The food available across the Caribbean is wildly different from one island to the next simply due to the melange of different influences that have been brought to bear during the long history of the region as the islands have been ruled by the major European powers such as England, France, and Spain, not to mention the geographic proximity of South America and Mexico.
Two main traditions from the original inhabitants underlie much Caribbean cuisine, The Arawaks pioneered the use of open grills known as barbeque, while the Caribs made the use of local ground chillies an important part of any dish (the fact that the Caribs were also famously cannibal is a tradition that has long been cast aside).
Typically, the islands ruled by the British have adopted a cuisine of simple dishes of fresh local produce augmented by techniques of local and African origin, and featuring many different local specialities such as passion fruit and papaya.
The French Islands have developed a culinary tradition similar to the Creole dishes that you might find in the southern states of the USA, while on the Spanish islands, you often find pork as the main meat.
Throughout the Caribbean, the one thing that you will find constantly available is rum, made from locally grown sugar cane, and providing the necessary kick to any meal.
Many of the hotels will have a Caribbean restaurant as part of their complex, and usually this will offer a range of specialities from all over the region, while the local bars and cafes will be more authentic, and their food specific to the island, and are on the whole, great value for money.
