Nassau cuisine is particularly interesting because chefs make use of ingredients that are not common everywhere. Like most islands, you'll find that seafood is popular, and in The Bahamas, mainly conch, snails that are indigenous to the Caribbean. Many dishes are jerk or cracked (deep-fried) and full of flavor, and conch is always the star of the show in salad, stew, or fritters.

The Pacific Coast Highway is 656 miles long so surely there are several restaurants off of this route that are delicious. The eight we stopped at hit just right from breakfast to dinner to some of the best ice cream you’ve ever had. Check it out.

You should know that Caye Caulker is known for fryjacks, a traditional Belizean dish that is deep fried dough stuffed with various items, and lobster, the seafood that was once their largest export. You’ll also find some Caribbean classics like stewed chicken and Cubano sandwiches. The slogan in Caye Caulker is “go slow” and I would add “eat good.”

Let’s talk about what is obviously the most important part of visiting New Orleans—the food. Aside from music, the Big Easy is known for the endless options of amazing flavor and variety. Most of the food is creole or cajun inspired—a blend of many different cultures. So, when you eat in New Orleans, you’re literally getting a taste of history.