Caribbean Gourmet - Review - San Gabriel - Los Angeles - The Infatuation
"The longest line at San Gabriel’s Blossom Market Hall always leads to Caribbean Gourmet. This Guyanese and Caribbean market stall has a loyal following, and after one bite of their oxtail, you’ll understand why. The slow-braised, fall-apart meat comes in a platter that weighs more than a newborn, with scoops of bean-flecked rice, caramelized plantains, and stewed cabbage that perfectly soaks up all the spiced oxtail drippings. Even if you’re just swinging through the hall for snacks rather than a full meal, make sure to stop by their pastry case to grab a few cheese rolls, Jamaican beef patties, and pineapple tarts. Food Rundown Jamaican-Style Beef Patty Break this open, and it practically explodes with curried ground beef that will make you wonder how they packed it all in there. We don’t fully understand pastry physics, but we do know a good snack when we see one. photo credit: Jakob Layman Cheese Roll This tube-shaped pastry is so buttery it’ll leave your fingers glistening. The inside holds a subtly funky cheese, and while it won’t melt or stretch, the contrast between the soft cheese and shatter-y crust is very satisfying. photo credit: Cathy Park Oxtail Stew A must-order. The oxtail slips off the bone so easily that you could eat this dish entirely with a spoon. Each side plays a role: the rice and cabbage catch the drippings, while the sweet plantains break up the richness. Ask for the housemade habanero sauce on the side—it looks harmless but has a sneaky burn. photo credit: Cathy Park Jerk Chicken An enormous drumstick and a second slab of dark meat arrive looking like they just escaped a brush fire, with the smoky flavor to prove it. The skin glistens with oil and a peppery rub, while the meat underneath stays juicy throughout. You’ll want to ration bites of that skin though—it’s the best part. photo credit: Cathy Park Pineapple Tart This is less of a sugary dessert and more of a chunky, buttery pastry that’s a vehicle for the tart pineapple jam studded with fruit. Which, for the record, we really like. photo credit: Jakob Layman" - Cathy Park
