The local Raizal kitchen is the best reason to eat away from the hotel restaurants. The signature dish is rondón — a slow-simmered stew of fish, conch, or crab in coconut milk with yam, plantain, and dumpling, cooked only on weekends in many homes. Freshly grilled snapper and Caribbean crab are on most menus; coconut features in almost everything. Seafood is cheapest and freshest at the small comedores (family kitchens) on the east coast and the south end of the island.