Honoring island traditions and promoting regional variations of local dishes are at the heart of a new USMEF marketing program to incorporate U.S. beef and pork into culinary communities throughout the Caribbean islands.
“The culinary histories of the islands are fascinating and ever-evolving,” said USMEF Caribbean Representative Elizabeth Wunderlich. “But there are no resources available that capture the multi-cultural influences — historic and contemporary — that shape Caribbean cuisine, from island to island.”