Margarita is not only famous for its beaches. Local gastronomy has its own identity — a blend of Caribbean fishing tradition, fresh ingredients and recipes passed down through generations. Here is what you need to know.
Seafood: the foundation of everything
Pampatar has an active fishing harbour — boats unload at dawn and by midday the fish is already on the table. Grouper, red snapper, carite and prawns are the stars. Order them grilled or in fish broth; avoid sauces that mask the quality of the ingredient.
Cazón empanadas
The cazón empanada is the quintessential Margarita breakfast and afternoon snack. A corn dough filled with cazón (small shark) cooked in sofrito and spices, then deep-fried in hot oil. In Pampatar there are stalls open from 6 in the morning; go early because they sell out.
Pabellón criollo and cachapas
The pabellón — white rice, black beans, shredded beef and fried sweet plantain — is the Venezuelan national dish and you find it in any criolla restaurant. Cachapas, sweet corn pancakes with white cheese, are the ideal breakfast for those with a sweet tooth.
Drinks: rum and papelón
Venezuelan rum (Diplomático, Santa Teresa, Cacique) is among the best in the world and on the island it is served at producer prices. Papelón con limón — water with raw cane sugar and lemon — is the quintessential local refreshing drink, perfect for the heat. Ask for it at any juice bar or criolla restaurant.
Where to eat in Pampatar
The Pampatar Malecón has several fresh fish restaurants overlooking the fort. The simplest ones (without tourist décor) are usually the best value and quality. For empanadas, ask locals about the market stalls — a map will not help you here.
- Seafood: always ask for the catch of the day
- Empanadas: the best stalls only open in the morning
- Tropical fruit: lechosa, parchita, jobo — try everything you do not recognise
- Black coffee: Venezuelan marrón is one of the best coffee preparations you will taste