San Andrés is the capital of the department of San Andrés, Providencia and Santa Catalina, located at the northern end of the island of San Andrés in the Caribbean Sea.
The economy is mainly sustained by tourism and commercial fishing, and since it is a tax-free port, it has a relatively vigorous commercial area in the sale of various consumer goods at bargain prices, including Colombian gold and emerald jewelry, leather and other distinct Colombian goods.
San Andres has become synonymous with such business purchase in Colombia, that many cities have a business shopping area known as San Andresito ("Little San Andres").

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Paradise beaches, pleasant temperature, crystal clear waters and festive atmosphere.
It was not enough to be bathed by the magnificent Caribbean Sea, the Colombian city reserves programs and inviting tours, infecting the tourist with the hospitality and the surrounding joy of its residents.
Sea sports are among the main daytime programs of the destination, which ensure that you know the marine beauties of the region closely.
The Blue Life Center, which is primarily responsible for this contact and refreshing dives, organizes tours, provides training services and rents professional equipment for boating.
But San Andres promises even more and that includes museums, islands and caves that tell their story alongside natural preservation.

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It is no surprise that different fish and seafood preparations are the specialty of this colorful island.
Snails, lobster, shrimp, red snapper, black crabs and trout are just some of the ingredients in the exquisite dishes you can try.
The spice makes great use of coconut and the like. And as part of the English island's heritage, there are aromatic plants such as cloves, cinnamon and ginger for a delicious variety of flavors. Many dishes are accompanied by plain rice and coconut, fried banana, cassava and yam.
Some of the typical and favorite dishes of this city are:
"Rondón" - Perhaps the most favorite of all. Until recently, it was only prepared by men for men to eat, but today women join in both activities. It is a fish fillet with snails, yam, manioc, scratching pork, banana and dumplings, prepared and cooked in coconut milk with pepper.
"Fish Ball" - Any type of fish can be the basis for making this dish, including parrot fish, snapper, mojarra or even black crab.
The secret is not to remove the bones and season the fish carefully with tomatoes, onions, garlic and salt, with all the favorite seasonings, and then fry everything.
A specialty is breadfruit served fried or cooked to accompany a wide range of dishes. It is eaten when still green because it has a stronger flavor than when ripe.
After lunch the island women offer sweet coconut dishes - a delicious experience. They also make fruit juices and yam, corn and banana cakes.

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The archipelago is in the intertropical zone. The average temperature is 27.4 ° C, with extreme highs and lows of 33 ° C and 17 ° C. Dry seasons range from February to April and from July to September. The east winds predominate and the weather determines them, especially the trade winds.

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