"A tender, fall-off-the-bone oxtail stew is always a must-order for me, and the one at Jamaican Jerk House is one of the best I’ve had. Jackie Diaz and Richard Rose opened the bright yellow restaurant last year, wanting to highlight flavors from Rose’s hometown of Kingston, Jamaica. But the New Orleans influence in this oxtail dish is clear. It’s punchy as hell. The seasoning screams of pepper, and its assertiveness feels in line with the NOLA flavor palate: bright, loud, cheerful, lively, and unafraid of salt and seasoning. Meanwhile, the fatty meat is the ideal combination of squishy, chewy, and soft. It’s served with rice, and the velvety sauce coats each bite." - ByElazar Sontag
