Diners resigned to the plain, unimaginative food in the rest of Cuba are in for a treat in Baracoa. The town and region revel in a unique cuisine found nowhere else in Cuba, one that makes ample use of local coconut and chocolate. The region produces about three-fourths of Cuba's coconuts, so logically it plays a strong part in the local diet. Try cucurucho, a coconut pudding with fruit (orange and papaya) and honey wrapped in palm leaves; fresh fish embellished with coconut sauce; and the drinks sacoco, rum and coconut milk drunk from green coconuts, and chorote, chocolate with cornstarch. Casa de Chocolate, Maceo 121, is the place to get thick hot chocolate and locally made candies.
