Writes: Luis Carbajal (@ lroberto92)
El Caribe It is much more than a tourist destination of enormous beauty with its natural landscapes full of beaches and exotic vegetation. The Caribbean gastronomy It is one of the most succulent, tasty and colorful due to the variety of dishes that drink from different international influences. Every tourist should taste some of them since they have roots European, indigenous and to African. In addition to its spectacular places to visit during your holidays, delight your palate with its meals. Next, we present the select list of the best delicacies that you can enjoy among the most dazzling Caribbean tourism.
If you think of this region located between the two largest parts of the American continent leads you to imagine exuberant environments characterized by bright colors and the joy of its people, all those qualities are transferred to the Caribbean gastronomy. The different cultures that have passed through the area have ended up defining a unique fusion with influences ranging from Europe to Africa. But, of course, without neglecting the cuisine and the most typical products of the place. Two good examples are Beans and Fish that are caught in the warm but sparkling Caribbean waters.
Although this part of the world offers you an enormous diversity of cuisine, we are going to focus on the most popular dishes and the most curious that go unnoticed. Pay attention to the ingredients they incorporate because the essence of their the origin is impregnated in these elements!
Coconut in sand on a beach in the Caribbean
The most popular dishes of the Caribbean
- Sancocho: This is a typical dish of the Caribbean gastronomy that is also consumed in Colombia and Venezuela. It consists of a boiled vegetable, root vegetable and meat. The sancocho can change its name and even its ingredients depending on the region. In the Caribbean it contains a fish, beef soup and other indigenous foods of the islands.
- ceviche: this succulent delicacy is also consumed in Peru, but due to globalization it has positioned itself in different parts of the world. It is made from small cuts of fish or shellfish marinated in lemon juice or sour orange. It is usually accompanied with onion and toasted banana.
- Cuban hash: Cuban cuisine is one of the richest in the region, due to the combinations of vegetables. Among the most outstanding meals is the ground beef mince, accompanied with rice or potatoes. It is also widely consumed in the Dominican Republic, Venezuela and Colombia.
- Empanadas: It is composed of a soft corn dough, filled with a sweet or salty mixture. Depending on taste, it can be filled with meat or chicken. It is also consumed in Latin America and other parts of the world.
- Cuban Sandwich: It is a type of sandwich spread by the Cuban community in cities like Miami and Florida. It is made from toasted Cuban bread stuffed with slices of pork, cheese and leg ham. Some variants include vegetables from the Caribbean gastronomy.
- Rice with coconut: a typical dish from the Caribbean coast that in its salty version is usually accompanied with beans or meat. While in the sweet version it incorporates desserts. In any case, it is a preparation that goes well with both versions. Rice is also prepared with other ingredients grown in American regions.
- Roast or Grill: Although it is originally from Argentina and Uruguay, it also has a presence on the islands. It consists of a portion of beef or pork cooked on the grill. In the Caribbean adaptation, it is accompanied by a variety of salads, cooked potatoes and is prepared with native fish and seafood.
- Find o Tamale: it was transmitted from the American aborigines to the new generations. It is made using banana leaves to wrap a portion of dough filled with a succulent meat stew. In Mexico it is used to make tamales and humitas.
- Buñuelo or Cassava Balls: this is already a dessert inside the Caribbean gastronomy, direct inheritance of the natives, who scratched this tuber to make small balls and later roast them. With the passage of time, its elaboration changed. At present it is fried with oil and can be seasoned with sugar or paper. In the Dominican version beans are used.
- Mojito: the typical cocktail of the region, known all over the world, whose origin took place in Cuba. Its traditional recipe is made with white rum, soda, mint and lemon. However, there are also many variants such as El Caribe, where this refreshing drink stands out for incorporating a variety of fruits from strawberry to passion fruit.
Unknown but unique in the Caribbean gastronomy
- Callaloo: in Trinidad and Tobago they enjoy a tasty green soup with crab meat from African territory. They are attributed aphrodisiac properties.
- Pepperpot with fungee: a vegetable stew with salted meat that is presented inside small corn buns is the national specialty in the lands of Antigua and Barbuda.
- cou cou: Made with a vegetable called okra and corn flour, it is usually used as an accompaniment to eat with a fish such as swordfish, horse mackerel or flying fish. All three are typical of the Caribbean.
- Trempaj: a consommé of another fish - the grouper - that is presented to the consumer on dry bread before soaked and spread on top of bananas, always garnished with avocado. It is typical of the island of Martinique.
- Goat water: surprising from its very curious name, this is a strong stew in which fresh meat from said animal is used. It is accompanied by rolls or white rice.
All this is what the Caribbean gastronomy, so sign up the names and try to try everything possible on your next getaway to the most paradisiacal and unique islands that exist.
