GRIYO (FRIED PORK BITS) Griyo is, without a doubt the most popular Haitian dish served at every party. Marinated with Caribbean spices, it goes well with fried plantains and pikliz (cabbage marinated with scotch bonnet pepper and vinegar)	PORK CHOPS HAITIAN STYLE (HOT) Pork chops are very rare cuts in Haiti, but among Haitians living the U.S, pork chops have become one of their favorite dishes cooked with their own blend of spices.
DU RIZ COLE (RICE WITH BEANS) Rice with beans, if Haiti has a national dish this would be it. Haitians call it “viff” source of life. Rice coupled with beans provides the body with starch for energy and is an important source of proteins, carbohydrates, dietary fiber, and certain minerals and vitamins.	PATTE VIANDE (HAITIAN BEEF PATIES)  These patties can be filled with beef, codfish, or chicken but the most popular filling is beef. Goes well with coffee for breakfast, served as hors d’oeuvres at parties. It is also very popular at funerals and wakes.
POULE (CHICKEN KREYOL) Chicken is served with Ti malice sause goes well with everything.	TASSO BEOUF (Fried beef) Sometimes served with Ti malice sauce, goes well with everything.
CABRITE (GOAT MEAT) Goat meat is very expensive in the U.S. as well as in Haiti, served at major functions such as weddings, baptisms and first communion parties. It can be fried (tasso) or stewed with sweet onions and various other spices. The taste is awesome with white bean sauce and white rice.	POISSON ROSE (RED SNAPER) Fried, escovitch (fried with ti malice sauce on top) boiled or broiled is very popular throughout the island. Red snapper served with boiled plantains is very popular in the Haitian and Jamaican households.
LAMBI (CONCH) Conch cooked in tomato paste. When a skillful cook prepares conch, the flavor should be bittersweet and the texture should have a good bite. The natural taste of conch cannot be masked with abundant spices; salt and other mild seasonings should be added after the meat is tenderized.	DU RIZ AVEC DJON DJON (RICE WITH DRIED HAITIAN MUSHROOM) Rice with black mushrooms (djon djon) is an extraordinary dish with exquisite taste and aroma originating from the northern part of Haiti. The mushrooms are soaked in water then drained. The mush of the mushroom is discarded, the blackened water is used to cook rice, hence the phrase “black rice”.  Shrimp or lima beans can be added as well. These mushrooms are unique and can only be found in some Islands in the Caribbean. The liquid can also be used to cook chicken.
Polenta with Herring (mais mollu ak aransow) Bring back an old favorite from the countryside to an elaborate dining room table.  Polenta with herring is an extraordinary dish usually prepared by the less fortunate people of Haiti.  It usually looks like thick mush (made of cornmeal boiled in water with herring and plenty of spices added).   Herring is prepared with butter, onions, and red bell peppers, scotch bonnet peppers and olive oil. And the polenta is cook in water flavored with garlic and then bake to keep it from being too mushy. Cut into small pieces topped with herring.	Boiled plantains, with cod fish, and watercress  Boiled plantains, with cod fish, and watercress salad is a typical dish serve for breakfast or brunch.  Cod fish is boiled then sauté in olive oil with onions tomato paste.