Like most islands in the Caribbean, Jamaicans have absorbed, tweaked, and recreated the flavors of many cultures—in this case, African, Indian, Spanish, English, Arawak, and French. The result is a lively cuisine that blends cassavas, curries, bananas, local vegetables like callaloo (a leafy green similar to Swiss chard), and a whole repertory of spices, such as nutmeg, mace, ginger, and Scotch bonnet peppers. The most famous chef on the island is Norma Shirley, who serves up fusion dishes with Latin and Asian influences at her namesake Norma's restaurant. Traditional recipes aren't hard to find either, since many of the island's native-born chefs are rediscovering the dishes their grandmothers cooked, and now even the resorts' restaurants are including these old-time favorites on their menus. Restaurants like Mille Fleurs and Rockhouse both serve traditional dishes like plantain stuffed with callaloo and salt fish with ackee. But you really can't get much more authentic than what's grilled up at the roadside jerk stands.