Jamaica's official motto—"Out of many, one people"—works equally well to describe the nation's melting-pot cuisine. You can truly taste the country's history in its food, from jerk chicken and curry goat to stew peas and rum cake. Luckily, Jamaican expats looking for tastes of home have plenty to keep them satiated at Kersmon Cuisine in Greenacres. Here, chef-owner Althea Drummond, a Negril native, prepares everything that leaves her small kitchen daily. Regulars know to call ahead for larger orders or specialty dishes, as many take as long as two hours to prepare from scratch. The menu offers everything from poached snapper escovitch ($24) bathed in a heady citrus marinade to a yellow curry-spiced goat served with chunks of a sweet, homemade bread made with coconut milk. Harder-to-find traditional dishes include cow foot and a Rastafarian vegetable dish known as Ital stew. Drummond's jerk chicken ($12) is the best dish here—tender pieces of whole chicken submerged in a rich, gravy-like brown sauce with enough heat to flush your cheeks, each bite redolent of pimento, clove, cinnamon, garlic, and a fresh-grated ginger base.