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Chefs like Judith Abel, who runs Swirl Wine Bistro in South Florida, have also responded to this growing interest by innovating traditional dishes, such as her high-demand oxtail ravioli, which has seen its price rise from under $20 to $48. Judith has experienced the dual frustration of rising ingredient costs while simultaneously navigating customer expectations of traditional flavor profiles.
In Jamaica, where oxtail was once a luxury, the rising prices reflect the growing demand internationally, including a significant percentage of meat imported from the U.S. O'Shea Williams, another restaurateur, has noticed drastic price increases due to this new demand, further complicating the landscape for traditional recipes.