If you find yourself on Liberty Avenue in Queens, New York, there is one place that is considered a mandatory pilgrimage: Sybil’s Bakery. However, as a recent viral food review proved, walking into this staple of "Little Guyana" without a plan can lead to some major culinary faux pas.

To save you from the "wrath" of the aunties in the comment section, we’ve synthesized the local rules for eating Guyanese food like a pro.

1. The "Golden Rule": Never Eat Dhal Puri Bare

The biggest "offense" noted by the community was eating Dhal Puri (a flatbread filled with seasoned ground split peas) by itself.

  • The Local Tip: Dhal Puri is not a snack; it is a vehicle. It is traditionally served with Curry (goat, chicken, or duck) or a hearty stew.
  • The Texture Secret: Because the split peas inside can be dry, the bread is designed to soak up sauces. Eating it "bare" is like eating a dry burger bun—you’re missing the best part.
  • Pro Alternative: If you must eat it alone, pair it with Mango Sour to cut through the dryness.

2. Pepperpot is for Bread, Not Just a Spoon

Pepperpot, the national dish of Guyana made with cassareep and spices, is a rich, dark stew that requires a specific accompaniment.

  • The Pairing: While some might try to eat it with rice, the community consensus is that fresh-baked plait bread or cassava bread is the only way to go.
  • The Ritual: You don't just eat the meat; you use the bread to "sop up" the gravy.

3. It’s Split Peas, Not Beans or Chickpeas

A common point of confusion in travel vlogs is the filling of the roti.

  • The Correction: The yellow filling inside Dhal Puri is Ground Split Peas (Dhal).
  • The Myth: Many tourists mistake it for chickpea paste or bean paste. Knowing the difference shows you respect the ingredients and the labor-intensive process of boiling, drying, and grinding the peas.

4. Sybil’s: A Queens Institution

For those living in the diaspora, Sybil’s isn't just a restaurant; it's a "staple in Queens."

  • The Heritage: Commenters who grew up "two blocks from Sybil’s" emphasize that while the taste of homemade food is always supreme, Sybil’s offers an authentic "taste of home" for the NYC community.
  • Beyond the Mains: If you’re visiting, look beyond the roti. The community highly recommends trying the Pine Tart, Garlic Pork, or Black Pudding for the full experience.

5. Research Before You Review

The loudest message from the Guyanese and Trinidadian community to food vloggers is simple: Ask questions. Instead of calling a dish "dry" or "like a rag," ask the staff: "What is the traditional way to eat this?" Caribbean food is a communal experience built on centuries of history—understanding the "why" behind the dish makes it taste that much better.

**Final Verdict: Respect the Plate**

Guyanese cuisine is a sophisticated blend of South American and Caribbean influences. Whether you're in Georgetown or Richmond Hill, following these local "rules" ensures you get the flavor profile intended by the chef.

Do you have a favorite spot in Little Guyana? And what’s your "must-have" side dish for Dhal Puri? Tell us your Queens food secrets in the comments!