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Top Choices for Trinidad Street Food: a Trini Taste of the Caribbean

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Last Updated on March 1, 2024

Trinidadian Street Food

Discover the vibrant tapestry of flavors that define Trinidad’s street food scene, a melting pot of culinary influences in the heart of the Caribbean. From savory doubles to fiery pepper sauce, every bite tells a story of the island’s rich cultural heritage.

Join us on a tantalizing journey via the internet through the bustling streets of Trinidad and Tobago where each vendor’s stall is a gateway to an explosion of taste and tradition.

We will delve into exploring all of the Trinidad Street Food.

Get ready for some delicious Caribbean food from Trinidad and Tobago

Street food in trinidad and tobago.

Trinidad and Tobago have a unique blend of African, Indian, Chinese, European, and Latin American influences offering a fantastic cuisine.

You can find a vast array of traditional Trinidadian food from Indian curry and roti to Creole coo-coo or Spanish and South American style pastelles.

You can find various street vendors in Trinidad offering Indian, Creole, Chinese, and International cuisine.

Trinidad and Tobago offer the best street food in the Caribbean. You can find Indian specialties to gyro wraps, fried chicken, and roti. The vendors practice stringent hygiene and eating out won’t constitute health risks, so that you can enjoy the Trinidad street food.

The most popular street foods in Trinidad and Tobago are Doubles, Corn Soup, Pholourie, Coconut Jelly, Aloo Pie and Saheena, Chicken Roti and Buss-up Shot, Souse, Bake and Shark, and Chow.

Let’s take a look at the most popular Trinidadian food!

On your own or with a tour? Don’t forget to sample all the local dishes in Trinidad!

Try these popular Trinidad Food Tours so you can sample all the great street food in Trinidad and Tobago

The food of Trinidad and Tobago, Trini food, is so varied and delicious.

Part of the richness of Trini’s rich food culture are numerous cultural influences and hertirages. The Indian and Pakistani people, as well as the Africans and Europeans (mostly French & Spanish) brought the best of their very own gastronomy, blending it all into a firework of tastes.

Trini food, especially the Trinidadian street food, is very affordable, uses a lot of fresh products, and is the best at the numerous food stalls that you can find along the road.

Here are some of the Trinidad street foods that you MUST try when visiting Trinidad and Tobago

Doubles have light bara bread (flat bread) sandwiching tender curried channa (chickpeas) finished with tamarind and a variety of chutneys, including coconut or mango, and some pepper.

What food is Trinidad known for?

Doubles are probably the most famous Trini food.

Chow is composed of chunks of fresh fruit mixed with lime juice, hot pepper, salt, garlic, and cilantro. It is a highly addictive and healthy snack. One of the most popular kinds is mango!

A roll-up of callaloo (similar to spinach) and split-pea batter, deep-fried, with a spoon of tamarind or mango chutney on top

Bake’n Shark Sandwich

This sandwich can be found at Maracas Beach. It consists of a fried flatbread (“bake”) filled with fried pieces of shark meat and various other ingredients and sauces. Before frying, the shark meat is either seasoned with an herb blend or breaded. You can optionally add some toppings like lettuce, coleslaw, tomatoes, or pineapple. Nowadays shark meat is often replaced by more sustainable alternatives such as kingfish or flying fish.

Chicken Roti

Roti is an Indian flatbread brought over by Indian workers in the 1880s. It is very light and is wrapped around all kinds of food like beef, chicken, potatoes, and pumpkin. Dip it in delicious chutneys for an added bonus!

Cornmeal Coo-Coo

Cornmeal coo-coo, also spelled cou cou, is a traditional food in Trinidad and Tobago with its roots in the African cultural heritage of the islands. The dish consists of cornmeal, coconut milk, okra, and spices. It has a smooth pie-like consistency and is sometimes served with fish

Pastelles are steamed cornmeal wraps with seasoned meat, which can be a variety of beef, chicken, or fish, all secured in a banana leaf wrapping. A seasoning of garlic, thyme, and cumin gives this delicacy its Caribbean flavor.

Pholuri is a favorite street snack in Trinidad. They are split pea flour fritters that are seasoned with fresh herbs like cilantro, parsley, thyme, garlic, onion, and peppers

These are popular desserts in Trinidad and are often served during Diwali. The sweet treats are fried dough fritters that are glazed with a sugary, sweet syrup for a delicious crispy coating.

Goolab jamoon (gulab jamun), Fat Kurma

Gulab jamun is also called Fat Kurma and is exactly how it sounds! It is the fat version of kurma. Still delicious, but it is softer than regular kurma because it is so much fatter.

Anything with the word PIE in it has got to be good! The aloo pie is a crunchy potato pie that is similar to the Spanish street food, samosa. So the aloo pie shows the influence of one of the Spanish foods in Trinidad and Tobago. It is fried with potatoes and all sorts of vegetable goodies and, of course, some curry and other yummy seasonings.

If you are a huge soup lover, you’ll be spoiled in Trinidad when it comes to soups. Cow heel soup, corn soup, dumpling soup, and of course the traditional, mouth-watering callaloo  soup are all excellent choices.

Coconut Water

We are in the Caribbean so we can’t forget the coconuts!

There are many vendors with trucks full of of fruit who are ready to serve you up a fresh coconut on the side of the road. Our coconuts were straight from the tree, had the top chopped off with a large machete, and acquired the final addition of a straw right in front of us. Can’t get any fresher than that! It is a natural thirst-quencher and absolutely refreshing on a hot Caribbean afternoon.

Sample all the Trinidad and Tobago Food with these popular tours

Important Trinidad and Tobago Travel Tips

➡️ Things to Do in Trinidad and Tobago

➡️ Things to do in South Trinidad

➡️ Visiting the Temple in the Sea

➡️ Waterfalls in Trinidad

➡️ Beaches in Tobago 🏖️

➡️ Street Food in Trinidad and Tobago 🥥

➡️ Where to stay in Trinidad 🛏️

➡️ Where to stay in Tobago 🛏️

More great Caribbean Bucket List Destinations

The Perfect Guide to Trinidad Street Food

In conclusion, Trinidad’s street food scene is not merely about satisfying hunger but serves as a portal into the island’s diverse cultural history and culinary traditions. Each bite of doubles represents a fusion of flavors shaped by centuries of migration and exchange. Through this tantalizing journey, we’ve uncovered the vibrant tapestry of Trinidadian street food, where every vendor’s stall is a testament to the rich heritage and gastronomic creativity of the Caribbean.

When enjoying it in the bustling streets, Trinidad’s street food invites us to embrace the essence of the island’s culture one delicious bite at a time. So let’s continue to explore, celebrate, and savor the flavors that make Trinidad street food truly unforgettable.

Read the rest of the Moyer Memoirs Trinidad and Tobago travel blogs for more helpful information about traveling to this beautiful Caribbean destination.

Like this post? Save it for your TRINIDAD VACATION

Related posts:.

It all looks great, but I think I would want to try the Pastelles first!

I love street food, so it looks like I need to go to Trinidad soon!

So now I’m hungry…

One of my absolute favorite things to do when traveling is explore a destination through its food. I think I would most want to try pastelles on this list. Haven’t been to Trinidad yet!

I like trying street food too! It can be daunting in some countries, but we try and we conquer 🙂 These look tasty!

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22 Trinidad and Tobago Foods You Need to Try

By: Author Nomad Paradise

Posted on Published: August 23, 2021  - Last updated: November 7, 2023

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Packed with heat, spice, and plenty of Caribbean flair, these Trinidad and Tobago foods bring scrumptious flavors and mouthwatering fusions to the table in a whole manner of different shapes and sizes.

A cuisine renowned for its melt-in-mouth seafood, juicy produce, and the vast array of influences, Trinidadian dishes delight and intrigue with their bold flavors, bringing together friends and family across the island.

Under the expert guidance of a local writer, let’s embark on a culinary Caribbean adventure like no other, and explore this unique island through 22 of its must-try foods.

Trinidad and Tobago Foods You Need to Try

Appetizers (called “cutters” locally) , 1 – geera pork (fried pork bits marinated in cumin and assorted spices).

“Geera” is the Hindi word for cumin. This dish originated from Trinidad’s Indian community, but in time has slowly infused other local ingredients in its signature spice mix.

Geera pork consists of bits and trims from larger cuts of pork. These are then marinated for at least two hours in a paste made from ground cumin, lime juice, chive, onions, and a local variety of cilantro known as chadon beni.

Geera pork is one of the most popular options for bar food or “cutters”, as they are supposed to “cut the alcohol” and help you drink for longer without getting an upset stomach. Most bars around the country keep a vat or two of pre-marinated small pork pieces on the premises, ready to be fried and served at a moment’s notice.

2 – Pholourie (Split Pea Flour Fritters)

Initially invented by Trinidad’s sizeable Indian community, pholourie is made from ground split peas, yeast, curry, and a dash of sugar. These are shaped into bite-sized balls, deep-fried, and served with sweet and sour chutney, with a dash of hot sauce.

Pholourie should be fluffy on the inside and have the slightest crispy coating on the outside. If you take the time to shape them properly, they look outright fancy at any gathering or cocktail party.

However, you are just as likely to find this dish on a street corner late at night, fresh off the fire and packed in a paper bag. Look out for the seller with the longest line: they are likely to have the widest array of toppings!

3 – Aloo Pies (Spiced Mashed Potato Pie)

Another popular appetizer that doubles as a late-night snack, Aloo Pies blend a fried samosa with a traditional English hot pie. Instead of minced meat, they are filled with heavily seasoned mashed potatoes.

When eaten before a meal, Aloo Pies tend to be smaller and eaten “plain”. However, the version sold outside bars usually includes an additional filling, such as chickpea stew. Before serving, these rich and wholesome pies are topped with the traditional array of chutneys and hot sauces and served piping hot.

4 – Saheena (Deep-Fried Spinach and Flour Disks)

Saheena is the Caribbean’s answer to a child’s reluctance to finish their leafy greens. These are bite-sized discs made of a type of local spinach known as bhagi , held together tightly by a little seasoned split pea flour. They are then deep-fried in coconut or soy oil, usually alongside pholourie.

Saheena is usually served with spicy tamarind sauce or coconut chutney. As Saheena is entirely meat-free, they provide a great appetizer at Hindu weddings and satsangs (home-based religious gatherings that are usually open for the entire village). However, they are just as easy to find on any street corner, usually alongside pholourie and doubles . 

5 – Black Pudding (Blood Sausage, Trinbago Style)

All former British colonies likely have their version of blood sausage, each unique in its own way. In Trinidad and Tobago, Black Pudding is a classic cutter, usually advertised right next to geera pork and souse.

It is traditionally boiled before being lightly seared. The sausage is spicy and mixed with the island’s main “herb trilogy”: chives, onions, and chadon beni .

6 – Souse (Pigfoot and Cow Heel Broth)

On the other end of a “lime” or a Trinidadian house party lies Souse. It is a thick broth made from pig feet and cow heels – two cuts traditionally used during Colonial times – and an assortment of garden vegetables, including onions, garlic, peppers, watercress, cucumber, and plenty of chadon beni.

Both pig feet and cow heels are rich in gelatin, which helps create a comforting soup that feels heavier than it truly is, and is the go-to dish for anyone suffering from a hangover.

Main Dishes

7 – doubles (curried chickpea fried dough sandwich).

Now considered the unofficial dish of Trinidad and Tobago, Doubles date back only to the mid-20th-century. However, they were based on two existing staples of South Trinidad’s Indian diaspora: a curried chickpea stew known as channa; and bara, a fluffy fried flatbread.

In 1937, trader Emadul Deen began serving his signature channa using round discs of bara as a plate. Word spread, and soon customers began asking him to “double-up” on the bara, which then became a consistent, fulfilling meal.

Nowadays, you can find Doubles stands on many street corners around the country. Ask any Trinbagonian living abroad what they miss the most about home, and expect Doubles to top the list.

8 – Bake and Shark (Fried Shark and Coconut Bread Sandwich)

Often called “the best fish sandwich in the world,” Bake and Shark is a typical “beach day lunch.” 

Traditionally, locals made Bake and Shark using hammerhead shark filets, which were abundant around Tobago and Trinidad’s North Coast. As the local shark population dwindled, local chefs are now pushing to use kingfish instead.

No matter which fish you use, the secret to Bake and Shark lies in the fluffy batter used to coat the fish. It is very similar to the batter used for British Fish and Chips, although more heavily seasoned.

Once battered, the shark is placed inside a “bake,” a type of flat coconut bread made in a dirt oven. It is then seasoned with “green seasoning,” a blended mixture of garlic, onion, peppers, and shadon beni . It is usually served with pineapples and coleslaw, and it is utterly delicious.

9 – Curry Chicken, Trini Style

Between 1874 and 1917, over 90,000 Indian laborers came to Trinidad and Tobago, Guyana, and Surinam to work in the local canefields. Their descendants now make up 45% of Trinidad and Tobago’s population, and naturally, they have left a significant footprint on the local cuisine and social calendar.

First-generation Indo-Trinidadians often had to adapt their culinary traditions to the locally available ingredients. Eventually, these dishes evolved and became a source of national pride. Curry chicken is an excellent example of this: as turmeric was initially expensive and reserved for religious ceremonies, local curry blends used larger amounts of peppers, cumin, and curry leaves. They also replaced yogurt and ghee with coconut milk.

The resulting dish is a bolder, sweeter curry dish. Just like its Indian counterpart, it is served alongside white rice or roti.

Related: Indian Foods You Need to Try

10 – Oil Down (Breadfruit and Pickled Pork Tail Stew)

If Trini Curry Chicken distilled the Indo-Trinidadian history into a plate, Oil Down does the same for the descendants of Afro-Caribbeans. Served across the Lesser Antilles, Oil Down is particularly well-loved in Trinidad, Tobago, and Grenada.

Oil Down is a stew that combines breadfruit slices, pork tail, the occasional piece of chicken, green plantains, and cornflour dumplings, with an assortment of local spinach varieties. These are mixed with coconut milk, hot peppers, thyme, and chives, before being slowly simmered for at least two hours.

Just like many other Afro-Caribbean dishes, Oil Down came about from the desire to make delicious, nourishing food out of the cheapest, less desirable ingredients. Nowadays, a big pot of Oil Down is a mainstay of Trinbagonian Sunday lunches and can easily feed a whole family.

You Might Also Like to Read: 25 African Foods You Need to Try

11 – Pelau (Rice with Peas, Meat, and Molasses)

Pelau is another one-pot creation, meant to make the best of the available ingredients with minimal fuss. 

The basic procedure behind Pelau is relatively straightforward, but it allows for a multitude of substitutions. First, marinated cuts of meat (usually chicken or beef) are seared and browned with a mixture of oil and molasses.

Then, the meat is mixed with onions, carrots, bell peppers, tomatoes, or pumpkin, and seasoned with a whole scotch bonnet pepper and some green seasoning. Finally, the mixture is simmered with rice and either green peas, pigeon peas, or red beans.

Pelau is simple and comforting, and it lets you mix everything to create a uniform taste comprised of distinct textures. Because of this, it is often compared to the island itself, and its ethnic makeup.

12 – Crab and Dumpling (Curried Crab and Dumpling Soup)

Tobago’s signature dish comes from one of the island’s most abundant sea creatures. The Tobago Blue Crab is a fast-growing, chunky creature, that can grow just as quickly in brackish swamp waters as in coastal seawater. 

After carefully cleaning the crab, it is seared with curry powder and simmered in coconut milk alongside cornmeal or cassava flour dumplings. After eating the crabmeat, you can then use the dumplings to scoop up the remaining sauce.

Crab and dumpling is a hearty meal, and it is usually eaten late in the afternoon after a long day of swimming or fishing.

13 – Corn Soup (Spicy Soup made with Sweet Corn, Split Peas, and Cassava)

Among traditional Trinis, you’ll be hard-pressed to find someone who craves corn soup at lunchtime. The heat and sun don’t usually pair well with a hot and spicy stew.

Instead, corn soup is often sold outside Carnival events and clubs, very late at night. After 11 PM, the weather will have cooled down enough for locals to feel “chilly,” and a few hours of dancing will have worked up your appetite.

A tall cup of corn soup, Trini style, is made of sweet corn slices, swimming in a thick broth of split peas, peppers, carrots, and small pieces of cassava or “tania” (a local tuber similar to potatoes).

14 – Fish Broth (Thin Soup with Vegetables, Cassava, and Fish)

Fish broth comes in two versions: the version meant to feed your family after a “river lime” (a traditional type of family gathering that combines a fishing trip and an outdoor party), and the kind used as a hangover cure.

Both follow the same recipe: freshly caught fish is marinated with green seasoning and cooked with cassava slices, thyme, ochroes, hot peppers, and green plantains.

However, while the hangover version is usually thinner and saltier (for extra rehydration prowess), the river lime version tends to add dumplings for a more wholesome and consistent meal. It is also traditionally cooked on a thick steel pot, placed directly on top of an open flame.

15 – Rotis (Indian Flatbreads)

Initially reserved as an accompaniment for curry or other Indo-Trinidadian entrees, roti is now considered a more-than-acceptable side for any breakfast or lunch. 

Just like in India, Trinidadian rotis come in different varieties, and some of the rarest are still exclusively found in Hindu households, served during weddings or funerals. Three of them, however, have found near-universal acceptance:

• “Buss-up shot” or paratha roti, a soft variety usually beaten with a wooden spatula until paper-thin.
• “Dhalpurie,” a thicker double-layered roti filled with lentil flour, is used to wrap chicken, goat, or stewed wild meat.
• “Sada,” a white pita-like roti usually served for breakfast instead of bread.

16 – Callaloo (Creamy Stew of Local Spinach Variants)

In Trinidad and Tobago, there is no such thing as plain spinach. Instead, most gardeners on the island grow at least three different leafy greens side by side, out of the nearly dozen varieties considered typical in the region. Among the most popular are taro or dasheen bush and bhagi .

Callaloo is made by boiling and stewing a combination of these leaves, seasoned with hot peppers, coconut milk, shadon beni and pumpkin. After they become soft, they are often mashed or blended to make a thick, aromatic cream. Callaloo is often enjoyed by itself, or alongside pigtail or saltfish.

Side Dishes

17 – chokas (roasted vegetables).

Chokas are partially mashed fire-roasted vegetables seasoned with peppers, garlic, and oil. Any leftover or overripe vegetables are good for choka, but the most popular versions use tomatoes, pumpkins, aubergines, or ‘yesterday old’ potatoes.

Strictly speaking, chokas are traditionally a topping for sada roti, eaten at breakfast. However, many restaurants now specialize in their signature combinations, often made from zealously-guarded family recipes. Because of this, Trinidadians now add a couple of tablespoons of choka next to stewed or curried meats.

18 – Macaroni Pie

Trini Macaroni Pie is an egg, milk, and macaroni casserole that became popular after World War II. After the war ended, the U.S. kept soldiers stationed at the Chaguaramas Naval Base, which housed a strategic radar station. The U.S. Military presence gave the island a significant economic boost and helped popularise many American traditions and customs.

Aiming to replicate the all-American Mac and Cheese, Trini home cooks quickly realized that imported cheddar made the dish prohibitively expensive. As a result, they replaced half the cheese with evaporated milk, sauteed onions, and eggs. Then, we improved the recipe by adding cayenne, cumin, and even a dash of turmeric to the milk and egg mixture.

The typical lunch plate includes a square of macaroni pie next to stewed chicken or fried fish.

19 – Black Cake (Rum-Based Fruitcake)

Christmas in Trinidad and Tobago lacks the snow and winter imagery that is typical of Europe. However, it still includes many of the traditions brought by British settlers – or at least, an iteration of it.

One of the most beloved is Black Cake. It is very similar to British fruitcake, but instead of macerating cherries and raisins in brandy for a few days, it lets prunes, sultanas, raisins, and pineapple slices sit in rum for a few weeks. This is then mixed into a cake batter, sprinkled with star anise, vanilla, and molasses, baked, and finally soaked in rum again.

The resulting cake has a sumptuous, moist texture, with a slight undertone of rum in the taste, without being overbearing. But the rum is still there, so think carefully before getting a second slice!

20 – Pone (Cassava and Cornmeal Cake)

Pone may not need to be planned weeks in advance, but it is far from a simple recipe. This local cake uses a combination of flours that varies from house to house and rarely follows a written formula.

Usually, Pone is made from cassava flour and cornmeal, mixed with different amounts of grated coconut, mashed pumpkin, spices, and brown sugar. It should be moist yet firm on the inside, with a slight crunch on the outside.

21 – Barfi (Spiced Milk Sweetmeat)

Barfi hails originally from India, and just like many other dishes on this list, it was initially brought over by Indian indentured laborers in the mid-19th century.  Once again, the recipe was adapted and transformed to make the most of what ingredients they had available.

Trinidadian Barfi keeps its spice profile a bit simpler: ginger, cardamom, and candy sprinkles are mixed with milk powder and dissolved in evaporated milk. Then, they are mixed with sugar and kneaded into small bite-sized balls. At weddings and family gatherings, they are often covered again with colorful sprinkles or shredded coconut.

22 – Sawine (Hot Sweet Drink of Milk, Vermicelli, and Spices)

Not all the Indian laborers that came over to Trinidad and Tobago were Hindu. Approximately half of them were Muslim, and every year, they marked the beginning of Ramadan by sharing Sawine with their neighbors of any faith.

Sawine is a “hospitality drink” made of sweet milk, simmered with ginger, vanilla, and cardamom, and then lightly cooked with raisins and chopped vermicelli noodles.

Quickly adopting and adapting any foreign invention, Trinis embraced Sawine. Expect someone to hand you a cup of Sawine at children’s parties, church fundraisers, and community vigils around South Trinidad.

Trinidad and Tobago Foods Summary

Trinidad and Tobago boasts a true melting pot of cuisines, fusing island ingredients with an array of overseas influences and traditional dishes to create food that bursts with color, character, and flavor.

Food should be an integral part of any visit to Trinidad and Tobago. From dishes to mark important holidays, to the humble street vendors selling food to hungry Trinidadians, great food is rooted in the island’s culture.

On your visit, seek out as many of these traditional dishes as possible. Enjoy and embrace the flavors and textures, and take a moment to appreciate the love and craft from food vendors and chefs that goes into creating these beloved dishes.

You Might Also Like to Read

• Dominican Foods You Need to Try
• Jamaican Foods You Need to Try
• Popular Haitian Foods You Need to Try

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Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

Ximena Lama Rondon is a San Fernando-based bilingual translator and content writer, passionate about sharing more of Trinidad and Tobago's unique culture, history, and cuisine through her writing.

Laurence Gervais

Friday 27th of August 2021

Very informative as a Caribbean born person it will assist with my travels to the various lovely countries

Adventures from Elle

Your Guide to Jamaica & Beyond

Trinidad in 5 Days: What to See, Eat & Do

Posted on Thursday February 6, 2020 Monday June 20, 2022

I visited Trinidad and Tobago in December 2019 for four days and five nights. This is hardly enough time to properly see the island but I maximized every single second and left with my heart full, my taste-buds satisfied and my eyes happy. In the previous three posts , I documented the destinations I visited but glossed over details like the food and culture. This post will tie it all together and concludes my four-part Trinidad series, JUST in time for Trinidad Carnival 2020! In between J’Ouvert, Carnival Tuesday, Panorama and all the fetes, read on for how to enjoy the best of the country’s food, culture, natural landscape and built environment if you have only five days. Feel free to mix and match to create a personalized itinerary that suits your schedule and preferences.

What to Eat

With just under 1.4 million people, Trinidad’s population reflects their history of Amerindian settlement, European colonization, West African slavery followed by South Asian indentureship to replace the declining labour force once slavery was abolished. All these ethnic groups play an important role in Trinidadian cuisine, most notably Indo- and Afro-Trinidadian (creole). There are also small but influential Chinese and Arab populations.

Street Food

You CANNOT go to Trinidad without eating its street food. This can be had everywhere throughout Trinidad, but I highly recommend Queen’s Park Savannah and Maracas as two must-try spots. The Indian food is allegedly best in Debe, south Trinidad but I didn’t venture that far south on this trip. I had all my Indian food in Arima and at the Savannah, and I was quite satisfied. 😋

• Chow is made with fruit, salt, pepper and various spices, most notably chadon beni, but the fruit is really the star of the show. Chow can be made with otaheite apples ( pomerac ), unripe mangoes, june plum ( pommecythere ) and pineapples.

Indoor Dining

You know the country must have more than street food, right? The street food got me very excited, but let’s sit and continue eating our way through Trinidad.

• Macaroni pie

• Curried duck is popular and served with roti or rice. Local curried duck cooking competitions are often held with multiple variations being created.

• Have a Carib beer and for true beer-lovers, a Stag , the stronger of the two Trini local lagers.
• Sorrel (in Jamaica we add ginger while Trinis add cloves, an interesting difference). Also, do try a Carib sorrel shandy (but Jamaican Red Stripe sorrel beer is killing the competition).

• Mauby , a bitter drink made from the mauby bark which not even the strongest sweetener can mask. Everything else mentioned above is lovely but this one is an acquired taste I didn’t spend any time trying to acquire. In fact, I take it back. Don’t try this one or you’ll wind up becoming the amusement of Trinidadians who will laugh at you then staunchly defend their drink.

What to See & Do

Trinidad’s terrain is a mixture of rugged mountains and wide plains which lead to beautiful beaches. The Northern Range runs parallel with the north coast, and contains the country’s highest peak, El Cerro del Aripo, which is 940 metres (3,080 ft) above sea level. The rest of the island is generally flatter. The east coast is noted for its beaches, most notably Manzanilla Beach, a hatch site for the leather-back turtle. Trinidad and Tobago lies on the continental shelf of South America, and is believed to have been physically connected to the South American mainland centuries ago. Thus, its biological diversity is unlike that of most other Caribbean islands, and has much more in common with that of Venezuela, giving rise to ocelots, deer, capuchin and red howler monkeys, the caiman, iguanas and geckos. With a tropical maritime climate, the main ecosystems are: coastal (coral reefs, mangrove swamps, open ocean and seagrass beds), forest, freshwater (rivers and streams), karst, secondary forest and savanna.

Here are some sights worth seeing:

• Queen’s Park Savannah , or just di Savannah for short. Visit just after sundown and eat all the food you can! Of course, the savannah will look different during Carnival season but I’m sure revellers eat too so the food may be even more abundant than during my December trip.

4. National Academy for Performing Arts (NAPA)  and admire the architectural masterpiece.

5. Memorial Park  and have a moment of silence for the fallen Trinidadian soldiers who fought in the World Wars.

6. National Museum and Art Gallery of T&T

7. Maracas Beach , Trinidad’s most popular beach with the best bake and shark in the island. Maracas is beautiful but it’s commercialized and crowded.

8. Some other great beaches worth checking out include the Las Cuevas , Blanchisseuse, Manzanilla, Quinam and Macqueripe Beaches.

9. Hike to their highest point:  El Cerro del Aripo .

10. Visit the  Pitch Lake , the world’s largest naturally occurring deposit of asphalt.

11. Visit a  mud volcano . There are about a dozen to choose from, mainly in the interior and southern end of the island.

12. Their waterfalls! I don’t think Trinidad has any commercialized waterfalls the way we do in Jamaica, so most if not all require a bit of hiking with a lovely reward at the end. Check out  Turure Water Steps , Paria, Rio Seco, Avocat  and  Argyle Falls .

13. Learn more about the country’s Amerindian history at the  Cleaver Woods Park  in Arima.

14. Take a boat tour of the  Caroni Bird Sanctuary , especially near sunset, and admire the National Bird of Trinidad and Tobago, the magnificent scarlet ibis, in its natural habitat.

15. Visit the  Yerette Hummingbird Sanctuary  and get a chance to view 13 of their 17 native hummingbird species. Did you know Trinidad is called the Land of the Hummingbird?

16. Hit up the malls and amusement parks! I was pretty impressed. For such a small country, they have humongous plazas and malls bearing nearly every single American fast food franchise you can think of. The two I checked out were Cinnabon for their delicious cinnamon rolls and of course Haagen Dazs for their icecream since we have neither of the two franchises in Jamaica. My favourite mall was  Trincity . You could literally spend an entire day there and not get bored.

There you have it, the best of the twin island republic summed up into one post minus Carnival and its history, and of course Tobago. Trinidad and Tobago is the birthplace of Carnival so I’d love to play Mas here one day and experience the fetes and competitions which make Trini Carnival unique. Hopefully I can have time to check out Tobago on that trip along with a few other new sights in Trinidad. If you’re playing Mas this year, I hope you caught this post in time. Let me know which foods and sights are your favourites in the comments.

Thanks for reading. ‘Til next time.

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Rochelle | Adventuresfromelle

Adventures from Elle is a travel blog for locals & visitors who want to experience the best of Jamaica, one adventure at a time. The blog is curated by Rochelle Knight, a resident (M.D.) in internal medicine and published author. She began the blog in 2016 as a medical student & wants to see the world, starting with her home country. Purchase her book 'SIGHTSEE JAMAICA' on Amazon and join her in Jamaica! View all posts by Rochelle | Adventuresfromelle

46 thoughts on “ Trinidad in 5 Days: What to See, Eat & Do ”

Street food sounds amazing! Thanks for sharing such great info! Can hardly wait to visit! 🌞

Like Liked by 1 person

That’s great! You’re going to LOVE Trinidad! 🙂

Wow -How amazing |!I am fellow trini but living in the uk and looking at the pictures made me so homesick and soooo hungry looking at the yummy food. You’ve captured the heart of Trinidad so well- well done ! xx

Like Liked by 2 people

Thank you so much! Your country’s food is so delicious! 😋 I hope you get to visit after the borders open and this pandemic dies down.

OMG!!! Now I want to go home and eat ALL of this! You made me home sick! Glad you had a great time and was able to eat all this good food!

Aww, I hope you get to go home soon and eat all the food! 🥰 I think about Trini food all the time

[…] from my environment and other content creators, both online and offline. I mostly take advice from fellow creatives, family and friends, and subscribers of […]

Great pics n informative!

omgggg as a Trinidadian I feel so proud reading your blog girl! Great job and now you got me craving sno cone!!!

Like Liked by 3 people

Haha, thank you so much! Thanks for stopping by. 🙂

GIRL I hate mauby so I feel you. Seeing all that food made me so hungry. I need to head out and go get a roti ASAP. And yes you need to come back for carnival and head over to Tobago. We have NOTHING on their beaches.

Finally, a Trini who hates mauby!!! And haha, yes you do. Your food is so lovely! I’ll be there next year God’s willing. 🤞🏽

Awesome post Rochelle! 💖 I love most of the food mentioned. Your post has me so excited to visit Trinidad one day.😁

Like Liked by 4 people

Thank you so much! I really hope you get to visit one day. 🙂 You must try at least half the foods here. 😋

WOW! Rochelle everything looks so beautiful and yummy. never thought about visiting Trinidad, but it’s beautiful. I love Indian food and so I would definitely enjoy the food…great pics!

I think you’d like Trinidad very much then. 🙂 Thank you!

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Discover Trinidad & Tobago

Destination Guide | Travel & Vacation Planner

Our Trinidad food & dining guide

You could, quite seriously, come to Trinidad just to eat. Trinidadians love food — eating it, cooking it, and sharing it. Of course it’s way more fun to enjoy everything the island has to offer, but punctuate the excursions with culinary experiences ranging from finger-lickin’ street food to exquisite, award-winning fine dining experiences

Pastelles are an integral part of a Trini Christmas. Photo courtesy the TDC

Dining in Trinidad — the best in the Caribbean

There’s a reason that food tourism is considered a niche with tremendous growth potential. You won’t find anything in the region quite like the melting pot of culinary offerings in Trinidad. The diversity of influences (Indian, African, Chinese, Syrian-Lebanese, French, Spanish, Italian, American, and more), together with the ingenuity and creativity of local chefs to combine these flavours in unique ways, make for an irresistible array of richly seasoned dishes and fusions to explore. Here’s the low-down on Trinidad’s “blessed and highly flavoured” food scene!

The local flavour

Drawing on the culinary traditions of our cosmopolitan island’s many ethnic groups, Trinidad’s cuisine is distinct, tasty, and full of surprises. Dominant influences include African, Indian, Spanish, French, British, Chinese and Syrian-Lebanese traditions. So when it comes to indulging, you’ll be thoroughly spoilt for choice.

Trinidad doubles. Photo by Richard Cook courtesy the TDC

Fine dining

The restaurant scene has been blossoming in recent years. Fine dining options abound in Port of Spain (especially Woodbrook ) and San Fernando , with an increasing number in east and central Trinidad . Many of the chefs at top restaurants have worked internationally, and like to experiment with local ingredients in Caribbean and international fusion dishes. Several restaurants have opened in historic buildings, preserving their traditional style and architecture . Others have opened up in fresh, sleek contemporary settings. Italian , French , Spanish , Lebanese , Japanese , Thai , Korean and Hakka (Indian/Chinese) are among the specialty restaurants and menus you’ll find. Combination restaurant/sports bars are a fashionable choice for dining and liming , especially when big sporting events are on.

The Hella Hot Roll at Kaizan Sushi. Photo courtesy Kaizan

TOP CHOICES

You’ll find international fusion menus at many restaurants, while those specialising in other cuisines often pay homage in their names.

CREOLE, INTERNATIONAL & MORE

Adam’s (restaurant, bakery and gourmet shop in Maraval); Chaud (international fusion, St Ann’s) and Chaud Café (Woodbrook); Jaffa at the Oval (international, Woodbrook); Joseph’s (Lebanese, Maraval); Kava (international, St Clair); Lola’s Food Company (international, Woodbrook); More Vino (international, Woodbrook); Paprika Bistro (international, Cocorite); Prime (steakhouse, Port of Spain ); The Waterfront Restaurant at the Hyatt (Caribbean/international, Port of Spain); Trotter’s (international, St Clair); Town (international, Woodbrook); Veni Mangé (Caribbean creole, Woodbrook); Zanzibar (international, MovieTowne, Port of Spain).

MEDITERRANEAN & EUROPEAN

Aioli (Mediterranean, Maraval); A ngelo’s (Italian, Woodbrook); Bacco (Italian, San Fernando); Buzo (Italian, Woodbrook); Krave (Mediterranean, Marabella); La Cantina (Italian, Port of Spain); Rizzoni’s (Italian, Port of Spain); Taste (tapas, Maraval); and Zazou (French, Woodbrook).

Apsara (Indian, Queen’s Park Savannah); House of Chan (Asian, Curepe); Himchuli (Asian, El Socorro); Hakka (Asian fusion, Woodbrook); Kaizan Sushi (Asian, MovieTowne, Port of Spain); Rasam (Indian, Valsayn); Samurai (Japanese, Woodbrook); Svaada (Indian, Woodbrook); Tiki Village (Asian, St Clair); The Meena House (Indian, St Clair).

TIPS & TRICKS

Make reservations, especially for dinner. Attire is usually casual to “elegantly casual”. If the service charge is included, you needn’t leave a tip, but certainly should (assuming the service is good) if it isn’t. Make sure to wash it all down with some freshly squeezed tropical punches (rum optional); a beastly cold, locally-brewed Carib or Stag; or some of the island’s fine rums, including the vintage Angostura 1919. And if you’re around in September, make sure to take advantage of the specials during T&T Restaurant Week!

The Waterfront Restaurant. Courtesy the Hyatt Regency Trinidad.

Finger-lickin’ good: Creole food & street food

Creole food and street (also beach or festival) food are a big part of our culinary culture. These are best served up at more low-key spots on the roadside, by the beach, and at creole eateries in hotspots like St James , Woodbrook , Curepe , Eddie Hart Grounds (Tacarigua), Debe (especially for Indian food), the Queen’s Park Savannah food court and D’Cross in San Fernando (both at night), and Maracas Bay (particularly for bake-and-fish).

Doubles is perhaps the leading roadside delight, a favourite of the breakfast and late evening crowds in St James , Woodbrook , Curepe , on Long Circular Road , and even the airport. There are also several buffet-style and pay-by-the-pound Creole eateries around these same stretches, and at night vendors emerge selling grilled fare, burgers, roti, corn soup, souse and ital food. People trek from all over the country to San Fernando to partake in barbecued Halal meats. In nearby Debe village , people throng to small wooden huts for sumptuous Indian delicacies.

BE STREET SMART

Authorised vendors display food badges which certify official health inspection and approval.

Photo courtesy Cooking with Ria

LOCAL FOOD FAVOURITES TO TRY

Here’s a list of local favourite foods and flavours that you should definitely try.

• Accra: fritter of flour or grated yam flavoured with saltfish, thyme and pepper (African origin)
• Bake-and-fish: you’ll hear Trinis argue about whether it’s bake and shark or shark and bake…but we recommend avoiding the shark altogether for the sake of environmental sustainability. We suggest substituting equally tasty and richly seasoned fillets of butterfish, flying fish, mahi mahi (“dolphin”), squid/calamari, carite, tilapia, wahoo, lionfish; or a vegetarian option, to go with the fried leavened bread (bake) and condiments (see below) that make this seaside dish such a local favourite. We promise it will taste just as good, and be much better for our ecology!
• Buljol: shredded saltfish mixed with onions, tomatoes and olive oil, often served with coconut bake
• Callaloo: soup made from dasheen leaves, coconut milk, ochroes, pumpkin, and sometimes salted meat or crab
• Chow: fruit, especially young ones, pickled in vinegar, salt and pepper. Favourites include mango, pineapple, West Indian plums
• Corn soup: a split peas-based soup with corn and dumplings
• Doubles: a popular Indian snack consisting of a soft, fried flour-and-split pea shell filled with curried chick peas. If you’re not a “pepper mouth”, ask the vendor for doubles with “slight pepper” or “no pepper”
• Macaroni pie: baked macaroni, milk and cheese dish, often accompanied by stewed meat and peas
• Pastelle: seasoned meat, lentils or soya with olives, capers and raisins in a cornmeal casing and steamed in banana leaves. A Christmas staple
• Pelau: a one-pot dish of rice, pigeon peas and meat, often cooked in coconut milk
• Pholourie: seasoned fritters made with flour and split peas, dressed with chutney sauces
• Roti: hefty flour wrap (often with ground split peas) filled with your choice of curried vegetables and/or meat. Sada roti is a slightly stiffer, greaseless variation, commonly served with choka, vegetables sautéed Indian-style
• Sno-cone: shaved ice drenched in syrups or kola and condensed milk (on request)
• Tamarind balls: a sweet (sometimes peppery) made from the pulp of the tamarind fruit, rounded by hand and rolled in sugar
• Condiments: Trinis love to douse their foods with condiments such as pepper, garlic, tamarind or barbecue sauce, ketchup, chutney and pickled fruits and veggies
• Baked fare: cassava pone, coconut sweetbread, fruitcake/black cake, coconut bake
• Fruit: mango, passion fruit, cashew, grapefruit, orange, portugal, shaddock, pommerac, pommecythere/golden apple, chennette/guineps, guava, melon, five fingers/carambola, sapodilla, soursop, paw-paw/papaya, pineapple, tamarind, peewah, chataigne
• Drinks: sorrel, mauby, ginger beer, coconut water, sea-moss, barbadine, soursop, rum punch, local wines made from local fruits
• Herbs and spices: nutmeg, clove, garlic, ginger, chadon beni, peppers, roucou/annatto, bay, anise, thyme, lemon/fever grass, spring onion.

Ariapita Avenue

• Category: Food & Dining — Trinidad , Food & Entertainment — Trinidad
• Tag: Dining , Food

Written by Discover Trinidad & Tobago

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8 Must-Eat Foods in Trinidad and Tobago

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 visit.

PIN to save “Must-Eat Foods in Trinidad and Tobago” for later!

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, Chinese, Arabian and Creole. Over the course of its history, colonizers, laborers, and slaves all left their mark on the islands’ food, producing a delicious and uncommon diversity, even for the Caribbean.

Particularly on Trinidad—the larger of the two isles, where most of the population of 1.3 million lives—the must-eat popular foods of this fusion cuisine are readily available and easily accessible. But for some dishes (as well as incredible beaches), you gotta hit up Tobago. Here are eight of our favorite foods on both Trinidad and Tobago to get you hungry for a visit.

Trinidadian doubles. All photos courtesy of Nadia Ali except where indicated.

A famous handheld Trinbago food generally available for breakfast and lunch, doubles consist of two pillowy soft fried bara (flatbread) with channa (chickpea) curry sandwiched in between. Your choice of accompaniments typically includes pepper sauce, a tangy cilantro sauce, tamarind sauce, grated coconut, or grated cucumber. Or all of the above!

This iconic dish gets its name from the two pieces of fried bread: doubles. As you can guess, it reflects the islands’ heavy Indian influence and current demographics: Roughly 40 percent of Trinidad and Tobago’s population is of Indian origin. (If you’ve ever had chana bhature , this will taste familiar.)

Where to find it: Doubles are sold in stalls set up on the pavement. Often you will spot a crowd of hungry people standing around waiting for service before you actually see the stall. Certain established doubles stalls are around throughout the day, while makeshift stalls pop up for the morning only. Among the established ones are UWI Doubles , located near the university ( map ); Sauce Doubles , at Curepe junction ( map ); and Ali’s Doubles on the Hill in Vistabella ( map ).

Doctoring up some bake ‘n’ shark in Trinidad

Bake ’n’ Shark

Bake ’n’ shark refers to a fried fillet of fish served between two pieces of fry “bake”—a thick, roti-type dough that’s fried to create a spongy, soft bread. Typically the fish is, of course, a small shark, but another mild-tasting fish (i.e., tilapia, kingfish, grouper, skate) can usually be substituted if available.

The fish is placed between the bake and served plain—a canvas for you to doctor up. You then choose from eight to 12 accompaniments that you can add to your taste: mustard, ketchup, pepper sauce, sliced cucumber, tomatoes, lettuce, thousand island dressing, mayonnaise, pineapple, local bandania sauce (aka chadon beni sauce, which tastes like garlicky cilantro, with a kick). The dish’s name indicates where you will find this popular Trinidadian dish: the beach. Specifically, it’s associated with Maracas beach, on Trinidad.

Where to find it: While there are many beachside vendors peddling this dish at Maracas, the most popular is Richard’s Bake ’ n ’ Shark ( map ). It’s located on North Coast Rd. in Maracas Bay Village, right on the sandy beaches of Maracas at the farthest end (beyond the yellow lifeguards’ building).

Pelau is a Trinbago dish that tells a story.

Pelau, one of the tastiest one-pot creations and a nationally beloved dish, is essentially stewed meat cooked with rice and vegetables (peppers, tomato, carrot, ginger, onion, often pumpkin). The true taste of the Caribbean comes through in the pigeon peas (or black-eyed peas) and coconut milk that’s also added.

The origins of pelau reflect the islands’ diverse history. While it’s clearly related to pilaf/polow (of Middle Eastern origin), pelau here came from the East Indian indentured servants who knew how to make pulao. The one-pot cooking method, however, as well as the tradition of caramelizing the meat in burnt sugar, is credited to the region’s former African slaves (see, for example, Senegal’s ceebu jën and jollof rice ).

Where to find it: Pelau can be found in many local restaurants, hotels, and, of course, people’s homes: This is a comforting, welcoming, bring-your-friends kind of dish. For a truly Caribbean restaurant in a homey, traditional Trinbago setting, try the pelau at Veni Mange on Ariapita Ave. in Port of Spain ( map ).

Busted-up shirt or delicious torn paratha?

Buss Up Shut Roti

Most people who are familiar with roti know that it looks and tastes similar to a tortilla or another flatbread. However, while that type of roti is available in Trinidad and Tobago, the paratha roti is more unique in flavor and appearance (and no, it’s not the same as Indian paratha ).

Locally known as “buss up shut”—so-called because it looks like a tattered, or busted-up, shirt—paratha is a flaky, silky-soft roti that’s clapped together with large paddles to produce something resembling a pile of rags. But it tastes the best! Accompanied with curry or stew meat or vegetables, it is commonly served at Indian weddings and events.

Where to find it: Buss up shut roti can be found at local Indian restaurants and roti shops. When purchased, it’s usually wrapped in the kitchen with your choice of filling such as stew or curry meat, curry channa (chickpea), curry potato, curry mango, pumpkin or bodi (a type of broad bean), and wrapped in greaseproof paper. Roti shops, like Hosein’s Roti Shop (corner of Independence Square and Henry St., Port of Spain, map ), can be found along most roadways of both islands and are a staple of Trinbago cuisine.

Get messy with some crab ‘n’ dumplings. Photo courtesy of Visit Tobago.

Crab ’n’ Dumpling

When you say “crab ’n’ dumpling,” the place that comes to mind is Tobago, not Trinidad. The name describes it accurately: Sticky pieces of dense, roughly cut dumplings are cooked in a mild coconut-milk curry sauce with curried crab (typically blue crab, but depends on availability). It’s a messy meal—you will get your hands dirty mopping up the sauce with the dumplings, breaking apart the crab—but it’s worth it. This dish is another essential one reflecting Indian influence.

Where to find it: Being a signature dish of Tobago, you can find crab ’n’ dumpling at various places in and around that isle. One of the best places to enjoy it is at Miss Jean’s, located close to the airport in Crown Point ( map ).

Veggie-rich Trinbago callaloo

This creamy, flavorful green dish is a one-pot wonder with strong roots in West Africa (just check out these palaver sauces, or plasas, of Sierra Leone ). Callaloo is popular across the Caribbean, particularly in Jamaica , but it’s a little bit different on each island.

Here, it’s a Sunday favorite served with chicken, macaroni pie, fry rice, and vegetables consisting of boiled dasheen leaves (from the taro plant), okra, pumpkin, scotch bonnet pepper, garlic and onion all melted together in coconut milk. It’s a unique taste and consistency—a little bit slimy—but definitely worth seeking out.

Where to find it: Callaloo is served in restaurants that offer local or Creole food, as well as roadside cafes. You can find a reasonably priced callaloo at Irie Bites (71a Ariapita Ave, Woodbrook, map ).

Sweet and sticky cassava pone

When it comes to Trinbago desserts, there’s one queen of puddings that you simply must try, and that’s cassava pone. Thick, sticky, and moist, it is one of the most locally loved desserts. Made from three main ingredients—grated cassava, coconut and pumpkin—bound together with sugar, cinnamon, milk, and raisins, this baked good is a solid slab of sweetness.

Where to find it: Bakeries, such as Linda’s Bakery (23-25 Saddle Rd, Maraval, map ), are the best place to track this down. But you can even find it packaged in supermarkets like Massy Stores , with multiple locations (look for one of the 13 branches with an in-house bakery) including on Western Main Rd., Westmoorings ( map ).

Pop-in-your-mouth kurma

Kurma 

Kurma is another beloved sweet made popular by Indians in Trinidad and Tobago, who would prepare it for Diwali, the Hindu Festival of Light. It’s one you can easily eat on the go, as a snack; in fact, it’s often given away at religious functions and weddings. To make it, fried ginger-spiced dough is coated in sugar syrup and left to harden or crystalize. If it sounds like a doughnut, it is definitely similar, but crispier and smaller.

Where to find it: You can order fresh kurma in Trinidad from Sweetie Pie , 52 Mowlah Trace, Aranguez, San Juan ( map ). But supermarkets sell pre-packaged kurma, so you can also grab a few bags for edible souvenirs later: Just pop a couple in your suitcase for friends and family back home before you leave.

About the author: Nadia Ali is a freelance writer and author. She has traversed the world from the waterfalls of the Caribbean to the lochs of Scotland. Her travel features have been published on the internet and in print. Follow her on Twitter at @NadiaAwriter .

Last updated: May 2024

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A Culinary Journey Through Trinidad: The Flavors of a Caribbean Paradise

• July 7, 2023
• No Comments
• TriniGo.com

Trinidad’s Unique Food Landscape

Trinidad and Tobago, the southernmost islands in the Caribbean, offers an enticing blend of culinary influences from Africa, India, Europe, and China. This multicultural tapestry is reflected in the island’s diverse food scene, with its unique flavors, vibrant spices, and fresh, locally sourced ingredients. Embark on a culinary journey through Trinidad’s vibrant food scene. Explore popular dishes like roti, doubles, bake and shark, callaloo, and local sweet treats in this comprehensive guide to Trinidadian cuisine. Discover the island’s multicultural culinary influences and unique flavors

The Irresistible Roti

One cannot talk about Trinidadian food without mentioning the legendary roti. Originally from India, this delightful flatbread has found a new home in Trinidad, filled with curried ingredients like chickpeas (channa), goat, chicken, or vegetables. A popular variant is the ‘buss up shut’, a shredded, flaky roti that acts as a delightful accompaniment to a plate of flavorful curry.

Doubles: A Street Food Classic

Doubles, a popular street food in Trinidad, is a must-try for food enthusiasts. This snack consists of two bara (fried flatbread) filled with channa (curried chickpeas), topped with mango, shadon beni, cucumber, coconut, and tamarind. It’s a mouthwatering mix of flavors and textures, often enjoyed for breakfast or a midday snack.

Bake and Shark: The Quintessential Beach Food

No trip to Trinidad’s Maracas Beach is complete without a taste of Bake and Shark. This well-loved beach snack is a deep-fried shark fillet sandwiched between fried dough (‘bake’), dressed with an array of condiments and fresh vegetables. It’s a perfect companion to the salty sea breeze and the sound of crashing waves.

A Taste of Africa in the Caribbean

Another quintessential Trinidadian dish is Callaloo, a creamy, comforting stew made from dasheen leaves (or sometimes spinach), okra, coconut milk, crab or pigtails, and a blend of local herbs and spices. Often served alongside rice, macaroni pie, and stewed beans, callaloo is a rich, hearty dish that tells the tale of Trinidad’s African heritage.

The Sweet Side of Trinidad

Trinidad’s sweet tooth is satisfied by delicacies like the Sugarcake, Tamarind Balls, and the revered Trinidadian Rum Cake. These sweet treats are a testament to the island’s love for sugary indulgence and make for the perfect end to a flavorful meal.

The unique and diverse cuisine of Trinidad is a testament to its rich cultural heritage, where every bite tells a story. With its vibrant flavors, Trinidadian cuisine promises a food journey that is as colorful and varied as the island itself.

Author: TriniGo.com

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Not only that, but you’ll also spend the day in the company of a bona-fide TT legend who will act as your personal host. They will be with you at all times to answer your questions and guide you around the paddock with unique and unrestricted access to the teams and riders.

Meanwhile, your Access-All-Areas pass will provide exclusive access to all the pre-race build up in parc ferme as well as all the action on the grid and a close up view of the spine-tingling TT startline.

Find out more about the Legends Hospitality experience.

Create the unforgettable with the legends hospitality, the ultimate access-all-areas experience 

A premium day of hospitality at the Mercury Club is also the ideal setting for corporate business looking to create a memorable experience for their employees or clients and build lasting business connections. Set against the thrilling backdrop of the world's most visceral motorsport event, the Mercury Club allows you to play host,connect and soak up the atmosphere all whilst enjoying the free-flowing premium beverages served at the complimentary bar.

Discover more about the benefits of our corporate hospitality packages.

RAISE A GLASS WHILST WATCHING TRACKSIDE IN THE EXCLUSIVE MERCURY CLUB GRANDSTAND

Our hospitality experiences are now available to book online via the box office or if you would like to discuss a corporate package or creating a bespoke experience for your guests, please contact a member of our hospitality team by emailing [email protected] or by calling +44 (0) 1624 687132.

SPEAK TO OUR HOSPITALITY TEAM ABOUT MAKING YOUR DAY TRULY UNFORGETTABLE WITH A BESPOKE PACKAGE

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Create a truly unique and memorable day for your employees, customers or key clients with Mercury Club Corporate Hospitality.

Be hosted by a bona-fide TT legend and create the unforgettable with access-all-areas Legends Hospitality.

EXPERIENCE MERCURY CLUB HOSPITALITY

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Home / Things To Do / Tours / Taste of Toco Foodie Tour

A TASTE OF TOCO

Foodie tour.

Delicious Geera Pork and Chicken Foot Souse / Photo Credit: Bertrand De Peaza for Use for Staytnt

Totally Toco

• Phone: 1-868-353-8626
• Facebook: Totally Toco
• Email : [email protected]

A “Taste of Toco” Foodie Tour

The “Taste of Toco” Foodie Tour, courtesy Totally Toco , allows you to connect with the community, soak in the scenery, enjoy “sweet hand” Trini food, gain insight about the culture and daily lives of the people.

It includes really authentic experiences and plenty of local food and drink.

• Mouth-watering “Moorish” pholourie, geera pork bits, chicken foot souse and paime from “Liz on a Weekend”
• Succulent Roast and Boiled Corn from Dexter and Tricia John
• Fish Broth & Tasty Creole Lunch – Courtesy Aunty Kay
• Homemade Ice Cream (with exotic flavours such as Ginger, Nutmeg, Barbadine and Passion Fruit) provided by Mrs. London Best

And if things could not get any better, we were treated to the extraordinary lush beauty and serenity of the North East Coast and made photo opportunities pitstops at several stunning locations.

For more information contact Totally Toco.

Roast Corn / Photo Credit: Bertrand De Peaza for Use for Staytnt

Salybia River / Photo Credit: Bertrand De Peaza for Use for Staytnt

Fresh Fruits / Photo Credit: Bertrand De Peaza for Use for Staytnt

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Travel from Moscow to Plyos on the ship 'Knyazhna Viktoriya'

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David Moscow travels the world to discover deliciousness From Scratch

By cristine struble | feb 29, 2020.

Have you wondered why some meals just taste better? David Moscow goes on a food adventure in the new show From Scratch and uncovers the secret to delicious food.

Sometimes the most memorable meals have a story behind them. David Moscow discovers the stories behind the food can and do create the most delicious dish. In the new television series, From Scratch , this culinary adventure can encourage foodies to explore the beauty of making food from scratch.

While the home kitchen holds a bounty of deliciousness, sometimes convenience overtakes cooking from scratch. When a cook takes the time to use quality ingredients, appreciate the craftsmanship and uncover the passion behind the ingredients, that meal can become more than just sustenance. It can become a gift.

In the new FYI series , From Scratch , David Moscow goes on a culinary journey. As he travels the world, David seeks to recreate a chef’s recipe. But, this show is more than just cooking. David explores the stories behind each of those ingredients. Through this culinary adventure, people see that food is intertwined with a country’s history and culture.

Many people might know David Moscow from his feature film debut in Big . Over the years he has numerous film, television and stage credits. Additionally he co-developed and co-produced the first stage production of In the Heights and has produced several films. In this new FYI show, he puts himself into the food world.

In the first ten episodes of From Scratch , David dives into a culinary world that many foodies would dream to discover. Even though more people are appreciating farm to table cuisine, David takes that approach to the source. From milking a cow to make butter to foraging for the perfect ingredient for a dish, the show proves that ingredients bring the story of food to the table.

Recently, David Moscow graciously answered some questions about his new show, From Scratch . While some people may not have the opportunity to go on this extraordinary culinary adventure, the lessons learned from his experience can be brought to any home cook’s table.

Cristine Struble: Many Americans are focused on convenient food (or delivery, grab & go), how can your show get people to discover the deeper connection that food can bring a person?

David Moscow: While sourcing ingredients is definitely hard and hard to find time for in our demanding days/schedules, it also can be quite fun and sometimes even exciting. These thrills are present all across the season. But they also sit right up alongside the simple pleasures of wandering in the woods looking for mushrooms or fishing on a river under a midnight sun. The hope is that our show will shake that love of nature and the joy that come with work particularly when it ends in a pizza pie.

CS: There is a growing movement to know your farmer or know where food comes from – do you think that people are understanding that where food comes from impacts the how food tastes?

DM: There are a couple oppositional things happening at once. At the same time that a few people are able to take the time and money to know where our food is coming from, the majority are becoming even more removed through delivery apps and the growth of fast food. Thoughtless eating has never been such a problem. BUT we are only a generation or two away from a healthy interaction with the food we eat. And I do think that all people still pine for making fresh food and eating it with friends around – something that is innately part of being human.

View this post on Instagram A post shared by fyi, tv (@fyi)

CS: As you traveled the world, did you find that food traditions are stronger in some countries?

DM: I found that there was a direct relationship with free time, a social safety net and strong food traditions. Places like Iceland, Sardinia and Finland have little fast food and place great importance in the people who harvest and source the meals they eat. Some of the other places are fighting to keep their traditions alive in the face of the cheap fast food everywhere in modern life.

CS: While many people think that global cuisines are very different, there are often some underlying similarities. What similarities surprised you the most?

DM: When building the episodes for the show, we found that there aren’t that many major ingredients across the planet. A huge chunk of what we eat are grass, seeds, fish and few other animals. And we eat these things with the help of fire or fermentation. Cooking meat on a grill and making alcohol out of fermenting food is everywhere.

CS: This show seems to encourage people to better understand the food and culture connection. What’s one easy way to start that type of food conversation on the typical family home?

DM: I think apple picking (or any kind of fruit picking) as a family outing is an amazing starting point. It gets you out in the fresh air and gets your blood flowing – and I’ve never met anyone who doesn’t like a crisp apple pulled from a tree. During the shoot I sat my son down in a strawberry patch to graze before he could walk. The act of picking and eating with his own hands has had a lasting effect. Strawberry was one of his first words and still to today is his favorite fruit to eat.

CS: You travel the world in this series. Which location was your favorite? Which meal was your favorite?

DM: Each one of the places I went was a spot I had dreamed of going and each has a special place in my heart. How can I compare going on a safari in South Africa vs taking a boat off the Amalfi coast. I would say the same with the food. I had the best pizza on the planet and the best tacos. I had incredible Icelandic seafood and Finnish lake fish. They each stand alone.

If you would like to follow along with David Moscow’s culinary adventure, From Scratch airs on FYI and can be streamed online. New episodes air on Sundays at 6 p.m. ET/ 5 p.m. CT.

6 Gordon Ramsay recipes inspired by Gordon Ramsay Uncharted. light. Related Story

Do you know the story behind the ingredients on your plate? Take the time to appreciate the flavor, the story and the journey when cooking is made from scratch.