9 Really Weird Foods You Have To Try In Toronto
For every true foodie.
It's no secret that Toronto's food culture is one of the best in the world. Thanks to its extensive cultural diversity, you can find almostin the city. In essence, Torontonians can get a taste of foods from all over the world without having to board a single plane.
We have access to everything from the finest foods to the most bizarre. Here are 9 examples of the latter that may appeal to those who are iron-stomached:
1. Balut // Kanto
Balut originates from the Philippines is commonly sold as street food. It is essentially a developing bird embryo (14 to 21 days in) that is boiled and eaten from the shell.
2. Jellyfish Slaw // DaiLo
Jellyfish slaw is served as a side at DaiLo. Jellyfish is known to be relatively palate-cleansing and also helps treat conditions like arthritis.
3. Lamb Testicles // Banu
Lamb testicles have a somewhat juicy texture similar to that of chicken. Banu serves it with pickled dip and sea salt to counter its natural blandness.
Photo cred - Athena P.
4. Kangaroo // Byzantium
At Byzantium, kangaroo meat is roasted and served with a black currant reduction and Yukon gold potato gratin.
5. Cow Tongue // The Black Hoof
Cow tongue is the choice meat in one of The Black Hoof's popular sandwiches. The texture of the cow tongue is smooth and it is known to be very juicy.
6. Jalapeno Duck Hearts // Bellwoods Brewery
Bellwoods Brewery serves duck hearts with jalapeno oil. They are intended as a shareable dish and are sold at $4 a plate.
7. Blood Stew // Casa Manila
Blood stew, or diniguan as it is called in its the Philippines where it originates, is essentially a savory stew of meat (typically pork) that is simmered in a gravy of pig blood, garlic, chili and vinegar.
8. Sea Urchin // Diana's Seafood
Sea urchin is considered a delicacy in several parts of the world. They can be eaten raw or cooked into various dishes like pastas, soups and omelettes.
Photo cred - Bill Roehl
9. Lamb Brains // Buca
At Buca, lamb brains are wrapped in prosciutto then fried to create a crunchy delight similar to calamari.
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