Trinidad barely bothers with beach tourism, which is exactly why the food is so good: this is cooking for locals, from doubles — curried chickpeas in fried bara bread, eaten standing at dawn — to roti the size of tea towels and callaloo rich with crab. The ritual is bake and shark at Maracas Bay: fried shark in a soft bun, buried under tamarind sauce. Go to a panyard rehearsal in Port of Spain, then eat everything the vendors outside sell.
Featured in Ten tropical escapes where the food is half the point · Tropical