It’s spicy conch chowder, savory Cuban pork, succulent pink shrimp dipped in tangy mustard sauce, or coated in coconut. And it’s all as unique and appealing as the 125-mile island chain itself.
The Keys have a rich seafaring history (even today, fishing remains the second largest industry here), so you’ll find lots of it on local menus including yellowtail, grouper, mutton snapper, and Mahi-mahi which are generally sautéed, broiled or blackened.

Ever hear of Key West pink shrimp? Considered one of the Keys’ most popular “natural resources,” it’s a bit sweeter than other types of shrimp and can be sautéed, battered and fried, used on salad and pasta, or steamed and served with savory sauces.

Conch (pronounced “konk”) is another delicacy for your foodie bucket list. Even though it’s no longer fished in the Keys (most of it comes in from the Bahamas), you’ll still find it on a lot of local menus. This versatile mollusk pops up in spicy tomato-based chowder, deep-fried fritters, ceviche, and even breaded and fried as conch steak. No two restaurants prepare conch precisely the same way. Of course, it’s no surprise that the most popular ethnic food in the Keys is Cuban, brought to Key West by the cigar makers and their families who fled their homeland in the 1800s.

Believe it or not, no two Key lime pie recipes are alike. Some are topped with meringue and some with whipped cream. Some are nestled in a graham cracker crust, while others rest in a chocolate crust.
If you get down to the Keys, we encourage you to make the rounds and taste as many as possible so you can discover your personal favorite.
Chow!