Where Jamaican Soul Meets Chinese Tradition: Pigtails and Oxtails at Jamaica Kitchen
“I wouldn’t eat broccoli but I’ll scarf down a pigtail,” Guy Fieri quipped, perfectly capturing the unexpected culinary adventure waiting at Jamaica Kitchen in Kendale Lakes, Florida. This Jamaican-Chinese spot serves up dishes you won’t find at your typical Caribbean restaurant—or your typical Chinese one, for that matter.
A Family Legacy From Jamaica’s Chinese Community
Jamaica Kitchen is run by Cheryl Chin and her husband Anon, serving the exact food they grew up eating in Jamaica. As Cheryl explained to Guy, three of her grandparents came from China, while her parents were born in Jamaica. Chinese immigrants had been settling on the island for decades, creating a unique fusion cuisine. “The recipes just been passed on for years,” she said. When Guy asked why they don’t call it a Jamaican Chinese restaurant, the answer was simple: “We consider ourselves Jamaicans first.”
The Stewed Oxtail That Falls Off the Bone
Head chef Alfred K showed Guy the art of Jamaican stewing, starting with the classic oxtail. The base comes together with water, all spice (not Chinese five spice, Alfred was careful to note), garlic powder, brown sugar, chicken base, salt, and ketchup. Then comes the heat: three Scotch bonnet peppers. “That’s why you wear the glove,” Alfred explained.
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Green onions, regular onions, tomato, and a combination of soy sauce and mushroom soy sauce go in next, along with browning—a caramel coloring—to give the dish its rich color. The whole thing simmers for about three hours. “A lot of stewing is the basis of Jamaican cooking,” Guy observed. Unlike disappointing oxtails at other spots, these were tender and flavorful. “You go some places oxtails like eating rubbers,” Guy noted, “but this is very tender.”
Pigtails in the Stewed Peas
The star of the segment was the stewed peas with pigtail—yes, actual pig tails. “If you don’t have the pig tail in it I don’t think it’s a full dish,” one customer told Guy. His verdict after tasting? “Get out of the mind that it’s a pig’s tail and you just enjoy the flavor.” Multiple regulars confirmed they keep coming back specifically for this dish, with one declaring she’d “be back tomorrow to get stewed peas and pigtail.”
Pork Belly With Pickled Mustard Greens
On the Chinese side, Guy watched the pork and ham choy come together—pork belly with pickled mustard greens that they make “by the gallon.” The sauce starts with just one tablespoon of sugar, about a tablespoon and a half of salt (Alfred eyeballs it), mushroom soy bean sauce, oyster sauce, ginger, green onions, white onions, and a generous amount of garlic. When Guy asked how much garlic, Alfred simply gestured: “That much.” Sesame oil and black beans round it out, then the whole thing stews for an hour and a half before getting thickened with a cornstarch slurry.
The result had Guy impressed: “Big deep rich flavor. That’s good. A little bit tangy and at the same time it’s a little sweet.”
The Spicy Beef Patty Challenge
Guy also tackled their beef patties, which he called “almost like a national dish” of Jamaica. When offered the super spicy version—marked with four red dots—he went for it. “That’s got like 45 peppers in there,” he joked, eyes watering. “That’s fantastic. That’s the Jamaican hamburger.”
If you’re looking for more bold flavors from Diners, Drive-Ins and Dives, check out a PIEROGI-Stuffed Grilled CHEESE or Tex-Mex Casserole & Matthew McConaughey for more unique comfort food finds.
Ready to track down Jamaica Kitchen or other spots from the show? Browse our restaurant directory to plan your next Triple D road trip.