Key West Specialties

While Key West offers a cornucopia of great foods there are some that are unique and others that the island is known for. From fresh seafood that might have been swimming only hours before it is served, to Cuban dishes that many say are better than those found in Havana, to Key Lime Pie that alone will have you longing to return to paradise long after you leave, one might think "So much food and so little time!". However, the list below contains items that both locals and visitors think are some of the best culinary choices that you won't want to miss.

Key West Pink Shrimp

Key West Pink Shrimp are sought after worldwide due to their succulent rich pink flesh and sweet taste. Our local waters once supported hundreds of trawlers harvesting what was called "Pink Gold".

While tourism has largely replaced this once thriving industry some of these specialized boats still operate out of neighboring Stock Island largely to supply the high demand of local eateries for this local delicacy as fresh as you can get. They are offered on just about every menu prepared in just about every way you can imagine.

Conch

Conch pronounced “Konk” is a spiral shelled mollusk which also lends its name to island natives. Lore attributes its addition to the local cuisine to Bahamian immigrants. It is most popular chopped and mixed with peppers, onions and other spices then deep fried into “fritters”. Chowder and ceviche, “cooked” by marinating in lime juice, are also popular ways to prepare conch.

Stone Crab

In season from Oct. 15 – May 15 . The large claws are harvested and the live crab returned to the water to regrow a new one. They are fully cooked right after harvest and then either eaten warm or refrigerated or frozen to keep them. While many visitors familiar with other crabs and lobster often order them hot with butter locals know that a second cooking impacts both flavor and texture and instead enjoy them chilled with Key Lime Mustard Dipping Sauce.

Spiny lobster

“Florida” or spiny lobster tend to have a milder and slightly less sweet taste then their cold-water counterpart commonly called “Maine” lobster, but firmer meat. The tails are comparable but, Florida lobster have no claws, and both are interchangeable in all lobster dishes. They are best fresh and are in season from August 6 through March 31 as well as a mini-season on the last Wednesday and Thursday of July.

Hogfish

Hogfish also known as Hog snapper gets its name from its long snout that it uses to rout small shrimp, crabs and mollusks out of sandy bottoms. This diet results in a sweet mild flavored snow white meat with a moist and velvety texture.

Key Lime Pie

Key limes are more aromatic and tarter than the more common Persian lime and have a stronger “lime flavor”. While used to add some zest to many dishes their biggest claim to fame is the world-renowned Key Lime Pie. It is on the menu in just about every eatery on the island and you can get it in a traditional slice, frozen on a stick and even made into a smoothie! Many offer their own tweaked recipe all claiming to be the best so try several and you be the judge

Fish Tacos

Tacos de pescado or “fish tacos” originated in Baja Mexico but they have found a home in Key West. The local version is often tweaked to include traditional Caribbean ingrediants. They are on many local menues and are a quick, light and tasty way to enjoy our local seafood.

Cuban Coffee

“Café Cubano” aka Cuban coffee is undoubtedly the most popular Cuban item found on many of the menus in Key West. Traditionally it is a shot of expresso with a cane sugar froth called a Bucci. There are a number of variations found around town with Café con leche ("coffee with milk") which adds an equal part of steamed milk, similar to the popular latte, being the most popular. If you need a boost after a late night a “Café Cubano” is a great way to start your day.

Cuban Cuisine

Given that Key West is closer to Cuba than the nearest Walmart it is no wonder that Cuban dishes have become local staples. Those who haven't tried Cuban food often expect it to be "hot and spicy" like more familiar latin dishes but the Cuban spice pallette uses cumin, cilantro, coriander, oragano and bay leaf resulting in more rich mellow flavors.

Most dishes consist of roasted pork, beef or chicken with sides of rice, beans and plantains. If you enjoy the americanized version of the Cuban sandwich made with sliced cold-cuts on a hoagie roll be aware that it will never taste quite the same once you try a more authentic version on genuine pressed cuban bread with fresh roasted mojo pork.