Cahuita's food scene is shaped by its Afro-Caribbean heritage. Rice and beans here are not the same dish you get on the Pacific coast — they are cooked together in coconut milk, rich and faintly sweet, and they appear on almost every plate. Rondon stew, made with whatever seafood and root vegetables are available simmered in coconut milk, is the dish to seek out. The restaurant options are limited, which is part of the appeal: a small town with a clear culinary identity is more interesting than a long menu with no point of view.