Caribbean Smooth Creates Rum Liqueur Ou-Oui! With the Female Consumer in Mind

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For Cuisine Noir Magazine. October 2018.

The founder of Caribbean Smooth, a new brand of tropical spiced rum liqueur, shakes an unusually shaped black-colored bottle and pours me a taste of his guava-pineapple and passion fruit blends as we chat sitting at the bar of a Mexican restaurant near his home in Atlanta. “This is an instant rum punch,” he says mixing the two flavors and adding a splash of ginger ale. It is Ou-Oui!

Walwyn uses fresh pink guavas and pineapples from Central and South America and blends them with spices from the Caribbean to create a smooth liqueur that is easy to drink straight from the bottle. There’s no burn from the alcohol, just a little heat and a slight buzz. With 20 percent alcohol and all natural ingredients, there’s nothing else like this on the market.

Growing up on the island of St. Kitts, Walwyn picked mangoes, bananas, coconuts, sugarcane and guavas from his backyard, eating them fresh and juicing them for a sweet treat. “Even as a kid, I created my own juices, spiked them up with my dad’s brandy, not for a buzz, but because I enjoyed how it changed the flavor profile,” he recalls of his first experiments.

After his father migrated to neighboring St. Croix in 2010, Walwyn would make a passion fruit cocktail for his friends and family, which was fondly named ‘Nigel’s Punch.’ It was inspired by a rum punch he had tried at a beach bar (formerly Ziggy’s) in St. Kitts, that he considered the best in the world. Word spread and before he knew it, people were asking him to make this special recipe for their events. He made three gallons for the St. Kitts Music Festival’s VIP tent and the crowd demanded more. “The people of St. Kitts are the harshest critics of rum drinks, and that’s when I knew I was on to something,” says Walwyn.

Creating the Consumer Demand for Something New

Soon requests poured in from colleagues at CNN in Atlanta where Walwyn worked at the time. With the encouragement of friends, he said goodbye to his 25-year-long career in TV news to become a beverage entrepreneur.

It took three and a half years of research, product development and getting certifications to bring the taste of the islands to the market. “I hit many roadblocks while I was going through the process by myself. It was frustrating at times, but I knew I was learning and doing something new and exciting,” he adds.

When Walwyn was testing out his recipes, people would taste test and say, “Oh yea!” It was an expression he repeatedly heard,  so he decided to call the product Ou-Oui!

Bottles of Ou-Oui! Rum Liqueur
Photo: Caribbean Smooth

I asked Walwyn about the unusual shape of the curved black bottle with a lipstick mark on the logo, colorful round bottle caps and picture of a couple on a sunset beach. “Ou-Oui! is designed for women. Women like romantic, flavorful, smooth alcoholic drinks. They are put off by strong burning spirits like scotch, whiskey and tequila. It comes in an easy to hold, curved feminine glass bottle. The dark bottle is functional, preserving the freshness of the fruit by blocking UV light,” he explains. The bottle can also be recycled and used as a vase, lamp or candle holder.

Walwyn recommends using Ou-Oui! as a base to enhance any cocktail recipe. You can add it to cognac or whiskey, margarita or mojitos – it doesn’t matter. Create an instant rum punch by mixing two parts passion fruit, one part guava-pineapple and a splash of ginger beer or ginger ale and pour it over ice. Add to Champagne and make a healthier mimosa. Each Ou-Oui! bottle has 14 ingredients already, so there are enough flavors and complexity to boost your cocktail. Shake the bottle well as the real fruit tends to settle at the bottom, refrigerate once opened.

Ou-Oui! is manufactured in Florida and currently available at 200+ stores in Alabama and Georgia. It is available during select food festivals and Caribbean events.

With only a year after the release of the brand, Walwyn is already working on creating new flavors (mango is expected to launch in 2020) and raising additional capital to expand the brand nationally.

To see where Ou-Oui! is available, visit www.caribbeansmooth.com and also follow Walwyn on Facebook, Twitter and Instagram.

~ Written for Cuisine Noir Magazine

History Lessons at a Slave Village in Martinique

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For Cuisine Noir. September 2018

The French Caribbean island of Martinique sits just north of the sovereign island of St. Lucia in the Caribbean Sea. Best known for its laidback European-style fishing villages, black and white sand beaches and the bustling capital of France-de-Fort, Martinique also has a long dark history.

The Dutch, English, Portuguese and French fought over the island before total control was traded to France in 1815.  When sugar prices rose, sugarcane was established as the main crop and slaves were brought over from Africa to work in the fields. In fact, during its peak, 16% of Martinique’s population was African, as the slave population rose to 60,000 by 1736. It was ultimately the French government that abolished slavery in 1848.

Unfortunately, a lot of that history is buried in complicated history books and often doesn’t reflect the everyday struggles of the people today.

Gilbert Larose, a descendant of slaves, took it upon himself to educate people about the history of slavery on the island. Remembering stories passed down by his forefathers, reading historical documents, and traveling to West Africa, he put his research together to recreate the slave village, La Savane des Esclaves (The Savannah of the Slaves).
Photo: Go Eat Give

Larose started building the small open-air village museum in 1999 on a two-hectare of land in the forest near the town of Les Trois-Ilets. He worked from sunrise to sunset cutting trees to clear the land. Piece by piece, he assembled each clay floor, cane leaf roof and medicinal garden to recreate the traditional huts and houses from the 1800s. Fruits, vegetables and herbs were planted around the homes to show how the dwellers used the land for survival. Paintings of their struggles, mahogany wooden sculptures, original photographs, and tools used for torture were later added to the ‘Memories of Our Ancestors” exhibit. Larose calls his place, “The Antan Lontan Village” and sheds light not just on the history, but on the culture and art of the island as well. He meets groups on a large deck with dried palm leaves tiki and a mural of the village scene where he makes fresh juices and hosts cooking demonstrations and food tastings.

Larose’s ancestors were Nèg’ Mawon or slaves who fled the plantations to live freely, relying entirely on the land. As Larose grew more fascinated with his past, a genetic test determined his ancestry to be 25% from Togo, 15% from Congo, 11% from South Africa, 12% from Nigeria, and 13% from the UK. “I’m a mixed man. I am not white or black. When you understand this, you are not racist anymore,” says Larose. Though still a part of France, Martinicans call themselves “crossbreeds” and don’t identify themselves with one race over another, my translator/guide Leslie Ferraty from Beyond the Beach explained to me.

Larose also wants younger generations to learn about Martinique’s history, as told by a slave descendant, so he published a comic book, “Ti Gilbe Présente l’Histoire de la Martinique.” The French/ English book depicts the tales of the Arawaks, the Caribbean Indians, the French colonists, the Bretons, the Africans, and the Indians who came to live in Martinique from its earliest inhabited times through the abolition of slavery. Larose says, “When you go to school, you learn French history. You don’t study the slave history in Martinique. I wanted kids to discover the real culture and history of the island.” The book is written simply and is graphically intense with illustrations by Bordeaux-based Jojo Kourtex. It documents how the Carib men married Arawak women and how people from Brittany and Normandy were brought over as the first slaves, thus reminding readers of how far back mixed races have been around on the island.

As for Larose, he spends most of his waking hours in the village. Each year, he expands the site, adding signs in English and offering cultural programs. “I want Westerners as well as Martinicans to know about our past. This is the most important thing to me.”

For more information or to look at booking a tour, visit https://www.lasavanedesesclaves.fr/.  You can also connect with Larose on Facebook.

Read the original post on Cuisine Noir.

 

Conversation with Pro Boxer and Caribbean Chef Julius Jackson

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For Cuisine Noir Magazine. June 2018

At age of 30, Julius Jackson is a professional boxer, chef, cookbook author, model, and actor. He is a light-heavyweight Olympic qualifier and plays a boxer on the Telemundo series El Cesar based on the life of Julio Cesar Chavez. Born and raised on the beautiful island of St. Thomas in the U.S. Virgin Islands, Jackson maintains a delicate balance between his professional life, his passion, family and serving the community.

I met Jackson at the St. Croix Food and Wine Experience’s “The Giving Table,” a community-centric private gourmet dinner prepared by celebrity chefs to raise funds for the St. Croix Foundation for Community Development and rebuilding St. Croix after the destruction from two hurricanes in 2017. Jackson carefully plated about 40 servings of pumpkin fritter with a salmon croquette and micro-blended creole sauce, topped with a thyme and parsley garnish. It was an instant crowd pleaser.

How did you get involved with St. Croix Food and Wine Experience?

The St. Croix Food and Wine Experience works with a lot of nonprofits in the USVI, one of which I am closely involved with. I am the head chef and manager of the charitable café/ bakery called My Brothers Workshop which focuses on mentoring and job placement for at-risk youth. We help kids get diplomas online, provide job skills, counseling and mentoring and give them hope to overcome their situations and become better citizens of the island. I also spend a lot of time volunteering at schools and summer camps to talk about boxing and cooking.

What’s your history with boxing?

My dad, Julian “the Hawk” Jackson, was a 3-time world champion boxer and Boxing Hall of Fame recipient. Boxing was huge for our family, but I did not care much for it. I saw my dad get injured and go for surgeries towards the end of his career, which turned me away from the sport. I liked baseball better.

My brothers, on the other hand, did box and would come home and teased me for being fat and lazy. So, I decided to just go to the gym with my dad to get in shape, but I didn’t want to punch or fight anyone. When my brothers started competing in tournaments and needed a sparring mate, my dad asked me to do it. They would beat me up but I couldn’t hit them back, so decided to box. Soon enough, I realized that I was a natural at it and started liking it. I began my amateur boxing career at the age of 13, competed in the 2008 Olympics in Beijing, China and won the title of WBC (USNBC) Super Middleweight Champion in 2012. I am currently fighting with a professional record of 20-2 with 17 KOs (knockouts).

How did you get into cooking?

When I was a kid, I hated being hungry. I would stay in the kitchen to help my mom cook mostly because I wanted to be the tester and take the first bite. One day, when I was about 10, I was home and hungry, so I decided to cook myself fried chicken. It turned out nice but I remember putting too much Goya adobo! All my brothers wanted some, so I started cooking for everyone. I watched them enjoying what I prepared and it made me feel good. Then on, I would make pancakes, scrambled eggs and Johnny Cakes on the weekends for everyone.

Until high school, I never perceived a career in culinary arts. My counselor advised me to take home economic courses in 8th grade and after graduation, I went to Florida Culinary Institute in West Palm Beach. I worked with a catering company, hotel, restaurant and did some pop-up dinners while maintaining my pro boxing career.

What’s your cookbook about?

Whenever I get a chance to talk with the women in my family, I am always learning how they cook certain Caribbean dishes. Keeping true to my roots, I wrote my Caribbean fusion cookbook focusing on traditional Caribbean recipes across the different islands, with classic French and Italian twists I learned through my training. Some of the recipes include Caribbean quesadillas with fresh mangoes and focaccia bread with avocados. I am Caribbean by blood but I love mixing with other people and cultures.

I wrote “My Modern Caribbean Kitchen” (releasing July 2018) through the two hurricanes Maria and Irma. It was dark everywhere and I had to look for light and internet. I dedicated the book to the victims, while I was also working through the time feeding people at the bakery.

To learn more about Jackson, visit  http://juliusthechef.com and follow him on Twitter.

~ Written for Cuisine Noir Magazine

 

Global Eats: Le Gomier

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For Creative Loafing Atlanta, October 2016. 

Le Gomier is not a traditional restaurant. Nestled in an unassuming strip mall in Lawrenceville, it boasts no distinct landmarks nor nearby neighbors. And although the restaurant and event hall has been open for three years, it has managed to slide quite discretely under the radar of Atlanta’s culinary scene.

The reason Le Gomier not only survives but thrives with almost no marketing? A loyal following of Caribbean and African diners who treat the place much like their own family kitchen. Yes, there is a menu, but it is merely a suggestion. Regulars typically call in to place an order or just strike up a conversation with the chef once they arrive to determine what’s in stock and what they are in mood for. Published hours of operation are 11:30 a.m. to 7:30 p.m., but nothing’s set in stone. It’s best to call ahead before making the hike to Gwinnett.

The interior of Le Gomier is a banquet facility that can hold up to 200 people. Round tables are covered with colorful island print tablecloths and a small fully stocked wooden bar sits in back, where the regulars hang out. Caribbean rums, beers, and fruit juices are reasonably priced. Le Gomier is one of the few places in Georgia one can find St. Lucia DistillersChairman’s Reserve spiced rum, a unique blend of cinnamon, clove, nutmeg, vanilla, coconut, allspice, and a tropical tree bark called Richeria grandis that is said to be an aphrodisiac.

The one-page Caribbean and Cajun menu gives only a glimpse into the kitchen’s capabilities, including favorites from the islands of Jamaica, Trinidad, and the West Indies. Owners Cheryl and Thomas Constable are seasoned chefs from the tiny island of St. Lucia with a combined 45 years of experience. They love to incorporate traditional recipes into their dishes.

Cheryl is particularly proud of her brown stew chicken ($8), huge pieces of bone-in chicken cooked in a thick gravy with flavors of cloves, nutmeg, and burnt sugar. “It is more flavorful than the other islands,” she tells me of her homeland cuisine, and I agree. The restaurant imports a specific seasoning pepper from St. Lucia that is similar to Scotch bonnets and twice as hot as habaneros.

Another popular dish is the oxtail ($13) served with rice, beans, and sweet plantains. Mild chicken curry roti ($8) is similar to the Trinidad and Tobago staple but served with a thicker flatbread to wrap the chicken and potatoes. Red snapper ($15) can be ordered whole or filleted with peppery blackened seasonings and a choice of two sides.

ISLAND FLAVOR: Red snapper with rice and beans, steamed vegetables, and plantainsISLAND FLAVOR: Red snapper with rice and beans, steamed vegetables, and plantains. Photo by JOEFF DAVIS.

There are also many off-the-menu items that diners can order if they know their Caribbean cuisine. A popular starter is accras, fritters made of cod or saltfish battered and deep fried with herbs and peppers. Mac and cheese is another St. Lucia staple. The Constables’ version is rich with cream, butter, milk, and a crispy layer of burnt cheese on top. “This is not your out-of-the-box mac and cheese,” says Cheryl with a smile.

The Constables often field requests for green fig and saltfish, the national dish of St. Lucia. Green fig is the local moniker for unripe banana, which is starchy and pairs well with the savory salted cod and vegetables. Vegetarians should simply ask for “ground provisions,” meaning any starchy produce such as dasheen (a variety of taro), yams, potatoes, bananas, cassava, pumpkin, or breadfruit, often boiled and mashed. For dessert, decadent banana bread pudding seasoned with cinnamon and nutmeg and served with warm rum sauce is definitely worth the calories.

By night, Le Gomier transforms into one of the most popular event spaces OTP. Almost every weekend is booked for weddings, birthdays, graduations, anniversaries, and Caribbean holidays. This is where the local Carib community gathers to celebrate special occasions with good food, drinks, live music, and dancing. The first Friday of every month is open to the public for a Caribbean style party from 7:30 p.m. until midnight. For $20, attendees can partake in a buffet dinner and dance to live R&B or DJ-spun tunes as they mingle with the diaspora.

Tickets are sometimes available in advance or online, but most hear about the events by word of mouth. That’s just the way it is here. When you’re at Le Gomier, you’re family.

For Creative Loafing Atlanta, October 2016. 

Where to Eat and Drink in Havana, Cuba: A First-Hand Guide

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For CheapOAir. May 2016.

My perception of Cuban food while eating at restaurants in the US was limited to Cuban sandwiches, pulled pork, rice, beans, and a few meat staples. It was only when I visited Havana a couple of years ago that my entire perception of Cuban cuisine was proved to be false. It turned out that all the Cuban dishes I had been served were outdated. Yes, the ham and cheese Cuban sandwich became very popular with Americans in the 1950s but was hardly a staple anymore.

The myth that Cuban cuisine largely consists of pork and beef dishes was also busted. In fact, as the number of animals raised for meat dwindled on the island, seafood became the go-to choice of protein. In the past few years, locals have turned to organic farming, growing lots of fresh vegetables and tropical fruits that have now made their way into modern Cuban menus. I learned that there were lots of options for vegetarians too!

Read the full story on CheapOAir Miles Away blog

Escape the Winter Blues in Turks and Caicos

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huffpost-travel-logoWant to escape the cold winter chills this season? How about trading in those snow flurries and cranked up heaters for blue skies, white sand beaches, cool ocean breezes, rum punches and lobsters? While there are lots of options in the Caribbean, the islands of Turks and Caicos (TCI) remain a popular choice among the luxury travelers looking for a winter getaway. Reasons to go include to dive, swim and snorkel in the world’s third largest coral reef system; enjoy the diverse culture; dance to ripsaw music; and eat lots of fresh seafood. English is the main language, and the U.S. dollar is the local currency, which makes travel in TCI relatively easy.

Two groups of tropical islands in the Lucayan Archipelago, namely Turks Islands and Caicos Islands, together make up Turks and Caicos. Technically, the Turks and Caicos are located in the Atlantic Ocean, not the Caribbean Sea. Avoid Grand Turks, a popular cruise ship stop on Eastern Caribbean cruises. Instead, fly into Providenciales, the largest island with over 23,000 residents, but still quiet, charming, and well-developed enough to support tourism without looking very commercialized. In fact, all the resorts have condo-style hotel rooms, and building heights are regulated to maintain the beauty of the island. Another option is to rent a private villa, most of which are owned by investment bankers and celebrities. The villas come with multiple bedrooms and a garden, swimming pool and butler.

Arrive at Providenciales International Airport and pick up a car at Grace Bay Car Rentals. The family-owned company representatives will meet you right outside the arrival area with your set of wheels. Note that the driving rules follow the British style: driver on the right side of the car, and vehicle on the left side of the road. But don’t worry – there are hardly any drivers on the road to watch out for.

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Beach preservation at Providenciales

Grace Bay is the most exciting part of the island, lined with restaurants, resorts and boutiques. Here you will also find one of the most beautiful beaches in the world. Stay at the Beach House if you want the seclusion of a residence with the comforts of a hotel. There are 21 spacious 1,000-square foot plus suites with daybeds on the terraces and balconies. The guests also get a dedicated pampering pod on the beach overlooking the warm turquoise waters of the Atlantic.

Kitchen 218 at the Beach House is one of the most popular TCI restaurants and serves refined Caribbean food with global influences for breakfast, lunch and dinner. Chef Cristian Rebolledo of Kitchen 218 creates 7-11 course tasting menus that make a special occasion even more memorable.

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Beach at Blue Haven Resort and Marina

Tucked away at the northeast side of the island in a predominantly residential area is the Blue Haven Resort and Marina. There is a small beach and a view of the mangroves, but that’s not the only reason to stay here. The marina at Blue Haven is one of the only two on the island that can accommodate yachts, sailing and deep sea fishing boats arriving at the official port of entry into the Caribbean. Blue Haven Marina is an Island Global Yachting (IGY) destination, offering gas, utilizes, customs/ immigration and all hotel amenities to the guests.

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Infinity pool at Blue Haven Resort and Marina

Each room at Blue Haven is a condominium with a spacious bedroom and separate living and dining areas, walk in-closets, huge bathrooms, a sleek kitchen equipped with contemporary dinnerware and a private balcony with breakfast tables and lounge chairs. Guests don’t need to leave the resort, as it’s well-equipped with necessary facilities, including an infinity pool, swim-up bar, spa, gym, marina, dive shop, Wi-Fi, business center, grocery store, coffee shop and restaurants. There are also beach volleyball courts, bocce ball, a horseshoe’s court and open-air movies. Beat the crowds and enjoy a relaxing massage, facial or body treatment side-by-side with that someone special at the hotel’s Elevate Spa.

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Kayaking with Big Blue Unlimited

Make some time to visit Big Blue Unlimited, a water sporting facilities located at the property that offers stand up paddle boarding, kayaking, kiteboarding, snorkeling, diving, private boat charters, biking and cultural eco-tours across the islands. Also, Caribbean Cruisin offers day trips to other islands, North and South Caicos ferries, fishing charters and Jet Skis right off the hotel’s lagoon.

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Jet skiing with Caribbean Cruisin

Breakfast is served at the MARKET, a casual self-serve restaurant where you can get fresh smoothies, cappuccinos, pastries and breakfast plates. A quick lunch of salads and sandwiches can be enjoyed sitting by the marina on a beautiful sunny afternoon or boxed to-go if you are venturing out for some water activities. In the evening, locals and guests flock to Salt Bar and Grill for drinks and snacks or to Fire and Ice, a casual-yet-sophisticated restaurant which is already becoming the talk of the town.

Want to know where to find the best corn chowder, conch fritters, chopped lobster, Thursday fish fry or rum cake? A good way to explore the culinary background of Turks and Caicos is with a Taste of TCI Food Tour. The tour is more like a progressive meal with TCI native Mrs. Sheniqua, who has a wealth of knowledge when it comes to the local cuisine, chefs and restaurants. She handpicks her favorite dishes and takes you on a half-day culinary journey around the island, showing you popular restaurants, festival sites and farmers’ markets.

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Sheniqua of Taste of TCI Food Tour with famous chef Mr. Bugaloo

Other options to eat on the island are locally-owned restaurants that serve Caribbean and international flavors using local ingredients as much as they can. There are no fast food or franchise restaurants on the entire island. De Conch Shack, mentioned in “1,000 Places to See Before You Die” by Patricia Schultz, is an open-air casual restaurant with an exhaustive rum selection and harvested-to-order conchs. One of the best meals you will find on the island is at Coco Bistro, one of the oldest restaurants on the island to blend the flavors of the Caribbean with the world. Dine al fresco among the luscious tropical gardens, savoring delicate flavors of whole spiny lobsters with drawn butter and tuna tataki on crispy wantons.

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Conch three ways – fritters, curry and salad

TCI is one of those places that has managed to preserve its natural and cultural wealth. Along with ongoing food and music festivals hosted throughout the year, there is a strong attitude towards protecting the mangroves, corals and beaches. Be prepared to party in paradise along with a diverse crowd, including people from Britain, Canada, America, France, the Bahamas, Hispaniola and virtually everywhere else in the world that now call TCI home.

~ Words and photography by Sucheta Rawal. To read more about her travels to Turks and Caicos, as well as 50+ countries, visit her blog, Go Eat Give.

Roatan: Gateway to Adventures in the Caribbean

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If you want to experience some of the world’s best diving sites and private white sand beaches, head over to Roatan, an island off the coast of Honduras. The 33-mile paradise island is surrounded by the second largest coral reef in the world, after the Great Barrier Reef in Australia. The reefs begin in as little as 20 to 40 feet from the surface of the ocean floor with delightful drop offs up to 100+ feet that include canyons, coral and sponges. If you are new to diving, you can be certified after a few lessons that are offered at most hotels. Snorkeling is a great alternative too where you can watch thousands of marine creatures swimming in the turquoise blue warm waters of the Caribbean. At certain locations in Roatan, you can swim with hundreds of fish right off the beach in crystal clear water.

One of the must-do activities in Roatan is the dolphin encounter at Anthony’s Key Resort. Here you can swim, snorkel or dive with highly intelligent and entertaining trained dolphins. They will give you kisses and pose for pictures. It’s a lot of fun for the entire family.

Although Roatan attracts visitors for its warm and shallow seas, you may want to break away and indulge in some land activities as well. Walk alongside two thousand iguanas at The Iguana Park at French Cay, one of the largest iguana preservation farms in the world or get an adrenaline rush ziplining from the top of the mountain right into the beach ending at Gumbalimba Park. Here you can take a stroll through the lush gardens observing tropical fauna and get up close with capuchin monkeys and macaws.

There are plenty of lodging options on the island, ranging from all-inclusive luxury to basic dive resorts. On the western shore of the island is the Mayan Princess Beach and Dive Resort which offers three gourmet restaurants, spa and a private beach and dive shop. All of the rooms at the Mayan are condo-style with full kitchens, living rooms and huge balconies overlooking the pool, making it comfortable for a week long stay. It is also conveniently located close to the happening area of West End where you can explore night life and rub elbows with the expats.

If you prefer quiet private surroundings where you can be one with nature, stay at the Turquoise Bay Dive and Beach Resort on the eastern shore of the island. Popular with hardcore divers, the boutique hotel offers modestly priced rooms and scrumptious buffet meals prepared Latin American style. Turquoise Bay is the ideal place to take a good book and sit by the pool, lounge in the hammocks on the beach, or go out into the calm waters in a kayak.

All resorts sell dining packages with the room rate, but you should also try some of the restaurants on the island. The local cuisine is influenced by settlers from Great Britain, Africa and Spain and includes rice, beans, seafood, fresh fruits and salads. Seasonings are generally limited to garlic, salt and pepper, but the focus is on freshness of the ingredients. A popular street food is baleada which is like a soft wheat taco stuffed with bean paste, meat, queso and pico de gallo. You will also find ceviche and plantains at practically every meal. Lobster, conch, shrimp, clams and white fish are abundant on every menu.

If you are craving something spicier, Tong’s Thai Island Cuisine restaurant serves the best food in town and is very popular with tourists. The Paradise Beach Hotel is also a good choice for its three restaurants – il Pomodoro Pizzaria, Buffalo Steak House, and Aqua Lounge. After dinner, you must stop by The Blue Marlin for karaoke on the patio or the club and Mucho Bueno for live reggae music.

Roatan is an attractive destination because it still retains its authentic charm and is not overcrowded with visitors. You can experience modern resorts with high end amenities, yet have a quiet time on the beach. The weather is warm year round and best of all, it is only a short flight away from the U.S.