![]() ![]() The beans were indigenous to the Americas but the rice came with the slaves from Africa. Beans and rice are a staple all over the Caribbean. Here, Creole Oxtails ($23), a rich stew, was served with a special rice and beans cooked in mild spices and chicken stock. You won’t find many restaurants in the Bay Area serving oxtails unless they have Caribbean connections. Its sharp tang was the perfect contrast to the darker flavors of the pork. The cubes of pork were delicious with the yellow chili sauce and even better with the pikliz, a fermented cabbage, carrot and chili relish. ![]() Chunks of pork shoulder had been marinated with a different but similar assortment of spices used on the wings, cooked with sour orange and lime, then roasted until dark and crispy. Roasted until deeply browned, the wings were deliciously tasty and tender. The chicken wings were marinated in a wet jerk seasoning that includes allspice, cinnamon, nutmeg and thyme, among other spices, as well as onions, chilies and sour orange. The heat of the chilies is controlled and I think that most palates, except for super-sensitive ones, would enjoy it. The appetizer platter of Creole Jerk Wings ($12.95) and Griot ($17.95), with savory and sweet plantains, was served with a small bowl of yellow sauce made with scotch bonnet chilies, carrots, onions and vinegar. Even though many of the dishes have similar spices, there is a distinct difference in the flavors imparted to each dish. The menu is presented with a low-alcohol cocktail list plus beer, wine and soft drinks. Our server’s warm greeting amplified the lively atmosphere. Inside the restaurant, decorated with Caribbean flags and colorful walls, you’ll find booths along one side of the room as well as tables. Felix is excited to invite diners inside to enjoy meals that introduce them to new and vibrant flavors. Takeout orders and the food truck helped his restaurant to survive the pandemic. Caribbean Spices gives us a delicious tour and now, between the super-rich holiday foods of November and December, is a perfect time to explore San Rafael’s Caribbean Spices, one of Marin’s restaurants that offers food that will keep your taste buds alive.įor several years, owner and Haitian native Frantz Felix only served his cuisine out of a food truck, which still can be found at Fort Mason in San Francisco and in Oakland, before opening his San Rafael eatery in 2019. Food and language are the best introductions to another culture.
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