Prior to spring-breaking there with the family in 2022, I hadn’t been to Puerto Rico in nearly two decades. And while I have a strong memory of eating excellent mofongo in the mountains while driving around the island for a travel article (as well as some terrific ice cream in Ponce), my recall of delicious and typical foods in Puerto Rico was pretty … nonexistent. I wasn’t sure…
This post is sponsored by Beaches Resorts. This summer, our family once again skipped international travel in favor of mostly regional domestic trips. For August we chose to vacation in upstate New York’s picturesque Finger Lakes region with good friends. Just a five-hour drive from the city, it was a total escape into a beautiful world of waterfalls and gorges, wineries and breweries, endless acres of farmland and,…
The melting-pot cuisine of “Trinbago” reflects an uncommon diversity in cultural influence and flavor, and it’s truly a highlight of visiting these beautiful Caribbean islands. Don’t miss these eight popular foods in Trinidad and Tobago on your next trip. The twin-island republic of Trinidad and Tobago, part of the West Indies, enjoys a rich melting-pot cuisine derived from a multitude of far-flung cultures: Indian, African, Syrian, Lebanese, Italian,…
Recipe: Pigeon Peas + Rice from the Bahamas
Courtesy of The Foreign Fork
Bacon fries in one pan and then cooks alongside rice and peas to make this scrumptious main or side dish. A one-pan wonder and 40 minutes from start to finish, this dish is…
Recipe From Afar: Ducana, Antigua and Barbuda
In honor of our month of Caribbean food on social media, we have a recipe for ducana, one of our favorite Antiguan dishes, provided by our friends at The Foreign Fork. Ducana is a dumpling made of grated sweet potato, coconut, cinnamon, and other seasonings that’s wrapped in a banana leaf, boiled in water,…
How Americans Can Travel Independently to Cuba: 5 Steps
Centro Habana
It may not be as easy as hopping on a flight to the Bahamas. But there’s no place on Earth like Cuba—and it’s not nearly as hard (or illegal) to get there as the U.S. government…
It’s a famously overexploited, not quite endangered, species. But when conch is on every menu in town, there’s got to be a ton of ’em, right? A look at that beloved Caribbean mollusk, the queen conch—and how to help protect it.
“Are you feeling conchy tonight?” the waitress inquired with a smile when we wondered aloud about the Bimini conch linguine—a $22 Bahamian take on the traditional…
Team EYW visited Port Antonio, where the Blue Mountains meet the sea in northeast Jamaica, to cover the north coast’s local foods for this site. The birthplace of jerk, this gorgeously green, serene region is one that rewards an exploratory spirit—even if you have a two-year-old in tow.
To be perfectly honest, we arrived to Port Antonio, on Jamaica’s lush northeast coast, a little beaten down. Scott and I…
Snapshots from Antigua
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When we visited Antigua this winter, it was with the intention of relaxing on the beach, not driving all over the island hunting for local food. Well, relax on the beach we did, but with a rental car and an unwillingness to eat overpriced Italian food every night,…
Dish Spotlight: Goat Water, on Antigua
On the Caribbean island of Antigua, you hear the word “water” used to describe many a local dish—conch water, cockle (clam) water, goat water. But fear not: Watery broths these are not. Preparations vary, but chances are you’ll receive a very flavorful soup or even stew…