"Griot is considered a national dish of Haiti and all it takes is a taste to understand why. Adored by José Andrés, this dish is a wonderful mix of cooking techniques; marinated pork shoulder is slowly braised and then fried, leaving the meat tender and flavorful."
"Epis is a shifting, blended seasoning consisting of herbs, spices, peppers, and alliums that functions as the flavor foundation for most Haitian cooking. It might be a marinade for meat, or a seasoning packet for beans."
"Pikliz is a fiery pickled slaw of cabbage, carrots, and Scotch bonnet peppers steeped in vinegar. Pikliz appears (nearly) everywhere, adding a spicy kick to many dishes."
Haitian food reflects a rich history shaped by African, European, North American, and Taíno influences. The cuisine is known for its bold flavors, intense spices, and resourcefulness in transforming simple ingredients into extraordinary dishes. Key components include epis, a blended seasoning used widely in cooking, and pikliz, a spicy pickled slaw. Griot, a national dish, exemplifies the culinary techniques of marinating and frying pork shoulder, showcasing the depth of Haitian culinary traditions.
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