Falcón's cuisine is shaped by its long Caribbean coastline and the dry, sparse interior. Seafood dominates the coast: fresh fish, crab, and langostinos are caught daily and served simply — grilled, fried, or cooked in broth. The town of Chichiriviche is particularly well known for its crab dishes. Inland in Coro, restaurants tend toward hearty Venezuelan standards: arepas, pabellón criollo (rice, black beans, shredded beef, and fried plantains), and grilled meats. Tropical fruits are abundant and cheap — mangoes, papayas, and tamarind appear in juices and desserts.
Eating out in Falcón, as across Venezuela, has been complicated by years of economic turbulence. Many restaurants that once served formal menus now operate informally, and quality and availability can vary. Prices quoted in bolivars change quickly; US dollars are widely accepted in tourist areas and often preferred. The best eating is often at small, family-run spots near the markets and along the waterfront in towns like Adicora and Chichiriviche.