Photographer Marc Baptiste takes Samuelsson to Tap Tap, a beloved restaurant and cultural institution, for a full Haitian spread. They start with accra, breaded malanga fingers, and griot, fried pork topped with pickled vegetables. Afterwards, they move onto dishes like grilled fish prepared with salt and a mixed vegetable stew.

Leaman Bien-Aime founded Lakay Tropical Ice Cream in the heart of Little Haiti. Tigeorges Laguerre explains how the ice cream’s popularity inspired Bien-Aime to eventually expand his offerings to include Haitian baked goods. Now, Lakay Tropical Ice Cream also sells pate, meat-filled puff pastry, and tablet, a traditional peanut brittle.

Hoppy Duroseau, a community organizer and realtor, takes Samuelsson to Pack’s Super Market for fast-casual grub. While dining on fried chicken and plantains, they discuss the future of Little Haiti, as Duroseau hopes to see the community continue to grow and thrive.