Caribbean

The unofficial national food of Puerto Rico is having a moment in NYC, thanks to a tiny upstart called Mofongo NY.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

When you don't have many food options, you work with what you got. Scott DeSimon reflects on eating in Cuba in the 1990s.

Pineapple adds sweetness and a tropical twist to this classic mojito. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

Some like it hot. And those that do will absolutely love this jerk chicken recipe, which calls for heaps of Scotch bonnet (or habanero) peppers.

This shrimp roti recipe is easy enough for a weeknight, thanks to store-bought curry powder.

Our
Daiquiri cocktail video gives you step-by-step instructions for mixing this classic drink

Our
Mojito cocktail video gives you step-by-step instructions for mixing this classic drink

This mojo marinade recipes makes enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops).

A Jamaican jerk chicken marinade recipe from Matt and Ted Lee.

For an easy summer barbecue with international flair, grab some hot dogs and buns—and these delicious recipes for toppings with a global twist.