Jamaican Rice and Peas
Jamaican rice and peas is a beloved Sunday-table staple, where rice cooks with coconut milk, kidney beans, thyme, scallions, and aromatic spices. The beans and …
Cuban Ropa Vieja
Ropa vieja is a Cuban classic of beef cooked until tender enough to shred, then simmered with peppers, onions, tomatoes, spices, and olives. Browning the …
Jamaican Ackee and Saltfish
Ackee and saltfish is Jamaica’s national dish, pairing delicate canned ackee with salt cod, tomatoes, peppers, onions, and scallions. It is savory, colorful, and deeply …
Classic Cuban Daiquiri
The classic Cuban daiquiri is a clean, bright cocktail built from white rum, fresh lime, and a little sugar. Its simplicity makes balance especially important. …
Haitian Griot with Pikliz and Fried Plantains
Griot is Haiti’s beloved twice-cooked pork dish: citrus-marinated pieces are braised until tender, then roasted or fried until deeply crisp. Bright pikliz cuts through the …
Dominican Mangu with Los Tres Golpes
Mangu is a Dominican staple of creamy mashed green plantains, often served for breakfast with los tres golpes: fried salami, cheese, and eggs. The plantains …
Classic Puerto Rican Pina Colada
The pina colada is Puerto Rico’s famous tropical cocktail, blending rum, pineapple, and rich coconut into a cold, creamy drink. This classic frozen version uses …
Jamaican Jerk Chicken
Jamaican jerk chicken is famous for its bold marinade: Scotch bonnet pepper, allspice, thyme, garlic, ginger, and a little sweetness against smoky char. This version …
Cod Fish Balls
Cod fish balls, known as “Pastéis de Bacalhau” in Portugal or “Bolinho de Bacalhau” in Brazil, are a beloved appetizer with a crispy exterior and …
Cuban Mojito
The Mojito is a traditional Cuban cocktail that dates back to the 16th century. The cocktail gained international fame in the mid-20th century, particularly after …