The succulent oxtail stew, made from segmented cows’ tails, at Caribbean Breeze restaurant has depth with mild flavor.
The succulent oxtail stew, made from segmented cows’ tails, at Caribbean Breeze restaurant has depth with mild flavor. Allen Pierleoni apierleoni@sacbee.com
The succulent oxtail stew, made from segmented cows’ tails, at Caribbean Breeze restaurant has depth with mild flavor. Allen Pierleoni apierleoni@sacbee.com

Taste a bit of the islands at Caribbean Breeze

April 15, 2015 2:40 PM

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