Foodie Adventures

Eat Like a Local: Zeny’s Restaurant St. Croix

Q the Cruzan Foodie - January 25, 2022
Where to Eat St Croix

If consistency is key, then Zeny’s Restaurant St. Croix has the blueprint! This Latin-infused restaurant has been around for over 30 years serving local favorites seven days a week. Stew chicken, season rice, conch in butter sauce, roast pork, chicken soup and much more, there is no shortage of hearty local dishes sure to fill you up. Zeny’s Restaurant St. Croix is located at 15 …

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Let’s Make Caribbean Black Cake for Christmas!

Q the Cruzan Foodie - December 11, 2020
Caribbean Black Cake

Caribbean Black Cake is a must when celebrating Christmas in the Caribbean. This rum soaked fruit cake is wildly popular during the Christmas holidays throughout the Caribbean and the V.I. getting its black color from the molasses and browning process done during the preparation of this sweet treat. It’s not Christmas until you’ve had a slice! SEE ALSO: CHRISTMAS IN THE CARIBBEAN = WE MEKKING …

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Cruzan Foodie Fave: Tamarind

Q the Cruzan Foodie - October 8, 2020

There’s nothing quite like the sweet, tart taste of a fresh tamarind right off a tree! Tamarind is a special fruit that grows in abundance throughout the Caribbean during the summer. Wholly cherished by Virgin Islanders and Caribbean people everywhere, it can be used to make juice, stews, sorbets, chutneys, sauces, syrups and much more! Tamarind is housed in a pod-like casing where cracking it …

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Cruzan Foodie Fave: Peanut Punch

Q the Cruzan Foodie - August 28, 2020
Virgin Islands Peanut Punch Recipe

I am excited to share my peanut punch recipe with you today! This creamy, delicious beverage is a staple in most Caribbean countries and regularly enjoyed by locals and visitors. Growing up in St. Croix, US Virgin Islands, the sight of a huge gallon bottle from the inside of the fridge filled with peanut punch was a promise of a sweet, rich dessert-like drink that …

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Island Mango Salsa

Q the Cruzan Foodie - July 17, 2020
island mango salsa

When mango season is in full effect, I love making this Island Mango Salsa. It’s a great way to liven up fish, tacos or chicken in a pinch. Thanks to my culinary master brother Jermaine, I’ve been able to add this recipe to my list of simple things I can make to impress my future husband! Fresh ripe mango, red onions, cilantro, garlic and lime …

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These Brands are Perfect Goya Foods Substitutes

Q the Cruzan Foodie - July 11, 2020
Goya Foods Substitutes

With the cancellation of Goya Foods due to recent comments made by the company’s CEO, it was only right for Cruzan Foodie to compile a list of Goya Foods substitutes. These brands are primarily small businesses that will be positively impacted by your purchase. The fact that these companies don’t praise leaders that shun immigrants and maliciously attack minorities for political gain is a huge …

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Cruzan Foodie Cocktail: Coco Fresco

Q the Cruzan Foodie - July 9, 2020

I’m back again with another Cruzan Foodie cocktail that is sure to be a guaranteed hit, especially if you’re a fan of coconut and pineapple! Say hello to the Coco Fresco cocktail. Made with Cruzan® Coconut Rum, this drink puts a new twist on a classic drink recipe. It’s Piña Colada meets Lime in the Coconut but with Cruzan Foodie style. Kick off another at-home …

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Cruzan Foodie Cocktail: Berry Lemon Fizz

Q the Cruzan Foodie - July 8, 2020

My biggest challenge when it comes to my fitness journey is alcohol. I’ve never met a cocktail or glass of wine I didn’t like. With age, my body does NOT bounce back like it used to. Thankfully, I’ve discovered a way to imbibe in alcoholic spirits without destroying my fitness progress. Introducing my Berry Lemon Fizz! Freshly squeezed lemon or lime juice pairs with a …

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Cruzan Foodie Foolproof Green Smoothie

Q the Cruzan Foodie - June 25, 2020

If you’ve been looking for a foolproof green smoothie recipe, look no further! I’ve had my fair share of green smoothies and I could never find a recipe that did it for me. They would always be “too” something – too sweet, too bland, too earthy, too heavy, too light. After years of experimenting with combinations and flavors, I finally arrived at this tried-and-true recipe …

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