Over the years, through my one trip to Haiti and various visits to Haitian restaurants in the United States (especially here in Chicago, as well as New York City and Miami, like the fantastically colorful but now sadly defunct Tap Tap), I have come to greatly appreciate the cuisine that is a wonderful, soulful fusion of this country´s Indigenous Taíno roots, French colonial history, African traditions, and the creativity of a put upon but resilient people. It´s a cuisine that thrives on contrast*—bright heat against deep savoriness, crisp textures paired with slow-cooked stews, and humble ingredients elevated through time-honored technique. Meals are hearty, communal, and always made with love and intention. The foundation rests on simple staples—rice, beans, plantains, cassava, and root vegetables—transformed through spice, citrus, and long, careful cooking into something extraordinary.
African influence appears in the use of okra, yam, and the ever-present epis, the flavorful seasoning base made of garlic, scallions, peppers, herbs, and citrus. French influence comes in the sauces, stews, and baked goods, while Spanish and Taíno legacies remain in the use of maize, tropical fruits, and native tubers. And here are five dishes which are perhaps its most emblematic:
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