Dish finder in Toronto

Thick slices of cornmeal-rolled back bacon on a soft bun with mustard. The St. Lawrence Market version is the one people queue for.

A small pastry case filled with butter, sugar and egg, baked until gooey. Raisins or no raisins is a serious debate.

Chips with cheese curds and hot gravy, from Quebec but sold everywhere. A late-night order after a night out.

Golden pastry filled with spiced beef, chicken or vegetables, from Caribbean bakeries and corner shops. Try it in coco bread.

Trinidadian and Guyanese flatbread wrapped round curried goat, chicken or chickpeas and potato. Ask for it mild if you are unsure.

Two fried flatbreads with curried chickpeas and chutneys, a Trinidadian street breakfast sold in the city's Caribbean shops.

Chicken marinated in Scotch bonnet, allspice and thyme and grilled over charcoal, with rice and peas.

Breaded veal cutlet in tomato sauce on a crusty roll, with hot peppers if you ask. A Little Italy and west-end institution.

Weekend dim sum in Chinatown, or in the big halls of Markham and Richmond Hill to the north. Go before 11 to beat the queue.

Tibetan dumplings with chilli sauce, from the many small restaurants along Queen Street West in Parkdale.

Warm custard tarts from the bakeries of Little Portugal and Dundas West.

Spit-roasted chicken in a wrap with garlic sauce and pickles, or as a plate with rice. Cheap, filling and open late.

Grilled sausages from the carts outside City Hall and the university, with a self-serve bar of toppings.

Flat fried dough stretched into a tail shape and topped with cinnamon sugar, sold at the waterfront and winter rinks.