So yes, Trinidadian food is amazing. You could, in theory, never eat the same thing for a month in Trinidad. From creole to Caribbean fusion, Indian to Italian, the smorgasbord of cuisines on these islands is staggering.

Trinidadians love their food, and it’s easy to understand why. Drawing on the culinary skills and traditions of all the many ethnic groups on this cosmopolitan island, Trinidad’s cuisine can’t help being distinct, tasty, and full of surprises.

In fact, in Trinidad, it’s as if every day is a feast. To enjoy the feasts of Trinidad, come with an open mind and an adventurous palate. From haute cuisine to roadside hut cuisine, Trinidad takes gastronomes on a culinary world tour.

Trinidad’s varied local cuisine reflects the country’s multi-ethnic heritage, which includes African, Indian, Spanish, French, British, Chinese and Syrian-Lebanese traditions. When it comes to eating in Trinidad, you’re likely to be thoroughly spoilt for choice.

Street food & finger food

Street food is a big part of our culinary culture. In fact, some of the best foods in Trinidad are bought from roadside vendors and eaten with your hands. Doubles is perhaps the leading roadside delight, a favourite of the breakfast and late evening crowds. Your visit would not be complete without eating a doubles streetside. Vendors set up at designated places like Piarco Airport, St. James, Woodbrook, Curepe, on Long Circular Road, etc., to offer this savoury of curried chick peas between two barra. You’ll find the most popular doubles vendors surrounded by a crowd between 8 and 9:30am. If you have a sensitive pallet or stomach, make sure to tell them no pepper. If you’re on the fence, ask for “a doubles with slight pepper”.

Roasted corn, corn soup, oysters (careful with these, though), coconuts and souse can be found around the Queen’s Park Savannah at night. Local fruits, once in season, can be bought at supermarkets, on the sidewalks and even at traffic lights, where some vendors ply their trade at your car window.

In some areas (notably St. James and San Juan) you’ll also come across interesting vegetarian selections, including an array of milk-based punches. Chase your street meal with some fresh coconut water, drunk straight from the nut, and for dessert, try a cup of home-style ice cream — flavours include coconut, Guinness (yes, the drink!) and soursop.

Beach food

Maracas Beach is the “shark-and-bake* centre of the world”. It is here that the art of seasoning fish fillets in a tangy lime marinade, then deep frying them to be stuffed into a fry bake and spiced with your choice of garlic, pepper or shado-beni (cilantro) sauce, was developed and perfected. Not many other beaches have developed either the connoisseurs or the tradition of cooks to challenge Maracas for the best shark-and-bake* feast! To other beaches, or on river limes, Trinis go prepared with their own pots, which usually means pelau (a rice dish with meat and peas cooked together and topped off with a flaming hot congo pepper). Or you might expect a pot of curried duck cooked over a coalpot right there on the bank or beach. Rum is never far away.

Fine dining

The restaurant scene has been blossoming in Trinidad in recent years. Most of the fine dining restaurants are in and around Port of Spain (mainly Woodbrook) and San Fernando, with a few in the east and central Trinidad. The finer chefs at the top restaurants have worked internationally, and tend to experiment with local ingredients in Caribbean fusion dishes, while others are content to take the traditional Creole cuisine to dizzying heights of delectability.

European styles include Spanish, French, English and Italian. Lebanese, Japanese, Thai, Korean and Hakka (Indian/Chinese) have also been added to the never-ending list of culinary options in T&T. Even health nuts are catered for, with salad bars cropping up on the every-trendy Ariapita Avenue in Woodbrook (a suburb of Port of Spain). In a culture that adores wild meat and rich gravies, things like olives and spinach have always been bystanders to the main course. Nowadays though, words like organic and vegan are being bandied about, and more menus are tapping into the many fruits and veggies available year-round

For places to eat in Trinidad check out our Dining page:

Dining 

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