Things To Do
in Arecibo

Mashed fried green plantains mixed with garlic and pork cracklings or seafood; find it in many restaurants with chicken, shrimp or fish toppings.

Must-Try!

The island's classic rice with pigeon peas often served alongside roasted pork (pernil), especially popular at family-run eateries and holiday meals.

Cod fritters (bacalaitos) and stuffed fritters (alcapurrias) are common street snacks sold at beach kiosks and mercados.

Locally caught fish, simply seasoned and fried, usually served with tostones or rice — best at seaside restaurants.

Small local markets and beachside kiosks sell frituras, fresh fruit, empanadas, and quick lunches; ideal spots to sample bacalaitos, alcapurrias and fresh juices.

Occasional street vendors and food stands near the waterfront offer snacks and coffee; check opening times since activity varies by season and events.

A friendly handshake and eye contact are common; among acquaintances a light hug or cheek kiss (one) may be used. Greet shopkeepers and neighbors with a polite 'buenos días' or 'buenas tardes.'

Spanish is the primary language; learning basic Spanish phrases is appreciated. Many people speak some English, especially younger generations and service workers.

Family and respect for elders are important; be courteous and patient in conversations and interactions.

Casual dress is acceptable, but tidy attire is preferable for restaurants and churches. Public behavior is relaxed but loud or disruptive conduct is frowned upon.

Tipping in restaurants is typically 10–20% of the bill depending on service; leave a few dollars for bartenders and $1–2 for delivery workers. For taxi drivers, round up fares or add 10% for helpful service. Many small eateries expect cash tips, while higher-end restaurants accept card tips.

Credit and debit cards are widely accepted in restaurants and shops, but smaller kiosks and some markets are cash-only. ATMs are available in town but carry some cash for roadside vendors and remote areas. Contactless payments are increasingly common.

Hot, humid and busy with local tourism; expect highs in the upper 80s–90s°F (30–35°C) and strong sun — bring sun protection, drink water, and be mindful of afternoon thunderstorms.

Hurricane season runs June–November, peaking in late summer and early fall; monitor weather forecasts, have flexible plans, and consider travel insurance during this time.

Milder and drier conditions from December–March with pleasant daytime temperatures in the mid-70s–80s°F (24–28°C); this is a popular time for visitors from colder climates.

Transition toward wetter weather with warm temperatures and blooming landscapes; good for outdoor activities before peak summer heat.

Shaded trails through secondary forest and river valleys offering birdwatching, moderate hikes and cooler conditions than the coastal heat.

Short coastal trails and cliff-top paths around the cave area provide dramatic ocean views and photo opportunities; stick to marked areas for safety.

Trail sections and boardwalks around cave entrances and sinkholes give easy-to-moderate hikes combined with guided subterranean tours.

Short hikes and lookout spots in the region’s karst topography reveal limestone formations, mogotes and panoramic countryside views.

The majority of inhabitants are native Puerto Ricans of mixed Spanish, African and Indigenous (Taíno) heritage, with deep local family ties and cultural traditions.

Communities along the shore include fishermen and families whose livelihoods are tied to the sea, contributing to the strong seafood culture.

Inland areas include rural and agricultural populations working small farms and contributing to local markets and food traditions.

A smaller population of tourists, second-home owners and some expats visit or reside seasonally, especially during the winter months.

Vegetarian options are available but more limited than in larger cities; request dishes based on plantains, beans, rice, soups, and salads, and ask chefs to omit meat or fish.

Vegan choices require more effort—stick to sides (tostones, plantains, rice-and-beans without lard), fresh fruit plates, and some vegetable stews; communicate dietary needs clearly in Spanish if possible.

Many Puerto Rican staples like rice, beans and grilled fish are naturally gluten-free; avoid breaded items and ask about cross-contamination in frituras.

Seafood is prominent — always inform staff about allergies and double-check that broths and sofritos don’t contain shellfish or finfish extracts.