When we first read in the Inky about a remarkably popular Jamaican food truck near Philadelphia Community College, it only took us a number of seconds to get hooked:
The oxtails are that good. They rest overnight in a moist rub of onion, garlic, fresh thyme and allspice (“pimento” in Jamaica), and are stewed for two hours in the morning, giving up a sweet, rich, fragrant brown sauce.
In the $6 “small” container, they are heaped over gravy-drenched rice and beans, with a side of collard greens or, well, I always gravitate to the buttery, translucent steamed cabbage. (It, too, is seasoned with onion, scallion, herbs, bell pepper, and an extra sweetener, shredded carrot.)
C’mon people, that sounds amazing.
