A Flavourful JFDF Fiesta
FullyvaccinatedMamacita! patronswere eager to tuckinto Pink Apron chefCharissa Henry-Skyers'tacos, nachos andtostadas.

Mamacita! was the second interactive night out on the Jamaica Food and Drink Festival (JFDF) calendar. Patrons grazed on delicious Mexican-inspired fare and sipped on tequila-based cocktails while milling around the JA Food and Drink Kitchen. Pink Apron chef Charissa Henry-Skyers pumped out seemingly endless portions of Korean pork bulgogi tacos, citrus-marinated chicken nachos, and BBQ mole pork tenderloin tostadas. Of course, there were lots of Pink Apron aioli on hand to drizzle.

On the patio, Chef Alex D-Great satiated palates with tamarind jerk pork tacos, Baja-style fish burritos and deep-fried tamales topped with citrus pimento chicken. As guests oscillated between both food areas, they could quickly grab Don Julio cocktails. The Don Paloma (tequila reposado and grapefruit) and the Don Limonada (tequila blanco and limeade) were the evening's signature sips. Mamacita! fulfilled its promise of serving lots of delicious tacos, tequila and hot tamales.

It seemed that the Pink Apron team pumped out endless portions ofBBQ mole pork tenderloin tostadas.
The Don Paloma (left), made with tequila reposado and grapefruit, and the Don Limonada (tequila blanco and limeade) are theevening's signature sips. (Photos: Garfield Robinson)
Chef Alex D-Great satiated palates with moreish tamarind jerk pork tacos.
Deep-fried tamales topped with citrus pimento chicken and Scotchbonnet scallion sauce from Chef Alex D-Great
Red Stripe, a Heineken Company Finance Director Paul Schalekampand Jamaica Observer Food Awards judge Patricia Henry enjoyedtacos and bottles of ice-cold Heineken.
To make the Baja-style fish burritos easy to eat, Chef D-Great cut them into bite-sized portions. (Photos: Garfield Robinson)
Pink Apron chef Charissa Henry-Skyers topped each Korean pork bulgogi taco with charred scallion guacamole and pickled onions.

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