Carrucho, or conch, is very popular in the Caribbean. Some countries have begun to close the "season" for collecting these mollusks, which makes them harder to find on menus. But until then, enjoy carrucho empanadillas and carrucho frito (fried conch) to your heart's desire.
To get the conch nice and tender (not chewy and tough) a bit of beating is required—like tenderizing meat.
I love conch empanadillas, which sometimes are prepared with a bit of a sofrito, giving it a fresh taste. The empanadilla is similar to the Mexican empanada, which is essentially a fried dough pocket.
It is beneficial to the marine environment to leave the conch shells, because the organisms will re-use the shells. Hurray for natural recycling!