The Caribbean has a rich culinary tradition that reflects the diversity of its immigrants. This melting pot of Spanish, African, French, English, and Dutch influences has resulted in dishes packed with fresh ingredients and bold flavors. Modern
The Caribbean has a rich culinary tradition that reflects the diversity of its immigrants. This melting pot of Spanish, African, French, English, and Dutch influences has resulted in dishes packed with fresh ingredients and bold flavors. Modern menus don't stray too far from tradition, opting instead for clever twists on the classics. No matter where your culinary curiosities take you in the islands, plan on a well-seasoned adventure.
To enjoy the many unique ingredients that flourish on and around the islands, indulge in tropical fruits like coconut, guava, jackfruit, papaya, passion fruit, and tamarind. Farm-fresh vegetables produce abounds: try savory treats like cassava, chayote, taro, and green plantains. Spices play a large role in Caribbean cooking, so be on the lookout for allspice, chili peppers, ginger, and jerk seasonings – all of these make great souvenirs, by the way. For a taste of the sea, order bonito, conch, kingfish, or mahi-mahi.
Of course, no trip to the Caribbean would be complete without a sip of rum. Many brands, such as Puerto Rico’s Bacardi, are known around the world. The best quality rums are dark, aged varieties meant for sipping. For mixed drinks, many people prefer clear or golden-colored rums. Some of our favorites are Appleton Estate (Jamaica), Clarke's Court (Grenada), Havana Club (Cuba), Mount Gay (Barbados), Pusser's (British Virgin Islands), Rhum Barbancourt (Haiti), and Shillingford Estates (Dominica).
