By F. Martin
TTC Service.- The growing interest of the Caribbean tourist industries to give more prominence to their national culinary art proves a very old Spanish concept: “love begins in the kitchen”.
Everything seems to indicate that the good recipes help make tourism return to the same vacation destinations again and again. Probably for those reasons is important a culinary competition planned for next June in Miami, Florida that receiving support good from the Caribbean.
Each year, top chefs from all over the Caribbean travel to the Hyatt Regency of Miami to participate in Taste of the Caribbean, the region’s premier culinary competition and cultural showcase, that also provides a forum for gathering practical information, developing skills, sampling, purchasing, strengthening supplier relationships and meeting new vendors. One goal of the popular event is to help attendees build food and beverage business and yield bottom line benefits.
The 2017 edition will also bring innovative educational sessions for food and beverage professionals that promise to enhance individual skills, and will feature a major consumer component soon to be unveiled.
Caribbean culinary skills are getting tougher.
For example, Dominicans said that “those who believe the Dominican Republic serves typical Caribbean cuisine, guess again”. The country cooks blends culinary styles from Latin America, Spain, and France. As a result, the dishes are an amazing blend of flavors, mild spices, and varying textures. Typical foods are sweet potatoes, goat meat, pig meat, fresh saltwater fish, shellfish, mangoes, papayas, plantains, cassava melon, coconuts, citrus fruits, tomatoes, and passion fruit.
Sancocho, a delightful and very popular soup filled with huge chunks of meat and vegetables, is served for many meals. The soup usually contains pork or beef and then onions, sweet potatoes, potatoes, yuca root, plantains, cassava root, and broth. For celebrations, seven meats are mixed to enhance the glamour of this dish.
Regarding to Cuba, the island is the land of mojo-marinated pork and guava sugar cookies, according to Saveur web page.
A publication preference is the Cuba “Medianoche” with roast pork, ham, Swiss cheese, and pickles. Saveur also vote for the Mojo Marinated pork shoulder roast, soaked overnight in a citrusy mojo marinade in this Cuban recipe and the fish with escabeche sauce seasoned with garlic, sliced yellow onion and bell pepper, and some bay leaf.
Jamaican specials are amazing.
It is a classic the Shivi Ramoutar’s cocktail combines sweet and sour flavours for a fruity weekend tipple. The popular Caribbean beef patties is a spice up beef mince with turmeric, thyme and hot pepper sauce before folding in shortcrust pastry for a tasty dinner or lunch.
Undoubtedly a tough culinary competition grows in the Caribbean, all in tourists favor.