Eating

The Creole-Caribbean influence means staples include breadfruit, which takes the place of patacones (fried plantains) as the starch of choice, and the ubiquitous conch, which can be found on almost every menu. Be sure to try the most traditional dish, rundown (rondon in the local Creole), a soupy dish of lightly battered fish, plantains, yucca and other gooey starches, all slow-cooked in a healthy dose of coconut milk.