Close to Cuisine of the Caribbean

published 7 years ago by Videos from The Culinary Institute of America

We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating. For recipes, visit www.ciaprochef.com/WCA7

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