Caribbean cooking is African technique, European structure and island ingredients: jerk smoked over pimento wood, plantains fried twice, saltfish and ackee, conch five ways, and rum in everything. Each island has its national dish; this guide covers the nine that define the region.
The jerk pit is Jamaica's roadside grill; the fritura is the Dominican and Puerto Rican fry stand; the rum shop is Barbados' corner bar and kitchen. The paladar is Cuba's private restaurant, often the best food in town.
Etiquette: tip 10 to 15 percent where service is not included. In Cuba, small cash tips in pesos go a long way. Beach vendors expect a polite no more than a sale; a smile costs nothing.
Nine dishes that define Caribbean cooking, from Jamaica to Barbados.
Rum is the region's spirit in both senses; these are the bottles and cocktails to know.
