We will visit three emblematic places of Caribbean cuisine to savor some of its most representative dishes such as the 'arepa with eggs', the bun with corn on the cob with cheese, the corn chicha, the 'guarapo' of panela, the carimañola, the banana in temptation and the traditional patacones. There will be 15 tastings in total that will tell the story of how Caribbean cuisine is a mixture of races, mainly indigenous, African and Spanish; what were the fundamental foods and ingredients that marked a milestone at the time of the Conquest, and the dishes that derived from the fusion of the three cuisines. To finish, we will live with an expert the experience of preparing with our own hands a typical coastal dish in a traditional environment that will lead us to delve into the local culture. These places reflect the charm that characterizes the Caribbean region, with elements so unique and picturesque that they will serve as a mouth-watering appetizer for travelers hungry for knowledge and new flavors.