Ever dreamed of cruising to your own island? Now you can...

A must-do list on Tobago for avid Caribbean travelers

If the Caribbean had a national sport, it might be drinking. Find out which watering holes are serving your favourite contenders and what makes them so delicious...if the barkeeps will tell you.

In Trinidad & Tobago, conch is called “lambie.” This method of preparation could be considered a ceviche but because of the conch’s texture it must be cooked to soften it. Makes four to six servings.

Reprinted with permission from Ramin Ganeshram’s Sweet Hands: Island Cooking from Trinidad & Tobago (Hippocrene, NY)

Trinidad’s bucket-list bacchanal incorporates a slew of must-do public events. Here’s the skinny on what happens when. 

This recipe is reprinted with permission from SOFRITO, The Essence of Puerto Rican Cuisine.

The area of Paramin, perched breathtakingly high atop the mountains of Trinidad's Northern Range, is the herb basket of the country. The steeply sloped hillsides and cool mountain air make the region ideal for growing herbs like shado beni, chives, thyme, and parsley. The Creole-descent farmers who cultivate these plants are the go-to guys for every Trinidadian cook, since their spices are an absolute necessity for the local pantry. The addition of shallots, onions, and vinegar, and the omission of oregano, makes it a bit different from standard green seasoning used elsewhere on the island, although you can substitute one for the other where any Caribbean recipe calls for green seasoning. Recipe reprinted with permission, from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram

Meat patties, or particularly beef patties, are largely credited to Jamaica, but they are made in most of the English-speaking Caribbean, using whatever particular mix of local spices is most liked. Annatto, locally called "ruku," gives the pastry it's deep yellow color. In Trinidad, for example, the version below features green seasoning with curry that gives these patties a totally Trini taste. They can be made with ground chicken, turkey, or beef. Recipe reprinted with permission, from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram

How much do we love the TCI? From the ritzy resorts on the islands' hub of Providenciales to the deserted sands of quirky outpost Salt Cay and all the beguiling islets in between, here are a few of our favorite things about one of our favorite destinations.

As Cuba slowly opens up to American tourists, now is the time to go for any traveler looking for a trip with a local touch. 

Guatemala has been tapped by National Geographic as a top tourist spot for 2012. Photographer Al Argueta visits this unspoiled slice of modern Maya.