Can’t-Miss Flavors of the Caribbean

The Bahamas

Seemingly a stone’s-throw from the Florida coast, the Bahamas are lush with unblemished beaches and tropical oases. The can’t-miss dish? Conch, in whatever iteration you prefer. Conch salad is a light and refreshing ceviche, while conch fritters are a savory delicacy perfect for treating yourself.


The gastronomic soul of the island is the flying fish — Barbados refers to itself as the “Land of the Flying Fish.” The winged denizen of the sea is steamed and served with cou cou, a cornmeal-and-okra dish similar to polenta or grits. Finally, it’s topped with a buttery sauce comprising tomatoes, onions, lime juice and a medley of herbs.


Here, picturesque shores give way to sprawling rainforests dotted with magic waterfalls and coating mystical mountainsides. For much of that mountain range, the legendary Blue Mountain coffee is grown — an exceedingly smooth cup of joe that pairs well with banana fritters (a sweet treat) or the native fruit ackee and saltfish (dried and salted cod paired with the ackee) to create a complete breakfast.

Puerto Rico

Puerto Rican food is the stuff of daydreams; pernil is a hearty island staple. As the Boricua take on lechon (or, Latin American-style roast pork), pernil is a whole suckling pig, roasted skin-on with a heavy coating of marinade known as mojo (minced garlic, oregano, oil, adobo seasoning and sazón). The end result? A decadent delight, whether as a stand-alone dish or an ingredient.

Saint Kitts and Nevis

The pair of Saint Kitts & Nevis is a gem of a hidden paradise; two tear-drops of land between the Atlantic Ocean and the Caribbean Sea. Clouds shroud its mountains, green vervet monkeys weave through its rainforests, and lobster … why, the surrounding ocean is simply rich with lobster. Its abundance in the sea is matched by its abundance on menus. Grilled lobster is a local favorite served in eateries coast to coast.

Saint Martin // Sint Maarten

Saint Martin and Sint Maarten are two sides of the same island — specifically, there’s the side that was colonized by the French (Martin) and the side that was colonized by the Dutch (Maarten). Spread across the isle are shared specialties: callaloo, johnnycakes and spareribs are top of mind. If there’s one thing you can’t miss, it’s guavaberry rum. The locally grown guavaberry plant imparts a woody, fruity, spicy, bittersweet flavor to the liquor that is wholly unique.

Trinidad and Tobago

Trinidad and Tobago is a pair of islands comprising the southernmost country in the Caribbean — they’re spitting distance from Venezuela. With African, Indian and South American influences converging here, the streets ring out in calypso and spice mingles with the sea breeze. Street food is king: Doubles — a sandwich of chickpeas, coconut chutney and grated cucumber or kuchela smothered in sauces between two pieces of fried bread — is the most popular foodstuff. Pair it with chow — chopped mango or pineapple, smothered in black pepper, garlic, chadon-beni and lime juice — to relish the full flavors of the island while you’re on the go exploring it.

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