Massive Jamaican Fusion Food Tour In Kingston!!

I'm here in the Blue Mountains in Jamaica, and I'm eating the national dish of Jamaica, ackee and saltfish for the first time. Jamaican foods in the Blue Mountains. Let's go. What are you getting? Espresso? No, I'm getting a cappuccino, or just some raw Blue Mountain coffee. Raw Blue Mountain coffee. What does that entail? Hello. Hey, how you guys doing? Morning. I love your space. It's great. So what do you guys have? Bagels and croissants. We got breakfast, but we need coffee. Thank you. We need coffee right now. Blue Chino, look at that. So what do you want to do? So what's your recommendation for me? Cold. Cold? Yeah. Blue Chino. Blue Chino? Which is Blue Chino? Let me see. I'll do that. Blue Chino. You? I'll get a cappuccino. And you? And I'll just take a large iced coffee. So Cafe Blue produces their own coffee. They also have chocolate. They have some sweets. Over here you can buy coffee from their farm. You have Marley Farmer as well, which is Bob Marley's children that have coffee in the Blue Mountain. No way, I didn't know that. But we're here to promote Cafe Blue. What's your favorite chocolate? I'm a big dark chocolate guy. Cashew and sea salt. My favorite one is the sea salt. I like this one. And the second favorite one that people like is the Blue Mountain coffee. Well, I will be taking them too. This one too. I've been in a lot of cafeterias like this. So I'm from Miami. I've been to a lot of Cuban coffee spots. A lot of places like this, just making coffee. Getting nervous, you're getting nervous. By the way, I love the terrace. Incredible. The space inside is so small and you come out here and you're like, wow. You're on the edge of one of these spots. Hello. Morning. Morning, how's everything? Morning, man. You ready? Yeah, man. Ready for some Blue Mountain Jamaican coffee? I can't wait. I hit the spot. It's like a frappe. Yeah, it's like you're going to chug it. So good. I love that they put the whipped cream on top. Cinnamon. Oh, wow. I'm going to also try this regular, like how Nate got it. But this is nice. This is like a slushie. This is actually the best iced coffee of my life. Thank you so much. You've been saying that a lot in Jamaica. Dude, what do you mean? How many times did I say that? I haven't said that many times. I never get iced. I get just cold brew now. But like for me, frappe like in Greece. Yeah, me too. This, I usually get a cappuccino. So right next door, we've got the restaurant and we have some juices. Yeah, we have juices. Natural juices. So I think we should try two different ones. Let's get a cup of water and we'll try those two. And here we go. The national dish of Jamaica. Incredible. So it looks like you said, it looks like scrambled eggs, but it's not scrambled eggs. It's not scrambled eggs. Totally different. Totally more flavorful. Totally more unique. It's a massive plate. In there's the ackee, the saltfish. Then on the sides, we have the plantain. Over here, this is another plantain. No, that is a dumpling, a boiled dumpling. That's a dumpling. So it's just flour that's been mixed up and boiled. Yeah, it's not scrambled eggs. So this is fruit with saltfish. This is fruit. But you can taste that it's been sauteed with onions, little garlic. So it's been with also scotch bonnet pepper. You see yours? You know, right there on the side. So all of that has been spiced up onto it with a little onions, not onions, sorry. Scallion and thing in there. So it adds flavor to it as well. So it's not bland at all. And it has a sweet connotation. Nice oily, a little fluffy too. Yeah, man. As you said, you can actually make it into almost like a butter, not a jam really, but into a paste, put it on stuff as well. Like on toast? Yeah, on toast. It's a unique flavor profile. Yeah, man. The saltfish, and you would think that's eggs. That's not eggs. That is ackee. Come, bring out the Jamaican accent, man. Ackee. Yeah, man. Ackee. Looks more like beef jerky. Yeah, this one, what happens is they fry it down. So it's corned up first, and then they fry it down. Together? Or you can try it on its own. Sweet and savory. Sweet and savory? Yeah, man. A little bit of fat in there? Yeah. It's like bacon. It is. It's like Jamaican bacon. The best bacon. Whoa. This is like the best bacon, dude. Yeah, man. It totally... It's sweet. It's sweet, but it still has that saltiness from the corn, the curling process. Look at that. You know the wheels on the pushcart? That's how big we like the dumplings. So we call it... Like that massive? Like that massive wheel on it. I mean, they're dense. Look at, yeah, man. When you pick it up. Look at this. So dense. You know how many countries have dumpling as their national dish? Yeah, man. It's like 50, bro. Yeah. Asia as well has a lot. Mm-hmm, a lot. This is a flour dumping. Flour dumping. Straight flour dumping. So I've had two different variations. In a lot of countries, in like Ukraine. Yeah, so they'll have the whole wheat ones and then they'll have the regular flour. Same thing in Bhutan. A lot of dumplings. I guess everybody is pretty much the same, man. I tell people all the time, just because it's different doesn't mean it's wrong. You just have different... Yeah. Different influences. That's it. Some juices, and then we'll throw on some sauce. So what juices do we have? This is a pine and ginger juice. So pineapple with ginger in there. Jamaica is known for the potency of the ginger. We grow some of the best ginger in the world. Wow. Yeah, man. It's amazing. Intense, right? So the ginger beer I had last night. Yeah, ginger beer. That did have a whole heap of ginger in it, bro. So refreshing. Wow. So pungent. It hits you, that ginger. Now we're gonna... David's been here. You want some? I'd like to do this. Let's try it with the ackee. Usually we don't... Mix? Actually, you're right, Tim. We cover it. Don't worry. I mean, this is David's been here exception. They don't put anything on? Liquid sauce and ackee. Oh, okay. This is a national dish. The only thing you add to it is sauce. So I'm not supposed to do that? No, that's good. I mean, it don't matter. You can do it. I mean, it's my sauce. Let me try it. I mean, so yeah, you're not supposed to mix any sauces with this. Scotch bonnet pepper is what you really go with it. I mean, my sauce makes everything better. I mean, it was already amazing. I love that it's completely different from other places in the Caribbean. Most places, it's like salt fish, but like almost bland. No, this is a very different new experience. Yeah, this helps to flavor the ackee as well because the ackee really doesn't have much salt. It has flavor, but the salt fish itself, no need to add any extra salt or seasoning to it. Slow down with the dumplings. For sure. I'll tell you, the food's awesome, but the view can't be beat. Might as well come here and come explore the mountains, get some national dish, get some coffee up in the Blue Mountains. This dumpling is like concrete in your stomach. Hits you like a brick. I'll have one. Today's a long day. The juice is great, though. Fresh juice. Thanks again. Let's go. All right, that was awesome. Good coffee, amazing food. I'm super full. So we're making our way back down the mountain now, into Kingston. Yeah, on the way, there's a lot of small rum shops. Hopefully we find a coconut vendor. Hussain is a jelly ninja, but he's in Montego Bay, which I'm very sad about. It's a three-hour drive, but it's okay. Let's get on the road. Oh, dude, I'm full. I don't know how I'm gonna keep eating, but I'll try. I'll try the dumpling. It's the brick. Going down is quick, but after that food. That was heavy. Oh, I'm getting like a little car sick. Surprise, surprise. Spicy doubles? If we can find it. Is that what we're getting? Trini doubles in Jamaica? But spicy. Spicy doubles? Trini's? Yeah? Spicy doubles. This is gonna be great. He told me we're gonna have a lot of good, unique breakfast this morning. So adding Trini to the mix. Doubles king right here. Who's making the spicy doubles? Who's making it? You're making the spicy doubles? Yeah, man. Yes, yes. Meat pepperoni? Yes, yes. We're gonna make that here. Yeah, man, that look good. And this is the, what's this, the curry? Curry chicken? Yes. Curry goat? Meat pepperoni? Woo! See you later. Oh, you need some shrimp and stuff too? Yes, we have to. This is the shrimp. What is this right here? This is curry goat. Curry goat as well? Yes, yes, yes, yes. And this is curry chicken. The meat is on the side. I've had doubles in New York, Trinidad, Florida, Grenada, Barbados. I've had basically doubles everywhere. But now in Jamaica. That's your chana? Yes. How about your pepper? Spicy? Yes, yes, very spicy. So you got chana, then we also have some other chutneys that go on top. Yeah, this is potato. Potato and chickpeas. This is the potato and chickpeas. And this is... More chana. Yes, this is the chana, go with the doubles. This is the one that goes on doubles? That one has potatoes, this one doesn't. Yeah, this is for the doubles. Perfect. Some vegetables. This is what's gonna go on top? Bacon shark. Oh, the bacon shark. You guys do bacon shark here as well? Bacon shark. Oh my gosh. No, they don't have no bake. But this is the shark right here. Fried shark. Fish, not shark. Oh, you said shark. Yeah. Traditionally doubles is a veggie or a vegan dish. But you can add some meat if you want. Here they're adding some chicken. What's your favorite? Shrimp. Shrimp? Adding shrimp onto the doubles? Me too, actually. Yeah, we had it. I had that where? In Tabanca. In Tabanca? Yeah, Tabanca. Tabanca or a Joyce. Looks like bust up shop. Yes, yes. So that's the bacon shark? Yeah. Looks really tasty. But I'm going with doubles. It's breakfast time. How many barra can you eat? One sitting. I do five, six. Easy. I can do 10. 10? Yes. Whoa. 10 doubles. Yeah, but I ate 20 before. Yeah, and my stomach was like, it's filled. Oh. I cannot manage it. No, no more, no more. No, I did, when I was in Puerto Spain, in Trinidad, I did five double spots, like you guys, five in a row. Okay. And then I had double, double, double, double, and triple. I was crazy. They got pepper roti, they have daal puri, but they also have the doubles, but here they make them a little different. You can add meat if you want, and that's more gourmet doubles. In Trinidad, that's a little bit of a sin, but I've tried it in Trinidad like that as well, with some duck curry on top. Whoa, that was so good. And here, what do you guys have? You have chicken, you have beef, you have pork as well. No pork? Sorry, I had pork this morning, so I'm asking. And shrimp too? Yeah, we have shrimp, curry shrimp, curry fish, curry beef, curry chicken. And you're gonna add all that on top of a doubles? Okay, I might just do the shrimp. Let's see, or I go plain, like natural. Like regular, the vegan style. Ooh, I'm hot. I have to get out of this kitchen. Sorry. It is hot. I'm swelting right now. Oh gosh. Like the sunscreen is falling off my body. All right guys, so we're going with doubles. We're actually gonna do a little twist here. They have regular doubles, vegan style or veggie style, but we're gonna go with goat curry. So I'm gonna put goat curry on mine. He's gonna put goat curry. Curry goat. Oh, sorry, sorry. We were having a debate about that. Curry goat. So two curry goats and one curry shrimp. Correct? Doubles, yeah, yeah, of course. Doubles, and that's it. For the shrimp one, no pepper. The other two, yes. How spicy are these doubles? The pepper is spicy at the pepper team. Very spicy, because the boss make it and she's trying to add it. Perfect. Trini pepper, the best. Scotch bonnet, scorpion, bring me all the peppers. Right here, super spicy. Let's eat. What is your name? David, how about you? My name is Klovet. Klovet. Yes, and Mikaela. Mikaela, how you doing Mikaela? Michelle? Yes, she's my girlfriend. My girlfriend? Yes. Oh snap, my girlfriend already. So his, no spice. That is mango. Mango chutney. Yes, that is cranberry. Cran grape? Like cranberry? Yes. Ah, so refreshing in this heat. Thank you so much. Add it to my bill. I'll see you now, I'll see you now. I'll see you right now. Goat curry doubles. Curry goat. Damn. So they always give it to you like this, in the small bag. This is the goat. Look at this. Yes. No problem, no problem. No problem. Wow, that's gorgeous. Goat is there. So do you know how to eat this? You show me. I show you? The most, you don't use it. You grab the other one and you grab it on top. Yeah, so some people think I'm doing it wrong. Well, I was told that whichever one has the bar that has the most stuff on top, that one stays there. Then you grab this one, the bottom one, the one that. That has the least. Right. And then with it. You fold it and make it into almost like a patty. Well, you don't. So it's not the whole thing. You get one. You get one little piece and then use it to. Oh no, like this, like this, like this. Just the whole thing. It's not even coming out. No? Yeah, yeah, yeah, yeah. Just like that. Well, you ready? Ready. This is gonna be epic. Love the sweetness and the spice. I was just about to say, the spice in there is really nice. I'm bringing out most flavors out to the world. Yeah. Man, fell apart right away. No joke. That goat meat in there is phenomenal. And it's a nice fluffy bala. Yeah. How authentic is this, the Trinidad? I mean, besides the goat, it's pure. Yeah, forget the Jamaican twist to this. I know. Well, there was one thing we're missing. They don't have Chateau Benny. They ran out. They said it's hard to come by. I thought they had some in there. They probably finished it right when we got here. They finished it. So they only had mango chutney, pineapple chutney. No, no, tamarind chutney. So mango and tamarind. And then they add just the chana. And that's it. So if you want to make this a little better, we have to add this guy. What do you think? David's been here. What do you think? Yeah, man. Mine's falling apart. Oh, let's put him aside for you. Nah, man, touch it up. Stack with chickpeas. Chana. Yeah, man. That was an amazing breakfast. I feel like Ricky Bobby after this. You know what I'm saying? What do you do with your hands? You lick. Them have a fruit puncher that is a house fruit puncher. You know what I mean? Ice fruit punch. Yeah, man. Have like a ginger undertone as well. Exactly. I think everything has ginger here. Yeah, man. Everything have a little spice or something. I tried this one too and it has some ginger. What's that? Sarin? No, she said it's this, but that doesn't sound- Oh, cranberry? Cranberry? I think it's cranberry. Yeah. Cranberry. It tastes like it, but it also has some ginger and something else in it. I gotta say about the women here. They're amazing. My friends. Thank you so much. Thank you. Thank you so much. Appreciate it. Respect, respect. It's all respect. Hey, don't worry about a thing cause every little thing is gonna be all right. She wanted a hug. All right. That's been a heavy day. Blue mountains, coffee, aqua and salt fish, Trini doubles. So good. Nice and spicy and sweet. Now we're gonna get back in the car and we're gonna go for some, I think it's Caribbean Chinese food. I think. Let's go. Kingston's too hot. Too hot, guys. Oh my gosh. Where's that coconut guy? Where is he? So we're driving through Kingston right now? Yeah, we're in. And we're going next to have some, what, some fusion? We're gonna have some, yeah, Asian fusion, Asian Jamaican fusion food with some, he says that he has a little jerk pork with some noodles and stuff like that. So I'm interested to see exactly what this is. Chinese Jamaican food? Jamaican food. We're going to Huaca. Huaca, Huaca? Walk and roll, man. Taste it. Guaranteed amazing. Walk and roll. Taste it. Guaranteed amazing. I love the slogan. Bringing the sauce, of course. Jamaican food. This guy. Whoa. Hey, how you doing? What's up, man? How you doing? Everything good? Let's do it. Oh man, what is this? It's pork. Jerk pork. The smell's so nice. Oh, this is like a Chinese sauce. Oh. All right, let me try a little piece. Oh. That fat layer on top. Oh wow. Best drink of my life right here. No, seriously, this is amazing. Whoa. It has a nice like glaze. It's like a glaze, got some pepper, some salt. The fat layer. All right, let's do this. And it's spicy now. It's different. You have the spice, but it has a sweet condensation from that. Like the cinnamon on it that you put in there. A lot of people don't know that cinnamon is something that people put in their jerks. Sauce as well, or the jerk marinade. But to have it on that, really brings a different flavor, a nice fusion. The famous pork jerk noodles. Yeah, man. Woo, and they're on fire. Fusion. Jamaican-Asian fusion. Dip and grind. You dip, I dip. But we all have to take a little piece of that pork. And as we in Jamaica say, not noodles, no good. No good. You know, my Italian friends are always mad at me because I'm like, Marco Polo brought the noodles. Yeah. Let me not start a war in Italy. Don't start that. You can't get in. Hold on, hold on. Dry, dry. Come on. There we go. Let's go, ready. Ready? Yeah. Let's just go. I love that. I love this. The taste. The flavors. It's a nice sweetness. That cinnamon. You're getting that. I need to try some of that pork with it. Mm. Them pork are what? My hands on fire. Literally on fire. You don't hear what I'm doing? I'm not hearing anything. They have a thing in Jamaica that say, see? This is what I said, the pork. Look at that. The pork is destroyed. That's why them. My name is Matthew. They have a thing in Jamaica. They say, Matthew, Mark, Luke, and John, put down the fork and name with your hand. The lemon fish. Looks like a lemon gravy. A nice, nice sweetness. It's nice, it's sweet. Cheers, my friend. Cheers. Nice, strong lemon flavor. Yeah, super strong. Whoa, I haven't had lemony flavor like that. It's been a while. Yeah, and it's a super soft fish. But it's not overpowering. It's not overpowering. Flaky, it's flaky. It has moisture in there. It's not cooked until it's dry and lacking anything. It keeps the flavor. It's encrusted it in and allowed the moisture to stay within the. Basa. I was told not to eat too much. The rice is bathed in the sauce. Amazing lemon. Yeah, man. So much lemon in Jamaica. Walk and roll pepper sauce. So let's just drop it there. I want to try that in my hand. My hand, just, yeah, man. See that? Walk and roll pepper sauce, this is. Come on, we're gonna dissect this right now. Not too hot flavor. Let's see. It reminds me of the Trini peppers. You have a little tang in there of a type of vinegar. Yeah. I don't know if it's a sweet vinegar that's in there, which is like a rice wine vinegar or something that is in there, but it's kind of sweet. It felt almost like tamarind with pepper. Yeah, man. But it doesn't have tamarind. That was amazing, my man. Thank you so much. You're welcome. Appreciate you. Record breaking heat. Well, it did go through July 4th through July 8th which was the hottest days on record in world history. World history. It's broken right now again. Again? Do you think today's the hotter day? It feels really ******* hot. The hottest day in recorded history, huh? Oh my gosh. I fell asleep in the car. So we're here at the Devon place? This is Devon House. Devon House. Yeah, man. So this is a place that the government, the tourism are trying to push as the food mecca for Kingston. So it will become a hub for Jamaican foods and varieties of foods. So tomorrow we're coming back for specific things but today we were literally coming here just to go to ATM but we're also gonna probably try either a patty or a rasta pizza. A curry goat patty and a rasta pizza. Oh my gosh. Rasta pizza. Rasta pizza? Sounds awesome. I mean, I wanna try. This place is cool. Nice. So it's like old school. Feels like colonial buildings. It's from 1920 built by Stibel which was the first black millionaire in Jamaica. 1923? Yeah, they made their money from mining gold in South America. We're gonna link Max. Max is a rasta Italian Jamaican, half Italian, half Jamaican that makes some of the best pizzas. So you have the Italian side of him that make the pizzas and the Jamaican side of him that just goes crazy with the toppings and stuff. Like ackee and different things. Italian Jamaican. So does he speak Italian Patois? Yeah. No way. Joke, yeah. He speaks Patois. What's up, man? How you doing? I'm Max. David. Pleasure. Do you speak Italian? Yes. Italiano, cento per cento. No. Si, veramente, italiano, si. Si, madre italiana. Si, guarda, Italia qui. Il prossimo anno metto a Jamaica qua. Jamrock qua. Jamrock, so. Buonissimo. Pick up. All right, so. You wanna try the Jamaican pizza, that one? Ackee and Calhoun. That one? All right. Oh, yes, please. Oh, ackee and Calhoun. Yeah. Calhoun. The real mix. I mean. Perfect, bro. Italian Jamaican. Okay. E non c'è un po' di grappa? Grappa non ne ho neanche, ma sambuca. Sambuca? Avete? La mosca, si. Si, lo che tu vuoi. All right. Si vuoi provare qualcosa? Per la camera, per la camera. All right, I'm gonna make a Jamaican pizza for you guys, all right? Va bene. So now you're gonna come over here. Let's go, let's go. From here, sir. The real Jamaican style, not Italian. So that's a green herb. Calhoun. Like spinach. So Calhoun is a very green. Yeah, man. It's a leaf-like substance that we use. America would say collard greens. It's not the same thing. It is just a plant that we like. Wow, beautiful pizza. One, two, three, four, five, six, seven, eight. And then again. All right. Si. Original Rastafari, red, gold, and green. That's a real Forno. That's the real thing. Let me tell you though, the good, the wicked thing about it, he made it. Oh, an elevator. What? Come on, man, I thought the question, how'd you do this? Well, I shipped some parts from Italy. Then with this guy, we said, this engine, a motor, allow me. It's like hydraulics. You spin and go up and down. Yeah, so it's the hydraulics on it. That's the coolest oven I've ever seen in my life. So pizza's gonna be ready in one minute, 35. That's it? Facile. Whoa, look, it's on fire. We have scotch bonnet infused oil right here. That's on right top of my eye. Beautiful, and everything stays on top. And then he said to add some of this. For me, I always do. You? You need pepper, sure. Pepper. And I should not hold off, but I want some of that. There you go, drizzle it. It's scotch bonnet infused oil. It's like spicy olive oil. I'm excited, dude. Jamaican pizza. It's going viral. This is really good. The dough's amazing. It tastes like an Italian pizza at a Napoli. I just got the scotch bonnet olive oil on that. I would never know this is true. I would think you had it like, I don't know, like a mussel or something. Just enough tomato sauce, very light on the cheese. I love the crust. I love it. This is the coolest pizza I've ever seen. I thought Hawaiian pizzas were nice looking, because of the pineapple. Everybody knows my family's town because it's a medieval town. It's like one of the best preserved medieval towns you'll ever see in Italy. That's why I have a Roman theater here. You're from here? Yeah. It's amazing. I haven't spoken Italian in like a month, and then it's like back in my head. Oh yeah, it's back home. Yo, you have a big mind. Oh, man. After this, we'll enjoy it a little bit. Where are you from in the U.S.? Miami. Yes, yes. My parents were born in Venezuela. My mother is from Umbria, Italy. My father is from Hungary. Mamma mia. It's a mix. It's amazing. Bless, bless. All right, all right. That was great. That was awesome. All right, here we have scotch bonnet. Scotch bonnet sauce on it, and it's flaky. What I love about this pizza is the dough, and that is the oven. That oven makes it like flaky, nice and crusty. It's a very nice dough. So the callaloo and the ackee are unique, but what makes it extra special is the scotch bonnet. Oh, so good. It's like hot. That's sweet. That's crazy. Been in Jamaica a long time, like 15 years, but I opened this place like seven years ago, and since that day, we never stop. Pizza, pizza, pizza every day. We can do an average of 2,000, 3,000 pizza per month. So I believe we have a goal. I mean, we reach up. You make the heart pizzas. That's for women, or what is it? That's for all the women, heart pizza. Then we have star pizza for the VIP, for the real star people. And we can do any kind of shape, actually. But yeah, I love shape pizza differently. I can do bread pizza. I can do cakes, quiche, and pizza as well. I mean, I love mix. I love create new things. Like composing music, same way we compose food. Like art. It's art for me. So yeah, man. Come to La Pizzeria Jamaica. See? Kingston, Devon House. So we're leaving the amazing Devon House. Look at that directory right here. Lots of restaurants. So many. We might go to the Jerk Box tomorrow. Maybe, maybe. Well, tomorrow we're going to the home of Jerk. The home of Jerk, exactly. And so right now we're going to a place to have more fusion Jamaican fusion food. It's tapas, Jamaican twist. With some greenery. With some green herbery. These cab drivers are wild, dude. No, it's hilarious because out of nowhere we hear guys honking hard core honks, like. Brrrrrr! Cab driver again? No, what's wrong with them? They're in a rush to try to make as much money as they can to drop somebody off and stuff like that. The problem is they might kill somebody like that, so... And next up we're going to Epicon Tapas and Lounge. Hey, how you doing? Hi! I love your space. It feels like I'm on South Beach right now. I'm Dany. David, pleasure. Nice to meet you. Nice to meet you. Fantastic. So we're going to have some tacos. We're going to go in the back and see how they make them. Breadfruit taco? Jackfruit taco. Jackfruit taco, not breadfruit. Jackfruit tacos. Perfect. So we have both shells. We have a crunchy shell and a soft shell. Which do you prefer? Mmm, I'm a crunchy. I'm a crunchy guy. Crunchy. Alright. Okay? Come, follow me. This is awesome, this place. Yeah, man. This is Jamaica, but nicer too. It's not always the local country shops that have the best food. You have other places that are very nice, with very nice dining. Hey, how you doing? How are you? David, pleasure. Nice to meet you. Nice to meet you, too. Awesome. So you've seen me before? I have seen your show. Amazing. Thank you, thank you. This is good. Second time. I need water. You need more than water. I've had like five glasses of water and I'm still dying. It's hot and rotten today. It's hot, man. It's hot. That was the best one yet. It's hot, man. It's hot. That looks really good. Is that sushi? Yeah, it's sushi. Can you talk to God and tell him to turn off the air? Oh, for God's sake. Please. I can't even understand. I hate to complain this much, but damn. It's hot, man. Look at this. It's melting. I mean, we're in the heat. Outside is like 100 and something, right? It says it feels like 107. It's cold shower territory right now. I need to be in a freezing shower. Ice cold. You're going to put this in? My man Joey, thank you so much. Jackfruit tacos. I'm ready. I need to get out of this kitchen. It's too hot. Turn on the vents. Let's go. Let's go. Make our way through. I can't breathe, guys. Wow. This looks beautiful. Nice hard shell. Oh, we got more. All right. Perfect. That looks good. Nice crispy fries. Some salt, escabeche on top. You got like a mayo on the side. Everything is scotch bonnet. Ready? Let's do it. Grab and bite into that crunch. That barbecue. Oh, you would never know it's jackfruit. Cabbage, the crunch and the sweetness. It's a good taco. It's almost like marinated pork. Grab a fry with some escabeche. I'm eating too much. And then like this. The pickled onion and carrot on top. It gives it like a vegetable feel with pickles. It's almost like the fries. It almost feels a little healthier. I hate to say it. I got barbecue sauce under my nails. And this is like scotch bonnet mayo, I think. Oh yeah, that's the scotch bonnet mayo. Or is it? No, I think it was this escabeche infused mayo. Reminds me of a little tartar sauce type of vibe. Yeah, so I was just in Belgium. Can't beat the Belgian fries. But the reason why Belgian fries are so good is that they're cooked in beef fat. So the oil is literally fat. Who else does that? McDonald's. They know what they're doing. Well, bro, thank you so much for today. It's been epic, bro. Fusion Jamaican food in Kingston. What he said.