Things To Do
in San Sebastián

Mashed fried green plantains mixed with garlic and pork cracklings or shrimp; available at classic comedores and many restaurants.

Must-Try!

Deep-fried fritters—alcapurrias (yuca/plantain dough stuffed with meat) and bacalaitos (salted cod fritters)—found at roadside stands and festival stalls.

A traditional rice-and-pigeon-peas dish often paired with roasted pork during festivals and special meals—expect it at larger gatherings and holiday menus.

Small-batch mountain coffee roasted locally; try a finca tour or local cafés for fresh brews and to buy beans.

During weekends and festivals the plaza fills with vendors selling frituras, empanadillas, fresh fruit and desserts—an ideal place to sample street specialties.

Roadside stands sell seasonal fruits (mango, guava, papaya), plantains and root vegetables—great for assembling a simple picnic while exploring.

A friendly 'hola' and a handshake or light cheek-kiss among acquaintances is common—use polite phrases like 'por favor' and 'gracias'.

Dress modestly when entering churches and show respect during religious events and processions; festivals may have sacred elements mixed with celebration.

Residents are welcoming; engage politely, ask before photographing people and their property, and support local artisans by buying directly when possible.

In residential areas avoid loud behavior late at night out of respect for neighbors—town squares are the appropriate places for louder festivities.

Tipping is customary: 15–20% in sit-down restaurants, $1–2 per bag for bellhops and round up for taxis. For excellent service, tip more; many small vendors operate on cash so carry change.

Credit and debit cards are accepted at many restaurants and shops, but small businesses, street vendors and rural spots may be cash-only. ATMs are available in town but carry some cash for remote activities.

Hotter and more humid with frequent afternoon showers; waterfall sites are lush and full but slippery—bring sun protection and expect busy weekend crowds. Hurricane season starts in June, so monitor forecasts and have travel insurance for peak storm months.

Still within hurricane season—occasional tropical systems possible—but mornings can be pleasant and crowds lower. Water flows may vary; some trails and roads can be impacted after heavy rains.

Dry season and one of the most comfortable times to visit with cooler evenings and clearer skies; many towns hold holiday and patron-saint festivals, making this a festive period for cultural experiences.

Transition toward the wet season with warm, pleasant days—wildflowers and agricultural activity make for attractive landscapes; weekends can be popular with local visitors.

Vegetarian options exist but are limited in small mountain towns; ask for rice-and-bean plates, tostones, salads and vegetable stews. Many comedores can adapt dishes if you explain; bring snacks if you have strict needs.

Vegan choices are scarce; plan ahead by seeking out cafés that can prepare plant-based rice, beans and fried plantains, or bring supplies from larger towns.

Many traditional dishes (rice, beans, plantains, grilled meats) are naturally gluten-free, but watch out for breaded frituras and cross-contamination. Communicate clearly and, if possible, use the Spanish phrase 'sin gluten'.

Carry allergy cards in Spanish noting severe allergies (nuts, shellfish) and identify local medical facilities in case of emergency.