Toronto Kensington Market Food Tour!! Must Eat In Canada's Coolest Neighborhood!!

Yes, Coach Iban turned a one in a million. Anywhere I go, I'm a man, you know, same hairstyle. Wicked and bad guys, you know, see me wild. Anywhere I go, I'm like, oh! Oh! This is Kensington Market. No, it's not a market. This is the coolest neighbourhood in Toronto and the hipster capital of Canada. Feels like I'm in New York in certain aspects of it. Yo, so we're here, David, in Kensington Market. This is a multicultural hub in the city. Anybody travelling to Toronto as a tourist, you have to come here and you have to experience all the different ethnicities, all the different mom-and-pop shops are here. You're not going to find a shoppers' drug mart here. You're not going to find a Walmart here. It's like a big open-air market. And back in the day, Jewish and Eastern European immigrants settled here. But over the years, it's transformed into this really, really diverse, diverse space. Right here is a lot of memories for me because when I first started cooking as a chef, I used to come into Kensington Market to grab meats and grab cheese. I'd go to Global Cheese, I'd go to Cheese Magic. We have Sannegan's Meat Locker right here. Blackbird Baking is so popular. Rasta Pasta, Seven Lives. There's so much. Wanda's Pie in the Sky could go on forever. So I guess I'm hungry. I need coffee. Let's do all of it. I'm ready. Yeah, I'm ready. Right here on this little corner right here. Everything's here. And this is a meat locker. They're expecting us. They're expecting us? Yeah. Okay, so let's go there. Peter and Claire are there. Peter and Claire? Excited, dude. Excited, let's go. Sannegan's Meat Locker, meat everywhere. Got cheese, salami, meat, pickles, kimchi, kimchi. This looks fire. I can't wait. We're gonna go in the back here. We're gonna meet the team. Let's go. What's your name? So funny. I'm Maddie Goldberg. So Maddie, what do you do? I'm a private chef in Toronto. I also do tons of recipe development, food writing, stuff like that. A badass private chef. Thank you. But yeah, so I pretty much do recipe development through my Instagram. I do lots of private dinners. So like if it's your birthday, you want a six-course meal in your home. That's what I do. I'm literally buying short rib for dinner tomorrow, right now. But yeah, Kensington's amazing. Favorite thing about Toronto? Oh, I mean, I love this city. I've lived here my whole life. Favorite food in the city? Favorite food in the city, yeah. Alouette's my favorite restaurant in the city. I go to different restaurants all the time. I love Menita. I love Barbendetta. How do you feel about the cost of living now? The city, the prices are rising. Well, I will never, ever leave the apartment that I live in because I pay good rent and I thank my landlord for that. But yeah, it's crazy. I've watched prices go up in terms of groceries non-stop. I'm trying to do all my shopping at sort of like mom-and-pop shop places. You're going to find the best prices there, obviously. I got to go, though. I'm sorry. You go, go, go, go, go, go, go. Peter, the best butcher around. Thank you very much. What's up? I just got a little... All good, all good, all good, all good. How you doing? Very good, very good. I love this city. I'm loving all the vibes of this neighborhood. Tell me the story behind the business. So I was a chef for 15 years before I opened up the first Sanigans in 2009 back just down the street in the small little 400 square foot space, about like a fraction of this 5,000 square feet. 5,000 square feet here? Yeah, between this floor, second floor, the basement. Yeah, about 5,000 square feet. So anyway, my whole focus has been on working with local farmers, Ontario farmers that I've been working with in restaurants before that, for 15 years before that, right? So I started bringing that stuff more to just the retail consumer and just making sure that we're offering not just the same cuts as restaurants would get, but also the same kind of level of service and everything, right? And that's kind of taken me through the 15 years. We now have two other locations. We do a ton of like European style charcuterie, like pâtés, rillettes, mousses, things like that that are hard to find. And yeah, that's kind of my big focus is quality Ontario meats, butchered well and then prepared well. And Ontario meats, is there anything unique? I mean, is there like bison or any other meats or just cattle? Mainly, so yeah, cattle, pork, heritage pork, lamb, heritage lamb, chickens, all that kind of stuff. We do work because it is all Ontario. When we do get things like say bison or venison, like deer, things like that, we work at the farm to get the whole animal in. We'll break it down, do all that kind of cuts. Some of that stuff is a little seasonal, obviously. And when we're working with small farms, you can only get what you get sometimes. But yeah, it's mainly like, you know, the most popular things here, like the beef, the pork, the chicken, lamb, things like that. And then we make our own like sausages and those value-added cuts. And how has Toronto changed over the past like four years? We've totally changed. Like online butchery, for example, is a thing now, which did not exist 15 years ago. Favorite thing about Toronto? Oh, geez, man. Just one thing. I'm a Toronto boy. Honestly, the diversity. Like no other city in the world. I've worked in Europe. I've lived in Hong Kong. I like been all over the world. No one does the diversity like we do. But like specifically say in food, you can get anything you want here. All right, so let's go over here. Let's see some cuts. Ready? Let's go. Right now? Okay. Very nice meeting you. Thank you so much, Peter. If you need anything and I'm not around, any of these guys will help you out, okay? Perfect, perfect. Thank you. You know what's incredible about this place, Sanigans, is that we saw Chef Matty in here just now. But the amount of options that they have. There's spider steaks and Denver steaks and flank and bivet, top sirloin, oxtail. So many different preparations of chicken. And remember Peter was telling us about those pâtés. Let's take a look at them. They're right over here. Because yo, not everywhere you go are you going to find head cheese, bro. Oh my gosh. So head cheese is a very classic preparation and also limiting waste, right? And using all the gelatin that you find in the base of a pig. But like pâté de campagne, caramel, rillettes. You know, a lot of classical preparations. You can't find this stuff at your average butcher. And they are finessing them over here. You know, scotch eggs and seasonal quiche that UK influences in here as well, right? As well as the European. A great selection of cured meats. Like this is a one-stop shop for anything meat. And then of course you have all your specialty products behind this as well. The jerkies, the different types of sauces and stuff. But you don't find a butcher like this every day. And I really mean that. It feels like a European market, especially with the selection they got. Montreal would still have a lot of diversity going on over there for sure. That's no question. Montreal, do I go? Let me know. Comment below. Let's go. So when you're living in Toronto, and especially someone like me that's putting up always like West Indian, Caribbean recipes. It's hard to find those types of ingredients. There's not a lot of spots like in Scarborough, Brampton, Rexdale, Sog, etc. So this spot is a place that comes to a lot for scotch bonnets, casseroles in here, different types of spices and masalas. You're going to find all that in here. Hello, hello. Look, Caribbean corner. Let's do this. Hey, check this out, bro. Let me see. Hey, how you doing? You know what this is? Yeah, it's cassava. This is cassava, yeah. Got some chilies over here too? Yeah, yeah. You got all that exciting stuff. Over here, you know, plantain is here. Not plantain, right? Plantain, all your Caribbean drinks. What else? They got some mango juices. Yeah, check it out, man. This is like a Caribbean market. They got some mangoes. Oh, wow. Where did this come from? We have stuff from South America, Trinidad, Jamaica, Grenada. So you have a mix of the Caribbean. And in this neighborhood, Kensington Market, is there a lot of Caribbean people? Oh, yeah. Yeah? What's your favorite thing about Toronto? Peace. You look at peace right now. Legalize it. That's right. Mike, I'm David. Guys, visit him right here. What's the name of your shop? Caribbean Corner. The Caribbean Corner. Thank you. See you next time. When it comes to cheese, we speak your language. Let's go. Hey, how you doing? Very good. What are we trying today? Let's try it. It looks very creamy. Go ahead, sir. Yeah? You can try anything you want. Oh, you can try anything you want? Cheese. This is from the Swiss Alps? We like Swiss Alps. Sharp, Max. This is one of your favorite cheeses? A lot of flavor from the Alps. Oh, wow. Is that Swiss cheese? Man, that is Switzerland. That as a grilled cheese, perfect. We're in the Alps. It's a little salty. It's nice. Yeah, yeah, it's salty. Yeah, yeah. It's a little creamy, too. Where are you from, by the way? Portugal. No, but there is a big Portuguese community here. Yeah, huge. How many years have you been working here for? In 1981, you started. 17 when I started, yeah. Wow. So, how has it changed in that many years? How has this neighborhood changed? Quite a bit. It was more family-oriented before. Now, it's a little bit more, I don't know how to say, more hipster to the younger. It's a little bit of a difference. And has it gotten very difficult for some of your clients to come? Because I know we've been seeing online the prices of the real estate have changed. I mean, everything's just getting really bad. It's like a recession. Yes, yeah. Well, to me, that's what it looks like to me. We got to continue to fight. If we're alive, we continue to fight. That's it. Oh, man. There's more cheese. Okay, okay. Bro, so much cheese. Bro, this is cheese heaven over here at Global Cheese. And a lot of specialty items as well. So, it's not just about that. It's like all the accoutrements that go with cheese. Whether it's the pepper jellies or the crackers or the crisps. All that good stuff you can find in here. A lot of meat in here as well, by the way. But just like the cheese doesn't end. Wow. Dude, look at this. Look at how many cheeses. The famous raclette, which is actually popular now. And it's trending, right? Because you melt this. Yeah, the raclette. Oh, my God. Here, right over here, you got a nice selection of nice olives for people who like the olives. That's fantastic. Oh, you got the feta right there. Anything from Bulgaria? Anything Romanian? Yeah. Yo, man. It's a little stronger. It's wonderful. Yeah. For you. This in a salad? In a stroboscoff salad? Why don't you eat any other type of feta? Can we try an olive? Let me get some on you. Oh, let's do that. Let's do that. This is an Italian, the Castelbeltrano. Oh, wow. If you want to reach over and grab one. Yeah, I'll grab one. These are nice. Thank you so much. Castelbeltrano olives. Castelbeltrano. I love this stuff. Oh, yeah. Where is this from? From Italy. It's an Italian olive. Very refreshing. All right. That was amazing. What a great place. Thank you so much. We appreciate it. He's very famous here. Oh, dude. He's the best. Very famous. Let's go. This is the most famous taco place in all of Kensington. I read that. Is it on the Hypes? Believe the Hype? Seven Lives? Oh, this is cool. Hey, Nate. This is awesome. With tacos, I'm a bit spoiled. I'm not going to lie. Seven Lives? Dude, they got Rasta Pasta. Super famous spot right there. Vika is a Swedish-inspired cafe. Let's go grab coffee, and then we'll come back. It's a true hipster neighborhood. Now, we're getting into these small buildings that there's commercial space in the bottom, and people live above. It started 11 years ago. Ready. Vika coffee. What did you get? Old Milk Cappuccino, bro. What I love a lot about this place is once you get your coffee, your little treat, you can go hang out at the back. It's super quiet. Iced coffee? Iced Americano? This place is beautiful. You're from here? No, I'm from Hong Kong. Oh, nice. How long have you been here? Two years. Two years? In your few years here, what's your favorite place? What's your favorite thing to do in Toronto? Just chilling in here. Just working in a coffee shop. I like it so much. So, you're measuring it. Awesome. I asked you about dim sum because I love dim sum. I love dim sum. Oh, so you do like dim sum? Yeah, we have to wait. The wait. So, you're going to make your signature coffee? You're going to make a little heart at the very top? Yeah. How did I know that? Wow. Very nice. Is that one? Alright, let's go. Cheers though. Oh my gosh, cheerily. I told you Nazarovia yesterday. So, I'm just going to keep throwing different ones at you. Prost. Brindiamo. Sante. It's cardamom. So, it's a nice little pocket in Kensington. This place is called Fika? Fika Cafe. Kensington though, we're here on Kensington Avenue. This is a really cool thing. You get these. This is the open-air market. My favorite, the figs. What are you eating? Right here. Yeah, I got to pay for that. Kensington Fruit Market, 1978. Family owned and operated. You got peppers. Look at this. Peppers. Yeah, so right here we have some green chilies, some red chilies. That's what I want. That's Thai hot peppers up here. Yo, can you say Portugal hot pepper? Portugal hot pepper. I've never seen that. Man, this is nice. I've never seen this. Like, I guess like these rows of just peppers everywhere. So, you can take this home, plant them. Yeah, everybody has like probably a small garden in the backyard. Can you tell what this is by looking at the leaf? So, what is this? Can you guess? Strawberry. Oh, a nick dog. I grew up in California. Yeah, but this guy's a plant guy. I'm a plant guy. He has a green thumb. More than a thumb. More than just a thumb. He's home planting. Got mangoes, got flowers. Loving the vibe here. Where'd you go? Rasta Pasta. Jamaican and Italian cuisine. All right, so I'm jerk chicken at Rasta Pasta. Well, this is an iconic spot, man. Like, most days you come, we're before lunch right now. There's a lineup out the door. On weekends, you don't even want to bother getting in line. Wow, this looks good. Let's see what I want. Let's see what all the hype is about. Let's see. Jamaican me crazy chicken. Jamaican me crazy. Let's do Portland jerk pork because we've been to Portland. We did Portland, Boston Bay. Let's see, cow foot. Hello. Rasta Pasta. Jamaican and Italian culture is similar in their love of food. So we'll get two smalls. One jerk pork, one jerk chicken. Jamaican me crazy and Portland jerk. They also got Dutch pot, oxtail, Trenstown chicken, curry goat. That's rice and peas and jerk pork. And this is, I guess, oxtail gravy. Remember yesterday, oxtail gravy, bro? That's a common thing, bro, oxtail gravy. So we just noticed, this is Jamaican side. Next door we have the Italian side. So there they have jerk chicken pasta. So here we're going to get some jerk pork. And then we're going to go over here and get the pasta. Italian and Jamaican. So we're going to see if there's a pork. Some jerk pork. Got the rice and peas. No, no, no, I'm making spicy. I'm flooded, bro, flooded. So what's your favorite Jamaican dish? Curry goat and basmati rice. The basmati rice is not Jamaican, but it's the curry goat and white rice. That's perfect. It's not goat curry? No, it's goat curry. It's goat curry. I'm joking, I'm joking. You're awesome, by the way. You're awesome. My man, how are you doing? Nice to meet you. Nice to meet you, too. We're excited. We didn't even order meat today, but we're here. I'm glad you guys are here. Thank you. Rasta pasta. Rasta pasta is the best food ever, man. Best food ever? I can cook better than him if I had a stone. She might be right. You never know, right? She might be right. You never, never know. Hidden talents. Of course. So how long have you been in Canada? In Canada? Yeah. I came when I was eight, and I'm 61 now. Oh, wow. Yeah, I've been here a while. So you have three restaurants. Rasta pasta is three. This side is authentic Jamaican and Italian. This side here is authentic Italian fusion of both. Then over there is the bar and dining. So what's the story behind Italian, Jamaican? My partner, she's Italian, but she retired now, right? So I guess we're going to try the pork. We're going to try pasta? We should try one, yeah. Try pasta. Because anybody coming to Toronto, and especially anyone coming to Kenston Market, Rasta pasta is just one of those names you always hear come up. It's a must-try, correct? It's a must-try destination when you're in Kenston Market. I'm going to give you packing sausage stuffed dumplings. Black pepper, turmeric, garam masala, chili flake, and salt. That smells good. Look at that Rasta pasta. That smells good. Pasta. Oh, what's that? Meatballs? Right here we have the spaghetti with meatballs. And this is penne con pasta? Penne con pesto. Well, that looks good. That's a dreadlock meatball. So we're going to make the airy fettuccine. So what's in the airy fettuccine? It's fettuccine sautéed with alfredo sauce and parmesan cheese with jerk chicken, served up with some garlic oil right there. Now he's going to get some jerk. Smells good. How long have you been here in Canada? Nine years. Nine years in Rasta pasta. Great for you. So you just add some heavy whipping cream. Now he's going to add some pepper. That looks like some salt. What's that? Nutmeg. Yes, that is the black gold of Grenada. Here we got some... Some chili pepper? Or some chili seeds? Nutmeg. So here we go, the jerk. Now here we go, he's going to add the pasta. There, fettuccine. I actually love fettuccine with alfredo sauce mixed with the jerk. This is going to be bomb, bro. Can somebody let me know where there's a Jamaican-Italian restaurant in Italy? I'm sure in Roma or Milano. Ooh, careful. Oh, yes. Yes, bro, yes. This is going to be so good. Can't wait. Look at this beauty. Jamaican-Italian. Jamaican me hungry, man. All right, so do I take it over or do I leave it? Thank you. Let's go. Right next door. So those are both takeout, and you come inside here and you sit down. Ackee and saltfish dumpling. Let's open that up. Oh, wow. It looks like a bake. It's going to crumble. Dude, it almost gives me like Chinese vibes, like a bun. So taking quintessential Jamaican cuisine, national dish-type vibes, and Ackee very unique. That fruit, very scramble-eggy, scrambly-eggy, kind of lychee-ish. It's not scrambled eggs? It's not scrambled eggs. It's saltfish and Ackee. You know, you grab this, you hit the road, you hit the TTC, you get in your car, you sit in traffic all day in Toronto, and you get- I need pepper sauce for this, though. Pepper sauce? That's a for sure for me, bro. You can't eat without pepper sauce. Well, I'm going to try it plain, just like this. Look at the beauty. It actually reminds me of like- It really is like a baked dumpling, a massive one. Man, it's so fluffy. It has nice heat in it already. Thank you, my friend. Homemade? Scotch bonnet? Yeah. Oh, it's scotch bonnet? That's good, that's good. This guy's like- Be careful. Yeah, yeah. Look at this guy. It's hot, but it's flavorful. Flood. All of it. Mmm. That's hot. That is hot. Mmm. It's so fluffy. I love the inside and the outside. Two different textures completely. Wow. Looks like a selfish bake with aki. Yeah. Let's do the jar, let's do it. My signature item, right? Man, look at the char on the skin, though. Color is flavor, is what we always say. Color is flavor. So when you look at this, you already know it's going to explode in your mouth. Oh, bro. That fire. Juicy. Bro. The skin. You got some spice? This is without question some of the best jerk chicken you can get. Just looking at it, you know it's going to be fire. Oh, so soft. Tenderization. That's some good jerk. Thank you, my brother. To think we are like how many hundreds of thousands of miles away from Jamaica. Tastes authentic. A lot of times when you roll up to Rasta Pasta, the drum pan is smoking. Oh, it is? Yeah, oftentimes. It's sitting right outside. It's right there. Try the fettuccine. Mmm. Oh, man. Mmm. Nothing wrong with that. Oh, my gosh. This is my jam. Told you guys, I love the creamy pastas. This is hitting the spot. When you come to Kensington, you got to hit up Rasta Pasta. Oh, man. Always a lineup, bro. You know, we're not on a Saturday or a Friday right now. Always busy. That jerk flavor inside the creamy pasta. This is a fusion that works. I'll tell you, this is the ultimate Italian fusion. Like, I've never seen like a true Italian fusion besides the Jamaican one. Right? We haven't seen anything else. Are you going to add some chili there? I eat proper hot, buddy. Proper things. Jerk pork with some rice and peas. Just not the winters. It's not wintertime. And I think oxtail gravy. No, she put jerk sauce. I prefer jerk pork over jerk chicken always. But this one's special. The original. Yeah, man. This is good. And I like this. The mix with some of that gravy. I guess we don't know if it's oxtail or the jerk. This is the ultimate fettuccine pasta with jerk. Oh! That was a heavenly fettuccine, bro. Hey, Domenico. Domenico! Oh! So, is it one kubi or two kubis? What is it? No, what is it? Oh, my God. The beer, the beer. Oh, kubuli. Kubuli! Mighty kubuli. And you better know about Haile Koch. That's me and wifey Rosie right there. Yeah, man. That's how we love it. Who's gonna make me feel right all the time? Beautiful voice, man. Beautiful. Who's gonna make me seem it like all the time? Oh, bro. You're the best. How'd you get those locks so nice? That's a lot of resin, right? Bro, take care. Let's go, let's go. That was Rasta Pasta. Next, we're going to a hidden gem. The hidden gem is not open right now. It's called Sunny's Chinese, but I just have to show you how cool it is. So, no signage. Shout out the food dudes, but this is some of the best food in the city. If you come through here, look at this little sign. Oh, wow. They open later today, but Sunny's Chinese. And you have to walk through the market to actually get to it down here on the left. But incredible team. Some of the best food I've ever had in the city. Sunny's Chinese. What kind of Chinese is it? Do we know? They do a lot of street food style, but they're finessing over there. Very talented chefs. A lot of vintage clothing shops. Lots of food, lots of food. As a chef, and especially one that uses a lot of exotic ingredients and spices, I need a place like Carlos House of Spice. And you're going to see why. So, this is a spice house. All we're going to see is spice for sale. Kashmiri red chili powder, bro. Masalas. Anything that you need, you're going to find in here. How are you? Hey. Nice to see you. Good, good, good. I have a very popular guy here from Czechoslovakia. Look at this. Toasted corn. You got nuts. You got spices. Oh, look at all the jerseys up there. We got Portugal. What do you got over here? Hungarian sweet paprika. Whoa, this is my homeland. Check this out. So, if you need restaurants or caterings, or if you use a lot of spice at home like me, you're going to want to get these bags. These are 2kg bags. Harissa, obviously. North African spice, super popular. All the paprikas are here, bro. Sweet, Spanish, this, that. Smoke, not smoke. Dude, it's hitting me so hard, the paprika. This is like a chef's dream, Malaysian curry powder. I don't think I've ever been to an indoor supermarket like this where it hits you with all the spices. Mexican cinnamon is here on our left. Did you know there's this many types of quinoa? There's a lot more than this, but I'm a big fan of tricolor. See this? You got tamarind pulp. This is key, and you can still feel it's soft, but a lot of times it's super hard because it's old and stale. That's a bunch of couscous. All that good stuff is located here, man. White poppy seeds, sesame seeds, nooch. You know what nooch is? Nutritional yeast. Vegans love this. That stuff's critical, bro. Your pani puri, yeah? Oh my gosh. They even have pani puri there? Yeah. They have hot sauce as well, but not mine. Whenever I need anything, this is the spot that I come to. I was actually here recently for an event. Oh yeah? Yeah, I needed a lot of spice, so this is the spot. This is where you come. So, I'm sorry, what's your name? Zalek. And this is your shop? It's my father's shop. Your father's shop. Yeah. And where's your family from? I'm from India, but my father is from Portugal. Oh, so you're mixed. Actually, Carlos is my non-biological father. Okay, got it, got it, got it. So, yeah, huge Portuguese community in the area. Yeah, we are family here, yeah. And so, how long have you been here? I'm here, it's been like six years. Six years? Yeah. And where do you come from India? Gujarat. So, big difference between Gujarat and Toronto? Huge. Oh my God, it's a very huge difference, yeah. Gujarat is the dry state, the billionaire state, Gandhi state. You got everything there. Where's the best dhokla? Dhokla is also from Gujarat, of course. Ahmedabad's the best. I know that. No, I ate a lot in Ahmedabad. So good. Let's go. This taco's very popular. Augustine, buddy of mine. Who's tacos? Yo, he opened up one spot and I was on like six. Oh my gosh, who's tacos? Man, there's tacos, there's Jamaican, there's barbecues, everything. Hey, I found a Belgian waffle spot and it's called Lekker. Hey-oh-lek. So, I think we're going to Birya Katrina. Yo, so I know there's a churro spot here, but what's really cool about this is, if you've been to Mexico, obviously, my first time going to the city was last summer. And I've been to Mexico so many times, but Playa del Carmen, Cabo, not Mexico. So I was cooking for a wedding in San Miguel and I got the real feel of Mexico. So when you walk in here, you don't feel like you're in Toronto anymore. There's all these Mexican-owned businesses. One has churros, one has tacos, one has birya. There's so much at Quesadilla. There's a lot happening. Let's check it out. Let's go talk to Pablo, bro. The best churros, he's waiting for us to... Man, they're really crispy and crunchy, but he's going to put some sauce on them. Churros. These are the best, bro. And Pablo's going to sauce it up for us, bro. So you're stuffing it. Yeah. Got to try this, bro. So what's in this? We have dulce de leche here, and then leche con ensalada. Essentially, when we boil in the can, after about four or five hours, covered in water, you're going to get dulce de leche, you know? So it's just kind of two variations, but very popular across Latin America. Go for it. All right, perfect. How big is this guy? It's nice, but these are nice ones. Crispy, crispy, crunchy. Salud. Bro, bro, bro. Delicioso. Super delicious. You know what I love here? The sugar. Pablo, delicioso. And it's still super hot. No, no, it's good. That dough should melt. Oh man, inside. Leche con ensalada. I want to dip it in the cappuccino, with the foam. I'm a dipper, man. Si? Si. Cortado? No, or like a super, super thick chocolate, you dip it in, like you do in Madrid, the Spanish style, they dip it. So good. Very cool spot, though, eh? This does not seem like Toronto anymore, and that's the beauty of this place. Oh, it's great. So there's like one, two, three, four, five, six, I think it's seven different spots, all Mexican, correct? Maybe you've never been to Mexico, maybe you can't afford a ticket to Mexico. I'm not saying that when you walk in here, you go to Mexico, but pretty damn close. Yeah. Definitely can speak Spanish all day in here, if I wanted to. Oh, practicar todos los dias. Ready to take you to, across the street, Perola. Okay. A Peruvian grocery store, well, Latin American, but a lot of key ingredients, aji amarillo, rapoto, chicha morada, maracuja, all the things that I need. Everything's over there? Yeah. Perfect. All right, let's go. Oh, juices, what I need. That's all this food? Pudo. All right, so here he's doing some pupusas. Todo bien? Todo muy bien, todo muy bien, gracias. De donde eres? De Mexico. De Mexico, so you're Mexican. Oh, great, I'm from Miami. Miami. Yeah, my parents are Venezuelan, but, you know, we're a lot in America. And how long have you been here in Canada? 23 years. Que ha cambiado en estos 20 años aqui? Bueno, ha cambiado mucho. Antes era Kensington Market, un mercado. Hoy ya son mas restaurantes y bares. Hay muchas personas de México aqui? Si, hay muchos mexicanos. Muchos mexicanos. De donde? Usualmente de Puebla? No, usualmente de, no, de Cancun. Ah, de Riviera Maya. De Cancun, de Riviera Maya, de Jalisco. Jalisco. Y aqui hacen comida latino? Si. Mezcla. Pupusas. Pupusas from El Salvador. Jugos. Horchata. Vamos a horchata. Fruta estilo mexicano con tajin y chamoy. Guys, I'm going horchata. That's that rice with milk. It's phenomenal. There's a lot of stuff in the freezers as well. Hey, gracias amigo. Gracias. Cuidate. All right, so that was Perola Supermarket. That's all Latin American. We're going to get a little horchata, but the guy is super busy making pupusas, so we have to continue to go. Where are we going next? Somewhere over here? You ready for this? We're going to get some amazing food. He's saying we're going to get a cake over here. Come, come. Wanda's pie in the sky. I don't believe Wanda is here right now, but this place is famous, bro. I kind of grew up here, man. I got obsessed with molasses ginger cookies, the ones where you can bend them and then they hold the bent shape. I love it. It's just the right bake and the right mix, but everything here is finessed. People come here and they have a slice of pie, they have a tea, they have a coffee, and they just have a smile on their face for the rest of the day. I am a four for strawberry rhubarb. There's something about the sweet and tangy and the sour. My mouth is starting to salivate as I think about it, and it's right behind us. We're getting a slice of that. So rhubarb. Non-negotiable. I'm not even going to ask you. We're getting a slice of strawberry rhubarb. I was thinking the pecan, but dang. We're going to do it as well. I love pecan. But you can see the inside of the pecan as well, right? It's really nice and dense. Oh my gosh, it looks like chocolate pie. That's chocolate pecan there. Wild blueberry. Key lime pie, also very popular here. But if you want to come and have lunch as well, pierogies, flatbreads, things of the sort, they also have lunch items here too. It's not just like pastries or gluttony type stuff. No butter tart here? Oh, absolutely, bro. They're meant to be. Oh, they got it. They got a butter tart. No way. Look at that deep, rich color too. This is so good. Oh, my all-time favorite. That's amazing. All-time favorite, bro. Pecan. If I worked here, I would blow up like a balloon eating all this food. For sure. Pecan butter tart? I'm not going there for it. You know this is all I care about. This is all I care about. It's all you care about? A taste of Dev's childhood. It's just the tart. I feel like I'm on a farm when I'm eating it, right? It's just, man, I feel like a child. Because this is what really sums up my childhood. My favorite pie. Wow. It smells like an apple pie. Oh, smell it, bro. Mmm. It's a strawberry rhubarb sour tea. It's like a jammy. It's like cherries. There's a lot of things in here. It's the Canadian pie. Bro. This is the Canadian pie. Bro. I know. You love that, but I'm ready for this one because I'm dying for some pecan. Pecan. I'm going to search for the best butter tart, and this one has pecan. Just going to pull it out. Looks like a pecan pie. You can't even do it like this. You have to cut it. Just like that. Oh, it's breaking. Take the pecan. I'm trying to, like, break it without... Oh, whatever, bro. That is perfect. I'm going to try the pecan. It's really good. It's so buttery. Very deep butter flavor, almost like brown butter action is going on. Yeah, what are you doing back here? Oh, wow. So what are you making there? Is that a cherry pie? Cherry pie, yeah. Cherry pie. Wow, that looks good. It almost looks like pasta. And where are you from? I'm from Sri Lanka. From Sri Lanka. Oh, Sinhalese or Tamilese? Tamil. Tamilese. So from Jaffna, north. Where's the string hoppers? Almost eight racks. Hey, thank you so much. Appreciate it. Hey, thank you. Thank you so much. What are you doing? Oh, the cookies? That was great. Hey, thank you. This is a really cool neighborhood. You have so many things. You have art. It's like a mix between, like, I say, like, Wynwood slash Williamsburg. I mean, these, like, small shops upstairs. It looks like a mix of commercials slash residential. It's a never-ending restaurant. What's up, man? Nice to meet you. Keep going home. Big fan. Hawker Center is in Singapore, bro. Oh, sure, you too, bro. You're on the thing, right? Yeah, David's been here. Okay, the blog, right? Yeah, yeah. Yeah, you travel and stuff. Yeah, yeah. Yo, I watch your stuff all the time. Oh, thanks, dude. Wait, where were you recently? London, we were in Jamaica. Amsterdam. Trinidad. I'm always in Trinidad. Trinidad, right? Yo, okay. Yes, yes. Yo, I watch all your Trinidad stuff. Thanks, bro. I watch them all. Yo, welcome to Toronto, man. Thanks, bro. Thank you. Appreciate you. Where are you? Okay, I have so much. Have you been to Brampton, Mississauga? Oh, man. Do you know what Hawker Food is? Yeah, yeah. I know Hawker Food. Okay, I guess he's been on a huge tour. He just recently went. All right, he's gone. He's gone. He's gone to eat at Brampton. Thank you. Nice to meet you. I'm so full. Let's keep eating, though. Let's keep going.