Goat Tassot: served with rice and beans, fried plantains (like tostones), and pikil, a fruity hot sauce that tastes like Yucatan habanero salsa diluted with vinegar.
Savor: Lambi (conch stew) simmered in an herby, tomato-based broth. Griot (crisp cubes of marinated, fried pork) and tasso (the goat version), fiery homemade hot-pepper condiment called piklis. Read more