Menu
Jerk Chicken
$12
A rounded flavor of herbal and spicy Chicken seasoned to perfection. Served with Rice 'n Beans and your choice of Stirfried Cabbage, Sweet Fried Plantains or Rasta Pasta.
Curry Chicken
$12
Chicken seasoned with Curry and a varied assortment of spices. Served with Rice 'n Beans and your choice of Stirfried Cabbage, Sweet Fried Plantains or Rasta Pasta.
Jerk-a-que Chicken
$12
Chef Virgil's own creation! Seasoned Chicken cooked with a combination of Sweet Barbecue Sauce & Spicy Jerk Sauce. Served with Rice 'n Beans and your choice of Stirfried Cabbage, Sweet Fried Plantains or Rasta Pasta.
Brown Stew Chicken
$12
Seasoned Chicken stewed in a Semi-Sweet Sauce and cooked with Carrots & Onions. Served with Rice 'n Beans and your choice of Stirfried Cabbage, Sweet Fried Plantains or Rasta Pasta.
Vegetarian Meal
$10
Rice’n Beans, Stir Fried Cabbage, Sweet Fried Plantains with Jerk/Mango Seasoning.
Coco Bread
$2
Jamaican Beef Patties
$4
Sodas
$2
About Virgil's Jamaica
Virgil's Jamaica Food Truck
Our Story
Virgil Wilson has been exposed to great cooking and good food all his life. Born in Saint Ann Parish, Jamaica and raised in Panama City, Panama Virgil learned to appreciate all the flavors the Caribbean has to offer.
Virgil credits his grandfather and his father for his interest in the culinary arts. His grandfather Eric, was a chef for Rodman Air Force base in the Canal Zone of Panama and his father Lloyd, was a restaurant chef there as well.
Although the idea of a military officers career brought Virgil to Norfolk State University where he earned a bachelor’s degree in psychology he never lost his desire to continue in the culinary industry. After several years of working as a manager in the corporate world Virgil’s culinary dreams came true when he and his wife, Taffee stepped out on faith and opened Virgil’s Jamaica Restaurant in 2008. In June 2013 Virgil and Taffee decided to transition to the Triangle‘s newly blossoming food truck industry where they currently operate their truck on a daily basis.
With Caribbean dishes that are sure to please any taste bud Virgil’s menu offers a modest but varied sampling of Chef Virgil’s native island fare. Virgil’s homemade dishes and beverages have been featured in the News and Observer, The Independent Weekly and EATS magazine.
First and foremost however, Virgil enjoys spending time with his family who are his pride and joy. As a father of five Virgil hopes that one of his children will follow in his footsteps or maybe take over the reins and one day carry on Virgil’s legacy.