Oxtail, curried goat and steamed peas with pig tail are just some of the local favorites at Jamaica Kitchen. The family-operated joint has passed down its Jamaican-Chinese recipes for generations. Guy loved the pork belly with pickled mustard greens and fiery-hot beef patties.
Guy Fieri tracks down international dishes done Triple-D style: A combination Jamaican/Chinese joint in Florida; homemade Polish pierogi at a basic bar in Pittsburgh; and a Mexican restaurant in Utah where the specialty is seven kinds of mole.
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