All Hail the Jamaican Patty

"Today, in at least four of the five boroughs, you're always within two blocks of a patty ready to be bitten into, whether it's microwaved behind the counter at a bodega or a slice joint, or pulled from the steam cabinet at a dedicated patty shop: a flaky, golden half-moon filled with curried meat or fish or vegetables or whatever else can be coaxed into its turmeric-stained folds."

"At Kingston Tropical, in the Bronx's Wakefield neighborhood, open since the nineteen-seventies, the patties burst with meat and veggies, a hearty snack for around five bucks. Little Miss Muffin 'N' Her Stuffin, on the edge of Prospect Heights, makes barbecue-chicken patties that cannot be beat. Natural Blend, a plant-based Brooklyn mini-chain, turns out lentil-filled patties that are out of this world."

The Jamaican patty is omnipresent across New York City, available in at least four boroughs and sold at bodegas, slice joints, patty shops, and steam cabinets. The pastry combines South Asian, African, and Caribbean influences in a flaky, turmeric-stained crust enclosing curried meat, fish, vegetables, or plant-based fillings. Longstanding neighborhood shops and newer entrants like Juici Patties have raised the pastry's profile, while varieties range from hearty meat-and-veg fillings to lentil-based vegan options. Some chains offer adequate versions, while others deliver vibrant, generous seasonings and ideal textures. The pastry competes culturally with other portable New York foods and claims iconic status.

Read at The New Yorker