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Culturalista with an appetite for celebrating travel, humanity & yummy food. National Geographic Traveler magazine named me one of its Traveler's of the Year (November 2013)
Blackened fillet of Grouper Coated with ground Creole herbs & spices, pan seared (blackened). Served on wilted Creole greens and mashed potato with a warm lemon and herb vinaigrette and a drizzle of chili oil.
Some kind of dried (yet wet) mango slices in some kind of sweet red sauce that gets your tongue, lips and fingers red. A part of the seed is still attached so you have to eat the mango with your two front teeth. Comes in a plastic baggie and from the side of the road in Trinidad right before you get to Maracas Bay.