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Seafood lovers will see their dining dreams come true on the Turks and Caicos Islands. Whether fish, lobster, or conch tops your list, you'll find these and more everywhere you go.
While most foods must be imported to the Turks and Caicos, the Islands export their seafood. Spiny lobster and queen conch are prevalent on the Caicos Bank to the west of the island. The islands are also known throughout the Caribbean for their bonefishing. Fresh seafood flavored with Caribbean seasonings is central to the islands' most popular dishes.
Conch is one of the most popular island dishes, and plenty of restaurants specializing in local fare serve it a variety of ways: conch creole, curried conch, conch fritters, conch chowder, cracked conch, and even dried conch. You will also find lobster served in many different styles.
Foods eaten alongside seafood include grits - locally called"hominy" - cooked with peas or dried conch. Historically, hominy was a staple of a diet that included local fish, chicken, and vegetables. Similarly, the popular dish of peas and rice is served with almost every meal. Peas and rice are often flavored with bits of salt beef or pig tail. You may also want to try boiled fish with johnnycake, most often served as a weekend specialty.
The Turks and Caicos have some tasty beverages to help wash down a meal. The most popular drink in the islands is a rum punch made with Lucayan rum, coconut rum, orange and pineapple juices, and grenadine. This drink, however, packs a punch, so think carefully before ordering one.
A visit to the Turks and Caicos just wouldn't be complete without a sampling of culinary delights from the Caribbean sea and a bit of rum.
Restaurants in Turks and Caicos run the gamut - from upscale to down-home.
From early influences to modern-day manifestations, try learning as much as possible about the traditions and culture you'll encounter in Turks and Caicos.
Use this helpful article in order to learn about the history of Turks and Caicos.
