Dining
BY KATLYNN FOX
When he worked in construction, Tony was encouraged by coworkers to open his own restaurant.
Tony Scott created the combination plate on the menu so customers didn’t have to choose between their favorite meats. For rst time customers, he recommends people try the jerk chicken and oxtail ($25) .
PHOTOS BY KATLYNN FOX COMMUNITY IMPACT
Tony’s Jamaican Food serves up family avor Tony Scott learned how to cook when he was a child, growing up in Jamaica. He stood next to his mom in the kitchen while he sampled dishes before it hit the table at dinner time.
Scott’s food truck in Austin started to gain traction when a customer gave him a shout-out on his website.
after customers asked him to venture north. Craving oxtail? Tony’s serves a selection of meats, including curry chicken, jerk pork, shrimp and oxtail—a fan favorite. All of the meats are served with rice, peas, steamed vegetables and fried plantains. “When they eat it, it is so tender [that] it falls o [the bone] in their mouth,” Scott said. “For the day, if I get 300 orders, 250 [include] oxtail.” Many of the recipes Scott uses today are adapted from his mother’s cooking—now utilizing modern ingredients. A common misconception that people have about Jamaican food is that it’s all spicy, Scott said. The three main dishes that are spicy are the jerk pork and chicken, and the curry goat.
“I really appreciate my mom forcing me to get in the kitchen,” Scott said. “She was like, ‘You better you better get in here and learn something.’” Cooking became a passion for Scott, one he carried through his 2003 move to Austin. The context Scott opened Tony’s Jamaican Food in a truck on East 11th Street in Austin in 2012, serving staples like curry goat and jerk chicken. He became one of the rst Jamaican spots in the city and expanded with a brick-and-mortar in P ugerville in 2018,
GRAND AVE. PKWY.
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2700 W. Pecan St., Ste. 650, P ugerville https://tonysjamaicanfood.com
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PFLUGERVILLE HUTTO EDITION
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