Local Love: Kanto by Tita Flips

Filipino food is apparently FINALLY trending and I can confidentally be that person that says "I've been on that for a while now" seriously since I began to actually appreciate food... basically since birth. So you can only imagine my absolute joy to find out about Tita Flips which is located in a cute little kitchen/shack/sort of like a truck minus engines and wheels right along Dundas St W. 

Kanto by Tita Flips is managed and created by Diona Joyce who incorporates a western gourmet approach to tradional Filipino meals. She makes everything herself from her chicharon (fried pork chips) to   the crunchy peanuts. Like the food her social media & brand marketing is on point you can follow her on twitter & facebook as she always updates news, upcoming events & pictures that make me salivate. Another reason why I love going to Tita Flips is because well...she cooks just as good as my mom (love you mom!). 

 

(this right here is tapsilog which includes, fried egg, marinated beef on rice served with tomatoes, onion & garlic with vinegar)

We've been  going to Tita Flips almost every Tuesday for some Halo-Halo which is a filipino beverage/dessert perfect for a hot day and after a yummy lunch. One of my favorite items on her menu other than everything on it, is the ice candy. Words cannot describe how happy they make me and how nostalgic I get once I start eating it. They bring me back to when I was a little girl when my lola  (grandma) use to make them for us when we'd visit her in California during the summer. The ice candy is basically a filipino freezie filled with fruit juices Tita Flips has various flavors from buko (coconut milk& jelly) to mango.

You're always greeted with a smile and the smells of lechon (crispy pork) at Kanto.  Tita Flips is not only a great place to stop by for a quick lunch and a dinner-to-go but they also cater aswell so you can party with a belly full of yum! 

C.I.Y: Leftover Omelette #nomnom

I'm always bombarded with leftovers..always, so what a better way to get rid of it than by recycling! I've always done this and throughout the years have created some reallly gooood stuff out of mixing and matching leftovers and eggs. My mom made an amazing roast beef and there it was in the fridge so I decided to make an omelette and actually recorded it!

 

 Here's what I used:
 -roast beef
-chili flakes
-ground rosemary,italian spice mix c/o bulkbarn
-2 eggs
-sea salt, pepper
-one clove of garlic and red onions
-spinach
-cherry tomatoes

My WVRST Experience

 Don’t let the title fool you; this up and coming sausage hall is definitely one of the highlight cuisines in King West.  Pronounced as “verst” located on 609 King West this burgeoning place is literally a must go to spot in the city.  Upon entering you’re greeted with a smile and seated immediately. The atmosphere is warm, the rhythm is bustling and one gets a strong feeling of cabin comfort that embraces Eastern European culture.  There are not only regular faces but new ones automatically feel at home and once you enter the Wvrst doors you’re part of a community, seated amongst friends. 

Although Wvrst only serves strictly sausages, the menu covers all foodies from vegetarians to those with an acquired taste (Kangaroo!) and it’s not just sausages on a bun options either but with a wide mix of variety such as gourmet dipping sauces to accompany your meal. You could take your sausage currywurst a German cuisine favorite that consists of ketchup and curry, or your fries cooked in duck fat.

 

When I first heard of WVRST and of their extensive exotic sausage menu my imagination ran wild, I pictured a dark hole in the wall deli, you know one of those places you see in New York mafia movies. It definitely wasn’t a hole in the wall but more of a loft like space with an extensive bar filled with a wide range of North American to European beers and rows upon rows of modern picnic tables with windows that look out onto the King West streets. 

My curiosity was put to rest when I tried the more traditional option of Kranjska, which is basically a pork, and garlic sausage and boy, it did not disappoint, the taste was succulent, and juicy in all the right places from the tip of the sausage to the last bite. Because it was such a pleasant experience I actually looked at the menu again and considered the more exotic options like venison, or elk. Each time since I’ve first dined at Wvrst be it after work or after a day of shopping ay King West with good friends we’ve all left very satisfied and in good sprits that lasts for whole day with a promise to spontaneously return and finally try the kangaroo. Wvrst is exactly what King West needs, exciting, eccentric, and of course a fresh gourmet experience to the Toronto foodie community.

I leave you with a German Oktoberfest song that is in constant rotation everytime I've visted WVRST.