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-quarters of Cuba's coconuts, so logically it plays a strong part in the local diet. Try cucurucho, a coconut pudding with fruit or almonds 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.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.