The Jerk Taco Man, aka Julius Thomas, moved his Jamaican taco operation from a Garfield Park hair salon to an abandoned taqueria in Austin called Joel's Tacos Hoagie House where a great innovation in the taco arts is exchanged for money through a bulletproof lazy Susan. At lunchtime workers stuff single corn tortillas with great, heroic fistfuls of chicken, sprinkle them with onion, cilantro, and preshredded cheddar cheese, and then soak them with high pressure squirts of jerk sauce. The steak taco is filled with the typical chopped carne asada situation, but both the beef and the smoky, finely shredded chicken absorb the piercing-hot, fruity, island-spice essence of the jerk sauce, while the crappy cheese goes gooey and melts into the matrix. The onion and cilantro lend a fresh bracing top note that might convince you that you can eat the whole thing without hurting yourself. These enormous antojitos go for $5 and $6 respectively, and each one is more than a meal. You can also get jerk chicken or steak burritos, jerk Italian sandwiches or rib tips.