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Toronto’s Street Food Block Party
This past weekend in Toronto 3000 foodies descended on the Brickworks for the Street Food Block Party, a combined effort between TUM (Toronto Underground Market) and Food Truck Eats. Tickets for the event, which went on sale back in April for $20 a ticket, quickly sold out in a matter of hours. Attendees weren’t disappointed as there were a multitude of delectable items (many Cinco de Mayo themed) to choose from the 20 pop-up vendors and 10 food trucks in attendance.
Here are highlights from some of the vendors we visited:
Commonly found at Toronto’s Food Truck events and one of the first trucks to ever hit our streets, El Gastronomo did not let us down. They offered up a menu of Taco’s starting with the Reef+Beef: twice-cooked beef cheek, white anchovy, jalapeno aoili, quickled cabbage and lime. Their Pescado Picante Taco featured tempura cod, smoked tomato, habanero aoili, red cabbage+green apple slaw and lime. They also had the Drunken Monkey, a banana fritter, with smoked chocolate and tequila ice cream with candied jalapenos that we had wanted to try but we were just getting started and weren’t ready for dessert yet.
One of my favorite food trucks, we hit them up early knowing that the line would grow huge quickly! We had their Sarducci, balsamic drizzled tomatoes, red onion, fresh basil and jensen’s mozzarella on multi-grain. We also tried their El Gordo Queso, a collaboration with Mex-i-can (a Hamilton restaurant), featuring seasoned ground chorizo, creamy salsa verde, red onion, cilantro and jensen’s mozzarella cheese on white bread.
This new truck on the scene was one of the best surprises of the night. They offered up a lobster roll, which although pricey at $12, was delicious! I had really wanted to try the lobster roll and lobster poutine from Rock Lobster Food Co. as well, but their lineup was huge. Buster’s lobster roll featured Nova Scotia lobster, mayo, celery, chives and lemon juice on a toasted top split bun.
Fidel Gastro was putting on a show while being interviewed by the media. His stall featured the Havana Club with ham, pulled pork, caramelized onions, and chili cilantro aoili. His other offering, the Sgt. Slather had bbq ribs, homemade bbq sauce, creamy guacamole and tortillas.
Comida Del Pueblo returned with their popular Jalapeno Cornbread Grilled Cheese with gaucamole and crema. Their other offerings were a Conchita Pibil Springroll with ramp aoili and an Ontario Water Buffalo Banh Mi with pickled ramp salad.
Elle Cuisine and Sullivan & Bleeker
Lauren Mozer of Elle Cuisine had Cinco de Mayo themed dessert nachos with dark chocolate, caramel, and whipped cream. These were a great snack while waiting in line for other food.
Sullivan and Bleeker had one of the more interesting dessert finds of the night. They were offering cakes in mason jars with flavours like oreo, cookie dough and s’mores.
Tromba Tequila and other refreshments
Tromba Tequila was on hand doing what they do best offering their Blanco Tequila available as a margarita or on the rocks. Other drinks were also available from a multitude of Ontario wineries and craft breweries including Lake of Bays and Spearhead, with it’s Hawaiian themed pale ale.
The success of the Street Food Block Party proves that the appetite for street food is alive and flourishing in Toronto. We left stuffed and wishing we had room in our stomachs to try more. Looking forward to the next Block Party event!
Whopper with 1050 Pieces of Bacon
This guy ordered a Whopper topped with a whopping 1,050 strips of bacon from the Japanese Burger King.
What’s Cookin – Food Rap Video
This stop-motion short from BankShot with music by DJ Nick Castle finds everything from pancakes and bacon to a green pepper with a platinum grill lip-synching along to classic lines from Biggie Smalls, Guru, Raekwon, Q-Tip, Action Bronson, Method Man and a whole lot more. Dinner is served.
[Vimeo]
Chicken Tortilla Soup Recipe
A simple and quick hearty soup recipe that can be enjoyed as a meal, or an appetizer!
Ingredients
2 chicken breasts, cooked and shredded
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tsp chipotle puree
1 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano
1 28 ounce can diced tomatoes
1 cup whole corn kernels, cooked
1 cup white hominy
1 4 ounce can chopped green chile peppers
1 can black beans, rinsed and drained (optional)
6 cups chicken stock
2 limes, juiced
salt (to taste)
pepper (to taste)
Garnish
toasted tortilla chips or tostadas
1 avocado, sliced
1 small red onion, chopped
monterey jack cheese, shredded
fresh parsley or cilantro
Directions
- Heat 1 tbsp of olive oil in a large saucepan over medium heat. Add the onion and garlic, season with salt and pepper (to taste) and cook for about 5 minutes or until onions are softened.
- Add the chipotle, cumin, chili powder, oregano, tomatoes, and stock and bring to a boil. Simmer for 5 to 10 minutes.
- Stir in corn, hominy, chiles, and black beans. Add the lime juice and shredded chicken and stir through. Simmer for 10 minutes.
- Ladle into small bowls and top with a few pieces each of tortilla strips, avocado, onion and Monterey jack and parsley (or cilantro).
Notes
For the shredded chicken you can poach skinless chicken breasts in stock or bake in the oven for 20 minutes at 350 degrees. Or use a roast chicken from the deli counter at the grocery store.
To make toasted tortilla chips, preheat oven to 200ºC (400ºF). Use a pair of scissors to cut the tortillas into 5 mm (1/4 inch) thick strips. Place on a baking tray, brush with oil and season with salt and pepper. Bake for about 5 minutes or until lightly toasted and crunchy. Cool on tray.
View the complete recipe at foodea.com!
