Latin and Caribbean food is great and diverse, and comes from complicated influences. It grew out of traditions from African cultures and indigenous peoples, European colonialism, and the unique character of places separated by water...
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❤️🍗 GREAT LATIN & CARIBBEAN FOOD🍴❤️
The diverse and great Latin Food from the Caribbean
Caribbean and Latin Foods are each syntheses of African, European, Indian and Indigenous influences.
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Caribbean Dishes You’ve Got To Try at Least Once
Dominican Republic: La Bandera
While Dominicans have their own, fiercely-defended, version of mofongo, the dish you can’t miss—mainly because it’s on pretty much every menu — is what’s known as la bandera. A hearty, colorful, working-class lunch consisting of rice, red beans, meat, and salad, the dish provides the perfect fuel for exploring this fascinating island. Be sure to order another national favorite, tostones (fried green plantains) on the side.
Barbados: Coucou and Flying Fish
Given that this beautiful West Indies island is sometimes referred to as “The Land of the Flying Fish,” you shouldn’t leave town without trying this popular local seafood, found in the warm waters around Barbados and used to make the national dish, coucou and flying fish. The fish is steamed and cooked with onions, lime juice, spices, and vegetables, and served on a bed of polenta-like cornmeal; or fried and served with a spicy sauce.
Haiti: The world famous Haitian cuisine
The world famous Haitian cuisine has several influences, including French, African, Spanish, Arab, and those of the Taíno natives. Both the traditional and the contemporary dishes from the island of Haiti have a uniqueness that is typical only to the nation, and this is exactly what is appealing to the visitors.
Trinidad & Tobago: Crab & Callaloo
This dual-island nation near Venezuela is a hotspot for Creole cuisine, and the dish not to miss is crab & callaloo, a flavorful treat with origins in West Africa. A locally-sourced leafy green similar to spinach, callaloo is generally blended with coconut milk, spices, chilies, and sometimes additions like okra and red meat, then topped with crab.
Bahamas: Conch Fritters
While conch—a large-shelled sea mollusk related to the snail — can be found across the Caribbean, it’s particularly prized in the Bahamas. Conch fritters, a popular Bahamian dish, is the ultimate way to try it. Along with shredded conch meat, these patties are made from a batter that might contain onion, bell pepper, spices, chili, or celery (like many traditional dishes, every family and restaurant seems to have its own recipe) and then deep-fried. Think a delicious crab-cake with Caribbean flare.
Jamaica: Jerk Chicken
Along with reggae, jerk chicken is one of this country’s most famous and well-loved exports. A style of cooking native to Jamaica, jerk consists of meat dry-rubbed or wet-marinated with a spice mixture that contains the perfect balance of hot, sweet and spicy. The dish is ubiquitous across the island, served everywhere from beachside shacks to fancy resorts, and best appreciated while watching one of Jamaica’s famous sunsets with a Red Stripe in hand.
Information about the Latin World
Latin and Caribbean food is great and diverse, and comes from complicated influences. It grew out of traditions from African cultures and indigenous peoples, European colonialism, and the unique character of places separated by water...
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Information about the Caribbean Life
Physiographically, the blessed Caribbean region is mainly a chain of islands surrounding the Caribbean Sea. To the north, the region is bordered by the Gulf of Mexico, the Straits of Florida and the Northern Atlantic Ocean, which lies to the east and northeast. To the south lies the coastline of the continent of South America.
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⭐ the Dominican Republic is a “Caribbean Paradise”
None of the other Caribbean Islands has such Charm, such an exotic and exuberant Zest for Living and such extensive, palm fringed Beaches.
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