merengue.


Patacon Pisao

Country: Venezuela, Colombia

Story: Patacon Pisao is a patacon that has been crushed and fried until crispy on the outside and soft on the inside. The dish can have a variety of toppings but some of the most popular ones would be lettuce, sour cream, tomato, avocado and shredded pork. For our version instead of the pork we use shredded chicken. Although the dish originates in Venezuela and Colombia many countries now have a version of this.

Preparation:A patacon is made using an entire green plantain. Black beans are spread on to provide a base layer. This is topped with pico de gallo, melted shredded cheese, chicken arreglado, sour cream and chopped lettuce mix.