phoritto

5 food trends that need to come to Toronto right now

Food trends in Toronto can inspire cravings we didn't even know we had. While some of these novelties, like say the fictional churron (a churro-macaron hybrid) might never make it to retail, others are gaining popularity at a frenetic pace and their arrival to Toronto seems imminent.

Here are five food trends that need to come to Toronto right now.

Phoritos
Smoke's Burritorie may have just launched a lineup of epic burritos packed with poutine and pad thai, but what we're really hoping for is the slightly more refined, Viet-Mex fusion food known as the phorrito popularized by Komodo in L.A.

food trends

Rolled Ice Cream
Toronto's insatiable lust for frozen treats has already lead to a citywide obsession with ice cream sandwiches and pimped-out soft serve. Rolled ice cream made on an anti-griddle and spun into chubby rolls like they do at I-CE NY seems like a natural evolution.

rainbow bagels

Rainbow Bagels
It's only a matter of time before these psychedelic bagels hit Hogtown. The very instagramable breakfast food can already be found at Dizz Bagel in MTL and The Bagel Store in NYC where sweet spreads match the candy-coloured vessels in the form of cotton candy and cannoli flavoured cream cheese.

brunch dumplings

Breakfast Dumplings
Last month's special at Mimi Cheng's in NYC will surely hopefully inspire copycats. The Western brunch-inspired dumplings stuffed with sausage, egg and cheese (with ketchup on the side) looked so good I've got my fingers crossed that the trend catches on.

pizza pasta

Pasta On Pizza
The newest pizza topping craze is more like two meals in one. Pugsley's Pizza in the Bronx, NY and Skinny Vinnie's in New Jersey are just two that have already jumped on this crazy train and can be found slinging carb-loaded slices topped with penne vodka and baked ziti.

Let us know what food trends you think are destined for Toronto in the comments.

Photos (in order by) i_ce_ny, xdorryx112, thebagelstore, @befatbehappy, foodietootie.


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