Archive for the ‘Caribbean’ Category

#103-104 St. Vincent and the Grenadines and Grenada: codfish patties and oildown

Share Some things never sound all that good, no matter how you try to describe them. Take, for example, pickled herring (gooey but oddly delicious), goat meat (stringy, but I swear that it’s a good sort of stringy), or Korean gelatinous fish skins. Or codfish patties, which sound like something you might find while cleaning […]

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#72 Haiti: fried dead pig is awesome

Share You really only need to know two things about Le Soleil Restaurant in the gentrified neighborhood formerly known as Hell’s Kitchen: 1) Wyclef Jean is supposedly a regular customer, and 2) they specialize in fried pork. Fried pork and Wyclef? What could possibly go wrong? Nothing, really, unless you count the (thoroughly non-Wyclefian) music—we […]

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#70 The Bahamas: Ow! I cracked my conk!

Share In my food-obsessed little head, Grenadian oildown is absolutely legendary. The dish is made from breadfruit, meat, and vegetables, simmered in coconut milk until the liquid evaporates and nothing remains besides a coating of coconut oil on the meat and vegetables. Sounds insanely delicious, right? Maybe even delicious enough to fill me with joy […]

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#58 Cuba: Craving a burger? Don’t touch that cow.

Share On a ferry from Trinidad to Venezuela a few years ago, I met a twentysomething Venezuelan soccer coach who had just returned from a yearlong stint in Cuba.  As soon as we started talking about Cuba, I (of course) mentioned how much I love Cuban food, especially ropa vieja (“old clothes”, beef simmered with […]

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#53 Trinidad & Tobago: and the secret to Trinbagonian steam-table freshness is…

Share If you’re going to eat assloads of international food in NYC, you have to embrace the magic of the steam table. As a Midwest native, I’ll admit that steam tables bring back unpleasant memories of school cafeteria mystery meat (my graffiti of choice on high school bathroom walls: “flush twice, it’s a long way […]

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