Today we are going to take a culinary look at a Caribbean vacation hot spot: the Turks and Caicos. First, why this unique name? Because this British Overseas Territory is comprised of two clusters of islands – the Caicos Islands and the Turks Islands – with the vast majority of the landmass being the Caicos. The word “Caicos” came about from a Taino term “caya hico,” which means “string of islands.”
Although the islands enjoy a warm climate nearly every day of the year, as with the entirety of the Caribbean, peak season is during the colder months of the Northern Hemisphere as vacationers look to a tropical getaway. When operating to Turks and Caicos, you will touch down at either Providenciales International Airport (MPBV) or South Caicos Airport (MBSC). If your passengers are in need of chauffeured car service upon arrival or for departure, this level of ground transportation service is available through Universal Private Transport. Upon departure from either of these airports, inflight catering is available through the Air Culinaire Worldwide Network.
Being a land of islands, it comes as no surprise that fish and seafood are prominent in local cuisine. Grouper, snapper, mahi-mahi, tuna, lobster, shrimp, conch – you will get your fill while on the islands. Perhaps the most famous food from the area is Conch Fritters, but you will also find a variety of conch preparations, such as Conch Ceviche, Grilled Conch, Cracked Conch and Conch Salad. If you are looking for fresh-caught lobster, you are in luck from August through March when it is lobster season for the Turks and Caicos. Vegetarians will enjoy the plentiful tomatoes, lettuce, cucumbers, corn, rice, papayas and bananas that are just some of the freshly-grown selections on the islands.
The Turks and Caicos one had a booming industry of producing salt from the waters surrounding the islands. While this centuries-old practice collapsed about 70 years ago, you can still learn about this unique part of history by visiting the Turks and Caicos National Museum and visiting the old Salinas and windmill ruins from the height of the salt production era.
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