Cooking from scratch using the area’s finest products, this truck is best known for its fire-grilled meats (Blonde was head chef at Cumbrae’s in Toronto). Their Peachy Blonde tops made-to-order flatbread with grilled hormone-free chicken, brie, alfalfa sprouts and red pepper, plus Niagara peach chutney and basil aïoli.

Pork is the star, with everything on this little piggy’s menu either smoked, grilled, pulled or cured. The Whole Hog makes mouths squeal: a pork patty, maple bacon, peameal bacon, pulled pork, Swiss cheese, arugula and garlic aïoli between two fluffy pancakes.

Canada’s first grilled cheese food truck uses local, high-quality ingredients to create sandwiches like The Lumberjack, an ode to Canada with oozing medium-aged cheddar, bacon, Granny Smith apple and maple syrup stuffed between thick slices of crisp griddled bread.

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Specializing in Mexican style “taco” quesadillas, this is the first food truck in Canada to serve all-organic Mexican fare — and it accommodates all diets. There are ample meat-free options like a killer Vegetarian Ratatouille — a mix of yam, zucchini, butternut squash and spinach slow cooked in homemade tomato sauce, wrapped in organic kamut, corn or flour tortillas.

Piri piri meets Hickory Sticks, resulting in portable Portuguese fusion dishes like Angry Fries topped with garlic aïoli and banana peppers or the classic bifana: a marinated and grilled pork loin sandwich christened with caramelized onions, yellow mustard and house-made aïoli, stuffed into a toasted Portuguese bun.

With Southern barbecue as its calling card, this truck has fans clamouring for the Montreal Smoked Brisket sandwich on a pretzel roll that’s topped with onion rings, Swiss cheese and horseradish aïoli.

Sample Rico Peru’s complex fusion of flavours through tangy lime-cured ceviche, made-from-scratch empanadas stuffed with ground beef and hard-boiled egg and the arroz chaufa, a Chinese-influenced egg-fried rice with beef or chicken, green onions and bell peppers.

From General Tao’s chicken to Panang curries, this popular truck is known for crowd-pleasing Asian flavours with a twist. The eponymous Dragonz Bowl features rice topped with Asian slaw, Masago roe and sauce-drizzled skewers of grilled beef, chicken and lamb.

Serving Caribbean-inspired food since 2013, The Caribbean Cruiser makes beloved dishes that include West Indian rotis, Jamaican patties, Bajan fish cakes and jerk chicken, served with rice and peas, fried plantains and slaw.

Known for serving fresh, seasonal sustainable seafood year-round (including lobster specials in the summer), this truck draws long lines for its fish and chips: dry-battered Newfoundland cod or haddock. Pro-tip: go before noon, or order online before 11 a.m. to prevent lunchtime disappointment when dishes sell out.

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Chef Nikos Mantis of Pinetree Catering brings his Northern fusion culinary philosophy to street food, supporting local suppliers in the process.

Try the popular Pickerel Taco that comes in a fried bannock shell with local Thunder Oak Gouda cheese and greens, or the Pan-Fried Walleye that’s served with a fresh tomato cilantro salsa fresca.

Fire a trailer-mounted wood-fired pizza oven at 1000°F for 90 seconds and what do you get? The most popular pie in town, the Fig & Pig: that’s mozzarella, prosciutto, bacon and fresh fig jam, drizzled with balsamic reduction. This truck won The Walleye magazine’s favourite market vendor for 2019. Bowl features rice topped with Asian slaw, Masago roe and sauce-drizzled skewers of grilled beef, chicken and lamb.

Whether it’s barbecued chicken with Caribbean or African rice or the curry potato and channa roti, you don’t need to look any further for traditional West African, Caribbean and Sri Lankan comfort foods than D’Culture Shock. But when Trini curry chicken roti is on the menu, don’t hesitate for the popular and often sold-out dish.

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