10 Must-Eat Street Foods When Travelling to the Caribbean

No trip to Jamaica is complete without indulging the staple street foods of the Caribbean: jerk anything. Originating in Jamaica, jerk is a cooking style where pork, chicken, or fish is marinated in a rub consisting of a host of spices and herbs such as scotch bonnet peppers, thyme, ginger, allspice, and more. Smoked and grilled to perfection, jerk meals can be found at street markets, beaches, and local vendors along roadsides. Popular jerk spots include Pepper's Jerk Centre, Ultimate Jerk Centre, and Boston Jerk Centre.

Doubles is made with barra (fried dough) and channa (curried chickpeas), making it one of the simpler Caribbean dishes to try, but still packed with flavour and goodness. A big hit with vegetarians, this Trinidadian delight is mostly enjoyed for breakfast or lunch. And don't be shy — they tend to come in small portions so you may want to order a double of your doubles.

Griot (fried pork) is one of Haiti's most popular dishes. It's made when pork chunks are left to rest in a sour orange marinade before being slowly roasted. Once tender, the pork is then fried in oil for a crispy and caramelized finish and is served with sweet plantains and/or spicy pickled peppers and onions. And if you don't subscribe to pork on your fork, you're in luck! Griot is also made with beef.

With the third largest reef in the Caribbean, it should come as no surprise that conch (locally caught at nearby reefs) is the national dish of Turks and Caicos. Conch is similar to calamari in texture and is most commonly made into a ceviche when tossed with sweet peppers, garlic, red onion, tomato, vinegar, and lime juice. A dish known across the Caribbean region, this fresh and light salad can also be found in Dominican Republic, Haiti, Jamaica, the Cayman Islands, Puerto Rico, and more.

Not a big fan of raw conch? No need to worry. Conch can also be enjoyed on the island in soups or fritters.

Visit any street-side stand on the Caribbean island of Puerto Rico and you'll be sure to find a variety of fried snacks stuffed with meat or cheese, which is also known as cuchifritos. Rellenos de papa (stuffed mashed potatoes), platanos rellenos (stuffed mashed sweet plantains), and alcapurrias (stuffed green banana or yucca) are just a few of the tasty cuchifrios this island has to offer.

For a heartier bite, turn this snack into a meal by adding white rice with stewed beans also sold by most vendors. And don't forget a passionfruit, pineapple, or coconut juice to wash down the savory moment.

When travelling to Barbados, you'd be remiss to not try their traditional Bajan fish cakes. These crispy on the outside, soft on the inside fritters are made when flour, baking powder, milk, eggs, salted codfish, Bajan seasonings, herbs, and more, all whipped into a pancake-like batter before deep frying in oil. And what's a fish cake without a delicious sauce for dipping? Be sure to request the traditional Marie Rose sauce made by combining mayonnaise, ketchup, and pepper sauce.

Side-note: fish cakes are popular across several Caribbean islands. While equally delicious, each island has their own name for this street eat. In Jamaica, these cakes go by saltfish fritters, and in Puerto Rice they're known as bacalaitos.

Croquetas de jamon, or ham croquettes, are one of Cuba's most popular street foods. The small crispy breadcrumbed log of smooth ground ham has origins in France with ties to Jewish cuisine. Loved by Cubans, croquetas are eaten just about any time of day for breakfast, lunch, dinner, or a snack. Whether served on the side with a bowl of chicken soup, with a dessert, or solo with a creamy dipping sauce, croquettes are a main staple on the island.

Can't make it to Cuba? You can find other variations of this street eat in Puerto Rico, Dominican Republic, and Aruba.

Fish and fungi is best known by residents of the US Virgin Islands as the unofficial dish of the region. Fungi is a polenta-like side dish made with cornmeal and okra. It's typically served with a white, fleshy, and firm fish like snapper.

A dish with just as much history as flavour, fish and fungi was first created by African women during slavery, proving that it has stood the test of time.

Empanadas are fried crispy pastry doughs made with an array of fillings to appease every palette. For a savory filling, you may want to go with the traditional empanada stuffed with carne molida, a sautéed ground beef stew made with tomatoes and Dominican seasonings. For those who don't eat meat, try seafood, cheese, or veggie fillings. And for dessert lovers, fillings like guava and cream cheese are sure to cure any sweet tooth.

While conch can be found on several Caribbean islands, it's most indigenous to the Bahamas, which would explain why conch is the national food of the region. With its somewhat salty-sweet yet mild taste and chewy texture, it can be eaten steamed, served raw, or in the case of fritters, deep fried.

Conch fritters, which are known as a delicacy in other countries, are deep fried small balls of dough made with flour, conch meat, Bahamian spices, and herbs. One of the most beloved dishes on the island, conch fritters are always served with an aioli dipping sauce and can be found everywhere from authentic Bahamian restaurants to street food markets.