Ropa Vieja is a classic dish popular in Cuba but is traced back to the Canary Islands in Spain. It resembles a heap of rags, which is why its name translates to “old clothes”. Legend says a man was too poor to feed his children, so he shredded his clothes and cooked them for hours. After patiently waiting, it magically turned into a meaty stew. It is made with flank steak, peppers, and spices, and always served with rice and black beans.

Walking through the streets of Nassau in the Bahamas, I followed my nose to the aroma of spicy jerk chicken outside a small shack on the side of the road. Standing over a grill made from a metal barrel, were two robust women wearing brightly colored scarves wrapped around their heads. One of the women had said something in Bahamian Creole that made the other shake with laughter. They motioned me over as I watched them flip the sizzling chicken with a long fork in one hand and a glass of iced tea in the other.

One of my favorite Caribbean islands is Grand Cayman, known for its pristine beaches and gorgeous sunsets. On one visit I spent an afternoon cooking with Chef Beny in his beachside restaurant learning some of his specialties. I had tried his cocoa and coffee-crusted salmon, and I was eager to learn his secrets in making it.

I started teaching Cuban cooking classes long before I actually traveled to Cuba. I had been to a Cuban restaurant in Miami, and also New York City. I loved the menu and food so much, I knew I had to study and try the cuisine at home. 

When I was in Cusco, Peru I had the opportunity to participate in a “pisco tasting” of thirteen different piscos. Pisco is a clear or light colored brandy made from Peruvian grapes, and depending on the way it’s made, the flavor differs just like other fine brandies. Perhaps the most famous cocktail in Peru is the pisco sour.

When I was a kid my mother often made fruit salad for special holiday dinners. I remember how laborious it was to peel and slice the fresh fruit, juices running all over the cutting board. She added marshmallows in the salad for extra sweetness.

When I was in Cuba every bartender claimed to make the best mojito. Some were sweeter than others, some had a bit more mint, and others had tropical fruit juices added in. I soon became quite particular about my mojitos and I did my best to perfect it when I returned home.

Every island in the Caribbean seems to have its own variation of soup, depending on what they grown and the traditions they hold. Back in the days of slaves and indentured servants, the workers would put on a pot of soup in the morning so it could simmer until their lunchtime break. They blended their traditional African foods with what was grown on the islands. The calabaza squash grows in abundance throughout the Caribbean, and is often cooked into rich soups.