Caribbean

In this simple, fresh-tasting dish, a crisp coconut coating keeps the fish moist and gives it real island flair. Chef Roxanne Russell grates and dries her own fresh coconut to get long, beautiful strands, but any grated dried coconut will do.

Eben Freeman, bartender of Tailor Restaurant in New York City, developed this adaptation of the classic rum-lime-sugar cocktail.

Quesillo de Coco You could buy a ticket to the Tropics—or you could simply make this flan. Heady with rum and sweet flaked coconut, this incredibly easy, super-delicate dessert will transport you straight to a table in the sand, under the swaying palms. If only every recipe could be this straightforward and rewarding.

No need to worry about why this Dominican burger shares a name with the Argentinean sauce—nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!

Though the presentation of this cake— all white-glazed and topped with undulating ribbons of toasted coconut—will take everyone's breath away, we promise that it will only get better from there. (And the cake's rich, coconutty, rum-nipped flavor will never hint that it was a one-bowl effort.)

Meaty yet melt-in-the-mouth and with slightly caramelized edges, butternut-reminiscent calabaza comes alive with a squeeze of lime.

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday—you won't believe how much flavor can be packed into such an understated dish. The secret is an abundantly seasoned sofrito—the flavor base—and the slight crust, called pegao, that forms on the bottom of the pot.

Though pineapple and rum are the foundation for this aperitif, mint and lime juice temper the sweetness for a bright, clean sip.

Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones (twice-fried green plantains).

This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.

These irresistible nuggets, a specialty of Puerto Rico and the Dominican Republic, are here made with boneless chicken instead of the usual chicken-on-the-bone.

The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner.

Yuca, also called cassava or manioc, is a staple of many Latin American cuisines. This traditional Cuban preparation brings together yuca's mild flavor and starchy texture with a piquant citrusy garlic sauce. Simple and delicious, it will quickly become a staple of your kitchen as well.

Majarete A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is perfectly captured in this traditional pudding, with an unexpected—and delicious—interplay between the sweet corn and the tropical coconut.

Tamal "en cazuela" Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

This version of the famous jerk method from Boston Bay in Jamaica is a classic example of why spice pastes work so well in grilling: They're easier to make and impart flavors more directly than a liquid marinade. Sweet-and-sour chutney and an incendiary but hyper-flavorful Scotch bonnet pepper sauce complement the chicken. You probably won't use all the sauce, but extra keeps, covered and refrigerated, indefinitely. Important note: This dish is EXTREMELY SPICY. While adored by spicy-food lovers for their distinctive flavor, the Scotch bonnet peppers that feature prominently here are some of the hottest chiles you can find. If you prefer a lower heat level, you can dial it down a bit by removing the seeds (which contain much of the heat) from the Scotch bonnets or substituting another type of fresh red or green chile that packs less of a punch.

Editor's note: The recipe and introductory text below are from Helen Willinsky's Jerk from Jamaica: Barbecue Caribbean Style. To read Epicurious's review of the cookbook, go to Summer Cooking Guides. Crisp on the outside, tender and moist inside, this easy-to-prepare pork loin is perfect for parties. Serve it with Baked Sweet Potatoes and Jamaican Cole Slaw. Or bury the sweet potatoes in the coals and roast them along with the meat!

This is the easy way to make ginger beer, where the ginger is simply soaked — just slightly fermented — for 24 hours (another method requires up to a five-day fermentation). Ginger beer is one of Jamaica's most popular soft drinks and is sold practically everywhere, from the supermarket to roadside stands. This drink is wonderfully refreshing. If the ginger heat is too much, tame it with more crushed ice and some club soda.

A colonial twist on the ubiquitous — and potent — rum punch.

Ginger beer is a staple in Jamaica, and the best is homemade (it's easy to do, as you'll see in this recipe). Resist the temptation to use commercial ginger beer for this drink — it's too sweet.

Sweetened by pepper and rounded out with cilantro, vinegar, and tomato paste, this Latin American staple is perfect with anything on your table or as a meal itself.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to serve hungry revelers seeking a midnight snack.