Best Jamaican Food In The USA?! 🇯🇲

I'm here in Juicy's Patties Kitchen in America. We're filling up the beef patties with some cheese, but first, let's take a step back for a second. Juicy's Patties, Mother's Patties, Tasty's. There's nothing like true patties from the motherland of Jamaica. Juicy's finally opened up their first U.S. location here in South Florida, near my home in Miami, and I'm excited to finally get their truly flaky golden crust. But I'm not stopping there. I'm putting together the best of the best with a trip to the most legendary, number one rated Jamaican restaurant in the U.S.A. This is elevated Jamaican food that is unlike anything you've ever seen. Let's go. This is it, Juicy's Patties in America. We are here in Hollywood, Florida, and this is the first Juicy's Patty location in the U.S.A. If you don't know about Juicy's Patties, I don't know where you're from. That is Jamaican patties. Since 1978, I had a bunch of patties back in Kingston with my boy, Jamaican Food Boss, and today, I'm finally gonna try this. Here, in Hollywood. Dude, I'm excited. This is great, this is great. Spicy beef? What do you think? Hey, how you doing? Hey, Ria. How's everything? Great, how are you? Very good. Good, good. So this is the owner of Juicy's Patty, Ria. So how did this start? How did you guys get here? Honestly, I would just say it's timing. We, I kind of reached out when I was in Jamaica, and I was filling out my applications and everything, and then it kind of just fell in place from there. The CEO, you know, wanted their first location. I so happened to be the first location. A lot of growing pains, but we're finally here, and it's been amazing. Yeah, so I've seen this on IG, like a billion people outside. The lines don't stop. They don't stop. Right now, what you're seeing is the calm before the storm. When lunch hits, it's gonna be crazy in here, but we're grateful. We're truly grateful that everybody is so receptive to the new patty shop in, you know, Miami, so. And what is Juicy's Patties? I mean, how many different variations of patties do you have? We have a few. I'd say about six. We're planning to get a few more, like veggie patty, shrimp patties. That should be coming soon, in a couple months, but we do have quite a variation of different patties that you can get. Mild chicken, spicy chicken, mild beef, spicy beef, spicy beef cheese, which is my favorite, mild beef cheese, yeah. And we have cocoa bread as well. So a good option for you guys. One of the best patties in the entire world. I know it. All right, I'm gonna try like three different variations. The spicy beef cheese with the cocoa bun on top, cocoa bread. The cocoa bread, yes. It's really good. So I'll get that for you so you can try that and let me know what you think. And we're going in the kitchen today. Yes. All right. Let's go, let's go. So right here, Jamaica, Jamrock, amazing. Hey, how are you doing? Very good. What are the juices? Hibiscus, sorrel, sorrel, sorrel. Sorry, I'm actually surprised there's like no one here behind me. And the way it works with the patties is it comes from, I'm guessing it comes from a different factory because you don't actually make it here, you just bake it here, correct? We just bake it here. So we have a factory in Baltimore. So there's a factory in Baltimore? Yes, yes. And then they just distribute it through Gordon Food Service and then that's how we get our patties here for everybody. Yes, but same exact recipe from Jamaica. Tastes exactly the same, if not better. I'll be the judge of that. Here, you can pass, you can pass. You're good, you're good. Well, I mean, I'm deciding if we go with the spicy beef. What else? What do you recommend? Let's get one chicken. Yeah, spicy beef. Are you good with spice though? Yeah, I'm a spicy guy, yeah. So spicy beef, probably the spicy beef cheese and then you could probably do a spicy chicken. Okay. I think those would be good. And then we have the cocoa bread as well. So all spice. Oh my God, I forgot, we have avocado patties as well. Avocado patties? Yeah, so you take the spicy beef and you put the avocado in it, it's really good. Oh, okay, so we'll do that. Yeah, let's do that. Yeah? Yeah, for sure, for sure, this is gonna be great. How's it going in here? Good, good. Yeah, so he's labeling right now, he's bringing out some drinks. And these are all natural, huh? Well, I'm definitely gonna try a saro. I think we do have saro actually. Yeah, I mean, it's hibiscus, right? Hibiscus, yeah. Yeah, and then we also have mayo. Ooh, that sounds good. Yeah, I'll try that one. Yeah, for sure, for sure. So your parents are Jamaican, but you were born here? Yes. Yeah, okay. So you're like me, first gen. We're the first gens. First gen, okay. Where are your parents from? From Venezuela. Okay, nice, nice, yes. So what's it like as a Jamaican being raised in this area? Because there's a huge Jamaican community, Caribbean community here. Huge Jamaican community, so I feel like I'm just, I was born there, you know what I mean? I'm there all the time, and then to be a first gen and to bring something so important to their culture here, it's really humbling for me, it's a great experience. So I'm guessing you grew up on patties. Literally. Yeah. Patties, oxtail, curry gore. And so why Juicy's over the other brands? They're the most modern. They're very modern, they're very forward-thinking. The CEO is young as well, he's in his 30s, so I feel like it was just a match made in heaven almost. You know, I'm young, I'm 25. I mean, just merging that together, it just felt like a good fit. Just very modern, very forward. All right, so here we got a bunch of cocoa bread, we got no patties right now. They're waiting for them to come out, so I think another 30 minutes or less, like 20 minutes at this point, they'll come out of the oven. And over here, you can see it's like forever patties. So many patties. I mean, that's it. You know, I personally believe that every restaurant should have like a limited menu, five, 10 items. Here, we have something like that. Exactly, simple menu. Simple menu. You know, we're meeting the sales with just a simple menu, the labor costs are down, everything is just a match made in heaven. Especially with the cost to own anything in South Florida today. Right now, it's wild. It's crazy. The inflation is high. But yes, so everything has been great. I couldn't say anything better about Juicy. Yeah, and this location is close to the Fort Lauderdale Airport. Well, closer than the Miami Airport. I drove like 35 minutes today. That's nothing, that's nothing. No, no, no. People are driving from Orlando. From Orlando, people are driving from Orlando. People are flying in from Tennessee, North Carolina, New York, yeah, we have people coming from all over. Because you're the first in America, so they're flying in. First in America, so they are willing to come and get their box of patties to bring back with them. Yeah, so they're all over. Is it a Jamaican thing to like buy KFC or patties and just get on a flight and then go eat it? You already know it is, yes. They don't have to do that anymore because they have the patties right here at home. So they don't have to bring a whole box in their carry-on anymore. But it is a thing, definitely a thing, always. I bring my KFC home too. That's the only thing. Our KFC here is not the same. No, no, no, KFC in America is garbage. Okay, you already know. No, I know, I know. The Jamaican KFC is the best, but I don't know, my Trini's, I don't wanna get too crazy. I don't wanna. Antigua's though, come on. Antigua's, the Antigua one wasn't that good. Nah, I'm messing with you, I'm messing with you. Into the patty. Yeah. Avocado in the patty, that's nice. All right, so the cocoa bread. We have patty, patty. How many did we get? Too many. It's like five in here. Spicy chicken. This one? Mild beef. Spicy beef and chicken again? And cheese. And then over here, it's with avocado. Dude, it's like, it just feels huge. What are you doing to me? Do you speak Patois? Yeah, yeah, yeah, I can tell. I'm hearing something, I'm like, what's happening? Some mild beef. Let's get this. Oh, look at that. It's that golden crust, bro. I'm gonna open this guy up. I'm just gonna break him right here. Oh, look at the flakiness. Ooh, yum. There's nothing like a Jamaican patty. No, I always say, like, I prefer this over the, ooh, look at that beautiful juiciness. Is that what they call it, juicy patties? That's what they call it, juicy patties. This is so juicy. Oh my gosh. It tastes amazing. The crust, the beef, still nice and hot. It's beautiful. Oh, it's so good. This, to wake up, the best. No, it's like a traditional thing in Jamaica. Everybody's going in, getting it before work. Exactly. Yeah, it's more of a breakfast thing, I feel, or like a brunch. It feels like a brunch thing. Yeah. So over here is the- Not a dinner time thing. No, no, no. And there's the chicken. That's the spicy beef cheese. Oh, this is going to be the best one. Look at that. Got the cocoa bun. So this is another, this is like making a double sandwich. You get the cocoa bun. Ooh, it's still so hot. Look, look, it's smoking. I'm so excited to be here. This is amazing. Just like that. And then you add that amazing beefy cheese. You watch me all the time? Hey, how you doing? David's been right here. We're here in Juicy's. Oh man. Oh, great, great. They went because of us. It's amazing. I mean, the ice cream's the best. I'm making it happen. Thank you. Dude, I can't wait. This is going to be epic. That was the best bite. Look at the cocoa bun. Feel that coconut. Oh man, this is good. Good food. Blown away. So cheesy. It really melts. Oh wow, that bite together, the crust, the cheese, the meat, and that soft bread. My driver in Montego Bay, every day this was his breakfast. Just one like that. Cocoa bun makes everything better. You're too nice. Thank you. So we're going to try some Sorrel non-alcoholic drink. Love the hibiscus. Wow. Nice ginger. It was good. I haven't tried this brand. True juice. And this was a spicy beef with the avocado. So you stuffed it. Oh, it's going to be great. Nice and creamy. We are in South Florida. Have to have that tropical twist. Real good. Amazing textures. This is really delicious. No, I'm so happy right now. Thank God this is my job. My first time trying a patty with avocado. It's so juicy. All right, and over here we have spicy chicken. I'm going to open it up right here. Ooh, so flaky, this one. I can't even open it. No, this one's just like falling apart. That's curry chicken. It's not chicken curry? I don't know about that. I don't know. We're not in Guyana right now. I like it a lot, but the best one's the one with the cocoa bread. That one, the spicy beefy cheese with cocoa bread. This one's like extra flaky. Look, it just like oozes out. That curry chicken. Bro, wow. Problem is it's too delicious. I just want to keep going. The line, it's a big line. Oh, 12 o'clock? So we just wait? And it's like, it just fills up? Let's do a time-lapse? Problem is I'm going to get stuck here, bro. I'm going to get stuck. Tell you, this is the best right here. This mix. Cocoa bun, cocoa bread. It literally feels like I'm in Jamaica. I can't stop. I'm proud of this. Better than Jamaica, man. I don't know. Got like 15 seconds? Something like that. 45 seconds. 44 seconds. How long was that? 20, 30 minutes? Yeah, it was 30 minutes. We baked two different trays. So I'm guessing like two dozen here. Looks like that nice beef just simmering out. Look at that. It's like cooking. All right, here we go. 30 seconds. It's okay. Look at that golden crust. Beautiful. Smells amazing in there. I'm not sure how to make it. No, it's fine though. It's good. It's huge. But look at that. Look how it's bubbling. That looks super juicy. Juicy for juices. Wow. Look at that. Still nice and hot. Smells amazing. Wow, they're like really full, huh? Full of that beef. So she's cutting open the patty, stuffing in some cheese, and then as it just came out of the oven, so it's still really hot, so the cheese melts right in. It's amazing. How many patties do you sell a day right now? Right now we're doing about 3,000. A day? When we first opened, it was 5,000. Wow. Nate, they're selling 3,500 a day. Like five bucks each? Or is that 10 bucks each now? The inflation price? Yeah, yeah. No, for sure. It's affordable. No, it is affordable. Yeah. I mean, when you think about it. There's other restaurants. Yeah, it's not bad at all. You can't eat now in Miami for less than 20. Exactly. Like, it doesn't exist. You drove from Gainesville? Gainesville. No way. Yes. For Juicy's? Yes. He doesn't care. He doesn't care? But when you taste it, you'll care. Yes. I love her, I love her, I love her. She's too much. How you doing? I'm doing good. So you like Juicy's? I love Juicy's patty. It's amazing. I woke up this morning, I was like, I have to have a patty before I go to work, and here I am, getting my beef and cheese. So good. It's worth the drive, worth the time, and worth the money, for sure. And you're from Jamaica? I am from Jamaica, born and raised, and listen, if you haven't had a real patty in Florida or America, Juicy's patties are the way to go, for sure. And let me ask you, saltfish and ackee, or jerk? I mean, you can always have both, but saltfish, for sure. Kangaroo and saltfish, for sure. What's your go-to patty? Beef and cheese, for sure, any day. Monday to Friday, a.m. to p.m., beef and cheese is always my favorite patty. What is your favorite Jamaican restaurant in the area? Oh, that's a tough question. That's a tough question. Have you been to Chef Talley? I have not, I have not. I may need to check it out. We may need to go together, you and I, you know? Can check it out, yeah. So, one of my favorite things I love to eat, though, is festival and oxtail, but don't tell anybody. Chef's kiss, for sure. You know I like it, I feel it. Oh my, oh my, I feel it, Chef. You're a gift. Let me see. How's it fit? Oh, dude, it's like, perfect fit. Perfect. Oh, wow. And I'm official, I'm Jamrock now. Side seat tomorrow, at nine o'clock for opening. Oh! Lock up, lock up. He's locking it at nine o'clock tomorrow morning. Put it on the oven, dude. Hey. I'm gonna put him in the kitchen tomorrow, yeah. Juicy's Patties, best patties in America? You let me know. No, this time, I'm not, like, forgetting it. Yardy Spice, right over here? All right, it's right over here. I've never been in this area. Fish Market. What's EBT? Also, they probably own this whole building, it looks like. All right, here we go. Are we in the right place? Yardy Spice? Yeah, this is Yardy Spice, good morning. Morning, how you doing? My man, how you doing? Good morning, David, pleasure. Welcome, it's such a pleasure having you here today. Thank you. Excellent. We hear you have the best Jamaican restaurant in the United States. We do. Actually, in 2020, I'm not sure if you're aware of it, we were number seven, best place to eat in the US. Wow. Not only Jamaican or Asian, just restaurant, period. Just restaurant. Yeah, and we made it to that list three times in a row. 2018, 19, and 20. I'm a bad local, I've never been. Yeah. I'm like, I'm 38 years old, I grew up here, but the thing is that you're in this part of the town, you know, there's Homestead, this is the beginning of the Keys. Homestead's growing up. No, no, it's changing. It's changing big time, yeah, yeah, yeah, changing. Where are you from in Jamaica? I'm Asian, my wife is Jamaican. You're Haitian? Yes. Oh, even better, dude, we did Haitian yesterday, this is Chris Muslis, this is my good friend. Hey, Chris, I'm JP. Pleasure, pleasure. Yeah, so it's a fusion of Jamaican and Haitian. The food is very similar anyways, like there's a lot of similarities, you got oxtail, you got the jerk, so. Beside the jerk and curry, pretty much everything else is kind of the same. Yeah, a lot of similarities in both cuisines. By the way, we're praying for your country, it's going through a difficult situation right now. And Jamaica, where in Jamaica? Manchester. Manchester, where's Manchester? It's on the south side, two hours away from Kingston. Should we go to Manchester? You've been? It's on the mountain. I've been everywhere, yeah. You've been everywhere, yeah. It's on the second mountain, it's called John Pooh Mountain. John Pooh Mountain? John Probe. John Probe, okay. I need to go, we've been to Montego Bay and Kingston, I've been twice to Mow Bay. What's your favorite place there? Oh, man. Mow Bay, I guess. Where, no, no, you know Portland was amazing. Portland, oh yes. I like jerk, pork, jerk, pork, pork feet. Pork feet. Yeah, you can say pork feet. Yeah, yeah, yeah, I like pork feet, yeah. They're number one for Mow Bay. Yeah. They're good. I love that. Jamaicans have the best juices. What do you got? It's a mixture of mango, passion fruit, kiwi, turmeric, ginger, and lime. Would you like one? Yes, for sure. Absolutely. Chris, you? Juice? Sure. I know Nate wants to, so we'll get three, we'll get three. All right. Yeah. And they also have the ginger beer. This time I'm not having no ginger beer, but this is it. Yeah, because I learned that this is not homemade. I understand that, but it tastes good too. No, it tastes good and we also have the coconut water. I love this one, it's a great brand. All right, so the juice? And the juice doesn't come with ice, just the way it is. Just the way it is? Yes. I'll meet you there. Yeah, thank you. You're welcome. All right, you ready? So what's the mix again? Mango, passion fruit, kiwi, turmeric, ginger, and lime. These are all fresh fruits. Perfect. Yeah, the turmeric and the ginger is really gonna make this pungent. Yes, yes. You ready? I had my cup already, I probably won't have breakfast. How about if we did a little hit of Rand Nephew inside? Oh, that's amazing too. Or is it too early in the morning? Oh, you're gonna add some rum? No, no, this is amazing. It's good with the dark rum. Yeah. Well, very healthy, I feel healthier already. Yeah, no, it's extremely healthy, but it's also very thick. Yeah, very good. Thank you. I have this every day. I'm coming down here for this. This is so good. I have this every morning. A little hit of this. A little hit of this, make it like a margarita? Yeah, very good. So they have the menu right here. Got jerk chicken, got chicken salad, smoked fish dip, Johnny Cakes. Mm, Johnny Cakes. You like patties? I like it all. You like it all? There's really nothing I don't like. See, what I love about working with you is that you're actually just eating everything. Everything. So what's next door? It's our cozy greens. That's our new, it's healthier options for our guests in homestead and everywhere. We offer a lunch, some salads, smoothies, tartsines, and breakfast items. Really nice, very excited. We are two weeks old. So now you know you want some healthy options, you come here. All right, here we go, here we go. Okay. This is a Jamaican-Haitian kitchen. Yeah, well, what we're gonna do today, now, David, we're gonna cook up some curry shrimp. And some sweet chili salmon. Sweet chili salmon is one of the most popular seafood here at Yardie Spice. Okay, we've got shrimp marinated. We've got salmon marinated. And we're gonna sear the salmon and sweet chili it. Let's do it. You know what I like about your restaurant? The interior. It feels like one of these dark Jamaican spots. You know, it's a little dark in there. It's nice and cozy. You come in here, it's like bright, and they always have it painted green, yellow. Yeah, no oil. We use no oil. We're gonna sear the tuna. This butter that we use, it's a vegan butter, and that's what we use for every single item that's coming out of the kitchen. So you're Haitian? I am. You speak French? Oui, monsieur. Ah, si. Je suis haitien. Done. This is the spice that we use on every single item that we cook. Je vous mange a, I don't know how to say shrimp. Sweet chili. Sweet chili? Sweet chili salmon we're making, and curry shrimp. But how do you say curry shrimp in French? I say curry. Curry? Curry. Okay, so I'm sorry. I don't know some of these kind of words. I'm learning. This is the curry spice we use. It's a Jamaican curry. And we're gonna burn the curry up. Oh, we're excited. This is gonna be the best. Look at that sizzle. Okay, I'm gonna flip the salmon. Wow. Sear it on both sides. Oh, that smell popping out of there. Can you smell it? Yeah, I can smell it. Nice, huh? And this is our house-made sweet chili. It's like a sweet and sour, it looks like. Yeah. This food. Wow. Smell good? Smells like heaven. Nothing like Haitian and Jamaican food. Yesterday, I had Haitian. I had a bunch of Haitian food yesterday. We went to Little Haiti yesterday. Oh, good. Where did you go? Tessabon and Chez Bebe. Okay, they've both been there forever. Lakai ice cream? They've been there forever. Forever, forever. For a long time. Yeah. I used to go there on Sundays for soup jumeau. Oh, yeah? Which is pumpkin soup. Jumeau, yeah. They told us, we were like, soup jumeau? They're like, no, Sunday. Oh, yeah, yeah. Every Sunday. Every single Sunday. So, it smells nice. It's seared on both sides. Okay, then we're gonna drop it. Drop it right inside there. Ooh, it's gonna be good. Woo! So, it's gonna be like a sweet and sour salmon? Sweet chili salmon. That's our most popular seafood. Matcha with the spice, yes. How many of these do you sell? We own the fish market next door. You own the fish market? Yeah, we own the fish market next door. It's like every other hour, we order like 10, 15 pounds of salmon there. And that's everything come fresh? Come fresh there. Snapper is coming from local fishermen daily. We eat here every day. So, like I told you, it's vegan butter, no fat. We eat healthy every day. So, I guess the secret to being one of the best restaurants in the world is have your ingredients right next door and you own it at the same time. And you control the quality. Yeah, for sure. Yeah, so, especially seafood, you order seafood from places, it may not be that fresh. And how many different seafood dishes do you have on the menu? We've got the lobster and shrimp, curry lobster and shrimp. We have curry shrimp, sauteed shrimp, curry yellowtail snapper with veggies. We have steamed yellowtail snapper. Curry conch? No, we only have conch fritters. Conch fritters? Yeah. Oh, fish. Yeah, we have fish here. We have fish? I mean, he has every fish, dude. He's right next door. Yeah, the thing is, these are what we have on the menu daily. Then whatever, let's say the fishermen bring me grouper, but no grouper, grouper is out of season. So, we don't have grouper right now. Let's say today they brought me some mutton snapper. Then I want a special mutton snapper because we can't commit to it daily on the menu because it's not something that we get daily. But yellowtail snapper, it's a fish that we get daily. So, we can commit to that on the menu. And we run out of snapper sometimes. If the fishermen, if the weather's bad, we get no fish, you know? And people appreciate that because they know that once they get the fish here, it's fresh. So, these are the shrimp. We're going to dump the shrimp in there. So, the shrimp is- Shrimp's ready? Shrimp is curing the shrimp. So, is it curing the shrimp or is it shrimping the curry? I guess you can say both because I don't know. Wow. Oh man, that smells so good. I don't know why everybody's having a debate about curing and curry go, go curry, but you know. Curry seafood's great as well. Curry seafood's great. We're going to drop some concrete. Most of the batter's made from malanga. Do you know malanga? No. Do you know yucca? Yes, yes. It's a wood similar to yucca. We ground it, it becomes a paste. Then we steam our corn and add it to the batter. So, it's a root vegetable. It's a root vegetable. It's very little flour. Just the flour to hold it together. Can't you tell? No, it looks like it's just like pure- It's a flour, you see? You see all the small pieces of the vegetables, the wood vegetables, yeah. Yeah, you're not adding all this flour to like- We want it to be different from everywhere else because I don't believe you can get these cong fritters anywhere. You know, we are the only restaurant that make cong fritters out of the vegetables. This is amazing. I'm going to make you a couple so you can try and you let me know. And these cong fritters look like little croquettes. Yes, yes. It's like shrimp croquettes. Yeah, yes, except it's no pork. Yeah, no pork. Yeah. Yeah, I like the shape. They're more like these little cigar shapes. And we're going to finish off the shrimp with some onions. Some onions. Look at the fryer, man. Deep fry. You know, shrimp is like my favorite. I can eat millions of shrimp. My uncle, he, God bless his soul, man. He can't eat shrimp ever again because he ate so much shrimp one night that he became allergic. He like, and last time he had it, like 20 years later, he went to the hospital because he felt so bad. So more shrimp for you? Yeah, yeah, more shrimp for me. More shrimp for you. So now the salmon is ready and we're going to move to plate up. Oh, that's going to be so good. I'm trying that for sure. The salmon, the shrimp, the cong. It's like a seafood feast today. So what is your favorite dish? My favorite dish, it's Leon's legume, which is a bunch of vegetables. Yeah, legume. Yeah, it's eggplant, carrots, squash, watercress, spinach, carrots, cabbage, all steamed, mashed, finished in a really light tomato sauce served with rice and plantain. Sounds amazing. Yeah. So we're going to plate up the curry and the salmon. Are these empanadas or are these patties over here? What is that? David, this is our famous rice and peas, Asian rice and peas. We sell two of these a day. This is the first one. Wow, I love the color. Thank you, thank you, it's beautiful. This is our white rice. We serve white rice with sweet chili sauce. Jumbo? Yes, sir. This is our pork fritters. They are plated up here first. A little bit of rice and peas. Look at these babies, huh? Food looks great. Yeah, it's almost gourmet in a way. This is gourmet. Yeah. This is like, this looks phenomenal. We can't forget jerk chicken. That's our classic Jamaican dish. We can't leave that out. Yeah, we just can't. What about the ackee salt fish though? We got it? Well, we don't do, I'll tell you what, we don't do ackee salt fish here just because you can't get ackee fresh. And we do not eat canned food, so if I have it on the menu, it will be canned, and we prefer not to. Good, good. That's the thing though, it has to be fresh. Rice and peas. Is it peas and rice or rice and peas? I don't know. Yeah, right? This is a creamy sriracha sauce. Woo, Bahamas. Bahamians need it. It's like a beat right now. What's going on? This is sweet chili salmon. We serve it with a spicy guac, mid-year. Spicy guac. Voila. That's a word for you today? Yeah, yeah. It's like voila. There you go. Voila. And our jerk chicken is going in the oven. Oh, look at this. That's babies. Oh my gosh, look at that jerk chicken. Well, it tastes better than it looks. Chef's alley, not gonna run for his money here. It's a different thing. His is on the grill, this is baked. Yeah, baked, yeah. My man here has the best Jamaican food presentation I've ever seen. The presentation, I mean, everything just looks so beautiful. The way you serve it on these nice plates, so colorful, so vibrant. Look, he's gonna put some jerk sauce. And I tell you what, it's an everyday thing. It's not just for presentation today. See, the thing is that this Jamaican restaurant has a Haitian chef, so. Ah, dude, that's the thing though. That's how they beat you. No. Housemade. Wow, look at this. That's maduros, sweet plantains. Si, si. What do you think? This is for us? Yes, sir. Yes. Can you manage all that? Oh yeah. You don't know, I have a stomach. I just came from a Filipino restaurant. Yeah? Yeah, yeah. You want me to help you? You have some soup there? Some soup? Yeah, from the Filipinos? No, I had a lot of meat. A lot of meat. Give a little cup there to try the chicken soup. Chicken soup? Chicken noodles. A little caldo? A little, yeah, that'll help you. Especially, I've been under the weather the past few days. Oh wow, look right there, chicken soup. Made here with real chicken. Yeah, with real chicken, right? Real chicken. See that? That's the problem in America. We don't know where the chicken comes from. No almonds. Yeah, no almonds. Yeah, yeah, it's real fresh chicken. No frozen chicken. We buy chicken almost daily. And never serve frozen chicken. Take that, Jamaica KFC. Yeah. I'm gonna tell you, I might buy a house in this area because of this guy. Literally, he's gonna be here every weekend, dude. That's KFC in Jamaica, that's my wife's first stop when we fly there. Oh yeah? Yeah, we've got to stop there first. Oh dude, I know. I ate like four or five of them already. Yeah. Oh my gosh. KFC in Jamaica, you're the best? Yeah. All right, let's try everything and let me know. Okay, perfect, let's do it. Is there a number one seafood dish? Oh, right here's the conch. This is the conch fritter, y'all. I mean, I have a presentation where they don't have it. We're very honest when it comes to hot sauce. So, prepare. Prepare, yeah, yeah, yeah. No, we're opening it right away. This is his. This is not only spicy, but it's flavorful. That's hard. I'm like, I have my own hot sauce. He's like, I got a better one. No, that's okay, it's okay. Pour some sauce. That looks nice and thick. We're hot sauce critics now. It's called the hot sauce influencer. Very flavorful. Yeah, it's like a scotch bonnet mayo. Ooh, feel that. It's good, it's good, very nice. Yeah, so it's spicy. I like the thickness. Okay, what are we going to jump into? Let's open the conch fritters, the appetizer, or the soup. Okay, so conch fritters. You're going to have one as well? You were yesterday at that Asian restaurant. Do you remember what the spicy sauce was called? It's piclis. Piclis, that's right. Piclis. Sorry, I was trying to focus. I was like, to get it off was hard. No, and it's so beautiful. The presentation is like, awesome. You never get like a conch fritter on a stick. Beautiful plate. That's all conch. Conch and the roots. And the roots. That's pure conch and root. Oh, huge blocks of conch. From the fish market. Nice, so you don't skimp out. That's why the food's so amazing. Wow, this is truly heaven right here. Oh, it's a little spicy. I haven't even tried it with the sauce yet. Spice. We're going to have an extra one. Why don't you offer the tourists, maybe, a try? You want to offer them? See what they think. You want to offer them? Perfect. If they were to try it. Yeah. Ladies, we have an extra one. Would you like to try one? Let's, let's. Let me get. Yeah. Yeah, yeah, you are. Sharing is caring. No, come in. Nobody's touched it. Come take one off. Let's take it. We have a plate there. I'm going to try. Okay, wonderful. Feel that heat. Scott's bonnet? It's very good. A little bit of everything. A little spoon. That's incredible. But very filling. Yeah. No, Kong fritters are always filling. No, but the thickness of this and the amount of meat. No, no. It's all meat. Feel free to use your hands. Yeah. All right. Thank you so very much. No problem. Let us know. Let us know what you think. What is that? It's like a fragrance in there, man. Love. Hey. Love. This is like the awesomeness of caldo. I don't know if you want to share a thing, but. No, sopa de gallina. Sopa de gallina. Dude, it's chicken noodles, but so good. That was a big piece of chicken. I don't know what the flavors are in here. Just amazing spices. No, this, you know what I'm liking about this hot sauce? I'm a connoisseur of hot sauce. To me right now, it tastes better in my mouth now than when it originally went down. Yeah. All of the taste just like disappears, but now it's like so flavorful. This is, when I eat, when I cook, what I look for. Yes. It's the long lasting in your palate. Well, if you notice how much I put in my mouth. No, I feel it too. It's only the first item you tried. I know. Well, you think it's our first item, but we've been out all day eating food here. Yes. Yeah. Yeah, wow. So you will be two, three hours after here, you will. You will still salivate the feeling? Yeah, different flavor. Oh my God, I'm tasting the conch. Oh my God, I'm tasting the hot sauce. Yes. You know, it's a long lasting on your tongue. I mean, right now between the conch, this and the sauce, I have like so many different flavors in here. Wow. I mean, this is what I taste and it tastes good. It's not too hard. Just right. In the texture of it. I'm gonna have to put more. Thickness of it. Look at that. Yeah, it's beautiful thickness. I think we're jumping on the jerk next. Nice jerk spices on this chicken. You also put the jerk sauce on top and then next to it, we have that rice and peas. It's good. Spicy though, right? That sauce? Yeah, yeah. No, I love it too. Sometimes I'm like, what just happened? I'm gonna put some of that spice in here. What did you guys think? It's very good. That's a sea snail called the conch. Yes. No. No, I know, I know. You know how many people I tell them conch and they're like, what's a conch? I'm like, well, I gotta show them what a conch is. I know, I know. So you're from Naples? Nice. She grew up in Miami. Yeah, I love Naples. Going to Fifth, Fifth Street, a little downtown. A lot of great restaurants there. Mm-hmm. Wow, good. There's a Thai restaurant. There's a Thai restaurant on Fifth Street. Hey, this jerk. Don't remember the name. Yeah. It's so soft. Yes. Very good. It is soft, bro. This is like having a super gourmet meal. I feel like it's like, everything is just... The flavors, man. He owns the seafood market next door. Makes sense. Yeah. We do have some chicken. We do have, you know, chicken for salad, chicken Caesar salad. We have a pastrami sandwich. You know, I believe that, and it's, again, it's me, a restaurant should offer a different type of food because let's say a family's coming for lunch or dinner, and one is vegan, one is not vegan, you should offer something for everybody, you know? And so that's the reason we offer, you know, a little bit of chicken, a little bit of ham, and pastrami there, but mostly vegetarian. So me and him were discussing the chicken, and I have put the same thing in the soup. Softest chicken I've ever felt, ever. And I don't know what it is, is it just the freshness or just because it was baked? Because usually we're having chicken and it's not baked, you know, it's fried. But- It's, well, first of all, it's marinated overnight. There, that's it. Marinated overnight. All our meat is marinated overnight. And the love, yeah, the love. And there's, cooking it, there's sometimes I move it around, I check. There's a lot of love into it. You know, it's not just like, you put it in the oven and you forget about it, you know? And- You're like a dad, always checking on his kids. That's right, that's right. Well, it's my baby, too. And you can tell that the heat's hit me, like, it's hot in here. Oh, yeah. It's not fun, bro. You break a sweat yet, or no? No, no. No, no? No, it's the perks of being in Miami. Miami, we are in 30, no, 300 destinations in under three hours. So it's like something crazy. The whole Caribbean, if you have all the United States, it really is a space. They're the place. I'm not moving anywhere, dude. No, me neither, me neither. My curry shrimp, it's the way I do it. Just grab it like that. Also very soft. I was gonna hold back. I have to go eat after this, but wow, bro. This shrimp, nothing like it. All right, let's try the salmon. You want to try shrimp? Yeah, I think also the curry with the rice and peas. I'm going for the salmon now. I don't know where you put all this food. I'm putting it in. I'll tell you that much. I'm putting it straight in. It's mind-blowing, this dish. You know I'm not a big jerk chicken guy. I feel like it's just so played out. Everybody sells jerk chicken, but this is memorable. No, every bite here is memorable. Yeah. This salmon? I mean, this is distinctively better. Levels above anything I've had before. There's a lady. She works for the government, but from D.C. She was doing some work down here for six months, and she used to come here almost every day for jerk chicken. So after six months, she went back home to D.C. area, and maybe a year or two later, she came in back with her husband. She got married in D.C., went to Jamaica for honeymoon, and she told her husband, I'm going to take you somewhere in Miami where you can get better jerk chicken than Jamaica. You know you're going to offend some people with this, right? It's okay. They flew to Miami on their way back up, and she rented a car, came here, to have her husband to try jerk chicken. Just from the airport to here? Yeah. I mean, that's a commitment. That's amazing. Doing food play everywhere, they come here. That's dude, that salmon. You don't win awards that he's won without having good food. Yeah, no, and every- Tell me I'm wrong. Food is just one portion of running a successful business. Like, it feels good inside. Yeah, yeah. You know what I mean? It's the atmosphere. The environment is very important. And when you see people enjoy your food, it actually is like a great feeling. I know. For me, always, when we see the food being made, it's like I become, like, we have a relationship now being the food. Like, we have to like bond, you know? Like, it's like... Sorry, I'm getting a little too in depth here. Yeah, I was crying a moment ago. Yeah, you were crying? You were crying? Oh, no, sorry. I'm getting too emotional. Armaduro. Nice and sweet. I'm blown away. Yeah, the food is really something special. Which is your favorite? I think this is for me. Yeah, I think this is to me too. It's the best jerk I've ever had. As it falls off the bone and melts in your mouth. You know, I was thinking about, I was like, when I bit it, I was like, I'm in Paris having some nice duck. That's how I feel like. Because it's so soft. It's so soft. It's a different feeling in me, you know? Awesome. Awesome, thank you. I hope you enjoyed it. No, we loved it. We loved it. And the sauce is really good as well. I mean, congratulations. The whole space. Love the vibe. Like we said, like this feels like I just walked into Jamaica. You know, it feels a little dark, but the food is amazing. Got the juices. I'm sure they have sweets, but I'm holding back a little bit. Yeah, there's no space for me, personally. No space. This was really good too. You should have one bite. What do you got? We have coconut roll cake. Coconut roll cake? Yeah. Have to get you a slice. Get a slice? No, I really enjoyed the salmon as well. No, this is amazing. So moist. Really moist. Really nice cake. It's a rum cake. Rum cake, coconut. Oh my gosh. So it's a rum coconut cake. That looks amazing. What is that? It's a glazed coconut. Oh my gosh. Glazed coconut. Got that rum in there. So there is rum. Yes. What type of rum is it? It's apple tonic. I was hoping Ray and Nephew could show me. Get a flask of that. Right there. Dude, it's so decadent. It melts in your mouth. Coconut, the rum, good as well. Again, you know every meal here is so soft. Yeah, man. If I had no teeth, I would have no problem eating everything here. It just melts in your mouth. You need to market to the old age home. Tell them, no teeth required. It is absolutely phenomenal. It is incredible. And this right here. And I'm not a sweets person, but this is so good. It's so good. Even the inside is so flavorful. Yeah, it's like nice and soft, bro. I don't even know how, it crumbles, you know. This is the best right here, this layer. That cake gets me in trouble all the time with my physician. So last year, I had to put on my visit from January to February to march all the way through to February. Because you're eating too much cake. Because you're eating too much cake? Man, that is incredible. Oh, it's too good. The food is to die for. Yes, yes. To die for. I think it met our expectations. We've been talking about it the whole drive along. Yeah, yeah. I know David was very excited about this afternoon. Yeah. So it was very, very good. Thank you so much. Thank you. We are very excited too. We appreciate everything. Thank you. Haiti is officially in turmoil. All right, so we're next door to Yardi Spice. John Paul has a seafood market. Fresh market. So that's why the food is so good. Let's go. All right, all right. Hello. Welcome back here. Hi, how you doing? This is fish that we got in today. Wow, it's all fresh. These are yellowtail. That's all we got today. Yellowtail snapper? Yellowtail snapper, yeah. Yeah, yellowtail snapper's amazing fish. See, you know a fish is fresh if you're holding it like that and it stays straight. Oh wow. It's not bending. And also the eyes. I know there's something always with the eyes. Eyes nice and clear. You know, these are all, we keep them nice in ice. It's a big boy. So you buy fish daily? Daily from local fishermen. Amazing, they still have that culture here. Yeah, yeah. As long as the weather's nice, like yesterday, today, we get fish daily. Yeah. You know, and people appreciate that. It's the freshness of our products. And what other fish do you get? Usually like grouper. Well, grouper season starts May 1st. So in a couple weeks, we will be having grouper. And mutton snapper, just about time to start biting. So we will be having some mutton snapper probably any time now. And whatever else the fishermen brings. Any land crabs? No, actually we don't have any. Mud crab, mud crabs? We normally have stone crabs, but the season about ending. So everybody's pulling their traps now. So I have a question. What's your favorite thing about Miami? The diversity, the people. It's a lively city. You know, there's always something to do. I'm right here next to Everglades and I'm right there next to South Beach. You know, it's two different type of two different type of brewery, you know? And the Florida Keys right here. The Keys right there. On Sundays, we eat out, you know? On Sundays, I decide, do I get Cuban? Do I get Indian? Do I get, well, usually we don't do Jamaican. No, it's Jamaican again. We have it every day. No, but you happen to get Hawaiian, you have Venezuelan, got barbecue. Yeah, there's so many options. The diversity is amazing in Miami. It's nice. It's truly special to be from a place that is literally dubbed capital Caribbean and capital of Latin America. That is what we are. We are the Hong Kong of the USA. Of the US, that's right. That's my favorite in Miami. The best. There's no Jamaican food without this. Smells so good. Yeah, that smells good. Smells good, smells good. This is the secret ingredient every time. Without it, you can't make the food. It's good. Spicy. Are we doing it? Are we doing this? Where's the other piece? Oh my God. Can you do it, David? If I don't eat the seeds, yes. But if you don't eat the seeds, what was the point? David, I think you're Jamaican. It's good. I think you're Jamaican. Oh my God, oh my God. No, I can't, I can't, I can't. He's daring me, he's daring me. Let me see how much Jamaican you've got in your blood. Not enough. Dude, that's too hot, I can't. Chris, you missed the spice off. Chris, you missed it. Dude, that is heavy, dude. Like, you know what it is though? Sometimes it hits me and I'm like, oh no, I'm gonna feel that one. Wow, thank you. You are the king, bro. Thank you so much. Love this place. Yardi Spice, come try the best Jamaican Asian cuisine in the world. That's it. When you're raised in South Florida, you go spearfishing as a kid. I used to go in the water with that and try to get myself some grouper. And there's one fish, only one, that you can only get with a spear, and that's the hog fish. I don't know if you've had hog here, but. Yeah, hog is great. Hog is a delicious, buttery fish. This guy's got it. Let's go. Let's go, that was amazing. It was amazing. That's the best fun I've had.