Caribbean Cuisine has a lot of influences. The Africans who were brought to the New World as slaves and the native Carib brought the ability to cook outdoors. The Spanish who first dominated the area, along with the Portuguese and French, interbred with the African slaves. This mixture of blood developed the "Creole", much like the Creoles of the U.S. South. Like their neighbors in Latin America, the Caribbeans like their food piquant. Habanero or Scotch Bonnet is the chile of choice in most dishes.

Other common foods which are eaten include black beans and rice, fish and marinades. Salsas, depending from which island they come, may be called salsa or mojo. The salsas are commonly made of fruit. with either citrus juice or cane sugar vinegar as the acid. The use of olive oil is very common (the Spanish introduced olive oil to the new world). Seafood, pork, beef and chicken are also eaten in quantity. Caribbean food has a fresh and colorful appearance and taste.