Caribbean food is a regional cuisine made of national cuisines that look superficially similar and are in practice very distinct. Jamaica, Cuba, Puerto Rico, the Dominican Republic, Trinidad and Tobago, Barbados, Haiti, the French Antilles (Martinique, Guadeloupe), the Dutch islands (Curacao, Aruba), and the smaller Anglo islands (Antigua, Grenada, St Lucia) each have their own canonical dishes, spice palettes, and immigrant influences. Trinidad and Guyana, with major South Asian populations from 19th-century indentured labor, are the Caribbean's curry-and-roti countries. Haiti and the French islands lean heavily French-Creole. Cuba and the Spanish-speaking islands run on sofrito-based stews and rice-and-beans (arroz congri, moros y cristianos).
The shared larder includes goat (jerked, curried, stewed), salt fish (especially salt cod), conch, plantain, callaloo, ackee, scotch bonnet pepper, allspice, fresh thyme, and rum. The shared cooking modes are slow stews, grilled or pit-cooked meats, fried snacks (saltfish fritters, accras, bakes), and rice-and-peas in dozens of regional variants. African foodways, brought through the trans-Atlantic slave trade, are the deepest layer, especially in Jamaica, Haiti, and the small English-speaking islands.
The cuisines export at very different rates. Jamaican food, through jerk chicken and Bob Marley-era cultural visibility, became the global Caribbean signifier. Cuban food, through the Cuban-American community in Miami, dominates Spanish-Caribbean visibility. Trinidadian doubles (curried chickpea on fried flatbread) have a cult following from Brooklyn to Toronto. Haitian griot, Bajan flying fish, Puerto Rican mofongo, and Dominican mangu (mashed plantain) are less internationally known but no less central to their home islands.
Regional variations
Jamaica
Jerk (the dry rub-and-pimento-wood-smoked meat tradition), curry goat, ackee and saltfish (the national dish), oxtail, rice and peas, festival (sweet fried dough), Red Stripe and rum. The most-exported Caribbean cuisine.
Spanish Caribbean (Cuba, Puerto Rico, Dominican Republic)
Sofrito-based stews, rice and beans (moros y cristianos, arroz con gandules), ropa vieja (Cuban shredded beef), mofongo (Puerto Rican fried green plantain mashed with garlic and pork), mangu (Dominican plantain mash), lechon asado (whole roast pig).
Trinidad and Tobago
Indo-Caribbean. Doubles (curried chickpea on fried bara flatbread), roti (the wrap-and-curry tradition), pelau (rice-based one-pot), bake and shark, callaloo (the dasheen-leaf soup). The Caribbean's most South-Asian-influenced cuisine.
Haiti
French-Creole and West African. Griot (twice-cooked fried pork), diri ak djon djon (rice with black mushrooms), pikliz (the spicy slaw), legumes (a stewed-vegetable dish), accras de morue (saltfish fritters). The deepest French-Creole layer in the Caribbean.
Barbados / Bajan
Flying fish (the national dish, with cou-cou, a cornmeal-and-okra polenta), pudding and souse (pickled pork with sweet-potato pudding), pepperpot stew, macaroni pie, fish cakes. Anglo-Caribbean with a distinct identity.
Defining caribbean dishes
- Jerk chicken / pork
- Jamaican specialty: meat marinated in a wet rub of scotch bonnet, allspice (pimento), thyme, garlic, scallion, ginger, soy, brown sugar, lime, slowly smoked over pimento wood. The defining Jamaican dish and the most-exported Caribbean preparation.
- Ropa vieja
- Cuban shredded beef stewed with sofrito (onion, pepper, garlic, tomato), often served with white rice, black beans, and fried plantain. The Cuban national dish, with relatives in Puerto Rico and the Dominican Republic.
- Mofongo
- Puerto Rican fried green plantain mashed in a wooden pilon (mortar) with garlic, salt, and pork rind (chicharron), then formed into a tower and topped with shrimp, chicken, or beef in broth.
- Ackee and saltfish
- Jamaica's national dish. Salt cod sauteed with the ackee fruit (which resembles scrambled eggs in texture), onion, scotch bonnet, and tomato. Eaten with festival (fried dough) or boiled green banana for breakfast.
- Doubles
- Trinidadian street food: two pieces of fried bara (a turmeric-yellow flatbread) sandwiching a spiced chickpea curry (channa), topped with tamarind, cucumber, pepper sauce. Eaten for breakfast or any time.
- Griot
- Haitian twice-cooked pork: shoulder marinated in citrus and epis (the Haitian sofrito), simmered until tender, then fried crisp. Served with pikliz (spicy cabbage slaw) and fried plantain.
- Flying fish and cou-cou
- Barbados's national dish. Steamed or fried flying fish over cou-cou, a cornmeal-and-okra polenta. Served with a tomato-and-pepper sauce.
- Curry goat
- Anglo-Caribbean staple: goat in a curry made with the local curry powder (Trinidad's curry is closer to Indian; Jamaica's is hotter and uses scotch bonnet). Served over rice and peas or with roti.
- Conch
- Bahamian and Turks-and-Caicos specialty: conch fritters, cracked conch (battered and fried), conch salad (raw with citrus and pepper). Sometimes grilled or stewed.
- Roti / bake and shark
- Trinidadian roti (a wrap-style flatbread with curried meat or chickpea filling) and bake-and-shark (Maracas Beach specialty, fried shark in a fried bake bread, dressed with tamarind, garlic, and pepper sauce).
How to order
At a Jamaican restaurant, jerk (chicken or pork) is the diagnostic order. Always served with rice and peas, festival or hard-dough bread, and a hot pepper sauce. At a Cuban or Puerto Rican spot, ropa vieja, mofongo, or lechon with rice and beans and tostones (twice-fried green plantain). At a Trinidadian spot, doubles for breakfast, roti or bake-and-shark later. At a Haitian spot, griot with pikliz and fried plantain.
A whole Caribbean meal usually has rice and some form of beans or peas, a stewed or grilled protein, plantain (either tostones or maduros, the sweet ripe version), and a hot sauce or chutney on the table. Scotch bonnet pepper is the workhorse Caribbean chile, fragrant and hot; use the sauces as accents, not bases. The rookie mistake is treating Caribbean food as 'tropical' (sweet and fruit-heavy); it's mostly savory, slow-cooked, and built around protein and starch, with fruit appearing mostly in drinks and desserts.
What to drink with it
Rum is the regional spirit. Aged Cuban rum (Havana Club), Jamaican (Appleton, Wray and Nephew, the cask-strength Smith and Cross), Barbadian (Mount Gay, Foursquare, R.L. Seale), and Martinican rhum agricole (from cane juice, not molasses) all sit at the global top tier. Beer is widely drunk: Red Stripe (Jamaica), Carib (Trinidad), Banks (Barbados), Hatuey (Cuba). Sorrel (hibiscus drink at Christmas) and ginger beer are universal. Coffee is good across the region; Jamaican Blue Mountain is among the most-expensive coffees in the world. Wine is not a Caribbean tradition.
Where to eat it
Each island holds its own cuisine. Kingston, Montego Bay, and Negril for Jamaican. Havana for Cuban (though restaurant access is constrained); Miami's Little Havana and Calle Ocho for the diaspora version. San Juan for Puerto Rican (try Loiza for Afro-Puerto Rican cooking). Santo Domingo and Punta Cana for Dominican. Port of Spain for Trinidadian, particularly the Maracas Beach bake-and-shark stalls. Port-au-Prince for Haitian; Brooklyn (Flatbush) and Miami for the Haitian diaspora. Outside the region, London (Brixton, Peckham), Toronto, New York (Crown Heights, Flatbush), Miami, and Atlanta hold the deepest Caribbean restaurant scenes.
A short history
Caribbean cuisines descend from indigenous Taino, Arawak, and Carib cooking (cassava, corn, beans, fish), European colonial introduction (pork, beef, sugarcane, rice, citrus from Spain, France, Britain, and the Netherlands), African foodways brought through the trans-Atlantic slave trade (yams, okra, callaloo, palm oil, slow-stew techniques), and 19th-century South Asian indenture (in Trinidad, Guyana, Suriname, and Jamaica) that produced the Indo-Caribbean curry-and-roti tradition. Rum, the regional spirit, is a byproduct of the sugar economy that defined the Caribbean from the 16th century onward.
Frequently asked
What's the difference between Cuban and Puerto Rican food?
Both are Spanish-Caribbean and share sofrito-based stews, rice and beans, plantain, and pork. Cuban food (ropa vieja, lechon, moros y cristianos) leans heavier on tomato and cumin. Puerto Rican food (mofongo, pernil, arroz con gandules) uses sofrito with more cilantro and recao, and adds the mofongo plantain-mash tradition that's absent in Cuba.
Why is there Indian-style food in Trinidad?
After the abolition of slavery in the British Empire (1834), Britain brought indentured laborers from India to its Caribbean colonies (1845-1917). About 144,000 Indians arrived in Trinidad, mostly from Bihar and Uttar Pradesh. Their descendants make up roughly 40 percent of Trinidad's population today, and roti, doubles, curry, and dhal are core Trinidadian cuisine.
Is jerk really cooked over pimento wood?
Traditional Jamaican jerk is, yes. Pimento (allspice) wood is the defining smoking wood; jerk pits in Boston Bay (the historic home of jerk in Portland Parish) and across the island use it. Outside Jamaica, charcoal or hickory is the common substitute, but a jerk cooked over pimento has a noticeably different aroma.
Caribbean by city
Caribbean$$decaturWed-Fri 08:00-14:00, Sat-Sun 09:00-14:00
Buena Gente Cuban Bakery in Decatur is the four-day-a-week sleeper next to Community Q: lechon Cubanos from 11:00, croquetas and colada coffee from open.
Order: Cubano on house-pressed bread with a colada coffee.
Why locals love it: Four-day-a-week Decatur bakery beside the Community Q parking lot; sandwich window opens at 11:00 and the lechon often sells out by 13:30.
Tip: Sandwiches at 11:00, croquetas and Cuban coffee from 08:00 Thu-Fri and 09:00 Sat-Sun. Closed Mon-Wed; tip jar is cash only.
Caribbean$decaturWed-Fri 08:00-14:00, Sat-Sun 09:00-14:00
Buena Gente Cuban Bakery in Decatur presses real Cuban sandwiches for $14: lechon in housemade mojo, $5 croquetas and guava pastelitos to start.
Try: Cuban sandwiches, croquetas, guava pastelitos
Tip: Sandwiches start at 11:00 only; before then it's pastries and Cuban coffee. Closed Mon-Wed.
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Caribbean$Mon-Sat 10:00-22:00; Sun 11:00-22:00
Borinquen Lounge in Chicago is the North Center Puerto Rican kitchen on Western Avenue from the family that invented the jibarito in Humboldt Park.
Try: Jibarito, mofongo
Tip: Order the steak jibarito with garlic-mayo. The mofongo is the second visit; the jibarito is the first.
Caribbean$Mon-Thu 11:30-21:00, Fri-Sat 11:30-22:00, closed Sun
Papa's Cache Sabroso is the Humboldt Park Puerto Rican kitchen on Division Street that locals send first-time jibarito eaters to: BYOB, green chilli sauce.
Try: Jibarito, lechon, pollo a la brasa
Tip: Order the jibarito de bistec with the homemade green chilli sauce on the side; ask for extra garlic. Cash and card both fine, but bring your own beer.
Caribbean$Mon 10:00-20:00, Wed-Thu 10:00-20:00, Fri-Sat 10:00-21:00, Sun 10:00-20:00, closed Tue
La Bomba is the Humboldt Park-to-Logan Square Puerto Rican counter on Armitage, jibaritos and a deep seafood list of camarones al ajillo, closed Tuesdays.
Try: Jibarito, mofongo, Puerto Rican seafood
Tip: Steak jibarito first visit, camarones al ajillo over rice the second. Closed Tuesdays; weekend lunches are the calm window.
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Puerto Rican$american-tobacco-campusMon 11:30-14:00; Tue 11:30-15:00; Wed 11:30-19:00; Thu-Sat 11:30-20:00
Boricua Soul at American Tobacco Campus fuses Puerto Rican cooking with Southern soul food. Empanadas, pernil and rice-and-beans are made from scratch daily.
Signature: Pernil, Tostones, Empanadas
Puerto RicanCounter service$american-tobacco-campusMon 11:30-14:00; Tue 11:30-15:00; Wed 11:30-19:00; Thu-Sat 11:30-20:00
Puerto Rican counter at American Tobacco Campus. Empanadas, pernil and rice-and-beans made from scratch daily. Durham's best immigrant-kitchen lunch counter.
Puerto Rican$american-tobacco-campusMon 11:30-14:00; Tue 11:30-15:00; Wed 11:30-19:00; Thu-Sat 11:30-20:00
Lunch pricing for Puerto Rican food made from scratch at American Tobacco Campus. Empanadas and pernil under $12; the lunch crowds say it all.
Try: Empanadas, pernil and rice-and-beans
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Caribbean€centro-sagrarioMon-Sun 13:00-16:00
Bar Reca on Plaza Trinidad in Granada runs an 11-euro menu del dia in a year-round plaza terrace, the citys cheapest sit-down lunch with three courses.
Try: Lunch menu del dia with three courses
Tip: The Plaza Trinidad terrace operates 365 days a year; arrive at 13:30 to claim a table.
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Caribbean$the-stripMon-Thu 11:00-22:00; Fri-Sat 10:00-23:00; Sun 10:00-22:00
Sunspot on Cumberland Avenue near UT runs $10-15 lunch plates from the Southwestern and Caribbean menu the multicultural counter has run on the Strip since.
Try: Sweet potato burrito
Tip: Weekday lunch under $15; UT football Saturdays push the prices and wait times up.
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Caribbean$$$$coconut-grove
Ariete in Coconut Grove is Michael Beltran's Michelin-starred Cuban-American room on Main Highway, holding a star four years running since 2022.
Signature: Croqueta de jamon, Aged ribeye, Burger night
Order: The croqueta de jamon to open, then whatever the chalkboard says is being aged that week.
Tip: Tuesday burger night is a hard ticket; book the brunch service if you want the kitchen at full curiosity.
Caribbean$$
Enriqueta's Sandwich Shop between Wynwood and Edgewater in Miami is a 1988 Cuban counter with pan con bistec under ten dollars, closed Sundays only.
Why locals love it: Hidden between Wynwood and Edgewater since 1988, this Cuban counter still keeps a pan con bistec lower than ten dollars and locals know to arrive by 9am.
Tip: Closed Sundays. Counter only; the line moves fast but the dining-room seating is limited.
Caribbean$
Sanguich in Miami's Little Havana is the Cuban sandwich counter at 2057 SW 8th Street, a 2022 Bib Gourmand pick, with the city's reference pressed pan cubano.
Try: Cuban sandwich and pan con bistec
Tip: Add a side croqueta. Closed evenings; this is a lunch stop. Card or cash both work.
See all 12 caribbean rooms in Miami →
Caribbean$$northeastMon-Thu 11:00-20:00, Fri-Sat 11:00-21:00, Sun 11:00-20:00
Alex Roberts's Brasa on East Hennepin has run a wood-fired rotisserie counter in Minneapolis since 2008. Slow-roasted pork, the city's casual favourite.
Signature: Slow-roasted pork, Yuca with mojo
Order: Slow-roasted pork plate with yuca, collards and cornbread on the side.
Tip: Order at the counter, find a seat. Family-style pans serve four; gluten-free options across the menu.
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Caribbean$$Centro HistóricoUntil Tue-Sat until 02:00
Mayan Pub on Calle 62 Mérida pours Yucatán-distilled and Oaxacan mezcal flights and Cuban-influenced cocktails until 02:00 Tuesday through Saturday in Centro.
Try: Yucatán mezcal flights and snacks
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Caribbean€€centro-storico
Ex Salumeria - La Bottega del Rum in Naples' Centro Storico is the converted delicatessen that has run a Caribbean-rum-led bar since 2012, with house Ron.
Order: Ron Especiado rum flight and a board of rum-friendly cicchetti.
Why locals love it: A 2012 conversion of a tiny salumeria into a rum-and-cicchetti bar on a narrow vico off Via Tribunali, with a wood-and-barrels interior and a counter aquarium.
Tip: Open evenings until 02:00. Cash and card both work. Ask for the Ron Especiado house infusions, the spice flight is the introduction.
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Caribbean$jackson-heightsSun-Thu 12:00-22:00, Fri-Sat 12:00-23:00
Maria Piedad Cano started selling arepas under the 7-train tracks in Jackson Heights, New York City in the 1980s. Priced at $. Kitchen leans caribbean.
Signature: Arepa de queso, Arepa de choclo
Order: Arepa de choclo with mozzarella, sweet corn cake.
Tip: Cash only at the counter. Take the arepas to the park benches across the street for the full Queens lunch.
CaribbeanChef Kwame Onwuachi$$$$$120-$180midtownTue-Sat 17:00-22:00, Sun-Mon closedBook 6 weeks ahead
Chef Kwame Onwuachi's Lincoln Center room holds one Michelin star in New York City. Afro-Caribbean cooking, jollof rice with curry goat, oxtail pepper-pot.
Caribbean$$east-villageMon 12:00-16:00, Mon 17:00-23:00, Tue 12:00-16:00, Tue 17:00-23:00, Wed 12:00-16:00, Wed 17:00-23:00, Thu 12:00-16:00, Thu 17:00-23:00, Fri 12:00-16:00, Fri 17:00-00:00, Sat 12:00-16:00, Sat 17:00-00:00, Sun 11:00-16:00, Sun 17:00-23:00
Miss Lily's on Houston Street has run Jamaican island food in SoHo, New York City since 2010. Jerk chicken from the wood smoker, daiquiris from the back bar.
Signature: Jerk chicken, Curry goat
Order: Jerk chicken, rice and peas, fried plantains.
Tip: DJ nights run loud past 22:00. Brunch is the calmer service if you want to talk.
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CaribbeanChef Mickael and Gael Tourteaux€€€€€145-260Tue-Fri 12:00-14:00, 19:30-22:00; Sat 19:30-22:00; Sun-Mon closedBook 4-6 weeks ahead
Flaveur in Nice's Carre d'Or holds two Michelin stars under the Tourteaux brothers, the only two star room in the city and a Riviera Caribbean tasting.
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CaribbeanChef Nelson German$$$$A la carteuptownBook 1 to 2 weeks ahead
Top Chef contestant Nelson German's Afro-Latin cocktail lounge on Franklin in Uptown Oakland runs seasonal small plates and a Dominican-roots cocktail list.
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Caribbean in Omaha
Elie's Chinchorro ★ 4.4
Puerto Rican$South OmahaMon-Sat 11:00-21:00; Sun 11:00-19:00
Elie's Chinchorro on South 24th is Nebraska's most under-the-radar Puerto Rican kitchen, with pernil, mofongo, and arroz con pollo served largely to regulars.
Why locals love it: A South Omaha storefront operating without web presence, only a handwritten board at the door, entirely outside the Old Market food trail.
Elie's Chinchorro ★ 4.2
Caribbean$South OmahaMon-Sat 11:00-21:00; Sun 11:00-19:00
Elie's Chinchorro on 16th Street is one of few Puerto Rican restaurants in the Great Plains, serving traditional food largely absent from city food coverage.
Order: Traditional pernil: slow-roasted pork shoulder, the most frequently cited dish in local food coverage.
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Cuban$mills-50
Black Bean Deli on East Colonial Drive in Mills 50 is the family Cuban counter since 2001, with pressed Cuban sandwiches, ropa vieja and a Winter Park branch.
Signature: Cuban sandwich, Picadillo
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Caribbean$$Mon-Sun 11:00-21:00
Chino Bandido in Phoenix: A north Phoenix mashup of Mexican, Chinese and Caribbean food that out-of-towners rarely find on the standard lists.
Why locals love it: A north Phoenix mashup of Mexican, Chinese and Caribbean food that out-of-towners rarely find on the standard lists.
Tip: Build a plate that crosses cuisines, like jade-red chicken with a machaca burrito; the snickerdoodle is free with every order.
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Caribbean$$strip-districtMon-Thu 11:30-22:00; Fri-Sat 11:30-23:00; Sun 11:00-22:00
Kaya on Smallman Street in the Strip District serves Caribbean cooking from big Burrito in Pittsburgh. Jerk, plantains and rum cocktails in a bright room.
Signature: Jerk plates, Plantains
Order: A jerk plate, fried plantains and a rum cocktail.
Tip: A big Burrito Group room good for groups. The brunch and rum list are draws.
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Caribbean$$west-sideLunch and dinner, closed Sun-Mon
The Jerk Shack is a Bib Gourmand Caribbean spot on the West Side where jerk chicken is the signature and the curry goat sells out; the lunch lines build fast.
Order: Jerk chicken, curry goat and festival dumplings.
Tip: Lines build at lunch. The jerk chicken is the signature, but the curry goat sells out, so go early if it is what you want.
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CaribbeanCasual brunch$$$12-20DowntownMon-Sun 11:00-20:00Walk-in
Back A Yard has anchored Downtown San Jose with Caribbean cooking since 2004, with smoky jerk chicken and oxtail stew drawing a loyal midday crowd near SJSU.
Order: Jerk chicken plate with rice and peas and plantains
Caribbean$$East San JoseTue-Sun 11:00-20:00
Back A Yard on E. Capitol Expy delivers smoky jerk chicken, oxtail stew, and curried goat to East San Jose with Caribbean recipes perfected since 2004.
Order: Beef oxtail stew with white rice and plantains
Why locals love it: The East Capitol location is quieter than downtown but serves the same fragrant jerk chicken and oxtail stew that built Back A Yard's San Jose following since 2004.
Tip: The oxtail stew runs out by early afternoon on weekends - call ahead to reserve a portion.
Caribbean$DowntownMon-Sun 11:00-20:00
Back A Yard has served authentic Jamaican comfort food in San Jose since 2004 with signature jerk chicken and oxtail drawing a devoted following.
Order: Jerk chicken and beef oxtail plate
See all 5 caribbean rooms in San Jose →
Caribbean$$cerrillosMon-Sat 11:00-21:00; closed Sun
Chef Ahmed Obo cooks Swahili-inflected East African and Caribbean stews at Jambo Cafe in Santa Fe's College Plaza on Cerrillos Road, open since 2009.
Signature: Coconut goat stew, Jerk chicken sandwich, East African curries
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Caribbean$west-tampaMon-Wed 8:00-17:30, Thu 8:00-17:00, Fri 8:00-17:30, Sat 8:00-16:00, Sun closed
Brocato's on East Columbus Drive in Tampa has built Cuban sandwiches, deviled crabs and stuffed potatoes since 1948 from a neighborhood storefront.
Order: The Cuban sandwich with a deviled crab on the side.
Tip: Cash and card both work; the party finger sandwiches (mini Cubans and mini deviled crabs) are the catering pick.
Caribbean$Mon-Wed 08:00-17:30, Thu 08:00-17:00, Fri 08:00-17:30, Sat 08:00-16:00, Sun closed
Brocato's on East Columbus has built Tampa's most affordable Cuban sandwich and deviled crab combo since 1948, under $15 for a meal. The room fills early.
Try: Cuban sandwich + deviled crab
Caribbean$$$ybor-citySun-Thu 11:00-21:00, Fri-Sat 11:00-22:00
The Columbia Restaurant on East Seventh Avenue has plated 1905 Salad and Cuban sandwiches in Ybor City since 1905 and is Florida's oldest restaurant.
Signature: 1905 Salad, Cuban sandwich, Paella a la Valenciana, Spanish bean soup
Order: 1905 Salad tableside, Cuban sandwich with the house Cuban bread, and the Spanish bean soup.
Tip: Book the flamenco performance nights Monday through Saturday; the restaurant spans an entire city block with 15 dining rooms.
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Caribbean$$kensington-marketTue-Thu 17:00-22:00, Fri-Sat 17:00-23:00
Patois on Dundas West is chef Craig Wong's Jamaican-Chinese fusion kitchen since 2014, fine-dining French training applied to Caribbean home cooking.
Signature: Double Down patty sandwich, Juicy jerk chicken
Order: The Double Down sandwich, jerk chicken between two Jamaican patties.
Tip: JunePlum by Patois next door at 796 Dundas is the patty-and-drink offshoot. Closed Mondays.
Caribbean$$kensington-marketTue-Thu 17:00-22:00, Fri-Sat 17:00-23:00
Patois on Dundas West is chef Craig Wong's Jamaican-Chinese fusion kitchen since 2014, fine-dining French training applied to Caribbean home cooking.
Signature: Double Down patty sandwich, Juicy jerk chicken
Order: The Double Down sandwich, jerk chicken between two Jamaican patties.
Tip: JunePlum by Patois next door at 796 Dundas is the patty-and-drink offshoot. Closed Mondays.
Caribbean$kensington-marketMon-Sat 09:00-19:00
Patty King on Baldwin Street is a family-owned Caribbean patty bakery since 1981, supplying Toronto convenience stores and cafeterias citywide.
Try: Jamaican beef patty
Order: A spicy beef patty in coco bread, plus a Ting from the cooler.
Tip: Closed Sundays. The Scarborough location at 39 Progress Avenue is the chain's flagship factory; Kensington is the retail original.
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Caribbean in Tulsa
Sisserou's Caribbean Restaurant ★ 4.4
Caribbean$$tulsa-arts-districtMon-Sat 11:00-21:00; Sun 11:00-15:00
Chef Eben Shillingford brings Dominican-Caribbean cooking to Tulsa's Arts District at 107 North Boulder Ave, with jerk chicken, oxtail stew, and rotating fresh fish daily.
Signature: Jerk chicken, Stewed oxtail, Lump crab
Sisserou's Caribbean Restaurant ★ 4.1
Caribbean$$tulsa-arts-district{'mon': 'closed', 'tue': '11:00-21:00', 'wed': '11:00-21:00', 'thu': '11:00-21:00', 'fri': '11:00-22:00', 'sat': '11:00-22:00', 'sun': 'closed'}
Chef Eben Shillingford's Dominican-Caribbean kitchen in the Tulsa Arts District at 107 N Boulder Ave, with conch fritters, oxtail stew, and jerk chicken central to every service.
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