The cuisine of Trinidad and Tobago is a blend of Creole, Indian and Chinese cuisines with traces of Amerindian, African, Lebanese, and European influences. Pastellas and Arepas are a result of Spanish influence while the Indian labourers brought in curries and rotis. Some of the popular local dishes include aloo choka, coconut bake, stewed chicken, sancoche, macaroni pie and breadfruit oil down.

Callaloo is the national dish of Trinidad and Tobago