Catering

Catering is also an option from The Caribbean Hot Pot Restaurant. They offer full service caterers and can specialize in a variety of Caribbean themes for your events. The restaurant is available for events on-site or off-site. Be assured that your guests will enjoy all of the flavors that this restaurant has to offer to remind them of the Islands of the Caribbean . Whether you are planning a small event or a large event, The Caribbean Hot Pot Restaurant will bring the islands to you. So, contact us for your next event, we are sure to please you!

Our Caterers can work up a menu to fit your event - Call for Negotiations
(281) 377-1961

 

Click on Order Form above and print from your computer for your convenience 

History of Foods

A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover but is more savory. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as Costa Rica's Caribbean coast. It is traditionally filled with seasoned ground beef, but fillings can include chicken, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese. In Jamaica, the patty is often eaten as a full meal, especially when paired with coco bread.


The Spanish Jews also arrived on the island, bringing in their unique dishes (one of the most famous being "Escoveitch Fish" – a vinegary concoction of sorts.) These nations began to mix their recipes in with the island's local fresh produce and seafood choices, creating new dishes.

The technique of “jerking” meats is thought to have originated with Jamaica's Maroons, descendents of slaves who were freed from their Spanish masters and lived in the island’s most remote mountain areas. The meat is first marinated for hours in a spicy mix of peppers, pimento seeds, scallion, and thyme, then cooked over an outdoor pit lined with pimento wood. (The Maroons did the cooking underground to hide the smoke from their enemies.) The low heat allows the meat to cook slowly, retaining the natural juices while becoming infused with the flavor of the wood and the different spices.

Food Pictures

Beef Patty

Coco Bread & Patty

Escovitch Fish

Curried Goat

Jerk Chicken

Fried Dumpling

Shrimp Curry

Ackee & Saltfish

Oxtail

Hours of Operation

MONDAY - 10 AM - 8 PM


Tuesday - 10 AM - 8 PM


Wednesday - 10 AM - 8 PM


Thursday - 10 AM - 8 PM

Friday - 10 AM - 10 PM


Saturday - 10 AM - 10 PM


Sunday - CLOSED

History of Jamaica

Jamaica's motto is
"Out of Many, One People"

The "Doctor Bird" lives only in Jamaica and is one of the most outstanding of all the species of Hummingbirds. The feathers of the Doctor Bird are beautiful.

The history of Jamaica is especially notable because of its size. Spanning 4,400 square miles (about the size of Connecticut). This island was first the home of the Arawak Indians, who named it Xaymaca or "land of wood and water."   After the Spanish arrived in 1509, the Arawaks soon died out or killed. The Spanish began importing African slaves who brought with them many cooking techniques, ones that live on to this day.


Many Spanish Jews also arrived on the island during Spanish rule, contributing dishes such as escoveitch fish, a vinegary concoction that's found on many menus.


In 1655, the Spanish lost Jamaica to England. The English turned much of the land into sugar plantations, creating many fortunes in the process. "As wealthy as a West Indian planter" came to be a common phrase in England, a hint at the fortunes sugar brought.


During that century, English influences developed the Jamaican pattie,a turnover filled with spicy meat that's a favorite lunch snack with locals. It's the equivalent of an island hamburger.   A century later, Chinese and East Indian influences made their way to Jamaica, when indentured laborers who replaced slaves after emancipation also brought their own culinary talents. Today curried dishes grace nearly every Jamaican menu, using local meats such as goat, chicken, and seafood. 

Menu Page 3

VEGETARIAN
Veggie Chunk - $9.50
Vegetable Stew - $9.50
Soy Chunk - $9.00
Chop Suey - $9.00 
 
Famous Beef Patties - $2.25!

Cocoa Bread & Pattie - $3.50

Doubles - $2.50

ROTI 
Goat - $12.50; Chicken - $10.50; 
Shrimp - $14.50; Beef - $11.00; 
Vegetable - $9.00; Roti Skin - $ 4.50

SIDES
Rice & Peas - $3.00
White Rice - $2.50
Festival $1.00/each
CoCo Bread - $1.50
Plantains - $4.50

Fried Rices - Shrimp, Beef, Pork, Vegetable
Fresh Green Salads


BEVERAGES
Peppermint Tea
Carasee Tea
Hot Cocoa
Coffee
Ice Tea
Lemonade  

HOMEMADE JUICES
Carrot Juice
Sour Sap  
Sorrel        
Pineapple Juice  
Irish Moss
Fruit Juice

Menu Page 2

RICE & PEAS or WHITE RICE 

SERVED WITH EACH ORDER

SOUPS:
M) $4.50 (L) 7.00

Beef  Soup

                             Chicken Soup

                             Red Peas Soup

                            Fish Soup

                              Cow/Cod Soup

                                  Manish Water Soup

SEAFOODS:

              Curry Shrimp          (S) $12.00   (L) $14.00
Fried Fish             $14.50

Brown Stew Fish     $14.50 & Up

Escovich Fish          $14.50 & Up
Steam Fish             $15.00 & Up

King Fish                  $14.00 & Up
Tilapia Fillet ( Stew, Steam or Fried )          $11.00

HOUSE SPECIALS:

        Oxtails                        (M) $10.00 (L) $12.50 
 Curry Goat                 (M) $9.50 (L) $11.50

Curry Chicken            (M) $8.50 (L) $10.50

   Jerk Chicken              (M) $9.50 (L) $11.00          

Cow Foot & Beans             (M) $9.00 (L) $11.00

Stew Pork             (M) $9.00 (L) $11.00

Jerk Pork             (M) $9.50 (L) $11.50

Stew Chicken             (M) $8.50 (L) $10.50

 Stew Beef              (M) $10.00 (L) $12.00          

Vegetable Stew                (M) $9.00 (L) $11.00
Jerk Wings      $9.50
Two Meat Combo      $14.00
Combo Fry Rice    $10.50
Chicken Fry Rice     $8.00
Shrimp Fry Rice    $8.00


Rice & Peas OR White Rice served with each order