Haitian cuisine is a fusion of African, French, Spanish, and Taino influences. It emerged from the resourcefulness of enslaved people who adapted ingredients and ways of cooking.
The cuisine emphasizes fresh, local ingredients, bold flavors, and often incorporates rice, beans, plantains, and various meats (pork, chicken, goat).
Meals are often a shared affair. Sharing food is a gesture of hospitality.
It is polite to accept offers of food. Wash hands before eating, especially street food. Tipping is customary in restaurants. Politeness and gratitude are appreciated.
The first meal of theday is often light. Lunch is typically the largest meal. Dinner can be lighter or a full meal.
Fried pork shoulder, marinated in citrus and spices. Boiled until tender, then fried until crispy. Served with fried plantains and pikliz.
Found in local restaurants and food stalls.
Fried goat or beef. Marinated and deep-fried until tender and flavorful. A staple in neighborhood diners.
Widely available in local businesses.
A northern specialty. Chicken pieces cooked in a rich, savory sauce with cashews.
Can be found in some restaurants, especially in the North or those specializing in regional cuisine.
Juices from fresh fruit (passion fruit, soursop, mango), Fresco (shaved ice), and strong Haitian coffee.
Rhum Barbancourt (Haiti's renowned rum) and Prestige (the local light lager beer).
Mainly in Pétion-Ville, with Haitian and international cuisine in upscale settings. The View Restaurant at Karibe Hotel or Quartier Latin are examples.
Available in Pétion-Ville and some safer retail areas of Port-au-Prince. These present a mix of Haitian and global cuisine.
Widespread throughout Carrefour and Port-au-Prince. These offer the most authentic and affordable Haitian meals.
Local markets (e.g., Marché de Fer in Port-au-Prince, local markets in Carrefour) offer fresh produce, spices, and sometimes prepared food.
Places for cultural immersion, but maintain vigilance for security.
They provide a vivid snapshot of the daily routine and local commerce.
Always a visit with a trusted local guide where you can.
Traditionally for National Day of independence (January 1st).
Features specific street food vendors and special dishes.
Savory pastry, popular snack.
Sweet coconut candy and sweet potato pudding.
No widespread awareness or specific menus for gluten-free or allergen-aware dining exist. Travelers with severe allergies need extreme caution.
Carry needed prescriptions (e.g., EpiPen) and in-depth allergy cards rendered in Haitian Creole or French.
Effective communication in Haitian Creole or French is important. Learn phrases to explain dietary restrictions.
Express your clearly needs when ordering food.
Learn a few phrases in Haitian Creole or French to state your dietary needs. Written cards are highly effective.
For strict diets, consider staying in accommodation with kitchen facilities to cook your own food.
Vodou is a very private and spiritual practice in Haiti, not a performance for tourists.
Some opportunities outside of Port-au-Prince to visit coffee or fruit plantations.
French and Haitian Creole language schools are in Port-au-Prince.
Approaching local culture with respect and an open mind builds positive relationships.
This pertains to photography, ceremonies, and general interactions.
They help navigate local customs and sensitivities.
Carrefour itself does not offer dedicated tourist culinary experiences due to security. Focus on vetted options in Pétion-Ville.
For specific events or local eateries, hotel concierges or trusted local contacts present current information.
Wherever safe and possible, support local vendors and family-run establishments.
While Haitian cuisine is flavorful and diverse, security considerations must guide all places to eat.
