Best Culinary Meeting of Jamaica, West Indies, and Jamaica, Queens (2008)
Usually when I see fried chicken on the same menu as jerked, I know that one will suffer. Not so at Maroons. There, the Southern yardbird is done to tender juiciness under a crisp coating while the jerk keeps some of its pungent heat. Sides of callaloo or collards play on the same north-versus-south culinary themes and remind all that both cuisines originated on the same boat; it just made different stops.