I've been to Maracas a dozen times, and I'm not sure how much I can add that hasn't already been said by other reviewers. I'll second Bladerunnernyc's caveat that the road to get there is pretty twisty and occasionally narrow. There are some vertigo-inspiring views into the valleys on the way. I take my time and yeah, it's something like an hour's drive, particularly when the traffic backs up on weekends. Unless you know the road well, try to time your return so that you're not driving back to POS in the dark. Twice there have been police gauntlets on the last stretch, stopping every driver to look for valid driver's licenses...odd!
Once there, it is indeed a nice, clean, white-sand beach, often with decent body-surfing depending on tides and weather. Some consider it overcrowded, but even on a weekend or holiday it pales in comparison to the madness of South Beach in Miami. I'll agree with another reviewer, the bathroom/changing facilities are pretty poorly maintained, but they are conveniently-located and well worth $1TT when ya gotta go! I usually avoid the $10TT parking lot and park along the road.
One feature or annoyance, depending on your point of view is the legion of jewelery and casaba purse sellers who canvas the beach looking for tourist-types. The jewelery actually can be quite nice and reasonably-priced provided you employ some basic negotiation techniques. Plus, the souvenir shop comes to you!
Now, the best part: the Bake and Shark. I agree that Richard's is the name brand, but because of that, sometimes the queues are lonnnnng (on a Saturday, upwards of an hour's wait!). Twice I've given up and gone over to Asha's, and to my gringo palate, it was just as good. There is something magical about the flavour combination of the crispy fresh-fried shark, bake bread, and the lettuce, tomato, onion and local Trini condiments (garlic sauce, tamarind sauce, green seasoning and best of all the pepper sauce...go lightly at first, it's fiery). I wake up in the middle of the night craving it months later. I found it hilarious that Andrew Zimmern featured it on "Bizarre Foods"...compared to his episode involving still-beating Cambodian frog hearts, it's pretty non-bizarre.