Ultimate Trinidad Food Tour! Best Doubles in Trinidad? 🇹🇹

What's up everyone? This is David Hoffman from David's Bin here, coming at you from beautiful Maraval, Trinidad, 20 minutes right outside of Porto, Spain. Today it is 7 in the morning and we're going on an incredible breakfast tour. Right now we're going to start off with some doubles here at Captain's, then from here we're going to go get some coffee, some ice cream, and then another variation of doubles. Yes, doubles, doubles all day long. And right here, you know my boy David. How you doing? Good morning, sir. I hope you had a good rest. Yes, I did. You don't seem to. So what's this place called? This is Captain's Doubles. Captain, how are you doing, sir? Captain, how are you doing? Everything good? Yes, pleased to meet you, man. Pleased to meet you, too. So what are we doing here today? We're going to do some doubles here. It's all on the spot. On the spot. Barra. Oh, this is great. This is awesome. Love your spot, guys. Amazing. You see? Delicious. Man, I love it. It's like a puri. Yeah. So good. Aloo pie. That's an aloo pie? Yeah. So guys, this is potato pie. And you stuff it, right? Yeah. Look how beautiful that is. Golden brown right there. Yeah. Not too crispy. Stuff some dough. The captain is one of the staples. I mean, you see Pan-Algerian captains. This man has become a doubles monster. Everywhere now. Jesus Christ. Yeah. I mean, this is my fifth doubles. Fifth spot in three days. So I'm trying my best to eat a lot. All right. I'm excited. Let's do it. So right there we have the aloo pie. Stuffed with channa. And that's it. So fast. I mean, it literally takes them less than five seconds to put together. Five seconds to cook it. I mean, this is like the fastest thing ever. Doubles, doubles. Yes. Like James Bond. James Bond. Yeah, right? So one of the reasons why our barra is not very oily is because it's fried in a very hot temperature. Meaning that the oil runs out very quickly. So you have a very dry barra. So it's more healthier to eat, you know? There you go. Look at this, my friends. What a beautiful doubles. Oh, and it's nice and light. Not a lot of oil. Yes. And it's just like, you know, crispy on the ends. That is the beauty. Is this your favorite doubles of all time? The answer to this, I always tell people. I mean, I get that question a lot from Trinidadians. Trinidadians especially. What's your favorite? Okay. A thousand? A thousand. Amazing. Exactly. I mean, this one looks beautiful. Look at that. I'm a pro. Let's go. So good. And it's a little spicy. And it's a little sweet. Yes, correct. Which is a pairing that we love. Spicy, yes. Spicy and sweet. A little crispy. Still a little doughy. Another thing I love about this, it's a quick dish. You understand? So it comes, you get it. You can clear this out in about a minute. I like to say in three bites. Dude, it takes less than a minute to make it. Less than a minute to eat it. Yeah, in three bites. Done. And it's not too filling. I would say that if you really want to get full, have two. So two doughs? The natural one of those is three. Three? Yeah. Oh, wow. Fortunately. Oh, wow. I didn't know that. I've been limiting it, obviously, because we're going to so many places. But, wow, captains, congratulations. That was phenomenal. Just like, it whet my appetite. Yeah, just the beginning. Just the beginning. You want to try the pies? Oh, snap. Let's try a pie. Let's go try a pie. So, captain, I think I have to try a pie. I'm actually making a cheese pie for you right now. A cheese pie, yeah. A famous pie. You're going to love it. Captain, that was phenomenal, by the way. Oh, that was so good. What a great doubles. So we do the cheese pie for you, right? I'm doing two, actually. One for you and one for him. Thank you so much. Oh, wow. Look at that. Beautiful. Look how nice and fluffy it is. The pie takes a little longer time to cook than the bara. Yeah. Yeah, because you want the inside and the outside to be cooked. And the privilege that customers have when they get their doubles fried hot on the spot, they can determine how brown they want to fry, how light they want to fry, how crispy. Oh, wow. Yeah. Okay. So when you get it fried right here, you just tell them, I want it a little crispier. Or a little more fried. A little browner, right? Just don't burn it. You see that golden brown color here? For me, that's the perfect complexion. Yeah, that's perfect. So it's done, basically. It's done there, yeah. Wow, guys. I can't wait to have this one. Yeah. So this is a cheese pie. And what they're going to do is they're going to cut it open and shove chana inside. Just like fully load it. That's right. Dude, I'm excited. All right. This is the best. Leave it open. There you go. There we go. Oh, it's going to be so good. You want to leave Trinidad with a couple of extra pounds. Dude, I already feel it. This wasn't that tight. Three days. Look at that. What a beauty. Love these pies. Nice breading. Mmm. The bara. The dough. The chana. So, it's not too long. Nope. About nine inches. Like that? Yeah, man. You see it there? Beautiful. Now just taste this thing. Let's taste it. Mmm. That's a mozzarella cheese, huh? Let me get a better bite. No, actually. New Zealand cheddar. New Zealand cheddar? Mm-hmm. Mmm. Which is for Trinidadians. We call it Trinidad cheese. What? Oh, my God. You see, it has a sponge inside. Yeah, yeah. It's like so gooey. Sharp. Mm-hmm. And you know, you get that nice. You must taste it. Mmm. It's its own flavor. It's sweet. It's spicy. It's just so good. With sharp notes of the cheese. Mm-hmm. The cheddar benne. You know, I think you know by now. Mm-hmm. Everybody you go to, you must have cheddar benne. Cheddar benne, always. Coulantro. Mm-hmm. Look, look, guys. Look. Right here. Yeah, man. How beautiful is it? But you know what goes with this? Mm-hmm. A good coffee. So I think we should move on to check out the coffee. Last bite, then coffee. Mm-hmm. So we'll check out Adam's. I'm hoping the owner is here. Adam's. He's a good friend of mine. Okay. Yeah, man. Let's do this. Coffee time. Captain. Yeah. That was amazing, bro. That was too good. I loved it. So that was not mozzarella cheese. That was something else. It was mozzarella cheese. Oh, it was mozzarella cheese. My mistake. Okay, so it was. No, it's cool, it's cool. I thought so, but. Yeah. That's why you get the string and the pull in it. Yeah. Oh, man. So good. So what do we owe you for this? What are the. Today's doubles is on the house. On the house. Dude. Yeah. You're too much. So what is the actual cost, though, so my viewers can know? The actual cost for today's would have been 6 and 6.12 and. So six each? Yeah. So six for the doubles and then for the pies is eight. People don't mind because it's very tasty. Very. You know? Dude, it's too good. It's too good. Man, this was amazing. What a breakfast. I'm super happy. And what is nice is that Captain give it to you. Not on the house. It's on the van. On the van. Even better. Guys, thank you so much. Appreciate it. Thank you so much. Hey, so good. I'm coming back. Next time I'm in Trinidad, I'm coming straight here, man. I hear you, man. Thank you. Guys, pleasure. Thank you so much. All right. Dude, David. Amazing. This place is so good. Captain. Thank you so much, Captain. You're awesome. Your sons as well. All right. Now it's time for some coffee at Adam's. I need a coffee. That's the one thing I need every single morning. You too, right? Of course. That's it. Adam's. One minute drive. Yeah. Right there, guys. Coffee. There's a big coffee culture revolution here in Trinidad, right? Lots of little coffee spots like this. Beautiful boutiques. I need either a cold brew or doppio espresso. You? Cappuccino. Let's go. So we just entered Adam's. Over here to the right, we have a bakery. To the left, we have like a mini supermarket. And as you can see, they have a big mix here. They have some pizzas. They have kibbeh. So they have like Middle Eastern food. And they also have arepas. So they have some Venezuelan food as well. Right? Oh, look at this. Some samosas. Samosas. Amazing. Excellent. You want to try them? Oh, dude. Maybe later. I need a coffee right now. So over here is the coffee, right? Right in the cafe. So I ordered a doppio espresso. My boy David ordered a cappuccino. And I'm sorry. What's your name? Matthew. Pleasure. Nice to meet you. Awesome, man. This is great. Coffee all day. So right here, we have the owner, Adam. How you doing? Pretty good. Ready to go? I put on my accent for you. This guy's too much. It's too much. Tell me your story. 92, right? You guys started? 50 years of pure pleasure. I love it. I love doing it. Today, I ordered a doppio espresso. And I'm a cappuccino. Cappuccino. Let's do it. Oh, perfect. No sugar. That's how real men do it. I mean, for me, it's no sugar always with coffee. If you need sugar, then you know that's bad. You know? Nice. A little bitter. What beans do you use? Yeah. What beans do you use? Lavazza. Italiano. Thank you so much. Thank you. All right. Let's go. That was a really, really good coffee. Really relaxing. Enjoyable time here at Adam's. With Adam. Amazing spot. You can get some coffee. You can get some good food. They have Middle Eastern. They have South American. Big mix of food. So good. Thank you, Adam, for the coffee. Now, let's keep going. Let's get some ice cream. Of course, we have to meet up with Jason. And from there, we are going to this little ice cream joint. But what is nice about it is that they give us all the Caribbean flavors. All the fruits. Caribbean fruits. Pineapple. But they have spicy versions. You know, we're known for our pepper. So we are getting it. We're getting like, what do you call it? Pepper chow. And then there's a pepper mango, pineapple chow. And then, of course, the highlight for me is to see you take on the scorpion pepper ice cream. What? Spicy ice cream in Trinidad. This is going to be epic. This is going to be good. And right now, we're driving through Port of Spain, right? Yeah. We're driving through it completely. We just went through, you know, basically the center. We're just going out into the main highway. And this is the highway that connects north and south on the west side of the island. We are heading to the Grand Bazaar. That's where we will meet Jason. One of our major plaza malls. Perfect. All right. So a quick change of plans. We're going to go first to Nick's, and then we're going to get some ice cream. And right here is Nick's Cafe. Oh, long line. That means it's good. The chef. Back in action. Listen. Breakfast is a staple. I mean, we had that hops bread already earlier on when you did the crispy pork. We're going to put in that chan inside of it. It's a bit different from the doubles. And you can put cheese and chow mein on it. It's really an experience. Just go try it. It's almost like a deconstructed doubles. Right? It's a little different. To some degree, it looks very similar to the flavors of doubles, but really, it's a hops bread. How are you doing? Everything good? All right. Nice one. So you're going to use that thing. Oh, thank you so much. Thank you so much, man. Yeah. Wow. It's like a chana sandwich, huh? Yep. Pretty much. Chana sandwich. Amazing. Here we have the bread, guys. The hops bread. So we have to refill it in a little bit. So we have the chicken and cheese, huh? Chicken and cheese. Any mix you want. What do you want to get? That looks like a veggie. That's a veggie. Straight veg. You can see a huge line. Huge line. People are just lining up for this. Amazing. So it's a chana sandwich. Over here, we have the chickpeas. The chana. You have the pepper. You have cheese. You also have some cabbage. So like a coleslaw. Right? And then over here, we have chicken. Oh, that looks almost like jerk chicken. Looks amazing, man. It's a stew. You're familiar with stew chicken, right? It's a stew chicken. Yeah, yeah. Stew chicken. Yeah, it's chicken with a gravy. Perfect. Okay. It doesn't stop. Now that we've seen it being made, let's get in line. You're in line? Ready? You're in line. Right here. Nice. Janice, what are you getting? I think I would have the chana. Chana and cheese. But then there is the liver and gizzard. So we'll see. Which one do you want? Which one do you want to eat? I mean, I think I have to go with chana and cheese, right? Chana and cheese, of course. That's like the traditional one. The price? Is it right there? Yeah, right there. All right. So everything here is to-go. So we're coming right in here to the driveway. And we're going to eat right there. What's going on in the back? Are they really bringing a bench over here? You guys are too much. Too kind. Thank you so much. Appreciate it. Wow. So this is like the mac, right? The Big Mac? Like a Big Mac. A Trini Big Mac. This is huge, guys. Oh, my gosh. It's loaded. You have cheese in there. You have chicken. You have chow mein. And what we go with as a Trini Hops. Oh, wow. And all of this, I believe, is $8. $8 for this? $8. Love the gravy with the chicken. So good. A little spicy. What do you think of the combination? The combination is amazing. Lots of different flavors and textures here. Wow. Mm-hmm. So it's a little hard because there are bones in here. Yeah, there are. Mm-hmm. So we're just going to dive into this area over here. Look at the cheese right here. Let me take another bite. Everything's starting to fall apart here. There you go. I'm supporting. You're supporting me. I'm supporting staff. Mm-hmm. Oh, the cheese. Mm-hmm. Mm. Nice, dense cheese. Now everything just fell apart here. I told you it's like the ultimate. Mm-hmm. It's the ultimate like chicken burger. Mm-hmm. Oh, wow. Oh, the mix between the cabbage, super refreshing. Nice balance too. Not too spicy. So what we have here literally is the chana and cheese. This one is minus the chicken. This one is a little more basic. Mm-hmm. This is actually my favorite one mainly because of the savoriness of the cheese. Let me show it to you. All right. It goes extremely well with the chana. Always my favorite. It's always fresh. So it's actually between the chana and the cheese and the hummus. It just melts together extremely well. You see the cheese? Oh, yes. Oh, my God. Nice. Oh, man. Look at the little chana burger. Mm-hmm. Mm. You like that, huh? Mm-hmm. I like it. The chickpeas are soft. Do you see how thick the cheese is, Dave? Mm-hmm. Super thick, right? No skipping. Mm-mm. Oh, wow. Look at that, guys. Super thick cheese. Mm. I mean, the pepper, right? Nice pepper, fluffy bun. It's flavorful, right? Mm-hmm. It's extremely hot. Like, killing you. Overwhelming. At all. It's not too hot. You know, I've been saying it's like a burger, but it's actually more like a slider. Like a chana slider. Mm-hmm. Let's do this one. You're going to do the other one. Oh, liver, too? Yeah. Mm-hmm. Half, half. The amount of food you're going to eat today is more than yesterday. It's a lot of carbs. Cheers, cheers. Cheers, cheers, cheers. Mm-hmm. This is the best one. Mm. So good, right? Mm-hmm. I love liver. The iron. Mm-hmm. So nice. This is like an event. What do you say? Like another burger sandwich. Mm-hmm. Like a slider. Mm-hmm. Another nice slider, right? So this one is pure liver. What else is in here? Maybe some pepper. Mm-hmm. So it's a mix of gizzard and liver. I guess it's a combination. Mm-hmm. And these are things that are easy to do, and you find a lot of truckers stop at this spot. Just for this. It's like a trucking spot, because it's like take-along sandwiches, easy to eat. That's what I love about the cuisine here, is like a lot of it is just, you know, on the go. Right? Grab it, they make it really fast, and that's it. I think it's like, this is like $5, so it's economical for the average person, especially like he caters to that trucking community. So if you know about truck stops, this is a good truck stop. This is great. This is my favorite one. Mm-hmm. Wow. And it's full, right? And it just has like half-half. This is the hops with the stew chicken. Now stew chicken is pretty popular here in Trinidad. We actually burn the sugar, caramelize it, add the chicken in it. It sounds a bit weird that you're using sugar with chicken. Let me try this one out. Do it. Rice and callaloo and all these great things, but it's just so good with the bread. It just soaks up all that nice stew sauce inside. All the nice little fragments of pepper, the garlic, the celery. The side. You know what I like about these buns? They absorb the gravy, the chutney, everything. So pretty much, it's a receptacle for anything. Let's go. Mm. Mm-hmm. A shot of grapefruit juice. I know you like fresh juices. This is how we do it, man. Wow. Fresh stuff. Oh, my God. It's like icy. It's pure ice in here. Oh, man. It's almost like a lemonade. Yeah, you put it in the truck. You move with it. It lasts for a good few hours. It doesn't get hot on you. Oh, so fresh. Grapefruit juice, huh? Yeah. Mm. A little sour. Yep. It's perfect. Yeah, it's fresh juice. Obviously, you know you get the best of both worlds. An amazing spot. Nick's Cafe. We're in Harney Savannah Road. This is in Chagones. So, I mean, it's an institution. People stop here. You see the line pretty much every morning. Mm-hmm. By 11 o'clock, brother, they're sold out. And, I mean, pretty much, you need to come down here. If you're trying some good bread in China, Nick's is the place to go, man. So much. Thank you. Appreciate it. All right. Take care. Bye. All right. Let's go. Ice cream time. Scorpion or... Scorpion Pepper Ice Cream. Have you ever had that before? Never. You're a trainee, boy. Wild. After a one-minute drive, we're here. Ice cream. Hello. Good morning. Morning, guys. Morning. Hi. How you doing? Everything good? Yes. I'm excited to have some Scorpion ice cream. Nice. Scorpion Pepper. Yes. So, we have a wide variety of ANJ's ice cream. We have some unusual flavors, like ginger, turmeric. We have some pepper-flavored ice cream, Scorpion Pepper. We have one called Spicy Ducky, which is a pepper chocolate. We have our pineapple chow. This is our pineapple chow. Anthony, how you doing? Everything good? Awesome. I mean, I'm super excited for the spicy ones. Give me some spicy ice cream. This is gonna be amazing. Alright guys, pineapple chow. Mmm. Oh, it hits you. It is. Man, it is spicy. What is that one? Peppermango. Okay, this is amazing. Mmm. Oh, wow. That is delicious. Yeah, I mean, it's incredible. It's tropical. At the same time, it's spicy. Oh, this is hot. My man, it's too hot. Seems like you've been having all the fun. Let me try something there. Yeah, try something, try something. Water? Of course. What do you recommend for me? Alright, let's try the pineapple chow again. Because that's the one that's sort of like a, oh man, it is so good. Listen, that is a creeper. Yeah, yeah, it creeps. It tastes beautiful for a second, two seconds, three seconds, then it, ow, it hits you at the end. You get a shot of mango, you get some garlic, you get the pepper inside coming at the end. Really pungent flavours, but it's so balanced. So you get the sweet and then you get these real raging flavours at the end, like a typical pineapple chow. What is this one? Spicy Darkie is the name? Yes. Spicy Dark. No, well, it's actually called Spicy Darkie. That's another lesson I got to teach you on what a darkie is in Trinidad and Tobago. That's not for this show. Okay, okay. Spicy Darkie, okay, let me try that. Ready? Ready. Let's do it, boom. So it's dark chocolate, almost like a like. It tastes like a Spicy Darkie. But it's not as spicy as the other one. No, it's a little milder. You get well around the chocolate flavour inside there, with a hint of maybe pepper, a touch of black pepper inside there. But it's not overwhelming. It's not overwhelming. It's enjoyable. Because the same time also when you have milk, it also quells heat. Exactly. Trying to balance it is finding the perfect line. Yeah, yeah, that spice quenched by the milk, right? This one is the scorpion pepper. Scorpion pepper has the kick, but the milk tones the pepper down faster than the ones with the fruits. Alright, here we go. Mmm, love it. Oh, nice and milky. It's creeping. It's slowly creeping. The other's sort of like, whoo, whoo, wrapped around the back. This one just went straight down the hood. Yeah, it's right here. Oh, even your saliva starts to like. The oils in your mouth is just starting to like, oh my God. Yes, it's It's a creeper. It's a creeper. It's running. It's creeping. But you know what? It's really an experience to be honest with you. It's not like eating food with pepper. It's like actually a dessert. So your mind is still wrapping around it. And to some degree, maybe it's the same. You may want to try more. I do too. Yeah, that's what you get. What other flavours you got? What other flavours? I'll try another flavour. Mmm, that was so good. You know, it wasn't a killer. I think the pineapple chow was spicier. Or it just hits you harder. I don't know. This scorpion, you just feel it here. The saliva. It's like having a chilli. I think the reason why this scorpion hits you the hardest is because that was the last one you tried. So you tried all with pepper. Yeah, yeah, yeah. I don't know how I would do a whole cup or a cone. That's a lot. That would be a lot. How many flavours do you have? Currently we have 117 flavours to date. 117? 117. So this is ginger and turmeric. Yes. That's why it's a little yellow. Ginger and turmeric right now. Mmm, mmm. It's like pure ginger here. Oh, it's amazing. How is it? I mean you feel a taste of turmeric, but the ginger, you know. I mean I love ginger. But I've never had it before. Really? No, I haven't. I've never had ginger. I didn't think that I was going to eat it. It's like an ice cream. Yeah. It's creamy though. It's good. Oh my gosh. It tastes really good. Mmm, mmm. Yeah. It's like milky, creamy, melting in your mouth kind of flavour. Mmm, mmm. I like it. He's going to build one with three different flavours for me. This is going to be epic. So we have the Voldemort, Unicorn and the Blue Moon. So many flavours in here. Breakfast tour guys. Okay, Jason. Let's see. Mmm, mmm. It's like creamy. It's buttery. Mmm. What's the name of it? I think that's the Blue Moon on top. The Blue Moon? Mmm, mmm. Wow. Oh my gosh. I'm going to go for the Unicorn now. So what I'm having here is the Caramel Mocha Cheesecake. Okay, good. It's really good. You're getting nice flavours. It's not overwhelming. Everything is so perfectly balanced. I've been in a week of Coke. Mmm. It's something I really like. I think they have really unique flavours here. Mmm, mmm. I mean they're taking traditional flavours but mixing it and obviously adjusting different flipper nuances inside of it. Exactly. I mean my top one, it's like super creamy. There's nuts in it. And the bottom one, the middle one, the Unicorn, that is like cotton candy. No, I don't know. I just realised it matches your shirt. Mmm, mmm. Maybe it's colour coordinated also, right? And the bottom one, Voldemort. Mmm. I think it's like, oh coffee in here. Yeah. Mmm, mmm. Really good, right? Man. How's that cone? The cone? Not yet. You'll see. Super fresh, right? Oh, and it's thin. Yeah, it's not thick. Super thin cracker. That's it. Amazing. Beautiful, right? Delicious. Easily come here and just have fun with kids. Yeah. They would love this place. Oh, big chunks of cheesecake inside there. Alright, so that is our breakfast tour here in between Port of Spain and this area. I don't even know where we are. We're in Chaguanas. Oh, we're in Chaguanas. Okay, so we drove down Chaguanas. Okay, perfect. So, central Trinidad and Tobago. Yeah, so we did Captain's, we did Adam's. We did Nick's Café on Carnegie Savannah Road and we're still on Carnegie Savannah Road and we're enjoying A&G's ice cream. Amazing. Guys, I hope you enjoyed this video. If you did, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. I'll see you in the next travel food adventure somewhere here in Trinidad and I'm going to devour this. So good, boy. So good. Oh, I can't stop. He needs to stop.