National Street Food Favorites

• doubles: Two flatbreads stuffed with curried chickpeas, often topped with hot sauce—Trinidad’s king of breakfasts and late-night snacks. One serving costs around 5–8 TT dollars.
• aloo pie and pholourie: Deep-fried potato curry pies and spiced split-pea fritters, served with tamarind or mint chutney. Widely available from street vendors.
• roti: Indian flatbread wrapped around curried potatoes, chicken, or goat. A filling, meal-sized dish priced at 25–40 TT dollars per serving.
• bake and shark: A Maracas Bay specialty—fried shark served in fried bread with shredded veggies and a choice of ten sauces. Around 50–70 TT dollars.

Representative Main Dishes

• Curry crab and dumplings: A top-tier delicacy from Tobago and Trinidad’s coasts. Bold, medium-hot flavors, priced by the weight of the crab.
• pelau: Caramelized chicken and rice, a beloved national comfort food and beach picnic staple.
• callaloo: A thick soup made from taro leaves, often served with salted fish or roast chicken—a Sunday lunch classic.
• Grilled fish and seafood: Grouper, lobster, and shrimp, usually grilled or curried. Freshest catches are found at Tobago’s fishing ports.
• Pepperpot: A rich, slow-cooked stew flavored with cinnamon and chili, typically served with bread.

Where to Eat and Price Ranges

• Chaguanas and the Central Indian Corridor: Home to the most authentic Indo-Trinidadian curries and sweets. Meals average 40–80 TT dollars per person.
• Ariapita Avenue: Port of Spain’s nightlife and restaurant hub. Mid-range dining costs about 150–250 TT dollars per person.
• Fishing Ports and Markets: Early-morning markets offer the best deals on fresh catch and made-to-order meals. Scarborough Fishing Port in Tobago is busiest in the evening.

Practical Tips

• Trinidadian food can be very spicy. Specify “mild” or ask for “extra pepper on the side” when ordering.
• Most street food is cash-only—carry small bills (5–20 TT dollars).
• Try local drinks like sorrel, fresh sugarcane juice, and Trinidad rum. As the birthplace of Angostura bitters and rum, a rum punch is a must-try at the bar.
• Vegetarian options abound at Indo-Trinidadian restaurants. Dishes like aloo, channa, and various bean curries are often available in fully vegetarian versions.