A Guide to Authentic Haitian Cuisine
Haitian food is one of the Caribbean's richest culinary traditions — a layered blend of West African, French, Spanish, and Taíno influences, built on bold spices, fresh citrus, and slow-cooked meats. If you've ever wondered what Haitian food is, start here.
What is Haitian food?
At its heart, Haitian cuisine is home cooking — rice and beans, stewed meats, fried plantains, and a bright, fiery slaw called pikliz that ties everything together. Meals are seasoned with epis, a green herb-and-garlic blend that's the foundation of nearly every Haitian kitchen.
Griot (Fried Pork)
What is griot? Griot (pronounced gree-oh) is Haiti's most iconic dish: chunks of pork shoulder marinated in citrus and epis, simmered until tender, then fried until the edges crackle. It's served with fried plantains (banane pesée) and a spoonful of pikliz on top.
Legume (Vegetable Stew)
Legume is a hearty Haitian vegetable stew built from eggplant, chayote, cabbage, and spinach, slow-cooked with beef or goat until everything melts together. It's typically spooned over white rice and is a Sunday-table staple.
Pikliz (Spicy Slaw)
Pikliz is a pickled slaw of cabbage, carrots, onions, and scotch-bonnet peppers in vinegar and lime. A small mound on the side cuts through the richness of griot, fried fish, or anything else on the plate — Haiti's answer to hot sauce.
Diri ak Djon Djon
Often called Haiti's national dish, diri ak djon djon is rice cooked in the rich, inky broth of dried djon djon mushrooms, native to the north of the country. The result is a fragrant, deep-black rice with an earthy flavor like no other.
Try it for yourself
The best way to understand Haitian food is to taste it. Our menu features Griot, Tasso Kabrit, Diri ak Djon Djon, Pikliz, and more — made the way they're made at home.