Street food BeaverTail — the authentic version

The best BeaverTail I've ever had came from a street stall, not a restaurant. The fresh and clean intensity was completely different — more direct and uncompromised. maple syrup was used without hesitation, the way it should be.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The a prairie farm breakfast setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Nanaimo bar dessert was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.