Falcón's long Caribbean coastline produces some of Venezuela's best seafood, and eating fresh fish is one of the genuine pleasures of visiting this corner of the country. Along the waterfront in towns like Chichiriviche, La Vela de Coro, and Adicora, small restaurants and family-run stalls serve whatever was caught that morning. Red snapper, grouper, and robalo (snook) are common. Crab is the speciality around Chichiriviche, where the mangrove-lined coast supports large populations — crab stew (sopa de cangrejo) and whole steamed crab are both widely available. Langostinos, the large freshwater prawns found in coastal lagoons, appear grilled or in butter sauce.
The food is served simply and cheaply, typically with white rice, fried plantains, and a chopped salad of tomato and onion. Seafood soups — sancochos made with fish or mixed shellfish — are a local staple, particularly filling and good for a long day of sightseeing. Tropical fruits are abundant alongside: fresh mango, papaya, and tamarind juices are sold from roadside stalls throughout the state.
Finding the best spots requires a little wandering. The most atmospheric eating is often at the simplest places — a few plastic tables on a concrete terrace near the water, with no menu other than what is written on a chalkboard or announced by the cook. US dollars are accepted almost universally in tourist areas; paying in local bolivars requires checking current exchange rates carefully.