Caribbean cuisine derives its roots from Spanish, French, English, Indian and African traditions. The use of many spices in the creation of a dish has greatly influenced American cooking. Dishes, like jerk and curry, and the use of highly spiced sauces, like sofrito and salsas, add depth and variety to American cuisine. Spices and seasonings of Caribbean influence can be found in most American grocery stores. Jerk seasonings, adobo, annatto, and various chili powders are now as common as basil and thyme.

Caribbean influences have brought such unusual foods as plantains, mangoes, guavas, jicama, carambola and chayote into mainstream grocery stores. Soups and stews are popular dishes in the Caribbean, but they combine ingredients in unusual ways. Rice is a mainstay in the Caribbean diet, but it is often seasoned and combined with other ingredients and served as a side dish. Spanish-style paella is found in many Caribbean countries, but, unlike Spain, there is no set recipe. Caribbean paella is as varied as the ingredients that are available.

Caribbean influences can be found in barbecue restaurants, utilizing guava and honey and jerk rubs, along with more traditional barbecue sauces. Many restaurants offer coconut shrimp, salads with coconut, oranges and jerk-style chicken, ceviche-style appetizers, and fresh lime dressings. Caribbean style drinks are becoming more popular all the time. The mojito is now a popular drink, and is made with lime, rum and mint. Caribbean influences can be found in food shows, gourmet magazines and recipe books. What was once available only in the islands or in ethnic neighborhoods is now as easy as going to the grocery store or your local restaurant.