Did you know you World Harbor Jerk marinade was made …

Comment on 25 Condiments We Can’t Live Without by Jonathan Holmes.

Did you know you World Harbor Jerk marinade was made by a company in Maine? For an awesome alternative, buy a jar of Grace Jerk Seasoning from Mitheap in Portland. It’s the real deal from Jamaica.

I spent a week in Guadalajara this winter and brought back some bottles of PORKI hot sauce. It is made in GDL and doesn’t seem to be sold outside of Jalisco. It has a more developed flavor than most hot sauces. The local arbor chile, clove and garlic flavors come together to make my new favorite hot sauce.

I am already thinking about hiding it when friends come over to make it last!

Recent Comments by Jonathan Holmes

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Where I grew up you could add canned black olives if you wanted to “class up” your taco. The height of mid-eighties suburban ethnic cuisine these tacos will always remind me of my own mother.

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I think your food stream may have entered my subconscious. I had a sandwich last night made on a baguette with blackbeans, canadian bacon and topped with kale cooked in salsa verde. Thanks for the jumping off point. FYI Six River Farm has had some real nice looking Broccoli Rabe at the Farmers Market.

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I bet using rendered chicken fat and chipolte paste for the sauce would be great too! I’m thinking about firing up the deep fryer and getting busy. Pretty standard Jewish – Mexican Soul Food.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.