Page 1

a taste of the

CARIBBEAN


c a r i b b e a n

D R I N K S


1 oz melon liqueur 4 oz orange juice 1.5 oz rum 1 oz strawberry nectar Serves 1

Different variations of this cocktail can be found throughout eastern Mexico. Make it with the listed ingredients, or try replacing the strawberry nectar with grenadine syrup. You can also add orange flavored vodka instead of orange juice if you want a stronger drink.

RIVIERA MAYA COCKTAIL Mix the rum and strawberry nectar together in a separate glass or jug. Fill a glass with ice cubes and pour the melon liqueur over the ice cubes. Once the melon liqueur has reached the bottom of the glass, gently pour in the orange juice so that it stays on top of the melon liqueur. Once this has settled on top, carefully pour in the strawberry and rum mix so that it floats on top. Garnish with a slice of orange.

riviera maya

east mexico


hard rock riviera maya


2 limes 2 tbsp coarse sugar Two 20 oz jars mango chunks Ice, for blending 1.5 cups tequila 1.5 cups triple sec 0.5 cups granulated sugar Serves 8

Tequila is immensely popular in Puerto Vallarta. Locals drink it straight, but tequila is also used in cocktails such as Margaritas. Try your next margarita with another Mexican favorite, the mango. Be careful: this fruity drink may look like a slushy, but it packs a heavy punch.

MANGO MARGARITAS Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside. Drain the mango chunks and throw them into the blender. Top off the blender with ice. Pour the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rim of the glasses. Dip the rims of the glasses in the lime sugar. Pour the drinks and serve them immediately.

puerto vallarta

west mexico


dreams puerto vallarta


2 oz light rum Juice of 0.5 limes Cola

Cuba Libre means “Free Cuba”. This drink was made popular throughout Latin America at the end of the Spanish American War. It’s similar to Rum & Coke, but the addition of lime juice gives this mix its own identity. A Mexican “Cuba” replaces the lime juice with lime flavored soda.

Serves 1

CUBA LIBRE Squeeze the juice of half a lime into a glass. Add ice cubes to the glass. Pour the rum into the glass. Top it off with cola. Stir well before drinking.

honduras

central america


media luna


1 cup milk 1 cup evaporated milk 0.75 cup rum or more, to taste 3 large egg yolks 0.5 cup sugar 0.25 teaspoon cinnamon 2 whole cloves Serves 4

Rompope (a fancy Spanish word for eggnog) has its roots in Spain, but it’s common of Latin American Christmas celebrations. In Costa Rica, the dairy-based drink is also made to celebrate other major events throughout different times of the year.

ROMPOPE Mix milk and evaporated milk in a bowl. Whisk yolks and sugar in large bowl to blend. Gradually whisk in milk mixture. Place mixture in a saucepan. Using a wooden spatula, stir over low heat until bubbles subside and mixture thickens slightly (about 12 minutes). Do not boil. Cover and refrigerate until chilled. Blend rum (if desired) into eggnog. Ladle into glasses. Serve cold. Optionally, sprinkle with freshly grated nutmeg and coconut.

costa rica

central america


los suenos marriott


1 oz coconut rum 2 oz coconut water 2 tsp lime juice Crushed ice Lime wedge Serves 1

In Panama, you can calm your thirst by sipping on the chilled water of a young coconut, which you can buy at corner stores. If you want to add some kick to your refreshment, try adding a bit of vodka or rum into your coconut water. There’s no better way to beat the Caribbean heat.

SPIKED COCONUT WATER Pour the rum in the glass. Add the lime juice and coconut water to the rum. Top the drink off by adding crushed ice. Garnish with a lime wedge. Stir and enjoy.

panama

central america


westin playa bonita


1.5 oz dark rum 2 oz seasonal juices (passionfruit, orange, pineapple, etc.) 0.5 oz lime juice 0.25 oz simple syrup Ice cubes Serves 1

Sometimes credited to South Carolina, the Planter’s Punch actually originated in Jamaica, the famous producer of rum. It first appeared in The New York Times in 1908, but appears to have been around at least 30 years before that. This drink has inspired numerous poems, too!

PLANTER’S PUNCH Shake the dark rum, juices, and syrup in a shaker with ice. Strain the mixture into an ice-filled glass. Garnish with seasonal fruits.

jamaica

greater antilles


sandals montego bay


2 oz mamajuana 1 oz white rum 0.5 oz vodka 0.5 lime cut into wedges 10 mint leaves 3 oz club soda 0.5 tsp sugar Serves 1

Mamajuana is moonshine of the Dominican Republic. There’s no right way to make it as long as a combination of the key ingredients (twigs, bark, herbs, rum, red wine, and honey) are used. You can make it yourself or buy it made. Enjoy it straight or in a mixed drink.

MAMAJUANA MOJITO Add limes, mint, then sugar in a highball glass. Crush with a wooden spoon. Pour in the mamajuana, rum, and vodka. Stir well. Add ice, then complete with club soda.

dominican republic

greater antilles


dreams la romana


1.5 oz light or gold rum 2 oz coconut milk 2 oz pineapple juice 1 cup crushed ice Serves 1

There are multiple claims of inventing the piña colada, which means “strained pineapple”. Regardless of who or where it was invented, the drink is said to be “Puerto Rico in a glass” and was named the island’s national drink in 1978. Try it with cream of coconut or coconut milk.

PIÑA COLADA For a cocktail, add all the ingredients to a shaker and fill with ice. Shake, and strain into a Hurricane glass filled with fresh ice. Or you can blend all the ingredients until smooth, and pour into a collins glass. Garnish with a cherry and a pineapple wedge.

puerto rico

greater antilles


st. regis bahia


1 oz malibu 0.75 oz creme de cacao white 0.5 oz coconut cream 0.25 - 0.5 oz vanilla ice cream 1 cup crushed ice Serves 1

Sand In Your Shorts is a drink made exclusively at the Bucuti & Tara Beach Resorts. Legend has it a guest, with a bit of sand on him or her, asked the bartender to use her creativity to come up with a new drink recipe. The result: Aruba’s signature drink.

SAND IN YOUR SHORTS Add all ingredients in a blender and blend. For best results, use a high-grade blender. Garnish with a cherry.

aruba

lesser antilles


occidental grand aruba


1 oz white rum 1 oz curacao liqueur 1.75 oz lime juice 1 oz sugar syrup Ice

The Spanish brought their oranges to Curacao in the 1500s, but the weather was too much for the sweet fruit. The forgotten oranges evolved into something unique -but inedible- to the island. Eventually, their peels were used to make the famous liqueur. Blue color optional!

Serves 1

BLUE PASSION Pour the ingredients into a cocktail shaker half-filled with ice. Shake well and strain into a glass filled with crushed ice. Garnish with a pineapple and serve.

curacao

lesser antilles


avila hotel


0.5 fl oz rum 0.5 fl oz coconut-flavored rum 0.5 fl oz grenadine syrup 1 fl oz orange juice 1 fl oz pineapple juice 1 cup crushed ice Serves 1

The exact origin of the Bahama Mama is a mystery, but its sweet, fruity taste is no secret to beach goers around the world. Some people say it came from Jamaica, while most believe that the drink started in the Bahamas. Many variations exist, but all call for a lot rum and a lot of fruit juice.

BAHAMA MAMA Combine regular rum, rum with coconut flavoring, grenadine syrup, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink’s consistency is slushy. Serve and enjoy.

bahamas

lucayan archipelago


melia nassau


1 oz freshly squeezed lime juice 2 oz simple syrup 3 oz rum 4 oz water 3 dashes of bitters Serves 1

Punch comes from the Indian word for five (“panch�). It refers to the number of ingredients used to make this drink. The poem for rum punch goes: one of sour, two of sweet, three of strong and four of weak, a dash of bitters and a sprinkle of spice, serves well chilled with plenty of ice.

BAJAN PUNCH Squeeze some limes to get one ounce of juice; fresh lime juice is imperative. Make two ounces of simple syrup by dissolving cane sugar in heated water (1 to 1 ratio). Combine the lime juice, simple syrup and rum. Add water and mix well. Refrigerate overnight. When serving, pour punch into tall glass with plenty of ice. Add three dashes of bitters and enjoy.

barbados

lesser antilles


coconut court beach hotel


c a r i b b e a n

C O O K I NG


2 tablespoons corn oil 4 corn tortillas 2 ripe plantains 1 cup refried black beans 4 eggs 1 cup salsa ranchera 0.5 cup ham (cut into small pieces and warmed) 0.5 cup peas (warmed) 0.5 cup queso fresco Serves 2

A close cousin to huevos rancheros, huevos motuleños is another popular Mexican egg and tortilla-based breakfast dish. You can get most of the ingredients pre-made from the grocery store if you don’t want to spend too much time cooking, or you can make everything from scratch for a more authentic flavor. You can also try a Dzotobichay on your next trip to the Riviera Maya. This appetizer is the Mayan version of the tamal.

HUEVOS MOTULEÑOS Heat the oil in a pan. Fry the tortillas in the oil until lightly golden brown on both sides and set aside to drain on paper towels. Fry the plantains in the oil until lightly golden brown on both sides and set aside to drain on paper towels. Place 2 tortillas on each plate and top each with 0.25 cups of beans. Fry the eggs sunny side up and place on top of the beans. Top the eggs with 0.25 cups of salsa ranchera each. Sprinkle the ham, peas and cheese evenly over each plate. Serve with the fried plantains on the side.

riviera maya

east mexico


secrets silversands


4 cups water 5 whole ripe tomatoes 2 medium red onions, divided 6 cloves garlic 14 oz canned chipotle 24 oz ketchup 1 tsp salt 2 tbsp canola oil 2 lbs shrimp, shelled and deveined 0.5 tsp garlic salt Serves 4 to 8

Camarones a la Diabla is a popular dish on both coasts of Mexico. This dish takes shrimp and adds a very Mexican twist to it, spicy salsa. Don’t worry though; the level of spice is up to you! If you want your shrimp as hot as the sun, add in some chile de arbol. If not, canned chipotle or dried guajillos will do the trick. Either way, you’ll enjoy one of the best shrimp dishes that Mexico has to offer. The fun part about this dish is having to suck the sauce from each individual shrimp!

CAMARONES A LA DIABLA For the sauce: Put the water, tomatoes, half of an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds. For the shrimp: Slice the remaining 1.5 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over rice, if desired.

puerto vallarta

west mexico


zoetry casa del mar


1 lb shrimp, cleaned and peeled Juice of 4 lemons Salt and pepper 0.25 cup flour 1 egg, lightly beat 1 cup shredded coconut 1 cup vegetable oil Serves 4

Central America is known for its tropical fruit and seafood. Why not combine both? Camarones con Coco, which means “shrimp with coconut�, combines two Central American staples to make one delicious dish. The main ingredients are shrimp and coconut, but some like to add their own twist to the recipe. Try adding beer to the lime juice mix! To heighten your Caribbean experience, cover the shrimp in a mango sauce.

CAMARONES CON COCO Place the shrimp in a bowl and season them with the lime juice, salt and pepper. Cover and let marinate inside a refrigerator for 15 minutes. Pass the shrimp through the flour, then dip them in the egg and cover them with shredded coconut. Fry the coconut-covered shrimp in a pan with hot vegetable oil until they begin to gain a brown color (about 3 minutes). Place the shrimp on a plate. Spread them out and cover with your favorite sauce.

honduras

central america


media luna


2 tbsp canola oil 1 medium onion, finely chopped 2 garlic cloves, minced 3 cups cooked white rice 2 cups cooked black beans, drain and rinse 1 tsp ground cumin 1 tsp ground coriander 0.5 tsp ground ginger 2-3 tbsp worcestershire sauce Salt and ground black pepper Serves 6

Gallo Pinto translates to “spotted rooster”. This dish is eaten regularly by Costa Ricans, but don’t be misled by the name. There’s no meat used in Gallo Pinto, the name comes from the spotted look of the white rice and black beans mixture. Nicaraguans and Costa Ricans argue about the origins of Gallo Pinto, but no one knows for sure where this dish was first cooked. Some even say that Gallo Pinto was brought to Latin America by African immigrants.

GALLO PINTO Heat oil in a large skillet over medium heat. Add onion and sauté until it begins to soften and change color. Add garlic and sauté for about 5 minutes, or until onion is golden. Add spices and Worcestershire sauce, and stir into onion and garlic. Next, add the beans and then the rice. Combine the rice and beans evenly and cook until mixture is heated through. Add salt and pepper to taste and serve hot. Garnish with some chopped cilantro or green onions if you prefer. Vegetarians have the option of using vegetarian Worcestershire sauce.

costa rica

central america


cala luna boutique hotel


24 corn cobs 1 lb pork Sugar cane leaves and thread (for wrapping) 1 tomato 4 large peppers 2 garlic cloves 2 tbsp vegetable oil 1 can tomato sauce 3 gallons of water (approx.) Salt and pepper Serves 6 to 8

Although traditionally a breakfast food, bollos are so good they’re eaten with just about any meal of the day. Like many traditional foods, each family has their own variation on the recipe. Bollos Preñados (“pregnant buns”), similar to tamales, are enhanced with meat, vegetables, or cheese. To skip making the corn mix from scratch, buy a masa mix (for tamales) and follow the instructions on the packaging. You can also replace the pork with your favorite meat!

BOLLOS PREÑADOS The corn cobs are totally covered with water and placed in a heavy steel pot. Cook them until the kernels are soft but still hold their shape. Remove from the heat and grind the maize with a meat grinder. Add salt to the ground up maize and knead until the dough is smooth enough to form balls. If the corn is too fresh, add some sugar to the mixture and let it sit for a bit. Cook the pork using the tomato, peppers, garlic, vegetable oil, and tomato sauce. Make sure all the condiments are ground. Cook until the pork softens and the sauce begins to dry. Place some mixture on the center of a corn husk wrapper. Place some of the cooked pork on top of the mixture and then cover the pork with more corn mixture. Wrap the mixture with the corn husk wrapper. Make sure you to tie the wrapper so that nothing will spill. Place the wrapped corn husks in boiling water with salt and cook for 40 minutes. Let cool before opening. The size of each wrap should be small enough to fit in the wrappers without spilling.

panama

central america


intercontinental playa bonita


1 medium onion, coarsely chopped 3 medium scallions, chopped 2 scotch bonnet chiles, chopped 2 garlic cloves, chopped 1 tbsp five-spice powder 1 tbsp allspice berries, coarsely ground 1 tbsp coarsely ground pepper 1 tsp dried thyme, crumbled 1 tsp freshly grated nutmeg 1 tsp salt 0.5 cup soy sauce 1 tbsp vegetable oil Two 3.5 to 4 lb chickens, quartered

Jerk Chicken’s history starts over 2000 years ago when Arawak Indians left South America and settled Jamaica. Their cooking techniques, including smoking meat for preserving, were adopted by escaped slaves called Maroons in the 1700s. Today, their combination of spices are commonly referred to as Jamaican Jerk.

Serves 8

JERK CHICKEN In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

jamaica

greater antilles


sunset beach resort


2-3 cups of red kidney beans 1 red onion, finely chopped 0.5 red onion 5 cloves of garlic 0.5 tsp of coriander 2 tbsp of tomato paste 2 cups of chicken stock Salt & pepper to taste Dry oregano Adobo seasoning Worscestershire sauce Handful of parsley 1 lb beef top round steak

Available at just about every restaurant, La Bandera is a dish of beans, rice, meat, fried plantains, and a simple salad. Everyone has their own variation, so cooks can put their own style on their version. Meaning “the flag”, la bandera becomes the favorite dish of many Dominicans from a very early age.

Serves 2 to 4

LA BANDERA Beef Marinade: Wash the beef and place it in a large bowl. Add 2 cloves of chopped garlic, half an onion, and parsley. Add a teaspoon of ground pepper. Season with a few sprinkles of adobo powder (about 1/2 tablespoon). Add 2 tablespoons of Worcestershire sauce and mix well. Cover and place in refrigerator for at least 2 hours. Heat up a skillet on med-high heat and add the steaks. Turn them so they cook on both sides and cover them. After 10 minutes the meat should be mostly cooked. Remove the steaks and place them on a plate. Red beans: Start by caramelizing the chopped onion over medium heat in a little oil. Add 3 cloves of garlic and coriander and saute for a couple minutes before adding other ingredients. Stew the beans for 20-25 minutes; use a potato masher to turn parts of them into a paste while they’re simmering. Keep them simmering until they reach a nice creamy consistency.

dominican republic

greater antilles


be live grand punta cana


3 green plantains 1 tsp salt 0.5 lb crisp fried pork rinds 4 cups water 3 garlic cloves 1 tbsp olive oil Optional: fried bacon, lard or vegetable oil Serves 2

Mofongo began as a dish in Western and Central Africa, then survived the move to the new world. The classic Puerto Rican dish is a variant of “fufu,� a popular Cuban dish. Mofongo represents the African and Caribbean fusion of cultures, and is popular at all festivals and feasts in Puerto Rico.

MOFONGO Peel plantains. Cut into one inch slices. Soak for 15 minutes in salt and water. Drain well. Heat fat or oil (350 degrees if you are using a deep fryer). Add plantain slices and fry for 15 minutes but do not brown. Drain on paper towel. In a mortar (for pounding), crush garlic cloves and sprinkle with salt, add olive oil and keep pounding. Crush a portion of the fried plantains slices and the pork. Add some of the garlic and olive oil mixture and keep pounding. Spoon the mixture and shape into two inch balls. Repeat steps 3 and 4 until you use all the ingredients. Place in oven pan and keep warm until you are ready to serve. Suggestions: Prepare chicken broth and pour over mofongo, so it will be juicy.

puerto rico

greater antilles


caribe hilton san juan


3 lbs squid, cleaned and cut into bits 0.33 cup olive oil 1 tbsp minced garlic 0.25 cup dry white wine 1 cup dry Sherry Juice of half lemon 0.25 tsp chopped fresh lemon peel 1 tbsp fresh oregano 0.25 tsp crushed red pepper, or taste Serves 2 to 4

Your Aruban Carnival celebration isn’t complete without a heaping portion of Carnival Calamari, a dish dedicated to the greatest Aruban celebration. The major holiday, a festival filled with costumes and dancing, is the perfect backdrop for the little fried delicacies born out of a cuisine fusing African, Spanish, and many other flavors.

CARNIVAL CALAMARI In large skillet heat oil over high heat. Do not allow to smoke. Add garlic and saute, stirring. Add wine, Sherry, lemon juice, lemon peel and stir. Sprinkle basil and oregano over and stir again. Add calamari. Saute, stirring occasionally for about 4 minutes over high heat. Do not overcook. Pour your favorite tomato-based sauce over the calamari and serve.

aruba

lesser antilles


radisson aruba resort


2 sliced onions 1 garlic clove 1 chopped green pepper 1 small Edam cheese (2 to 2.5 lbs) 2 lbs shredded cooked chicken 3 tomatoes, chopped and peeled 0.25 cup sliced olives 1 tbsp capers 1 tbsp parsley 0.25 minced hot pepper 0.5 cup raisins and chopped prunes 1 tbsp tomato paste 2 tsp worcestershire sauce 2 tbsp ketchup 2 tbsp mustard 2 tbsp butter 5 eggs Salt and pepper to taste

The translation of the name, “stuffed cheese,” is enough to make your mouth water. Developed in humble beginnings by slaves in the Dutch colony during the 17th century, Keshi Yena (kay-shee yay-nuh) has found its way to even the most high-scale restaurants. It’s a perfect taste of history and can even be considered Curacao’s national dish.

Serves 10

KESHI YENA Slice the top off the cheese and reserve. Gently scoop out the inside, leaving a 0.25 to 0.5 inch shell. The cheese should resemble a hollowed out pumpkin. Sauté the remaining ingredients, except the eggs, in the butter; simmer for about 20 minutes. Beat 4 eggs and stir into the mixture. Spoon it into the cheese shell, replace the top and spread remaining beaten egg on top to seal. Grease a shallow baking dish and fill it with about 1 inch of water; set the cheese in the dish and bake at 350° F for 1 to 1.5 hours. The cheese will expand and flatten slightly but will keep its basic shape. Serve piping hot, cut into wedges.

curacao

lesser antilles


curacao marriott


1 quart oil for frying 0.75 cup all-purpose flour 1 egg 0.5 cup milk 1 cup chopped conch meat 0.5 onion, chopped 0.5 green bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, chopped Salt, cayenne pepper, pepper, seasoned salt Serves 8

These little appetizers pack a lot of flavor in a fairly simple recipe. The exact recipe changes from island to island, but the Bahamian way, where conch is the country’s main dish, is widely considered the original. These fritters are great as appetizers, finger food, or hors d’oeuvres. If you don’t have access to conch, replace it with your favorite seafood. The results will be equally as delicious.

CONCH FRITTERS Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C). In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic. Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels. Enjoy with your favorite dipping sauce.

bahamas

lucayan archipelago


grand lucayan


1 lb macaroni 1 green sweet pepper, chopped 2 tbsp paprika 1 tsp black pepper 2 tbsp mayonnaise 1 onion, chopped 2 tbsp french’s mustard Fresh parsley, chopped 2 tbsp bajan seasoning (see below) 16 oz grated cheddar cheese

Macaroni pie may not sound like a Barbadian dish, but there are a few special ingredients that make it one of the island’s best foods. The side dish often appears with beef stew, fish, and many other meat entrees. Pick it up at any buffet or street vendor for your next Sunday lunch!

Serves 2 to 4

BAJAN MACARONI PIE For the Bajan seasoning: Chop and finely mash black pepper, garlic, onion, clove, thyme, green onions, parsley, hot pepper and paprika letting all the juices mix together. Use a fork to mash the seasoning. For the macaroni: Cook and drain macaroni (do not overcook). Transfer to a large bowl, and add in remaining ingredients (including 12 oz cheese). Mix everything together with a spoon. Place macaroni into a pyrex dish using the 4 oz grated cheese on top as a crust. Place in oven at 350°F degrees. Pie is finished when the top cheese starts to look slightly brown.

barbados

lesser antilles


colony club hotel

Caribbean Recipes  

An eBook of Caribbean food and drink recipes done for CheapCaribbean.

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