Caribbean Food Near Me – Honduran cuisine

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Honduran cuisine is a fusion of Mesoamerican (Lenca), SpanishCaribbean and African cuisines. There are also dishes from the Garifuna peopleCoconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include fried fishtamalescarne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk.

Among the soups the Hondurans enjoy are bean soup, mondongo soup (tripe soup), seafood soups and beef soups. Generally all of these soups are mixed with plantainsyuca, and cabbage, and served with corn tortillas.

Other typical dishes are the montucas or corn tamales, stuffed tortillas, and tamales wrapped in plantain leaves. Typical Honduran dishes also include an abundant selection of tropical fruits such as papayapineappleplumsapotepassion fruit, and bananas which are prepared in many ways while they are still green.

Common beverages for dinner or lunch include soft drinks. One agua fresca that is very popular in Honduras is agua de ensalada. This freshly made drink consists of chopped fruit such as apples and various seasonal fruit. Another popular drink is agua de nance. Among the most tasteful of bottled drinks is called Tropical, which is a banana-flavored soft drink.

Sopa de caracol

Sopa de caracol (conch soup) is one of the most representative dishes of the Honduran cuisine. This soup was made famous throughout Latin America because of a catchy song from Banda Blanca called “Sopa de Caracol.” The conch is cooked in coconut milk and the conch’s broth, with spices, yuca (cassava), cilantro, and green bananas known as guineo verde. Other varieties including crab, fish or shrimp are known as sopa marinera.

Sopa de frijoles

This traditional soup is made by boiling black or red beans with garlic in water until soft. Once they are soft, the beans are blended, and added to a pot filled with water and with pork bones to serve as the base of the soup. Once the soup base has taken a chocolate color and has boiled enough, the bones are removed, and water is added to the pot, along with the rest of the ingredients, which may include yuca, green plantains, eggs, and many other ingredients. The soup is served with rice and tortillas, and may be accompanied with sour cream, smoked dry cheese, avocados and lemons.

Carneada

Carneada is considered one of Honduras’ national dishes, known as plato típico when served in Honduran restaurants. While it is a type of dish, a carneada or carne asada, like its Mexican counterpart, is usually more of a social event with drinks and music centered on a feast of barbecued meat. The cuts of beef are usually marinated in sour orange juice, salt, pepper and spices, and then grilled.

The meat is usually accompanied by chimol salsa (made of chopped tomatoes, onion and cilantro with lemon and spices), roasted plátanos (sweet plantains), spicy chorizos, olanchano cheese, tortillas, and refried mashed beans.

Rice and beans

Casamiento

Rice and beans is a popular side dish in the Honduran Caribbean coast. It is often called Casamiento (Similar to El Salvador). Every country has their own signature bean and in Honduras they are red beans ( frijoles cheles). Typically in Honduras the beans are refried and served with green fried bananas (tajadas).

Fried Yojoa fish

Fried Yojoa fish is a famous Honduran dish that is served all over the country. The fish often has a more savory flavor compared to other types of fish served in the region. Yojoa fish is salted, spiced, and later deep fried. It is then oftentimes served with pickled red cabbage, pickled onions and deep fried sliced plantains called tajaditas.

Baleada

An open homemade baleada with eggs, butter, cheese and beans

The baleada is one of the most common street foods in El Salvador & Honduras. The basic style is made of a flour tortilla which is folded and filled with refried beans, and your choice of queso fresco or sour cream (crema). Many people add roasted meat, avocado, plantains or scrambled eggs as well. There are Honduran fast-food chains that serve different kinds of Baleadas.

Corn tortillas

Corn, or maíz, is a staple in Honduran cuisine. Eating corn comes to Hondurans as an inheritance of their Maya-Lenca ancestors; the Maya believed corn to be sacred, and that the father gods created men from it.

Some tortilla based dishes include: Tacos Fritos: Tortillas are filled in with ground meat or chicken and rolled into a flute. The rolled tacos are then deep fried and served with raw cabbage, hot tomato sauce, cheese and sour cream as toppings.

Catrachitas: A common simple snack, made of deep fried tortilla chips covered with mashed refried beans, cheese and hot sauce. A variant of this snack are de Chilindrinas, deep fried tortilla strips with hot tomato sauce and cheese. It is common in Honduran restaurants to serve an Anafre, a clay pot with melting cheese or sour cream, mashed beans and sometimes chopped chorizo (Honduran sausage) heated on top of a clay container with burning charcoal, and tortilla fried chips to dip in. Similar to Swiss fondue.

Enchiladas: The whole Tortilla is deep fried and served with a variety of toppings. First ground pork meat is placed, next raw chopped cabbage or lettuce, then hot tomato sauce, and a slice of boiled egg.

Chilaquiles: Tortillas are covered in egg and deep fried. Afterwards placed in a wide container to form a layer of tortilla as a base. Cheese, cooked chicken and hot tomato sauce with spices is then added. Again place another layer of tortillas and continue to do so to make something like a Tortilla Lasagna. Place in the oven and let cook until cheese melts and the tortillas are soft. Served with thick sour cream.

Tortilla con Quesillo: Two tortillas with quesillo, a melted cheese, in between and then pan fried; served with a tomato sauce. Mashed beans are sometimes also added as a filling with the cheese.

 

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Caribbean Food Near Me – Haitian cuisine

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Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine, that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely the AfricanFrench, indigenous TaínoSpanish and Arab influence.[1] Haitian cuisine is comparable to that of “criollo” (Spanish for ‘creole’) cooking and similar to the rest of the Latin Caribbean, but differs in several ways from its regional counterparts.

While the cuisine is unpretentious and simple, the flavors are of a bold and spicy nature that demonstrate African and French influences,[2] with notable derivatives coming from native Taíno and Spanish techniques. Levantine influences have made their way into the mainstream culture, due to an Arab migration over the years, establishing many businesses. Years of adaptation have led to these cuisines to merge into Haitian cuisine.[1]

Popular Food

Haitian cuisine is often lumped together with other regional islands as “Caribbean cuisine,” although it maintains an independently unique flavor.[10] It involves the extensive use of herbs and the liberal use of peppers. A typical dish would probably be a plate of riz collé aux pois (diri kole ak pwa), which is rice with red kidney beans (pinto beans are often used as well) glazed with a marinade as a sauce and topped off with red snapper, tomatoes and onions. It is often called the Riz National, considered to be the national rice of Haiti.

Rice is occasionally eaten with beans alone, but more often than not, some sort of meat completes the dish. Bean purée or sauce pois (sos pwa) is often poured on top of white rice. The traditional Haitian sauce pois is less thick than the Cuban’s black bean soup. Black beans is usually the beans of choice, followed by red beans, white beans, and even peas. Chicken is frequently eaten, the same goes for goat meat (cabrit) and beef (boeuf). Chicken is often boiled in a marinade consisting of lemon juicesour orangescotch bonnet peppergarlic and other seasonings, then subsequently fried until crispy.

Légume Haïtien (or simply “légume'” in Haiti), is a thick vegetable stew consisting of a mashed mixture of eggplant, cabbage, chayote, spinach, watercress and other vegetables depending on availability and the cook’s preference. It is flavored with épice, onions, garlic, and tomato paste, and generally cooked with beef or crab. Légume is most often served with rice, but may also be served with other starches, including mais moulin (mayi moulen), a savory cornmeal porridge similar to polenta or grits), petit mil (cooked millet), or blé (wheat).

Other starches commonly eaten include yampatate (neither of which should be confused with the North American sweet potato), potato, and breadfruit. These are frequently eaten with a thin sauce consisting of tomato paste, onions, spices, and dried fish.

Tchaka is a hearty stew consisting of hominy, beans, joumou (squash), and meat (often pork).

Boulette, are bread-bounded meatballs seasoned in Haitian fashion.[12]

Spaghetti is most often served in Haiti as a breakfast dish and is cooked with hot dog, dried herring, and spices, served with tomato sauce and sometimes raw watercress.

Haitian Patties

One of the country’s best-known appetizers is the Haitian patty (pâté), which are made with either ground beef, chicken, salted cod, smoked herring (food), and ground turkey surrounded by a crispy or flaky crust. Other snacks include crispy, spicy fried malanga fritters called accra (akra), bananes pesées, and marinade (called beignets elsewhere); fried savory dough balls. For a complete meal, they may be served with griot (fried pork), tassot cabrit (fried goat meat) or other fried meat. These foods are served with a spicy slaw called picklese which consists of cabbage, carrot, vinegar, scotch bonnet pepper, and spices. Fried foods, collectively known as fritaille (fritay), are sold widely on the streets.

List of Haitian dishes, sides and others

  • Bouillon
  • Brochette
  • Cassave or Kasav (flatbread made out of dried, processed bitter cassava, sometimes flavored with sweetened coconut.[22]
  • Chocolat des Cayes or Chokola La Kaye (homemade cocoa)
  • Doukounou (sweet cornmeal pudding)
  • Du riz blanche a sause pois noir or Diri blan ak sos pwa nwa (White rice and black bean sauce)
  • Du riz djon djon or Diri ak djon djon (Rice in black mushroom sauce)
  • Du riz a légume or Diri ak legim (Rice with Legumes)
  • Du riz a pois or Diri ak pwa (Rice and beans)
  • Du riz a pois rouges or Diri ak pwa wouj (Rice and red beans)
  • Du riz a sauce pois or Diri ak sos pwa (Rice with bean sauce)
  • Griot (seasoned fried pork with scallions and peppers in a bitter orange sauce)[23]
  • Macaroni au Gratin (macaroni and cheese)
  • Marinade
  • Pain Haïtien (Haitian Bread)
  • Pâté Haïtien (Haitian patty) – A very popular savory snack made with a delicate puff pastry stuffed with ground beef, salted cod (bacalao), smoked herring, chicken, and ground turkey topped with spices for a bold and spicy unique flavor.[24]
  • Peanut Pralines
  • Picklese or Pikliz (a slaw-like condiment made with spicy pickled cabbage, onion, carrot, and Scotch bonnet peppers)[23]
  • Salade de Betteraves (Beet salad)
  • Sauce Ti-Malice or Sos Ti-Malice (a spicy tangy sauce usually served over Griot or Cabrit)
  • Soup joumou
  • Tassot et bananes pesées or Taso ak bannann peze (Fried Goat and fried plantains)
  • Poul an Sòs (Chicken in Creole Sauce)

 

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Caribbean Food Near Me – Guatemalan cuisine

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Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature cornchilies and beans as key ingredients. Guatemala is famously home to the Hass avocado and the birthplace of chocolate, as first created by the Mayans.[1]

There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat paches (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas.

List of typical foods

 

Main dishes

  • Tapado, seafood soup with green plantain slices
  • Chiles rellenos, bell peppers stuffed with meat and vegetables, covered in whipped egg whites and fried
  • Gallo en perro, spicy stew (“perro” being slang for “hot/spicy”)
  • Gallo en chicha, hen/chicken stew
  • Garnachas
  • Pepián de indio (19th century recipe), meat and vegetable stew in a thick recadosauce
  • Subanik, meat and vegetable stew in spicy sauce[3]
  • Kak’ik, turkey soup with “ik” chili
  • Caldo de res or cocido, beef and vegetable soup
  • Caldo de gallina, hen soup
  • Jocón, chicken stewed in a green sauce
  • Hilachas, shredded beef meat in a red sauce
  • Güicoyitos rellenos, stuffed zucchini
  • Pollo a la cerveza, chicken in a beer sauce
  • Pollo guisado, Spanish chicken stew
  • Carne guisada, meat stew
  • Chuletas fascinante—”fascinating chops”, a breaded pan-fried pork chop
  • Ensalada en escabeche, pickled vegetable salad
  • Pollo encebollado, chicken in an onion-based sauce
  • Estofado, beef, potato and carrot stew
  • Revolcado (or “chanfaina”), tomato-based stew with spices and cow’s underbelly
  • Pollo en crema, chicken in cream-based sauce
  • Carne adobada, marinated preserved beef
  • Pulique, yet another kind of meat and vegetable stew
  • Mole de platanos, fried plantain slices in a chocolate-based sauce (not a sweet dish)
  • Suban-ik, chicken and pork stewed in a red sauce inside mashan leaves, often prepared for special occasions

Rice dishes

There are a variety of rice dishes made in Guatemala. Some include

  • Arroz frito, fried rice
  • Arroz amarillo, plain yellow rice
  • Arroz con vegetales, rice made with different vegetables like corn, carrots & peas.
  • Arroz con frijoles, called simply that or in other parts called “casamiento” or “casado”, rice with beans (typically black beans).
  • Rice and Beans, made with coconut milk
  • Arroz con pollo, chicken and rice, similar to paella

Desserts

  • Pastel de banano, a type of banana cake
  • Tortitas de yucayuca latke
  • Chancletas de güisquil, sweet chayote covered in whipped egg whites and then fried
  • Arroz con leche, the Spanish version of rice pudding
  • Atol de elote, sweet corn atole
  • Buñuelos, torrejas y molletes, different kinds of sweet bread soaked in syrup, which may or may not have a filling
  • Rellenitos de plátano, small balls of mashed plantains filled with sweetened black beans, fried and sprinkled with sugar
  • Garbanzos en dulce, chickpeas in sweet thick and mayonnaise like syrup
  • Repollitos con dulce de leche

 

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Caribbean Food Near Me – Grenada cuisine

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The national dish, oil down, is a combination of breadfruitcoconut milkturmeric (misnamed saffron), dumplings, callaloo (taro leaves), and salted meat such as saltfish (cod),[2] smoked herring or salt beef. It is often cooked in a large pot commonly referred to by locals as a karhee, or curry pot. Popular street foods include aloo pie, doubles, and dal puri[3] served wrapped around a curry, commonly goat, and bakes and fish cakes. Sweets include kurma, guava cheese, fudge or barfi, tamarind balls, rum, raisin ice cream, currant rolls, and Grenadian spice cake.

Music & Festivals

The national dish, oil down, is a combination of breadfruitcoconut milkturmeric (misnamed saffron), dumplings, callaloo (taro leaves), and salted meat such as saltfish (cod),[2] smoked herring or salt beef. It is often cooked in a large pot commonly referred to by locals as a karhee, or curry pot. Popular street foods include aloo pie, doubles, and dal puri[3] served wrapped around a curry, commonly goat, and bakes and fish cakes. Sweets include kurma, guava cheese, fudge or barfi, tamarind balls, rum, raisin ice cream, currant rolls, and Grenadian spice cake.

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Caribbean Food Near Me – Guianan cuisine

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French Guianan cuisine or Guianan cuisine is a mixture of French, Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of more recent immigrant groups. Common ingredients include cassava, smoked fish, and smoked chicken. Chinese restaurants may be found alongside Creole restaurants in major cities such as CayenneKourou and Saint-Laurent-du-Maroni.

 

Local Cuisine

Creole cuisine blends flavors of tropical products Amazonian many from the forest as cassava, awara the comou and game. But many dishes have their roots deep in Africa, Asia, India and Europe. What gives it that spicy and subtle flavor. On the local market, instead of obligatory passage, the Creole merchant advise and make taste their products. This ranges from couac, cassava flour, essential for the realization of fierce lawyer, which draws all its power from the cayenne pepper. The cassava, long reserved for the poor, becoming a sought-after commodity, it is used in the stuffed restaurants in the cod chiquetaille or sweetened either with coconut jam, or with grated coconut or guava paste. As for cod fritters, which consume a starter or an aperitif, they accompany the famous Ti’ Punch.[1]

Dshes

  • Blaff of fish or chicken
  • Awara broth
  • Calalou (smoked preparation meat and / or shrimp and pigtails to country basis spinach and Calous)
  • Lawyer Fierce
  • Kalawang (green mango salad)
  • Guianan colombo (stew of meat and vegetables with curry: potato, green arricot, etc.)
  • Fricassee of pig, chicken, beef…
  • Lizard or iguana fricassee
  • Giraumonade (mashed pumpkin)
  • Gratin couac
  • Gratin various (papaya, ti-concombe, dasheen etc.)
  • Pig-tails Beans (“haricot rouj ké la tcho cochon” in creole)
  • Pimentade (fish in tomato sauce)
  • Fish sauce maracudja
  • Yam puree
  • Salad couac
  • Creole steak
  • Smoked Fish
  • Smoked Chicken
  • Pork ribs smoked
  • Lenses with pig-tails (” lanty ké la tcho cochon” in creole)

 

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Caribbean Food Near Me – Dominican Republic cuisine

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Dominican Republic cuisine is predominantly made up of a combination of SpanishFrench, indigenous Taíno, and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine,[why?] such as the “Quipe” that comes from the Lebanese kibbeh. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.

A traditional breakfast would have in it mangúfried eggsDominican fried salami, fried cheese and sometimes avocado. This is called “Los Tres Golpes” or “The Three Hits”. Mangú con “Los Tres Golpes” (Mangú with “The Three Hits”) As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera (“The Flag”), consists of rice, red beans and meat (beef, chicken, pork, or fish), sometimes accompanied by a side of salad.

Dishes & Origins

The Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present in the island. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist. African and Taíno dishes still hold strong, some of them unchanged.

All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island[1]), and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos. However, there is heaviest consumption of starches and meats, and least of dairy products and non-starchy vegetables.

Sofrito, a sautéed mix of local herbs and spices, is used in many dishes. Throughout the south-central coast bulgur, or whole wheat, is a main ingredient in quipes and tipili, two dishes brought by Levantine Middle Eastern immigrants. Other favorite foods and dishes include chicharrónyautíapastelitos or empanadasbatata (sweet potato), pasteles en hoja (ground roots pockets), chimichurrisplátanos maduros (ripe plantain), yuca con mojo (boiled yuca/cassava) and tostones/fritos (fried plantains).

Bouillon cubes are used heavily in the preparation of Dominican lunch food.

Taíno dishes

  • Casabe – bread made out of yuca
  • Guanimos – Guanimo, a dish that can be traced back to Mesoamerica Aztec and Mayan culture, are prepared exactly like tamales or hallaca. Cornmeal or cornflour made into a masa then stuffed and wrapped with banana leaf or cornhusk.

Spanish dishes

African dishes

Mondongo beef tripe soup
  • Mangú – Mangú mashed, boiled plantains can be traced back to west Africa. The origin name of this dish is fufu. Still called fufu in parts Africa, Cuba and Puerto Rico and cayeye in Colombia. This is a typical and official national breakfast in the Dominican Republic but can also be served at lunch and dinner. Mangú is typically served with queso Frito (white cheese fried in a pan), Dominican salami, eggs and topped with onions cooked in vinegar. This is also known as los tres golpes (the three hits).

Middle Eastern dishes

  • Arroz con almendras y pasas – A rice with raisins and almonds brought over by Lebanese. It is usually eaten around Christmas.
  • Arroz con fideos – Rice cooked with toasted pasta. This dish is eaten with fresh cilantro. In the middle east the dish is eaten with pine nuts, parsley, cilantro and sometimes za’atar.
  • Kipes or Quipes – Deep fried bulgur roll filled with picadillo.
  • Niño envuelto – Cabbage roll filled with rice. A dish brought over by Lebanese immigrants.

Other dishes

 
Yanikeiki, also called Yaniqueques
  • Asopao – Rice meat and fish soup organizing from Puerto Rico. Dominicans have a unique asopao adding chicarron de pollo.
  • Chen-chen – Divide from the Haitian maïs moulin. Cracked corn pilaf cooked in butter, milk, coconut milk, bouillon cubes, anís, nutmeg, onions and garlic. In Haiti anís isn’t used instead cheese or smoked herring with thyme, spinach and topped with a avocado-tomato-okra relish is typical.
  • Souflé de Batata con marshmallow – Sweet potato casserole is an American dish. Sweet potatoes are roasted with orange juice, sugar, spices and top with marshmallows. In the Dominican Republic sweet potatoes are replaced with batata. This is another Christmas classic.
  • Moro de guandules – The Dominican Republic has adopted arroz con gandules (yellow-rice with pigeon peas, pork, olives and capers) known to Dominicans as moro de guandules.
  • Yaniqueque – Jonnycakes, a dish brought by sugarcane workers from the Lesser Antilles over a century ago.
 
Pasteles en hojas
  • Pasteles en hojas – A tamale made from plantains, squash and tubers. This is a Christmas tradition.
  • Mofongo – Original from Puerto Rico. It is made from fried green plantains or fried yuca, seasoned with garlicolive oil, and pork cracklings, then mashed with a little brothMofongo is usually served with a chicken broth soup.
  • Tostones – known as fritos verdes. They are fried green plantain slices served flattened and salted.
  • Pastelitos – They are similar to a hand pie, usually fried and stuffed with beef or cheese.
  • Yuca con mojo – Boiled or fried cassava with olive oil, garlic, citrus, onions and cilantro. A classic Cuban dish popular among Dominicans and other Latin countries.

Dominican dishes

  • Aguají – Vegan soup made with mashed plantains, allspice and sofrito.
  • Arepitas – Shredded yuca or cornmeal fritters mixed with eggs, sugar, and anise seeds.
  • Buche e perico – Literally parrot’s cheek. A hearty corn stew made with mirepoix, garlic, tomatoes, cilantro, smoked pork chops and squash.
  • Camarones con coco y gengibre – Shrimp with coconut and ginger. This dish is prepared with Dominican seasoning as a base and with the addition of coconut milk and ginger.
  • Chicharrón de pollo – fried chicken.
  • Chimichurris – Hamburger topped with fry sauce (mayo and ketchup), tomatoes, and cabbage in a hero bread.
  • Chulitos – Fresh grated cassava filled with ground meat.
  • Rice dishes – Most dishes in the Dominican Republic are served with rice. A popular staple of the Dominican cuisine is arroz con maiz that combines the sweet flavor of corn with the salty flavor of rice and other ingredients.

Locrio a classic style of mixing rice with other kind of meat, this dish is usually served with a salad, yuca or plantains. Moro de guandules con coco a rice, pigeon peas (guandules), and coconut milk dish. Concón isn’t really something you cook on its own. Instead, it’s a byproduct of cooking rice. Simply put, it’s the layer of burnt hard rice left behind when cooking in a caldero (iron pot). It contains the most flavor.

  • Soups – Dominicans take much pride in their soups and most cooks on the island claim to make the best soup. More than a third of the country’s total population lives in poverty, and almost 20 per cent are living in extreme poverty. In rural areas poor people constitute half of the population. Soup in the Dominican Republic are easy, cheap and can feed a large number of people. Chambre a legumes, rice and meat stew. Chapea a red or white beans stew with mashed squash, longaniza (sausage), and ripe plantains. Dominican Republic has also adopted many soups like sancocho the Dominican national soup, mondongo (beef tripe soup), crema de cepa de apio (celery root soup).
  • Spaghetti a la Dominicana – Spaghetti cooked with Dominican salami, celery, stewed tomatoes, onions, garlic, tomato sauce, orégano, and olives and then afterwards meat sauce is poured. Also served for breakfast, lunch and dinner. Recipe tends to vary.
  • Telera – Dominican bread similar to Mexican Telera.
  • Pan de coco – Coconut bread.
  • Mazamorra – Mashed Squash topped with onions.
  • Pico y pala – Pick and shovel. Chicken feet and neck is associated with the popular dining rooms and cafeterias, very common in low income neighborhoods. Usually cooked with onions, cilantro, culantro, oregano, and sugar.
  • Guisados – Braised meat or fish cooked with sautéed bell peppers, onions, garlic, celery, olives, and cilantro. A small amount of sour orange or lime juice, tomato paste, water, orégano and sugar are then added. When done it is served with white rice. This is a popular staple in Dominican kitchens. Carne mechada is braised tenderloin or flank. Brasied oxtail and cow tongue are usually spicy using scotch bonnet or other local chilies.
  • Pastelón – Casseroles. A main element of Dominican cuisine. There are more than six variations in the Dominican Republic the most popular ones being pastelón de platano maduro (yellow plantain casserole) and pastelón de yuca (cassava casserole). Pastelón can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama and Cuba, specially the eastern part which has great Dominican influence. Pastelón are usually stuffed with ground meat or chicken.
  • Wasakaka – A sauce served on roasted or grilled chicken made from lime juice, parsley, garlic, olive oil, salt and pepper.

 

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Caribbean Food Near Me – Dominica cuisine

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Dominica’s cuisine is similar to many other Caribbean islands including that of Trinidad and St Lucia. Though separated by water Dominica and other Commonwealth Caribbean islands have distinct twists to their meals.

Breakfast is an important meal in Dominica and is eaten every day. A typical meal includes saltfish, which is dried and salted codfish, and bakes made by making a dough and frying in oil prove popular before a long days at work. Saltfish and bakes can also double as fast food snacks that can be eaten throughout the day; vendors and Dominica’s streets sell these snacks to passers-by alongside fried chicken, fish and tasty smoothies. Other breakfast meals include cornmeal porridge which is made with fine cornmeal or polenta, milk and condensed milk and sugar to sweeten. More British influenced meals like eggs, bacon and toast are also popular alongside fried fish and plantains.

Common vegetables eaten during lunchtime or dinner include plantains, tania, yams, potatoes, rice, and peas. Meat and poultry typically eaten include chicken (which is very popular), beef, fish which are normally stewed down with onions, carrots, garlic, ginger and herbs like thyme and using the browning method to create a rich dark sauce. Popular meals include rice and peas, Stew chicken, Stew beef, fried and stewed fish and many different types of hearty fish broths and Soups which are packed full with dumplings, carrots and ground provisions.

Roadside stands and small-town restaurants typically serve fried chicken, fish-and-chips and “tasty bakes” which are fried dough made with flour, water and sugar or sometimes salt, along with cold drinks. The island produces numerous exotic fruits, including bananascoconutspapayasguavaspineapples, and mangoes which can be eaten as dessert and be pureed or liquefied.[2]

Dominica’s national dish was the mountain chicken, which are snares of the legs of a frog called the Crapaud, which is endemic to Dominica and Montserrat. Found at higher elevations, it’s a protected species and can only be caught between autumn and February. However as of 2013, the new national dish is Calalloo soup, made from the green leaves of the dasheen plant and other vegetables and meat.

Beverages

Rivers flowing down from the mountains provide Dominica with an abundant supply of fresh water. Drinks include rum punch and smoothies.

Dominica tea culture has a long history. Many traditional medicinal teas have origins with the original Carib culture of the island. Dominica brews its own beer under the Kubuli label.

 

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Caribbean Food Near Me – Curaçao cuisine

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Curaçao (/ˈkjʊərəs, s, ˌkjʊərəˈs, ˈs/ KEWR-əss-oh, -⁠ow, -⁠OH, -⁠OW,[7] Dutch: [kyraːˈsʌu, kur-] (About this soundlisten);[8] PapiamentoKòrsou [ˈkɔrsɔu̯]) is a Lesser Antilles island country in the southern Caribbean Sea and the Dutch Caribbean region, about 65 km (40 mi) north of the Venezuelan coast. It is a constituent country (Dutchland) of the Kingdom of the Netherlands.[9] Together with Aruba and Bonaire it forms the ABC islands. Collectively, Curaçao, Aruba, and other Dutch islands in the Caribbean are often called the Dutch Caribbean.

The country was formerly part of the Curaçao and Dependencies colony from 1815–1954 and later the Netherlands Antilles from 1954–2010, as “Island Territory of Curaçao”[10] (Dutch: Eilandgebied Curaçao, Papiamento: Teritorio Insular di Kòrsou) and is now formally called the Country of Curaçao (Dutch: Land Curaçao,[11] Papiamento: Pais Kòrsou).[12][13] It includes the main island of Curaçao and the much smaller, uninhabited island of Klein Curaçao (“Little Curaçao”).[13] Curaçao has a population of 158,665[3] (January 2019 est.) and an area of 444 km2 (171 sq mi); its capital is Willemstad.[13]

Cuisine

Local food is called Krioyo (pronounced the same as criollo, the Spanish word for “Creole”) and boasts a blend of flavours and techniques best compared to Caribbean cuisine and Latin American cuisine. Dishes common in Curaçao are found in Aruba and Bonaire as well. Popular dishes include: stobá (a stew made with various ingredients such as papaya, beef or goat), Guiambo (soup made from okra and seafood), kadushi (cactus soup), sopi mondongo (intestine soup), funchi (cornmeal paste similar to fufuugali and polenta) and a lot of fish and other seafood. The ubiquitous side dish is fried plantain. Local bread rolls are made according to a Portuguese recipe. All around the island, there are snèks which serve local dishes as well as alcoholic drinks in a manner akin to the English public house.

The ubiquitous breakfast dish is pastechi: fried pastry with fillings of cheese, tuna, ham, or ground meat. Around the holiday season special dishes are consumed, such as the hallaca and pekelé, made out of salt cod. At weddings and other special occasions a variety of kos dushi are served: kokada (coconut sweets), ko’i lechi (condensed milk and sugar sweet) and tentalaria (peanut sweets). The Curaçao liqueur was developed here, when a local experimented with the rinds of the local citrus fruit known as larahaSurinamese, Chinese, Indonesian, Indian and Dutch culinary influences also abound. The island also has a number of Chinese restaurants that serve mainly Indonesian dishes such as sataynasi goreng and lumpia (which are all Indonesian names for the dishes). Dutch specialties such as croquettes and oliebollen are widely served in homes and restaurants.

 

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Caribbean Food Near Me – Cuban cuisine

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Cuban cuisine is a blend of AfricanSpanish, and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them.[1]

Overview

As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Other culinary influences include Africa, from the Africans who were brought to Cuba as slaves, and French, from the French colonists who came to Cuba from Haiti.[2] Another factor is that Cuba is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cuban cuisine is that Cuba is in a tropical climate, which produces fruits and root vegetables that are used in Cuban dishes and meals.[3]

A typical meal consists of rice and beans, cooked together or apart. When cooked together the recipe is called “congri” or “Moros” or “Moros y Cristianos” (black beans and rice). If cooked separately it is called “arroz con frijoles” (rice with beans) or “arroz y frijoles” (rice and beans).[4]

Cuban Sandwich

Cuban sandwich (sometimes called a mixto, especially in Cuba[5][6]) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other Cuban American communities.[7][8][9]

The sandwich is built on a base of lightly buttered Cuban bread and contains sliced roast pork, thinly sliced Serrano hamSwiss cheesedill pickles, and yellow mustard. In Tampa, Genoa salami[10] is traditionally layered in with the other meats, probably due to influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City.[11] Tomatoes and lettuce are available additions in many restaurants, but these are considered by traditionalists as an unacceptable Americanization of the sandwich.[5][12]

After assembly, the Cuban sandwich may be pressed in a grooveless panini-type grill called a plancha, which both heats and compresses the contents.[5]

 

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Caribbean Food Near Me – Costa Rican cuisine

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Costa Rican cuisine is known for being fairly mild, with high reliance on fresh fruits and vegetablesRice and black beans are a staple of most traditional Costa Rican meals, often served three times a day.[1] Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients.[2] Due to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine.[1]

Due to the contrast of Costa Rica‘s large tourist economy with the many rural communities throughout the country, the foods available, especially in the more urban areas, have come to include nearly every type of cuisine in addition to traditional Costa Rican dishes. Cities such as San José, Costa Rica, the capital, and beach destinations frequented by tourists offer a range of ethnic foods, from Peruvian to Japanese.[3] Chinese and Italian food is especially popular with Ticos (the local name for anything Costa Rican), and can be found around the country, though with varying levels of quality.[1] Food is an important aspect of Costa Rican culture, and family gatherings and celebrations are often centered around meals.[3]

The indigenous people of Costa Rica, including the Chorotega, consumed maize as a large part of their diet during the pre-Columbian era. Although modern Costa Rican cuisine is very much influenced by the Spanish conquest of the country, corn still maintains a role in many dishes. Tamales, originally introduced to all of Central America by the Aztecs, are served at nearly all celebratory events in Costa Rica and especially at Christmas.[3] They are made out of dough of cornmeallard, and spices, stuffed with various mixtures of meatrice, and vegetables and wrapped and steamed in a plantain or banana leaf.[3][4] The Chorotega native people prefer to stuff their tamales with deer or turkey meatpumpkin seedstomatoes, and sweet peppers.[3]

The Caribbean coast of Costa Rica comes with its own host of Afro-Caribbean influenced traditions.[4] During the holidays, it is common to find pork cracklings and a tripe soup called mondongo.[3] Rice and beans is a common dish on the Caribbean side, not to be confused with gallo pinto and other dishes containing rice and beans; this dish consists of rice and beans cooked in coconut milk and typically served with fish and some type of fried plantain.

Traditional Dishes

Gallo pinto, which has a literal meaning of “spotted rooster”, is the national dish of Costa Rica. It consists of rice and beans stir-fried together in a pan to create a speckled appearance.[1] It is usually served for breakfast along with scrambled or fried eggs and sour cream or cheese.[2] Seasonings in the mixture of rice and red or black beans include cilantrored pepperonioncelery, and Salsa Lizano.[4] Gallo pinto is also the national dish of neighboring country Nicaragua. There is controversy throughout both countries and their regions as to the perfect composition of beans, rice, and spices in this dish.[1] Pinto, the term the locals use to refer to this dish, is available all over the country at very affordable prices.[4]

A typical Costa Rican breakfast consisting of gallo pinto, fried plantains, an egg, and orange juice

For lunch, the traditional meal is called a casadoCasado literally means “married man” in Spanish, acquiring the name from when wives would pack their husbands a lunch in a banana leaf when they left to go work in the fields.[3] It again consists of rice and beans served side by side instead of mixed. There will usually be some type of meat (beeffishpork chop, or chicken) and a salad to round out the dish. There may also be some extras like fried plantain (patacones or maduro), a slice of white cheese or corn tortillas in accompaniment.[4]

At family gatherings or for special occasions, it is very common to prepare arroz con pollo, which is rice with chicken mixed with vegetables and mild spices, and of course Salsa Lizano.[1]

Bocas, or boquitas, are Costa Rican-style appetizers, usually consisting of a small snack item or portion of a dish typically served at a main meal.[1] These are available at most barstaverns, and at large gatherings and parties.[3] Patacones are a typical boquita, along with gallos, or small Tico-style tacos consisting of beefchicken, or arracache (a starchy vegetable) inside a warm corn tortilla.[4]

Ceviche, sometimes spelled seviche, is a dish made up of raw fish and seafood that can include octopusshrimpshellfishtilapiadoradodolphin and sea bass.[1][3] The raw seafood is soaked in lemon juice, which “cooks” it by breaking down proteins.[4] It is then mixed with seasonings such as corianderoniongarliccilantro, and chiles.[3][4]

Chicharrón is fried, crispy pork, popular in bars and with locals. Chifrijo, a dish that has become popular since the 1990s, earned its name from its combination of the two foods “chicharrón” and “frijoles”. Accompanied with rice and pico de gallo, a fresh salsa, this snack is often served with tortilla chips.[4]

Olla de carne, or “pot of beef”, is a stew that comes from the Spanish influences in post-colonial era Costa Rica and contains beefcassava (a starchy tuber used in Tico cooking), potatoescorn, green plantainssquash or chayote, and other vegetables.[3][4]

Small snack stands or stores, called sodas, often sell corn turnovers called empanadas filled with ground beefchickencheese, or a fruit mixture.[1] Another popular snack or side dish is yuca frita, or fried yuca (cassava), comparable to fried potatoes but with a sweeter flavor.[4]

Chorreadas are not as common as many other traditional dishes. They are corn pancakes and are served for breakfast with sour cream.[4]

 

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