For me, it is the jerk chicken. I fell in love with it the first time I had the Bahamanian version. It only got better after having the real deal on Jamaica. I've tried for years to replicate the taste using various sauces and marinades. Finally some Jamaican ladies that used to work with me helped me tune up a recipe I use now. It's not quite the same on charcoal, but it's pretty darn close. Scotch Bonnet
peppers are not easy to find here, so I grow my own just for jerk.
Penny may disagree with me about this one for dessert; No stop on Key West is complete without a slice of Key Lime Pie at Blue Heaven.
Don't worry, you'll walk it off.