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Richard's Bake & Shark (Trinidad) Slideshow

Richard's Bake & Shark (Trinidad) Slideshow

Arthur Bovino

Richard's bake and shark in Maracas Bay, is about a forty-minute drive from Port-of-Spain, Trinidad.

Maracas Bay, Trinidad

Arthur Bovino

Richard's bake and shark in Maracas Bay, is about a forty-minute drive from Port-of-Spain, Trinidad.

FIshermen bring a boat in from Maracas Bay.

Arthur Bovino

Maracas Bay is a windy inslet, a wide beach peppered with tall, swaying palm trees where fIshermen bring their boats in just across the street from Richard's Bake & Shark.

Fish stand in Maracas Bay.

Arthur Bovino

Facing the water is a series of open sheds on the left where local fisherman bring in the day's catch to clean and break it down to bring it to market.

Richard's Bake & Shark, Maracas Bay.

Arthur Bovino

There are several stands selling bake and shark, but Richard's is the most well-known and heralded.

Gary Ferguson now runs his father's shack.

Arthur Bovino

These days, Richard's is run by Gary Ferguson, who took it over for his father, Richard, the man who started the stand more than 20 years ago.

The condiment station at Richard's.

Arthur Bovino

There are typically more than ten deep half hotel trays filled with fresh toppings: lettuce, tomatoes, cucumbers, cole slaw, and perhaps the most fun, pineapple slices. There are sauces too: hot sauce, tamarind, a Thousand Island like dressing, and shado beni chutney (shado beni being a leafy Trinidadian herb that is also known as culentro, Japanese saw leaf, or Mexican coriander).

Assembling the sandwich.

Arthur Bovino

You can pick and choose from toppings to place and layer as strategically as you like.

An assembled bake and shark sandwich.

Arthur Bovino

The move, of course, is to pile it all on. The result is a juicy, zesty mess of salt and vinegar, pineapple sweet, and spicy bite, which somehow still don't overpower the warm, flaky fish. It's all held together by that chewy soft dough.

Maracas Bay, Trinidad.

Arthur Bovino

The view of the beach at Maracas Bay while eating Richard's bake and shark sandwich.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Queens restaurant serves Trinidad and Tobago's iconic Bake and Shark

Customer: It's, like, so flavorful, and best of all, it reminds you of being in Trinidad, eating it on a beach. But yet, you're getting it right here in Queens.

Doyinsola Oladipo: We're on the beach. Just pretend.
Kamara Williams: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach.

Doyin: I'm Doyin, and I'm here with Kamara. We are on our way to South Ozone Park. She's taking me to try bake and shark for the very first time. I'm so excited. I'm so excited.
Kamara: Me too. We're gonna go to Trinciti Roti Shop and Restaurant. I grew up eating bake and shark, so it's always, like, a fun time to carry people to try it for the first time. And I can't wait for her to taste it, like, all the textures, all the sauces.

Doyin: Bake and shark, not bacon shark, is Trinidad and Tobago's most popular fast-food sandwich. The breakfast food, street food, snack, and appetizer is popular all over the dual-island nation, but was popularized as a beach food on Maracas Bay, a beach in Trinidad, by Richard's Bake and Shark. Trinbagonian cuisine is a mixture of, to name a few, Amerindian, West African, Indian, Chinese, and European influences.

Amit Maheepat: It's so refreshing that people used to eat that well, they still do eat it at the beach. Hands down, we got the best bake and shark, no doubt. Here we get people from Brooklyn, Long Island, all over New York.
Michael Persaud: Out of states.
Amit: We got people from Trinidad coming here, and they got the actual bake and shark back home. It took us, like, almost a whole decade to perfect this recipe.
Michael: We have some of the greatest chefs here.
Amit: Sometimes we have people call in, like, during the week to place orders for Friday, Saturday, Sunday. We sell, like, almost 1,000 pounds.
Michael: Yeah, pretty much 1,000 pounds of shark. Yeah.
Amit: A week.
Michael: That's a lot of shark.

Doyin: To make Trinciti's bake and shark, fresh shark is cleaned, skinned, seasoned, breaded, and deep fried. [sizzling] The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and chadon beni are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.

Customer: I tasted it here at Trinciti first, and then I had it in Trinidad as well, and it tastes better here, so. [laughs] Which is really surprising. They build, like, a tower of stuff with pineapple, coleslaw, all different sauces. It's really, really good, so I think everybody should try it.

Customer: Bake and shark is different. The texture of the bake is nice and soft. The shark is lean, but soft at the same time.

Customer: It's worth the trip to come into Queens, New York, to get the bake and shark.

Doyin: I'm so hungry.
Kamara: Me too.
Doyin: Let's do this.
Kamara: Finally.
Doyin: OK. Do you wanna.
Kamara: You go first, since it's your first time.
Doyin: Me go first? Off of the first bite alone, I'm getting sweetness.
Kamara: Yes.
Doyin: I'm getting spiciness,
Kamara: Yes. Doyin: The shark is, like, the perfect canvas for all of these toppings. It's crispy.
Kamara: Yep. Doyin: It's juicy. Hold on, let me take another bite. Let me take another bite.
Kamara: Me too, me too. See? I told you it wasn't too much, right?
Doyin: This is so good.
Kamara: I'm so happy you like it.
Doyin: And who knew shark was so good?
Kamara: It's just like, you know, regular fish. You would never know.
Doyin: The way they breaded it is so good, so you're getting even a crunchiness.
Kamara: Mm-hmm.
Doyin: And then the bake, it's so fluffy. There are so many things on here, right? Let's talk about the sauces alone. Tamarind sauce, mayonnaise, honey mustard, a spicy sauce.
Kamara: Chadon beni.
Doyin: And chadon beni, which is a cilantro sauce?
Kamara: Yeah.
Doyin: It's like, you can't taste the sauces separately. They kind of all, like, merge.
Kamara: All in one. It's like sweet and sour.
Doyin: To this perfect sauce. And people eat this on the beach.
Kamara: Mm-hmm. And the waves, and the sun.
Doyin: We're on the beach. Just pretend.
Kamara: Just pretend. [laughs]
Doyin: Wind in our hair.
Kamara: Yep.
Doyin: We don't smell New York anymore. We're on a beach. We're on the beach.
Kamara: Exactly. It's Carnival.
Doyin: Kamara, thank you so much for bringing me here to Trinciti. Like, having bake and shark for the first time, I can't believe I've gone 23 years without eating this sandwich. Thank you.
Kamara: You're welcome.


Watch the video: UNCLE SAM AND SONS BAKE AND SHARK (December 2021).