Caribbean

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).

These enchiladas were inspired by Cuban picadillo, a mixture of meat (usually ground beef), onions, garlic, tomatoes, green olives, and raisins.

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!

Guava and sautéed mango add subtle sweetness to this elegant dish. What to drink: A crisp, dry white wine with tropical fruit notes, like Pinot Gris.

Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper.

The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic, write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."

Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.

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.

Gin is big in the British Virgin Islands, as you might imagine. Here, it's combined with local soursop juice and curaçao. The name is a reference to the shade of the Caribbean Sea.

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too. The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.

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.