I’ve grown up around Caribbean food and culture my entire life. Being from Miami, it’s impossible not to. Our city is a hotbed of Cuban cuisine and culture, and that’s just the tip of the iceberg. My travels as a teenager regularly took me to The Bahamas, and over the next two decades, I found myself exploring most of the islands in the Caribbean, from Puerto Rico to Barbados. I’ve eaten more Caribbean dishes than I can count, and after a lot of thought, I’ve compiled my top favorites in this food guide.
The Caribbean is a food lover’s paradise just waiting to be discovered. It’s known for its bold, bright flavors and unique spices, and deep-rooted traditions. From the fiery sweetness and warming spices of jerk chicken to the meaty, fatty goodness of pepperpot, Caribbean food is as diverse as it is tasty. If you’re a food lover or a curious traveler wanting to try new things, you will absolutely find something you love there. I hope you’re ready for your mouth to water, because I’m about to take you on a food journey like no other. These are 25 amazing Caribbean dishes you must eat before you die!
Puerto Rico is the land of fried food. Nearly all of Puerto Rico’s most popular dishes are dunked down in hot, sizzling oil until they’re golden brown, and alcapurria is no exception. Alcapurria is an incredible Puerto Rican fritter with a dough made from mashed green bananas and taro root. The dough is both sweet and earthy, and usually stuffed with spiced ground beef or pork, or seafood. The alcapurria then goes into hot oil to fry until it turns golden brown and crispy outside. It’s a quintessential Puerto Rican street food and one of my favorite Caribbean dishes!
Bacalaitos, another crispy fritter from Puerto Rico, starts with salted codfish, or bacalao. To get started, cooks soak the cod to cut the saltiness, and then tear it into bits. They toss these pieces into a batter made of flour, water, and spices like garlic, cilantro, and adobo. Then, they fry the batter until it resembles a golden brown pancake. It has a crunchy exterior and a soft and tasteful middle. They’re rich and meaty, and extremely flavorful. But they’re also pretty greasy, so they’re definitely not a diet food!
As you might expect, the Caribbean is one of the best places on Earth to enjoy a good fish sandwich. One of my favorite Caribbean dishes is the bake and shark, a massive shark sandwich popular on the island of Trinidad. The cooks place marinated and fried shark filets on a bun, or “bake,” and add fresh toppings, including lettuce, tomatoes, and cucumbers. You can also add tamarind, garlic, and hot pepper sauces. The result is a mouthwatering fusion of crispy, briny, and tangy elements. It’s enough to make your heart sing and is the perfect meal on a hot Caribbean day!
“Buss-up Shut,” also known as paratha roti, is a beloved flatbread that’s a hit on several Caribbean islands, including Grenada, Trinidad, and Tobago. Its influences stem from Indian parathas, which arrived in the Caribbean after the abolition of slavery. It starts with a dough containing shortening and butter. They toss it on a hot griddle and then rip it up to look like an old torn shirt. It pairs exquisitely with things like curry-laden meats, veggies, or seafood. The flaky and buttery goodness of buss-up shut is just what you need to mop up all the tasty curries and gravies. It’s one of the best Caribbean dishes out there!
I’ve never been a huge pork guy, but I admit, chicharron is one of my weaknesses. It consists of crispy pork belly or skin with a savory kick and irresistible crunch. It’s a big deal on Caribbean islands like Puerto Rico, the Dominican Republic, and Cuba. In Puerto Rico, cooks love to add garlic and a mix of spices to chicharron before they fry it up till it’s just right. People often eat it with tostones (fried, flattened plantains) or mofongo (more on that later). In the Dominican Republic, grabbing some chicharron de cerdo as street food is a common sight, and it goes well with yucca or rice. Meanwhile, in Cuba, they marinate their chicharrones with citrus juice and spices for a zesty twist. But no matter where you try it, it’s always phenomenal. One of the best—and fattiest—Caribbean dishes on the planet!
Land crabs are a common sight across the islands of Dominica and Grenada. So, naturally, both islands have popularized a delicious dish using them. Crab backs are essentially crabs stuffed with a mixture of their own meat, breadcrumbs, local herbs and spices, and a squeeze of lime. The result is a soft, tender filling, reminiscent of seafood stuffing or dressing. It’s briny, savory, and oftentimes very spicy! I first tried the dish on Dominica and then had it again months later on Grenada! Which island do you think makes the best crab backs?
People throughout Latin America and the Caribbean love their croquetas. These crispy golden-brown bites come packed with a creamy béchamel sauce and minced fillings like ham, chicken, or fish. Then, they’re rolled in breadcrumbs and fried until they’re just right. In Cuba and Puerto Rico, these savory morsels are popular snacks, eaten as appetizers before dinner or at gatherings like birthdays and weddings. Croquetas de jamón (ham croquettes) are especially popular in Cuba with a dash of lime on top. In Puerto Rico, you’ll find croquetas de bacalao (codfish croquettes). These Caribbean dishes are a crispy, mouthwatering blend of Spanish, African, and Indigenous flavors and traditions and another of my personal favorites!
A staple in South Florida, the Cuban sandwich has kicked up quite the fuss about where it first came from. This awesome sandwich contains ham, roast pork Swiss cheese, pickles, and mustard, all squished between Cuban bread and toasted to perfection. So what’s all the fuss about? Well, people can’t agree on who invented it and where! Some say workers from Cuba invented the sandwich and brought it with them to Florida. Others say it popped up in Tampa’s historic Ybor City where it got popular with the Cuban workers at cigar factories back in the late 1800s. Yet, many Miami citizens claim it started in their city! So, tell me…where do you think the Cuban sandwich was invented?
In Trinidad and Tobago, curry crab and dumplings are a staple, particularly on the island of Tobago. Cooks season their crab with fragrant spices like thyme, ginger, garlic, chadon beni fiery hot peppers, and curry powder. Then, it’s cooked in creamy coconut milk along with half-moon-shaped dumplings. To say it’s one of the best Caribbean dishes in the region is an understatement. It’s savory, filling, and a tad spicy, and the coconut adds a slight sweetness. It’s everything I love about traveling to the Caribbean!
If you’ve followed me for a while, you probably know that one of my all-time favorite dishes is doubles. This tantalizing street food from Trinidad and Tobago is famous for its incredible mix of flavors and dynamic textures. Each doubles comes with two pillowy fried bread called “bara” and a spicy chickpea mix known as “chana.” The chana gets its kick from a mix of spices like turmeric, cumin, and garam masala, which create a deep aromatic taste. They’re often dished up with a variety of zesty toppings like tamarind sauce, pepper sauce, and cucumber. For those who like something extra, there are even fancy versions with beef, duck, or seafood tossed in! It ranks high on my list of all-time Caribbean dishes I’ve tasted!
Speaking of popular Caribbean dishes, in the small South American country of Guyana, one of the most popular is the egg ball. They consist of a hard-boiled egg wrapped in a seasoned, mashed cassava dough with a punch of flavor from garlic and pepper. After wrapping, they’re deep-fried until they reach a perfect golden crispness. The result is a delightful mix of smooth egg inside and a crunchy exterior. To spice things up, people often dunk these egg balls in zesty sauces like tamarind or pepper sauce. You’ll find these gems everywhere from roadside stands to sit-down restaurants. I’ve had them many times and they never disappoint!
In Barbados, flying fish isn’t just a meal; it’s a national institution. Whether you go for the fried kind or prefer it steamed, you’re in for a treat when it’s paired with cou-cou, a smooth mix of cornmeal and okra, or classic rice and peas. When you take a bite, the flying fish’s soft and flaky feel combines with the bold seasonings. It’s even better with a bit of lime or some fiery Bajan pepper sauce. You’ll find this dish at popular spots across Barbados, especially in the town of Oistins. It’s one of the best Caribbean dishes I had on the island!
If there’s one dish Jamaica is famous for, it’s jerk chicken. This classic dish is known for its smoky, spicy, and sweet flavor, and one of the most popular Caribbean dishes worldwide. To make this dish, people marinate chicken in a hot mix of spices like Scotch bonnet peppers allspice, thyme, garlic, and ginger. Then they slow-cook it over pimento wood to give it a unique smoky smell. The chicken turns out juicy and tasty with a nice crispy skin and a aromatic flavor that’s a delight to eat. And while jerk chicken is most closely associated with Jamaica, it’s also huge in other Caribbean spots like Trinidad and Tobago, Grenada, Barbados, and the Bahamas!
When you visit the island of Grenada, you’d be hard-pressed to not come across a local delicacy called lambie. Known as conch on other islands, this large marine snail can be prepared in many ways. Some stew it, while others add it to curry. You can also grill it! Chefs typically add garlic, onions, tomatoes, and bell peppers and serve it alongside starchy foods like rice, yams, or plantains. Don’t turn up your nose just because it’s a snail—it’s actually one of the tastiest Caribbean dishes on the planet!
Pork is massive in Puerto Rico, and there’s no bigger pork dish there than lechon. This traditional dish involves roasting a whole pig over an open fire. The result is a tender, juicy pork with a crispy, golden-brown skin. It’s a centerpiece of Puerto Rican feasts and festivities. One of the best places to experience this culinary delight is along La Ruta de Lechón, a famous stretch of road in Guavate. There, you’ll find many lechoneras (restaurants specializing in lechon) lining the streets. The lechon typically comes with traditional sides like arroz con gandules (rice with pigeon peas) and tostones (fried plantains). I went there in 2018 and I still dream about that lechon to this day!
Plantains are a staple across the Caribbean. When sweet plantains are fried, they’re known as maduro, one of my favorite Caribbean dishes across Latin America. Their caramel-like sweetness, golden brown color, and tender texture make it the perfect accompaniment to savory dishes like fried and roasted meats, stews, and rice with beans. The process is simple: take ripe plantains, slice them up, and fry them until they’re golden brown and slightly crisp on the outside. You’ll find maduro nearly everywhere in the Caribbean, including Puerto Rico, the Dominican Republic, Cuba, and Jamaica. They’re so good!
You can’t talk about Haitian food without mentioning Mayi kolé. This dish is a delicious mix of cornmeal and red beans. These two ingredients stick together while cooking, which is why “mayi kolé” means “stuck corn.” To make it, cooks add some garlic, onions, bell peppers, and fragrant herbs like thyme and parsley. Sometimes, people add coconut milk to make it nice and creamy and to give it a bit of sweetness. Add some crispy fried plantains or some sour, fermented pikliz on the side for even more contrast!
Metemgee may not be the signature dish from Guyana, but it’s certainly one of the tastiest. This beloved seafood stew features saltfish, yams, cassava, sweet potatoes, and plantains. Some people also add meats like salted beef or pig tails. A dash of coconut milk gives the stew its signature creamy feel and rich taste. Seasonings like thyme, garlic, onions, and fiery peppers add layers of flavor and a punch of spice. The dish reflects Guyana’s rich tapestry of African, Indigenous, and Creole heritages, Metemgee is a go-to for a comforting bite. It’s often dished up steaming hot with dumplings or fresh bread, and is one of the best Caribbean dishes out there!
Mofongo is, without a doubt, the most famous food in Puerto Rico. Local cooks prepare it using green plantains, which they fry and mash, mixing the mash with foods like garlic, olive oil, and sometimes pork rinds or bacon. They often shape this yummy plantain mash into balls or domes, and it can star as the main event or be a side dish. The beauty of mofongo is its flexibility. It can be stuffed or topped with a bunch of tasty options like shrimp, chicken, beef, or veggies. Its roots reach back to African cooking traditions, thanks to the influence of African people enslaved in Puerto Rico, and it has grown into a key part of the island’s food culture. I adore this dish, and I urge everyone who’s never had it to try it!
Anyone who knows me knows I’m a sucker for blood sausage. In Puerto Rico, it’s called morcilla. They fill pork intestines with a mix of blood, rice, garlic, cilantro, and various peppers. Then, they either boil or grill it until it’s ready. Thanks to the rice, morcilla has a standout texture—grainy yet creamy. Puerto Ricans often dig into this mouthwatering treat during big celebrations and holidays, especially the Christmas season. It has an unmistakably robust, iron-rich flavor that people either love or hate, but I adore it. If you’re a fan of blood sausage or organ meat, it’s one of many Caribbean dishes you must eat in Puerto Rico!
It’s no surprise that the national dish of Grenada is also the island’s best culinary creation. Oil down is a hearty containing salted proteins like pig tails, saltfish, chicken, or crab. They also add breadfruit, leafy callaloo, unripe bananas, yams, dasheen, turmeric, thyme, and fiery scotch bonnet peppers. Oil down’s name comes from its liberal use of coconut milk, which cooks down to a thick fragrant sauce. It cooks down into a thick, rich stew that’s both savory and spicy, with a hint of sweetness. When I say it’s one of the best Caribbean dishes I’ve eaten in my life, I’m not exaggerating!
If there’s one dish on this list that I rank above all the others, it’s pepperpot, the national dish of Guyana. Deeply rooted in the country’s Amerindian heritage, this rich, flavorful stew is typically made with various meats such as beef, oxtail, or mutton, slow-cooked to tenderness. The defining ingredient of pepperpot is cassareep, a thick, dark syrup made from the juice of cassava root. It adds a sweet and tangy flavor and acts as a natural preservative.
Cooks enhance the pepperpot with aromatic spices like cinnamon, cloves, and thyme, as well as fiery hot peppers. The dish is then often allowed to simmer for hours, and sometimes days, allowing the flavors to deepen. It’s traditionally eaten around Christmas with fresh Guyanese plait bread. There’s nothing quite like pepperpot with soft plait bread! It honestly is the king of Caribbean dishes.
Pholourie is a popular fritter in several Caribbean nations, particularly Trinidad and Tobago, Grenada, Guyana, Suriname, and Jamaica. These small, deep-fried dough balls consist of a batter made from spiced split peas or chickpeas. The dough is then seasoned with turmeric, cumin, garlic, and other spices, giving pholourie its distinctive yellow color and aromatic flavor. Once fried to a golden crisp, they’re served hot and served tamarind or mango chutneys. No list of Caribbean dishes is complete without it!
One of the highlights of my time in Barbados was helping to make a local delicacy called pudding and souse. Black pudding is a meaty sausage stuffed with pig’s blood, rice, and spices. To top it off, souse brings a zesty twist with its pickled pork made from parts like pig’s feet, ears, or snout. Cooks marinate the parts in a mix of lime juice, cucumbers, onions, peppers, and a mix of herbs. When you put the spicy black pudding and zesty souse together, you’ve got a dish that hits all the right notes. It’s earthy, savory, sour, and hearty, and a brilliant mix of African, European, and indigenous touches that make up one of my favorite Caribbean dishes!
One of the most common fruits you’ll find in Caribbean dishes is breadfruit. This starchy fruit is never eaten raw; instead, it’s typically grilled or stewed with other ingredients. In Barbados, they stuff freshly charred breadfruit with a mix of meat or seafood, pickles, cucumbers, tomatoes, sweet peppers, and lime juice. They also add melted butter, which adds a fatty richness balanced by the fresh vegetables and tangy lime juice. It’s smoky, hearty, and heavy, and a unique dish I highly recommend!
Even with 25 entries, this list barely scratches the surface of Caribbean cuisine. Caribbean dishes are extremely varied, and even the ones shared between islands have their own local differences. You could travel the Caribbean for years and never get close to trying everything it has to offer. It’s one of my favorite parts of the world to explore for that reason. Explosive flavors and mouthwatering textures aside, the food is often prepared by the kindest, most welcoming people. Even if you’re not a foodie like me, at least travel the Caribbean for that!
What’s your favorite Caribbean dish? Have you ever tried any of these foods? And which ones do you want to try? Let me know in the comments below!
Counter
101 Countries • 1432 Cities
