Forget airport food. Don’t miss out on delicious local dishes, from the Bahamas to Baja.
Conch: The national food of the Bahamas. Basically a really big ocean–snail.
Fresh clams or calamari, but chewier.
Goombay Smash. Match your drink to the Caribbean sunset, the sweet combo of spiced rum and apricot liquor will pair nicely with the salty conch.
2. Dominican Republic
Tostones: Delicious twice–fried plantains.
A sweeter, thinner, denser tater tot.
Mamajuana. Rumor has it this Port–like concoction of rum, red wine and honey helps you speak the language of love (or lust—it is Spring Break). Split some tostones with that cutie by the pool and let the drink work its wonders.
Jerk chicken: Spicier than anything here on the mainland. Make sure to get it with a side of rice.
Vinegar, hot sauce and cinnamon had a long cuddle sesh with chicken.
Rum Punch. Give rum and Coke a week–long break with this strong (and boozy) punch featuring two kinds of rum, coconut, lime, grenadine and a medley of fruit juices.
Nopales: Cactus stripped of its spikes, sliced and grilled. Best served in a refreshing salad with tomatoes and onions.
Tangy green beans.