The cuisine of the Rosario Islands is a direct reflection of the deep relationship between the black community and its natural environment. For generations, artisanal fishing and subsistence farming have been the basis of the family’s diet and livelihood, giving rise to a simple but meaningful cuisine.
Fish and seafood are the undisputed stars of the show. Prepared fried, charcoal-grilled, in coconut juice, or smoked, each recipe preserves techniques inherited from grandparents. Smoking, for example, arose as a necessity for preserving food and today remains a culinary practice steeped in memory.
Dishes such as smoked fish salpicón, fish stew with coconut, or ancestral rice dishes with beans, pumpkin, and plantains not only nourish the body but also tell stories of resilience, creativity, and connection to the land.
In the Rosario Islands, cooking is a cultural act. Each flavor keeps the community’s identity alive and offers visitors an authentic experience that connects them with the essence of the Caribbean.
