Finding delicious food near me is always an adventure, and in Trinidad, that adventure often leads to doubles. This iconic Trinidadian street food is a must-try for any food lover. Join me as I embark on a final food tour through Trinidad, indulging in a variety of doubles before heading home.
What are Trinidad Doubles?
Doubles, a cornerstone of Trinidadian cuisine and the ultimate street food, have roots in Indian chole bhature. Brought to the island by Indian immigrants, locals adapted the dish using native ingredients. The foundation of doubles is bara, a fried flatbread with a golden-brown hue. It’s then generously topped with curried chickpeas (chana), gravy, and often a medley of chutneys, vegetables, and meats. And to finish it off? Another bara on top!
Doubles Heaven: A Culinary Journey Across Trinidad
My final Trini food adventure began at Sauce Team with my friend David from Foodie Run TT. My first doubles was loaded with chana, cucumber, and a vibrant chadon beni sauce made from culantro. They also offer tamarind and roasted pepper sauce, along with pies and even triples (three baras!). At just $6 TTD for doubles and pies, and $8 TTD for triples, it’s a steal. The soft yet crispy bara, the flavorful chana, and the kick of pepper made this a messy but delicious experience.
Next, we ventured to the western peninsula, a region dotted with charming towns and fishing villages, to a husband-and-wife-run doubles stand known for its fiery pepper sauce.
Spice and Flavor Explosions: Western Peninsula Delights
Western Peninsula Doubles and Indian Delicacies boasts an impressive array of chutneys and sauces, including coconut, roast pepper, and a fiery masala chili. They even have a “mother-in-law” sauce packed with carrots, hot peppers, and garlic. A word to the wise: get there early (they open at 5:30 am) before they sell out! I opted for a triples with seven condiments: chana, pepper sauce, coconut chutney, roast pepper, tamarind, and masala chili. The heat was intense, balanced by the sweetness of the tamarind and the denser baras. A refreshing sorrel-tamarind juice helped cool things down.
From Castro’s to the Airport: A Doubles Finale
Our journey continued to Castro’s, a doubles institution in a Port of Spain suburb, serving up deliciousness for 27 years. My doubles here featured chadon beni, cucumber, chana, and a surprising twist: mango! The heat was prominent, complemented by vibrant colors and a burst of sweetness.
Then, it was on to Ken’s Hot Doubles and Pies in Curepe, an 18-year veteran known for its generous fillings and creamy, flavorful doubles. The cucumber added a delightful crunch, and the spice level was milder, allowing the sweetness to shine. Finally, before heading to the airport, we grabbed doubles at S. Hanif & Sons in the food court. This lighter version with a prominent tamarind flavor was the perfect ending to my doubles adventure. Each doubles experience was unique, showcasing the diversity and deliciousness of this Trinidadian staple. If you’re ever searching for “food near me” in Trinidad, look no further than doubles. You won’t be disappointed.
