Caribbean Kitchen

Caribbean cooking leans sweet where Cuban cooking leans savory, and this is where the two meet. Conchita holds the sweet end: guava shells in syrup at 16 and 32 oz, guava paste, guava marmalade, grated coconut in syrup, frutabomba in syrup by the 34 oz jar.

Badia handles the savory with Complete Seasoning, Sazón Tropical and pineapple pepper. El Ebro black beans come ready to eat, single or three-pack. Malta Hatuey arrives as six 7 oz bottles.

The tostonera de Regino is here too, bamboo, for anyone still flattening plantains with a dinner plate.