150. The Rise of Jamaican Food in San Antonio (ft. The Jerk Shack)

This week on bigcitysmalltown, we sit down with Chef Nicola Blaque, the force behind San Antonio’s only Michelin-recognized Jamaican restaurant, The Jerk Shack. Chef Nicola shares her journey from immigrating to the U.S. as a child, navigating life in New England, and serving in the Army through three tours, to eventually reclaiming and expressing her Jamaican heritage through food in San Antonio.Host Cory Ames joins Nicola in the restaurant to discuss how her identity, family, and military experiences have shaped her work—along with the challenges of introducing authentic Caribbean cuisine to the city. They examine the evolution of San Antonio’s food culture, its openness to new flavors, and the collaborative spirit found among local chefs.Topics include:• Bridging cultures and reclaiming identity through food• The transition from military service to entrepreneurship• The realities of building a restaurant in San Antonio—including obstacles, opportunity, and community support• The role of local chef collaboration in fostering a diverse food ecosystem• Reflections on parenthood, legacy, and the future for Black and Caribbean cuisine in TexasThe episode offers a candid look at Chef Nicola’s path, the resilience needed to thrive in an ever-changing city, and what the next chapter might hold for San Antonio’s culinary landscape.RECOMMENDED NEXT LISTEN:▶️ #83. Chris Cullum and San Antonio's Culinary Legacy – Discover how Chris Cullum, chef-owner of Cullum’s Attaboy and James Beard finalist, draws on family heritage and jazz roots to shape San Antonio’s vibrant dining scene. Host Bob Rivard explores the challenges of sustaining culinary innovation while honoring tradition—perfect for listeners inspired by Chef Nicola Blaque’s journey of identity and authenticity.-- -- CONNECT📸 Connect on Instagram🔗 Join us on LinkedIn🎥 Subscribe on YouTubeSPONSORS🙌 Support the show & see our sponsorsTHANK YOU⭐ Leave a review on Apple Podcasts⭐ Rate us on Spotify