Concon (cone-Cone) is the scorched rice from the bottom of the pan that adds crunch to Dominican dishes, even when paired with pollo guisado and doused with extra gravy. My $6 portion of stewed chicken and concon — shown, on a tolerably mild day, atop a concrete chess table in a nearby playground — probably would not qualify as what the restaurant, on its awning, calls "light food."
Caridad Restaurant
967 East 165th St. (Tiffany-Fox Sts.), Foxhurst, Bronx
347-862-3128