Jamaica, I'm Back For the Crabs! Best Food In Montego Bay!

I've been dreaming about it. You sure? Okay. You saw Miss Alice? Yes. You saw Miss Alice? When he was eating Miss Alice's crab. I feel like these crabs will be better though. Welcome to Montego Bay, the tourist capital of Jamaica. I just arrived after a one-hour flight from Miami and today I'm going on an epic food tour. We're going to be having jerk pork, jerk chicken, patties and lots of delicious street food. So where are we right now? We're in the Charles Gard market. The locals come and sell their products. So it's a farmer's market? Farmer's market, yeah. So this is a mix of bananas. Plantain and that's okra. Okra right here. Coconut to put for the rice and peas. Oh there's a little one though. So this one you cut in half and then it just like perfectly. Open up and slice it and put it in the rice. So we're gonna have some watermelon. So she has over here some sweet potato we got peppers, tomatoes and carrots. Okay, you know everything. Yeah of course, of course I know them. I was just like in a trance right now. The eggplant's small but it looks juicy. Abajin, abajin. No worries. Okay. Nice and juicy. It's all you guys. Sweet? Sweet. It's okay. Not too sweet though. Not too sweet but it's okay. It's better than water. So let me ask you, how's business here? I mean right now it looks a little slow. It is, it is. That's how it is. When it goes down to the holidays, it gets nice. Yeah? But today's Monday. When is your like, I guess the most people come and what day is? The best day for me is Thursday and Saturdays but mostly Thursday. So getting ready for the weekend? Yeah. And what do you, so do you grow all this or you? No, I don't. You don't? I'm from the town. You're from the town. You know, they are the one that planted all of this. And how does that work? Do they come down and they sell it to you and then you sell it to the public? Right. Got it, got it. Well, it's delicious watermelon. Yeah, thank you. Can I ask you one other question? Uh-huh, go ahead. Is most of your business from tourists or from locals? No, it's from locals. Tourists hardly because you know tourists don't want to, they come to enjoy themselves. They don't really Yeah, all the rest of it you have to cook. Yeah. And where are you from? Are you from local? Were you born here? Yeah, yeah. I was born here. In Mowbe? Yeah. Nice. So tell me something in Patois slang, some slang. Wale wan man. Jamaica, no problem. You like that, right? You know, you're here for the sunlight, right? And the beaches, right? So I think that's special. And we are very friendly. We are. Definitely friendlier than Kingston. Sorry, I just got out of Star War. I see you like here. You've been here before? I've been here, yeah, yeah. So this is my third time in Jamaica. I came here when I was 20 years old. I'm 38 now, so almost 20 years ago. Wow, so it's changed. It's changed, yeah. I did what most tourists do, Americans do. They come to the hotel, they stay there the whole time. I did that last time because we were just getting drunk and like hanging out, you know. But that's what a lot of people are doing. They come and they never leave instead of coming and supporting. Oh, and see what it's like. Yeah. Yes. When you explore, you'll enjoy it a lot. Yeah. Well, thank you so much. Thank you so much. This is Watermelon. Come by from here. Love you guys. Okay, bye. Thank you so much. Thank you. Yeah, let's go. Let's keep going. Let's find some food. Find some food. It's hot. I didn't think it was going to be like this, the heat. Oh yeah, it's hot. Today it got really hot. So here we have a lady that's selling pineapples, also star fruit. We have over here sugarcane and avocados. Tangerines. Tangerines. And what's your name? My name? Miss Angie. Yes, that's good. Do you know how to peel a pineapple? Yeah, as well as you do. We've seen a lot of techniques. I've done it with holding the pine without touching the spine. Yeah, yeah, yeah. Touching this, holding the pine without touching the spine. No, no, no. You have to core it. You have to core the eyes. Take out these eyes. If you're juicing, it's okay to leave them in. But if you're going to eat it, you take them out. And what do you think is Jamaican pineapple the best? Because it's better than trading. It's a sweet, it's the sunlight. It's ripening in the sun. Best in the Caribbean. You have different ways to peel it. I can do it in many designs. Wow, you're amazing. That's what they say. Artistic. Miss Angie. They asked me, how do I know? I said, I just point my finger in the sky and say, God teach me how to do it. So you've been here three years? Yeah, yeah. I'm the go-to for sweet pineapple. The queen of pineapple? Yeah. There we go. You have to get these little eyes out. So you're enjoying the fruit so far? I just got here like two hours ago. So all I've had is the juice. Where are you guys from? From Miami. We're a one-hour flight. Shortest trip of my life. You throw some spice in there? You have it just like this. Sweet enough? The sugarcane or if I have lime, then you can try the sugarcane with some lime. Sugarcane and lime. We'll do that. Or if you don't have lime, you can do lemon. Lime is more. This is 500 US dollars. 500 US dollars? 500 Jamaican dollars. The people are friendly. We're very nice people, you know. And you should enjoy the beach. Yes, enjoy the beach and the food. The jerk chicken. What's your favorite jerk chicken in Mobe? Favorite place? Jerky. Jerky? Yeah. Not pork feet? Not pork feet. No. I grew up in Mobe. Had pork feet for a long time. We tried jerky. Just enjoy, have fun, and go back and tell your friends. And this is how we do it. Bump it. Have a nice day. Come on. Yeah, there it is. They got spice up. Spice up yourself. Thank you. Have a good one. You too. Definitely have to go out there to Miss Angie. Angie serves the sweetest pineapple in Mobe. It's gonna be good? It's gonna be sweet. Looks juicy. Interrupted. Hey man, you hungry? No, no. I'm good. I'm good. I'm good. You from here? Mobe? Yeah, I'm from Montego Bay, Jamaica. And what do you do here? What do you do for a living? I do selling on Fridays and Saturdays. That's the most popular day to sell. A lot of people. A lot of tourists? Yeah, tourists. Everyone, England, America, Canada, all over the world come here in Jamaica. This is Jamaica. And what do you sell? Fruits and vegetables as well? No, I just sell scallion and thyme for the season for the pot. Oh, you sell spices? Yeah. Oh, amazing. Yeah. Do you have any here? No, not at this moment. I'm just passing through today. Got it, got it. Well, you came perfect timing. Yeah, okay. It's a friendly city. Jamaica and Montego Bay is a friendly city. You know, so everything is nice here. Okay. So, have a good trip and a good time. Okay? Okay. Extremely juicy. Super sweet. You guys are all amazing. Come, come. Come, Alice's boyfriend, Russell. Alice, why are you? Where's the bucket? There's going to be a running theme on this trip. Yeah, Alice's boyfriend, it's for you. Yeah, I think so. I'll take papaya. Take one. Where do we get that crab though in Montego Bay? That's the real question. We don't know crab. We don't know mud crab. It's so soft. Yeah, I'll take one. Papaya queen. Yeah, the papaya queen in Montego Bay. Yeah. That's what she is. What's your name? What's your name again? Pepper. No, take the seeds out. I mean, but the seeds are great to make pepper. You grind it and you make it like a little spice. It's not pepper. It's not pepper. Sounds delicious. Yeah, I saw some chef do it one time. How long have you been here selling papaya? Eight years. She didn't touch it at all. All right, let me try this. It's amazing. People are super friendly here. Everybody's She's negotiating. She's like, you're on camera. Oh yeah, it's like spicy, this one. First sweet papaya. Might be the best in the Caribbean. All right, we'll keep going. Big up. Spice up. This one is the jelly. That one's jelly? Yeah. Whoa, baby. Good technique right there. All right, it's so full. It's too much water. Perfect for this heat. It's perfect. No, I'm melting right now. Without this, I'll die. Also, it has electrolytes, you know, full of electrolytes. My man, I'm sorry, what's your name? Like Shaquille O'Neal. Yeah, Shaquille O'Neal. So are you from over there? And do you come out here every day with coconuts? So you're the coconut king. Coconut every day. Coconut every day. Yesterday. That's how we're doing it. All right. So let me ask you, tourism in the area, you guys get a lot of traffic because of tourism? Not really. So we need more of the tourists to come to this area. I'll show you a picture of the jelly. Spoon out. Is there any jelly in there? There's some in there. It is sweet. Sweet, but still very, very soft. It's good stuff. Not that much on this side. My man, thank you. I'm from Miami. And we're here exploring a little bit of Mumbai. So your name is Barry? Bar. Sorry, Bar. Bar Spice. And what do you have? A mix of spices. And all from your garden? Yeah. All from your garden. We have some from our garden. Everything will grow in one place. So it's sourced from different places here. We do things like turmeric, we do annatto, we do cayenne pepper, we do dandelion, we do clove, we do seeds, all kinds of natural stuff. What's the spiciest thing you got? We have annatto. That one? You know annatto? Annatto. It's like a... It's a food colorant. Oh, wow. But it's spicy. Well, spicy, medium, peppery. No, it doesn't. It's all annatto. This is what it is. That's what it is? Yeah, that's what it is. Never seen that. Been around for centuries. Annatto. Yeah. Maybe they have a different name. Well, I am from a place called Maroon Town. It's like about 16 miles up in the hills. Okay. It's not really two worlds, you know. It's one world. It's just the tourists need to be a part of our world. That's really what it is. There are times when people take the tourists, keep them in a little bubble, so to speak. But I think tourists need to come out and experience Jamaica. A lot of I'm glad you guys are experiencing Jamaica because you guys come out to experience Jamaica. You're not stopped in the all-inclusive hotels. You come out and meet the Jamaican, the real Jamaican people. And without coming on the street or without coming into the community, you'll never experience Jamaica. It's better than when I started it. And every day you meet new people. So it's like, it's a growing process. It's hard to introduce a new product. But once you get somebody to try your product, you get a customer. That's the important one. It's not easy to introduce a new product. You know, but people are stuck in their way. And that's understandable. But once you get the attention of somebody, you're good to go. Do you cook all this? Who cooks that? Yeah, that's my wife cooking. That's your wife cooking? Yeah. Where is that food? And all of these are prepared with natural spices or herbs that we do. So there's no need for things like ketchup and browning, soya sauce and all of that. So that's what we do. And what do they cost for some of these bags? The prices vary. It's like from $200. To the all-purpose? That's a combination of clove and sage, coriander, cumin, onion, garlic. There's some chicken? Wow. That'll be good. It's the all-purpose seasoning. And this is like $200? $600? What do you want? Smaller packages? Yeah, I was wondering if you had small packages. That's all right. This is all-purpose. This is a blend of herbs. There's oregano, basil, rosemary, thyme, and marjoram. Nice. Turmeric, if you want turmeric. And we have a napkin. These are the spices that really cover your cooking. These four? Yeah, covers your cooking. Perfect. So I'll take four of these. What's the price? $1,050. 100% natural. No salt, no MSG, no preservatives. All natural products. And I'll share this with you. Once a product is dry, there's no need for preservatives. It's the water that is in the product that spoils it. So if you have dry products, you're good to go. And these are all dry products. Sun-dried products. All natural, no preservatives, no salt, no MSG. Perfect. Hey, thank you so much. We cater for people who eat to live. Not who live to eat. There are people who just live to eat and they don't eat anything. But when you eat to live, you focus more on what you eat. I like that. All right. It's true. Yeah, so we cater for people who eat to live. This guy's amazing. Come to him, buy some of the spices. There's a lot here. Bar spice. Thank you, Bar. Appreciate you. Thank you so much, bro. Thank you. All right, let's go find these patties. These are some of my favorite patties in Jamaica. Patties from Juicy. Are you good there? You good there? We're good? What's up, bro? What's up? You know it's good. Hopefully, I see myself on your YouTube channel. You will. Are Juicy's the best? The best, bro. Better than Ali Sayer. Let's see. Hey. Painful memories. Hi, guys. All right, so what are we getting today? I think I'm going with beef or even shrimp. I need at least one. Let's see what they recommend. They have some of the best patties here. Look, they got beef, chicken, plant-based patty, vegetable, shrimp, cheese, callaloo, and mega. Wow. What's your favorite? Your favorite patty? Cheese patty? Do you have the chicken and cheese? You have the chicken and cheese? Yeah, I think the chicken and cheese is the best one. Are you ready? What are you going to get? What are you getting? Oh, what am I going to get? Probably just cheese and beef. Is that here? Yeah, beef and cheese. Serious Jamaican food. I do a color code. Man, the combo looks good, but I don't want no soda. I'm going to get a beef and cheese, chicken, and then no chicken. I want cheese. How's the shrimp? Finished. Another beef and cheese for me then. So it's two beef and cheese. Three, four. All right, so make it four total. Four would be good. And yeah, two waters. You can smell it. So good. How's business? Good? Very good. Yeah? How is business with you? Oh, it's doing good. You got to pay me, you know. Of course, of course. I'm a good actress. Tell me one thing of Montego Bay that outsiders should know. So the people are very loving here, and we love your service, and I hope you come back again, okay? Perfect. Look at this nice juicy beef, melted cheese, crispy flaky crust. Wow, this is going to be a monstrous bite. The minced beef? The best. That's good, right? What'd you get over there? Beef? No cheese? No. I love the beefy cheese though, because it melts throughout, and it's like a buttery crust. This is incredible. Is this the best patties in town? Yeah? Patties? What are the other competitors in the area? Tasty's also here? I went to Tasty's in Kingston. So yeah, yeah. We did three places. Yeah, we did a third place too. Mother's, we did Mother's as well. It was hard. I had like eight patties that day. It was like a long day. You like hot sauce? No hot sauce? No worries. I spice up my life. Oh. Oh my god. It's too hot. Oh, you got some bread. Is this cocoa bread? It looks like it. Oh yeah? Oh, you're doing it. We did this last time. Wow. Do you want to put it in? How hot is it? No man, you're gonna love it. How hot is it? No, this is not too hot. Caribbean people are like, this is mild. I'm like, yeah, for western palates, it's nice and spicy. You're having a monstrous bite. And this is called, what is it called? This mix. Well, this is called patty and cocoa. Yeah. What an amazing patty. You know, some people tell me that patties are like empanadas, but they're not. They're completely different. It's like flaky, not doughy. Inside, it's just juicier. I don't know what it is. Yeah, well, I never tried empanada before. No? I always heard of it. Yeah, I mean, it's basically a very similar thing. It's a meat pie. But most of my clients, I use empanada to describe the Jamaican patty. Yeah, yeah. Because sometimes when you ask, when you ask what is Jamaican patty, you can tell them it's close to empanada. Yeah. You know what I mean? Yeah. But the patty is its own thing. It's amazing. I mean, I love empanadas, but patty's got something fire, especially here. Juicy's extra juicy. So where do most of the tourists that come here for your business, where are they from? Usually the United States? Yeah, most of them are from the U.S. If not from the U.S., where else do they come from? Canada, Europe, England. Yeah, but mostly U.S. Yeah, U.S. is only one hour flight from Miami. This is great bread. Cocoa bread, so fluffy and with a spice. Do any islands, like neighbor islands come here? Not that I know of, yeah. Yeah, not that I know of. I'm for vacation, I don't think so. Yeah, yeah, it makes sort of no sense. They're already on vacation where they are. Yeah. It's island life. Beautiful combo, but it's so big. Do people usually come here like for a quick grab-and-go or do they sit down? I mean, what's more of the... Yeah, so most of my tour, like the highlight tour, stop here. Yeah, especially when it comes from the mountain to the vacation. This is one of my first stops. And give them complimentary Jamaican patty and cocoa bread. As I mentioned earlier, this is the number one tourist destination of Jamaica. A big part of that is the cruise ships, very close to Miami. You know, it's part of most of the routes to go into the Caribbean. So yeah, lots of tourists getting off and just buying stuff on the street. But we need more of them to go deeper in, you know. Where did you grow up in Montego Bay? No, I grew up in Westmoreland. So many persons never heard of Westmoreland, but I normally tell them that Negro is in Westmoreland. So most persons know or heard of Negro. So I'm from that part, but I lived here for the past 16 years. Well, Montego Bay have a lot of, I mean, opportunities employment-wise, you know, so I'm from the countryside. So not much job opportunities are in the country. So then most of us come to the city. I'm in search of employment. Negril, that is where Rick's Cafe is. That's a cliff diving cafe. People can drive there. I think it's three hour drive, something like this in Negril. One hour. One hour and a half. Oh, that's it. So you can go as a day trip. Yeah, hour and a half. Got it. Not so bad. We might do it. Maybe. Maybe we go, maybe. Okay, yeah. So let me ask you, now I have you here. Who has the best patties? Juicy's? Juicy! You're too much. That's too much. Both of them, I like juicy and tasty. Hey, my director. Thank you so much. Where'd she go? She's been selected. Hey, Juicy's. I'm bringing her to Miami. I'm taking her from you. Thank you so much. She's too much. She really is amazing. Let's do it. Pork? Pork pit? I think, maybe. I need some jerk. Guys, have one patty. Two? Explode. Yeah, guys. One patty? That's the right amount. I had two. I'm... Well, you'll look like this. Oh, no, Dave! A third patty! It's a cucumber, it's a cucumber. Oh my god, I can't, I can't. I'm done. So we're going to pork pit? Or where do you want to go next? Pork pit next. Is this all tourism traffic or what? I don't know. It's just even rush traffic. Is it really bad here in Mo Bay? Yeah, in the afternoon. Yeah, it's really bad. But is that because it's like one main street? Most definitely. I think they're going to build a bypass somewhere to cut out all of this traffic. Yeah, and it's more crazy on cruise ship days. Cruise ship days? Yeah, so that's what I've noticed with a lot of these cities that are right on the coast in the Caribbean is that they'll have like literally one highway. And that one highway is probably two lanes, never three or four. It's two, yeah. There's a club at night, Friday night club. They have restaurants in the day. So that's Pier 1. What is that all about? Pier 1 is a restaurant and bar in the day. And at night they have club, mostly Friday nights. And you said the other great place for jerk is Scotchies? Scotchies, yeah, and also Peppers. Yeah, I'm gonna get pork. I think that's probably the best. We are back at the pork pit. I think I should get some pork. Pork is the original. From my understanding, pork was the founder of jerk. Wild boar, wild boar. So they got pork by quarter pound, half pound, pound. Wow, huge. And you got pork lean, got spare ribs. Oh man, it looks good too. The sausage. What do you think, like a quarter pound of pork and a sausage? Why not, right? So I think I'm gonna go with some sausage as well. It's great. So it's like a diner atmosphere here. Outdoors though, you have this beautiful terrace, lots of different colors. Everybody's sitting outside getting that smoke in their face. I guess we'll go out there. Oh, that's just talking to me. Pork is not ready? Only chicken? We'll go with chicken and a sausage. Quarter, right? Quarter chicken. They also have juices. They have red stripe if you want red stripe. I'm good though. We'll go with that. That's fine. Yeah, that's fine. Thank you. Dude, David, check this tree out though. According to a gentleman back here, it's 300 years old. It's insane. Can you imagine how many hurricanes that's been through? It's insane. So what is jerk? Well the natives of the island of Jamaica used all the seasoning, all the spices of the island. What does that include? Cloves, cinnamon. What else we got? It's a scotch bonnet. Pepper, scallions, nutmeg, thyme, garlic. So many different things. And it started off with boar because boar was the wild animal in the area. So they used pork. But I got chicken because unfortunately it's not ready. Got chicken. I also have some sausage. Look at that. Nice juicy sausage. So jerk started with the natives. And then eventually the Maroons, the ex-slaves made it their cuisine, right? They evolved it. And here we go. Some jerk. Got sausage. Gotta have my sauce on the side. Here we go. Some jerk chicken. The seasoning. Love the cinnamon here. Not too dry, juicy. Oh, nice bite. Mmm. So much flavor. But I really have to try this. This is what I came here for. Extremely juicy and smoky with the sauce. I need that sweetness. You can see right here in the skin. You see all that jerk seasoning. Beautiful. I'll just have it like this. That's where everything is. Oh man. I had jerk in Boston, but I had jerk in Kingston. This is my third time in Jamaica having jerk and I'll say it's amazing. And when you think about jerk, that's what Americans think is the food of Jamaica. But there's so much more than that. You got curries. You have ghost stews. You have oxtail and patties. Ackee and saltfish. I mean, there's ackee and bake, right? I mean, there's a lot of different things. But this is really good. I try to lend myself because we still have some more to go. Let's continue. All right. That was awesome. Hey guys, what's up? Everybody knows my name now. It's more like they know me from the crab bucket. This margarita though is huge, bro. Yeah, it's huge. The scotches, at the end of it, you can tell me which one is the best. Have the best jerk. So is it scotches or is it pork rib? Oh, you mean who's got best? Kingston or Montego Bay? Oh, let's see. He's saying the scotches is really, really good. It's going to be a little unfair because I'm going with pork and scotches. No, personally, I like pork rib. Yeah? Personally. But let's see. You'll be the judge. Scotches is older though, right? Scotches has been around for a longer period of time. Oh, also very old. Very old. It is packed. And they got the other scotch bonnet on it. I didn't know. Oh, scotches and scotch bonnet. That's why it's called scotches. You're saying there's going to be a lot of scotch bonnet in that pork? Snap. You want me to eat a scotch bonnet? Oh, gosh. I mean. I just walk in and get in line? All right, let's go. Scotches. So right here we have the jerk pork. Jerk chicken. Oh, wow. Look at that. Beautiful, massive pork. Huge. So what do you recommend? Just the pork or is there more of the sausage? Hello. How are you? What do you recommend? Pork, chicken. Also, what else? Fish. I mean, I didn't try the jerk pork yet. So I was thinking that. Quarter chicken and a quarter jerk. Sorry, sorry, pork. What am I saying? I like red jerk and I don't like thinking it. And a quarter. Let me get a dark. Yeah, dark. Sorry, I can't hear you with all that background. And a quarter pork. Quarter pork, yes. Perfect. What are you having? You're good? No, let me get a festival. Let me get one festival. Yeah, let me get one festival. No, just water, actually. You know what? I'll go with Red Strike. Yeah, you know, I didn't get a drink last time. I should drink with it. And also water as well. Open it right here. Pops. Red Strike, the beer of Jamaica. David, pleasure. I took it away. Oh, man, I'm good. Good, good. How are you? How's this place? Good food? Perfect. Nice to see you, too, bro. Thank you so much. Oh, thanks, bro. Are you from here, by the way? Oh, okay, from Kingston. Got it. Appreciate it. I love that they have this, like, show in front of you. So as soon as you order, you come over here. And you're chopping up some chicken, chopping up pork. And you can smell it coming off that grill. Red Strike, my man. Cheers. I actually just like it that it's down here, open. You can see everything happening. Over there, it's just a little higher, a little more closed off, in a way. Closed off, yeah. I mean, I think the distance is the thing, right? The distance. He's throwing more ember in there. I'll be back. You got it. Thank you, bro. All right, so I got, what do I got in here? Which is this. Jerk pork, that's jerk pork. Jerk pork. Yeah, you have to add a little bit of sauce to it. You got some sauce? Mmm, my sauce. Yeah. Oh, you have your sauce. So I want to try it alone. Is that one from Indonesia? No, from Suriname. Oh. Want to try? No, I'm scared of spice. I don't like spice. I don't do spice. You're so funny. No. By the way, so it's very juicy, but nice layer of fat right here. Yeah. So you said to add spice. Yeah. Or it was better with David's menu. Yeah, good. Oh my gosh, it's amazing. Yeah. I personally like the pork way more than chicken. We also got chicken here to try. Yeah, try the chicken too. Want to try chicken? So you work here? Yeah, I do work here. My name is Gartina. How long you been at Scotchies? I've been here for like a year and about three months. Yeah? Yeah. Well, we've been hearing this is the best place so far. Here and Pork Pit are like the, you know, the competitors. Yeah, the number one jerk spot. Yeah, for jerk chicken and jerk pork. And when's the best time to come? This is the best time to come because it's not too busy. Yeah. So right here. Slow time. Yeah. Right now it's like linner. Yeah. Right? And in terms of tourism, a lot of people coming. Yeah. You see a lot of people here in December. Yeah. Yeah, that's when it gets really busy. How's your day like? It's going wonderful so far. Thank you for asking. Good, good. Fantastic. I'm super happy we're alive. We're here. Yeah. Everything's good. Most definitely. And I got the chicken. Yeah, go ahead. This looks amazing. This one is without the ketchup. This is without ketchup? Yeah. So this is the real hot stuff. Yeah. Look at this. It looks hot. That's just pure scotch. Some seeds right there. How hot is this? A little spice. Good. It's not really hot. It's got... It's scotchies. You need some scotch bonnet. Yeah. Oh. Good, huh? It's hot. All right. I'll leave you to finish your meal. So let me ask you. Yeah. You've been here a year and a half. Yeah. So how's life been like post-COVID? Especially for the area. We had a lockdown. So no work. We worked half day. But it's been good. But things are better now. Yeah, most definitely. I saw a fact. They're saying that more people are coming here than to Mexico now. Oh, really? Yeah. People are just skipping all this Mexico and they're coming more Jamaica. That's good. Somebody said that. Yeah, I think that's true because there's been a lot of cruise ships since the A.C.E.O. And today, I think we have a ship on the dock today. And today is not normally like a ship day. So it's really good. Today's like a Monday. Yeah, today's a Monday. Ships come on Tuesdays and Wednesdays. Yeah, it's been good. Good, good. So Jamaicans are not naturally like people person. So don't be shy to come to Jamaica and come outside. They tell you not to go outside in the hotels. But definitely come to Jamaica and come outside to experience some of the Jamaican culture. It's a wonderful place, wonderful people, good food, a lot of trees and good beaches. So it should be good. Most definitely. I'm sold. Yeah. Yeah, and definitely come to Scotches. This is the place to come to get the jerk. Yeah, most definitely. You gotta stop by when you're here. And Jamaica for me is four trips. Four, yeah. You got Ocho Rios, you got Negro, Kingston. Yeah. And then you have also here. Yeah. But there's also deeper in Portland area. Yeah, Portland. Yeah, most definitely. You see, you got it. It's a lot. Yeah, it's a lot of places. I'm from Miami. We have 14 pirate ships. So you definitely need to come to Jamaica. Not only Montego Bay, 14 different pirate ships. There's just a lot to see. Yeah, it's really good. I love your country. Yeah, thank you. So it was nice meeting you guys. Nice to meet you. Nice meeting you too. All right, bye. Bye-bye. All right, so I'm gonna try chicken now. Love the seasoning. But need to be careful with this. Scotch bonnet is like their heat on everything. Everything has it. Put the lighter one. This is the one with some sweetness to it. I think they put honey or something. Nice bone. But the winner here for me is the pork. Day one has been great. Friendly people. Very different from Kingston. Both are different. You know, that's the capital. This is the hotspot. The tourist destination of Jamaica. But I'm loving the food, guys. What's making this place is the people. Best pork. And right here we have a pilori. Just kidding. It's a festival. Look at that beautiful fried dough. This one's a little sweet. You know what I call a festival? The festival in your mouth. It's crumbly. Just like a bake. Add some sweetness. Just kidding. Spicy. It's too much scotch bonnet. So I highly recommend trying one of these when you come to Jamaica. It's one of their staples. This always with some chicken. Good food. You guys told me to go look for some crabs. Yep. And we're heading there now. Right now. Some mud crabs. They're very muddy. So where we enter now, what's the parish called? Shilarni Parish. That's the parish that Usain Bolt is from. So that's where we're heading. So we're going to take a detour. And this area is called Greenwood. So we're going to take a detour to Greenwood. And this is the parish that Usain Bolt's from? The neighboring parish that we're going to cross over shortly. So because there's a checkpoint down there that causes traffic. So we're going to take a detour in there. Hey Dave, you heard though why there's no speed limit there, right? There is not? Yeah, it's Usain Bolt's home, man. Fastest man on earth. That's right. Dude. He's running 80 miles per hour. They haven't broken his record, right? His record was still like standing. No, he just did it. Yeah, it was like a couple years ago. I mean, it's been a while. No, it's been like five or ten years already. But it was the record he broke was like a big one. He was so much from the past. Some goats? Goats, man. Go carry a wallet. David, pleasure. Nice to meet you. Same here. What's your name? Bridget. Fantastic. So what do you have here? Land crabs? Yes, land crabs. Yeah, spicy? Yes, spicy. Got some scotch bonnet in there? Yeah. Oh, they're big. I've been dreaming about it. You sure? Okay. Big guy. Oh my gosh. So how do I eat this? You saw Miss Alice? Yes. You saw Miss Alice? When he was eating Miss Alice's crab. I feel like these crabs will be better though. I mean, they look good. They are, they are. Grab one of these. It's hot. Pull this guy up. So I got to grab like this. It's so hot. Oh yeah. Best though. The best. A little spicy. Grab this. That. Oh. Oh, that juice. No, I got to get this and pull it off. Break it. You got to break this. Yep. What? From 2017. 2017? Actually, this is these crabs. So you have a little guy that he used to sell out here. He still sells. But you know, I chip in for him now and then. Oh. There we go. He used this for meat. Oh. So much meat. Spicy. So somebody else is here? Yes. My stepson and his father. But his father went to see him. And he's out there. You know, they're young. So, you know. Can't to hold them though. You have to hold them. Have them look at time. Yeah. Right. Because he was out here in the morning. And then they take over from him sometime around two o'clock. And so these crabs. What's the story behind them? I mean, do you go out there every day? I mean, whoever gets them. As long as we have crab, we're normally out Sunday to Sundays. Yeah. Yes. So we do this right round. And how many crabs do you usually get? I mean, is it a hard job? Because we buy them from Westmoreland. So sometime. Based on the the wideness of the crab now. Because normally we buy like 50,000, 40,000. Yeah. So it depends on how we can get them. Got it. Understand? Because it's a business, you know. So you're at all times stocked up for your business. Of course. Right. It has its ups and downs. Right. Because there are times when it flows. And there are times when it's shaky. You know, but in spite of all that, we give God thanks. You know, we try not to complain. Because why we are here now is because of the customers. Because our customers, if we take one day from the road. Your phone will blaze up. Right. So we do this because it's something that we love to do. Cook and as well. We appreciate our customers over the years. So we try our best to meet our target where our customers are concerned. We are customer friendly. I know that for sure. And we love to serve our customers. Well, these are very delicious. I thank you so much. I've been going ham as she talks. Just pulling them out. This is the secret. You go like that. And then. Spicy. Love it. Oh, yeah. That's a lot of meat. They're very tasty. And they were telling me that they're not that big in this area compared to Kingston. These are huge. No, man. This is a small crowd. Yes, small. Oh, my God. Right here. Look at this. I'm like pulling it. I'm draining it out. Look, look. It just drips. Oh, my God. Spice, spice. You guys love your spice. I appreciate it so much. We try our best. How long do you cook this for? Oh, all right. Normally, we cook it like for 45, about 35 to 45 minutes. And then we remove because we do not cook in this spot, you know, because we cook it on the wood fire. So when we cook it on the wood fire, we transfer it to another, this spot. And that's where we take it to here. That's where the house is. That's where we cook it. Literally, they cook it right here. That house right there. And do I break this guy open? I mean, what's the trick? Because I know I go through the claws and then I go through the legs. Do I go in here? Yes. Oh, through the butt. Oh, what am I going to get there? So I eat this? Yes. Stick my teeth in here? You guys have no idea the juiciness of this crab. I have an idea. That's why we allow the crab to remain with that flavor. So it's the love. Right. What an amazing day. Crab's got me here. Alice. All right. My last name is Shirley, right? And I was told that there was, I think, four brothers came from Africa to Jamaica. Right. So one dispatch in Westmoreland, one in Montego Bay, one in Portland. I think the other one in Kingston, somewhere there. Some people think that Jamaica is just more African. I've met a lot of like, Hindustanis, so like Indian. I've met some Chinese as well. Jamaican Chinese. So there is a fusion of cultures here. I think there is also a Tang, you know, a native. There are some native people still around here. Not as small. And there's a German town, but we have no contact up there. Wash my hand there. And you're also selling stuff? Those are shells. All right, let me go over there. Wow, these are beautiful. So many. That's conch shells. Yes, these are conch shells. And they're pink. Gorgeous, look at this. Beautiful. Right here we got conch, lots of conch. This one's gorgeous. So if you want some conch shells, right here. Nice. We are located in Salt Marsh, that's a little bit out of Falmouth. And on your left-hand side going to Montego Bay. So we call right here Panside. The best crabs. That was fantastic. I destroyed that. Thank you so much. You're welcome and thank you. Oh, this is good. Look at this. Bro, they have like a Santa. One minute drive from the Crab Lady, we have this craft vendor selling. Look, I've never seen this. This is Jamaican Rasta Santa. It's amazing. I'm thinking of buying some for the store. His name's Ron, right? Ron? He's back there? Hey, Ron, how you doing? And look at this. He's just carving everything. How you doing? I'm doing great, man. Are you from this area? Yeah, I'm from this area, Salt Marsh. You know, it's like Falmouth is our city there. And I grew up around here. I was born in Hanover, but my mom is from here. So I grew up around here. And how long have you been making crafts? Well, I've been doing this for like 16, 17 years now. I've been doing it from I was like 14, 15. And I'm about 35 now. So, well, I learned most of it from my dad over there, but he's not here right now. So he's, back in the day, we're small. He's the great man. So we come up, we learn, you know, and we're very good at it just as well. You can see for yourself. Normally, it all depends on what you want to make. You look at a piece of log or you can get an order too. So it depends. But I want to make an head. I'm going to look at a piece of log and then that's where it all started. You know, I'm in with my machete. Then I'm in with my pencil and stuff. Then I'm in with my gouges. And by the end of the day, tomorrow, you will see I shape it out and everything. Then I have to go and get it cleaned up and everything. All right, if I use my gouges and my machete, well, one of those small pieces, I would have to work like about 30, 28 to 30 hours to get one completed. Because, you know, it's all inch by inch. The bigger piece, you know, it's more time. The bigger you go, it's more time. Well, normally we see mostly tourists, but you have local people that come and do their things. These are amazing, by the way. I've never seen this. Like a Rasta Santa? Is that what it is? No, that's just a Black Santa. That one up there is a Rasta Santa. That's the Rasta Santa? So how much for the Rasta Santa? Well, that's like $250. $250 USD? Yeah. Wow. And these are just Black Santas? Yeah. Driftwood. And these are connected? No, they're not connected. Those are like $75. $75? Okay. Normally, I don't really have to look at a picture because, you know, I'm the type of person that made anything. Even if you come with something that I never made before, I'm just going to tell you, hey man, that's easy. Then I'll go about it. But I never have to look at a photo because, you know, you go everywhere in Christmastime, you'll see something. You see it on the TV and the internet. It's already in your head. Whatever you want. And this piece takes 30 hours? Something like that to make? Right. To be honest, this piece here takes me actually 40 hours because I do like 8 hours each day. Five days to get one complete. I don't do it all day. I just do like 8 hours. Got my Rasta Santa and that was our ultimate street food tour. Montego Bay in Jamaica. See you tomorrow.