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Caribbean : Top 20

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The Real Mojito

Submitted by: Brandy

Considered Cuba's national drink, this lime and rum cocktail is a favorite with pirates, swashbucklers, and colorful characters in the Caribbean and beyond.

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Caribbean Zucchini Bread

Submitted by: tahoegirl

Living In: Grand Rapids, Michigan, USA

This version of zucchini bread adds a Caribbean flair with the inclusion of coconut.

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Pina Colada Sorbet

Submitted by: CALLALILLIE

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

This is the sorbet version of a favorite summertime drink -- Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert which just might inspire a fiesta.

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Enjoy Cuba's traditional cocktail that blends lime juice, mint sprigs, rum, and club soda in a refreshing drink. Serve with a straw and a decorative stir stick to keep the different flavors well mixed together.

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Jamaican Oxtail with Broad Beans

Submitted by: sunflowerBirmingham

Living In: Ocho Rios, Saint Ann, Jamaica

This is a traditional Jamaican dish I was taught to cook by my grandmother.

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Saltfish Buljol

Submitted by: Bernadette

Living In: Diego Martin, Diego Martin, Trinidad And Tobago

A favorite Sunday morning breakfast on the island of Trinidad in the Caribbean. Saltfish can be found in many grocery stores, ask your grocer to help you locate it. Serve this dish with sliced hard boiled eggs or simply serve with toast.

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Caribbean Fruity Salsa

Submitted by: SWEETHUNIBABI

Home Town: Bloomfield, New Jersey, USA

Living In: Holmdel, New Jersey, USA

This three-fruit salsa is sweet and spicy at the same time. It makes a wonderful accompaniment to grilled fish or chicken, is perfect served with tortilla chips, and can even be served with granola and yogurt for breakfast!

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Red Beans

Submitted by: Rossana

Beans with pure Latin flavor. Accented with potatoes, pumpkin, ham, garlic, and cilantro, this side dish could steal the show!

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Budin (Puerto Rican Bread Pudding)

Submitted by: Nande

Budin is a traditional anise-flavored Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!

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Caribbean Callaloo and Crab

Submitted by: SkyLarker

A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wanting more. If taro leaves are not available, you may substitute 2 packages of frozen spinach.

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Caribbean Breeze

Submitted by: Marcy

Home Town: Manchester, New Hampshire, USA

This is a refreshing, fruity cocktail.

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Horchata de Arroz (Rice Drink)

Submitted by: LatinaCook

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

A refreshing rice drink with a hint of cinnamon. This version of horchata does not need to be boiled.

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Spicy Barbados Pepper Sauce

Submitted by: RogerB

Home Town: Houston, Texas, USA

Living In: Clear Lake Shores, Texas, USA

The sauce is good on just about anything from pork, chicken, and seafood.

Not Yet Reviewed!
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Fiesta Conch

Submitted by: Judy

Tender fresh conch meat is cooked in a rich tomato sauce. Serve over rice or noodles.

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Barbequed Pig

Submitted by: Tom Nicolson

Whole suckling pig, made with a sour orange rub and slow roasted over an open fire.

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Jay's Jerk Chicken

Submitted by: R.H. Solomon

This Jamaican barbeque marinade is a zesty blend of tangy, hot and sweet. Try habanero peppers in place of jalapenos, if you're feeling spicy!

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A Jerky Chicken

Submitted by: Rikk

A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!

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Sea Bass Cuban Style

Submitted by: Kiki Hahn

Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.

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Cuban Ropa Vieja

Submitted by: MASTER815K

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

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Oranged Cranberry Sauce

Submitted by: Barbara Yoder

This recipe was graciously shared with me by a Jamaican friend many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not 'gel,' but you do want to cook it long enough to make a good, thick consistency.