96 editor-picked caribbean restaurants across 27 cities.
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.
Tours, tastings and classes that match this page, bookable on GetYourGuide.
Guided tour · 3 hours
Discover the Cuban and Caribbean influences on Key West food and culture. Enjoy a small-group tour with stops at 5 locations including tastings.
Guided tour · 2.5 hours
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Experience the thriving culinary scene of Miami's Little Havana and enjoy tasty, authentic Cuban cuisine. Learn about local history and culture as...
The best-scored caribbean place in each of 12 cities.
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.
Book4-6 weeks ahead
Blue Heaven is Key West's chicken-crossed Bahama Village courtyard, Michelin Recommended in the 2026 Florida guide for pancakes, shrimp and key lime pie.
OrderKey lime pie with the towering meringue
TipThe courtyard closes for a holiday each September and reopens in October, so check ahead if you visit in hurricane season.
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.
SignatureCuban sandwich, Picadillo
Brocato's on East Columbus Drive in Tampa has built Cuban sandwiches, deviled crabs and stuffed potatoes since 1948 from a neighborhood storefront.
OrderThe Cuban sandwich with a deviled crab on the side.
TipCash and card both work; the party finger sandwiches (mini Cubans and mini deviled crabs) are the catering pick.
Ariete in Coconut Grove is Michael Beltran's Michelin-starred Cuban-American room on Main Highway, holding a star four years running since 2022.
OrderThe croqueta de jamon to open, then whatever the chalkboard says is being aged that week.
TipTuesday burger night is a hard ticket; book the brunch service if you want the kitchen at full curiosity.
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.
OrderCubano on house-pressed bread with a colada coffee.
Why locals goFour-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.
TipSandwiches 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.
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.
OrderA jerk plate, fried plantains and a rum cocktail.
TipA big Burrito Group room good for groups. The brunch and rum list are draws.
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.
SignatureCoconut goat stew, Jerk chicken sandwich, East African curries
Patois on Dundas West is chef Craig Wong's Jamaican-Chinese fusion kitchen since 2014, fine-dining French training applied to Caribbean home cooking.
OrderThe Double Down sandwich, jerk chicken between two Jamaican patties.
TipJunePlum by Patois next door at 796 Dundas is the patty-and-drink offshoot. Closed Mondays.
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.
OrderArepa de choclo with mozzarella, sweet corn cake.
TipCash only at the counter. Take the arepas to the park benches across the street for the full Queens lunch.
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.
OrderSlow-roasted pork plate with yuca, collards and cornbread on the side.
TipOrder at the counter, find a seat. Family-style pans serve four; gluten-free options across the menu.
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.
OrderJerk chicken, curry goat and festival dumplings.
TipLines build at lunch. The jerk chicken is the signature, but the curry goat sells out, so go early if it is what you want.
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.
Book4-6 weeks ahead
Blue Heaven is Key West's chicken-crossed Bahama Village courtyard, Michelin Recommended in the 2026 Florida guide for pancakes, shrimp and key lime pie.
OrderKey lime pie with the towering meringue
TipThe courtyard closes for a holiday each September and reopens in October, so check ahead if you visit in hurricane season.
5 Brothers Grocery has pressed Cuban mixes and poured con leche at Southard and Grinnell in Key West since 1978, a family corner store with a bench crew.
OrderCuban mix pressed hot, plus a bag of bollos
TipThe Bench Crew of regulars holds court outside each morning; come before the 06:30 rush clears the pastry case.
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.
SignatureCuban sandwich, Picadillo
Mo's Restaurant cooks made-from-scratch Haitian Creole food on White Street, the only kitchen of its kind in Key West, with oxtail and goat stew as anchors.
OrderOxtail stew with rice and richly seasoned gravy
TipIt sits by Bayview Park away from the Duval crowds and closes Sundays; carryout runs until 21:30 on open days.
Brocato's on East Columbus Drive in Tampa has built Cuban sandwiches, deviled crabs and stuffed potatoes since 1948 from a neighborhood storefront.
OrderThe Cuban sandwich with a deviled crab on the side.
TipCash and card both work; the party finger sandwiches (mini Cubans and mini deviled crabs) are the catering pick.
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.
TryCuban sandwich + deviled crab
Ariete in Coconut Grove is Michael Beltran's Michelin-starred Cuban-American room on Main Highway, holding a star four years running since 2022.
OrderThe croqueta de jamon to open, then whatever the chalkboard says is being aged that week.
TipTuesday burger night is a hard ticket; book the brunch service if you want the kitchen at full curiosity.
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 goHidden 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.
TipClosed Sundays. Counter only; the line moves fast but the dining-room seating is limited.
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.
TryCuban sandwich and pan con bistec
TipAdd a side croqueta. Closed evenings; this is a lunch stop. Card or cash both work.
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.
OrderCubano on house-pressed bread with a colada coffee.
Why locals goFour-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.
TipSandwiches 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.
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.
OrderA jerk plate, fried plantains and a rum cocktail.
TipA big Burrito Group room good for groups. The brunch and rum list are draws.
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.
SignatureCoconut goat stew, Jerk chicken sandwich, East African curries
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.
Order1905 Salad tableside, Cuban sandwich with the house Cuban bread, and the Spanish bean soup.
TipBook the flamenco performance nights Monday through Saturday; the restaurant spans an entire city block with 15 dining rooms.
Patois on Dundas West is chef Craig Wong's Jamaican-Chinese fusion kitchen since 2014, fine-dining French training applied to Caribbean home cooking.
OrderThe Double Down sandwich, jerk chicken between two Jamaican patties.
TipJunePlum by Patois next door at 796 Dundas is the patty-and-drink offshoot. Closed Mondays.
Patty King on Baldwin Street is a family-owned Caribbean patty bakery since 1981, supplying Toronto convenience stores and cafeterias citywide.
OrderA spicy beef patty in coco bread, plus a Ting from the cooler.
TipClosed Sundays. The Scarborough location at 39 Progress Avenue is the chain's flagship factory; Kensington is the retail original.
Caribbean Queen of Patties on Bloor West runs Jamaican beef and chicken patties, the city's reference west-end patty counter under owner Georgie.
OrderA spicy beef patty plus a chicken patty in coco bread.
TipClosed Sundays. The line moves fast; cash discount under $10.
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.
OrderArepa de choclo with mozzarella, sweet corn cake.
TipCash only at the counter. Take the arepas to the park benches across the street for the full Queens lunch.
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.
OrderSlow-roasted pork plate with yuca, collards and cornbread on the side.
TipOrder at the counter, find a seat. Family-style pans serve four; gluten-free options across the menu.
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.
OrderJerk chicken, curry goat and festival dumplings.
TipLines build at lunch. The jerk chicken is the signature, but the curry goat sells out, so go early if it is what you want.
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 goA South Omaha storefront operating without web presence, only a handwritten board at the door, entirely outside the Old Market food trail.
Chef Eben Shillingford brings Dominican-Caribbean cooking to Tulsa's Arts District, with jerk chicken, oxtail stew and rotating fresh fish landing daily.
SignatureJerk chicken, Stewed oxtail, Lump crab
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.
Book1 to 2 weeks ahead
Borinquen Lounge in Chicago is the North Center Puerto Rican kitchen on Western Avenue from the family that invented the jibarito in Humboldt Park.
TryJibarito, mofongo
TipOrder the steak jibarito with garlic-mayo. The mofongo is the second visit; the jibarito is the first.
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.
OrderJerk chicken plate with rice and peas and plantains
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.
TryJibarito, lechon, pollo a la brasa
TipOrder 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.
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.
SignaturePernil, Tostones, Empanadas
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.
Book6 weeks ahead
Cha Cha Chicken has smoked jerk chicken under the palms on Ocean Avenue in Santa Monica since 1996, a family-run Caribbean shack steps from the beach.
OrderJerk chicken plate with fried plantains
TipIt runs one of the most lenient BYOB policies in town; bring a bottle and eat coconut fried chicken outside.
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.
TryLunch menu del dia with three courses
TipThe Plaza Trinidad terrace operates 365 days a year; arrive at 13:30 to claim a table.
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.
TrySweet potato burrito
TipWeekday lunch under $15; UT football Saturdays push the prices and wait times up.
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 goA north Phoenix mashup of Mexican, Chinese and Caribbean food that out-of-towners rarely find on the standard lists.
TipBuild a plate that crosses cuisines, like jade-red chicken with a machaca burrito; the snickerdoodle is free with every order.
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.
OrderBeef oxtail stew with white rice and plantains
Why locals goThe 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.
TipThe oxtail stew runs out by early afternoon on weekends - call ahead to reserve a portion.
Le Gourmet cooks Haitian family recipes on South Broadway, bringing poulet pane, grilled fish and slow beef stews to Lexington seven days a week until late.
SignaturePoulet pane, Grilled fish
TipOpen until 23:00 nightly, Sunday from 14:00; portions are generous, so order the soup only if sharing.
Caribbean Croft cooks Ms Cat's family recipes on Stokes Croft in Bristol, matching jerk and curry goat with one of the city's longest rum lists.
OrderCurry goat with rice and peas, and a rum punch from the long list.
TipThe kitchen closes well before the bar every night, so order food early and stay on for the rum.
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.
TryJibarito, mofongo, Puerto Rican seafood
TipSteak jibarito first visit, camarones al ajillo over rice the second. Closed Tuesdays; weekend lunches are the calm window.
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.
TryYucatán mezcal flights and snacks
Back A Yard's East San Jose Capitol location serves authentic Jamaican oxtail, jerk chicken, and festival bread in a neighborhood setting on Capitol Expwy.
OrderOxtail plate with rice and peas
Caribbean Wrap rolls jerk chicken and curry goat into lunch at St Nicholas Market, Bristol's quick daytime fix of the city's Caribbean kitchens.
TryJerk chicken wrap and curry goat
TipAsk for extra scotch bonnet sauce only if you mean it; curried goat with rice beats the wrap on cold days.
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.
OrderJerk chicken, rice and peas, fried plantains.
TipDJ nights run loud past 22:00. Brunch is the calmer service if you want to talk.
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.
OrderRon Especiado rum flight and a board of rum-friendly cicchetti.
Why locals goA 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.
TipOpen evenings until 02:00. Cash and card both work. Ask for the Ron Especiado house infusions, the spice flight is the introduction.
West to West serves Caribbean and West African rice plates, grilled meats, stews and vegan dishes at the Flavours Hub food hall in Masdar Park, Abu Dhabi.
TryRice plates, grilled meats and stews
TipThe National puts mains at AED 35 to 50 and says each stall shows menu boards with photos and clear prices, as in a Singapore hawker centre.
Key West21 places
Blue Heaven, 5 Brothers Grocery & Sandwich Shop
Tampa13 places
Brocato's Sandwich Shop, Brocato's Cuban Sandwich Shop
Miami12 places
Ariete, Enriqueta's Sandwich Shop
Toronto8 places
Patois, Patty King Bakery
San Jose5 places
Back A Yard Caribbean Grill Downtown, Back A Yard Caribbean Grill East
Lexington4 places
Le Gourmet
Bristol3 places
Caribbean Croft, Caribbean Wrap
Chicago3 places
Borinquen Lounge, Papa's Cache Sabroso
Durham3 places
Boricua Soul
New York City3 places
Arepa Lady, Tatiana by Kwame Onwuachi
Atlanta2 places
Buena Gente Cuban Bakery
Omaha2 places
Elie's Chinchorro
Santa Monica2 places
Cha Cha Chicken
Tulsa2 places
Sisserou's Caribbean Restaurant
Abu Dhabi1 place
West to West
Granada1 place
Bar Reca menu del dia
Knoxville1 place
Sunspot Strip Lunch
Minneapolis1 place
Brasa Premium Rotisserie
Mérida1 place
Mayan Pub
Naples1 place
Ex Salumeria - La Bottega del Rum
Nice1 place
Flaveur
Oakland1 place
Sobre Mesa
Orlando1 place
Black Bean Deli
Phoenix1 place
Chino Bandido
Pittsburgh1 place
Kaya
San Antonio1 place
The Jerk Shack
Santa Fe1 place
Jambo Cafe
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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