- Matthew Schniper
Meanwhile, I try his jerk pork burrito ($8) a Jamaican-Mexican fusion built like all his items, for American palates, mildly spicy. I kick it up with hot sauce, a Grace brand commercial sauce. It adds a pleasant and lingering habanero-vinegar sting to Creole-style red beans and parboiled rice, a tangy, crunchy, pickled house jicama slaw, and bone-in pork butt pullings that marinate for at least three days before an 8- to 10-hour slow roast. A house jerk sauce, with Scotch Bonnets, habaneros and thyme, plus caramel color for a dark, inky appearance, rounds out the earthy finish flavor. Both charred pork edges and deliciously unctuous fatty bits make it a hearty, filling winner.