It is a Creole cuisine, that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely the French, African, Taíno natives, and Spanish influence.

Haitian cuisine, comparable to that of “criollo” (Spanish for creole) cooking and similar to the rest of the Latin Caribbean, but differs in several ways from its regional counterparts.

While the cuisine is unpretentious and simple, the flavors are of a bold and spicy nature that demonstrate a primary influence of African culinary aesthetic, paired with a very French sophistication with notable derivatives coming from native Taíno and Spanish techniques.

Though similar to other cooking styles in the region, it carries a uniqueness native only to the country and an appeal to many visitors to the island. Peppers and herbs are often used for a strengthening flavor. Dishes tend to be seasoned liberally.