Caribbean food2 of 23

Unlike the heyday of Harvey's and Villa Morales, the best local food in St. Croix isn't always found in traditional restaurants anymore.

You may love apples. You might also enjoy sugary treats. None of that, though, means that you'll want to try a sugar apple.

Féwòs or féroce is the French Caribbean's answer to guacamole. These green treats, though, are 180-degrees from your typical tortilla dip.

No weekend in Dominica is complete without Creole Bread, the uniquely elongated singularly delicious taste of the Nature Island.

Originally from Jamaica, Shericka is a fixture of the food scene in Montserrat. Her Pig Tail & Chicken Saturday Soup is a big reason why.

Crucian pates are a quintessential taste of St. Croix. For 50+ years, the very best place to get them on-island is Rosa's Booth in Whim.

Like a lot of frequent travelers, I've developed a few travel rituals over the years. My latest one is specific to my home island, St. Croix.

Cassava bread is so much more than a hearty simple snack. In the Caribbean, as most anywhere else in the subtropics, cassava bread is life.

Arroz con Gandules (Rice with Pigeon Peas in English) is the national dish of Puerto Rico. My Titi Elsa's version is simply the best.