OK bro, so the best thing about Montreal is La T-Rex Poutine at La Banquise. But the second-best thing is Montreal smoked meat. (Coming in at number three has gotta be Guy Lafleur’s disco album—that shit is off the hook!) There are a few solid smoked-meat joints in Toronto, but none of them are quite as good as what you’d get in Quebec.
So with that said, I figured I’d spice up some Toronto smoked meat by putting it on top of chips and cheese. This Quebec/Mexico fusion is bound to be the next big culinary trend… Can you say Quebecxican, hombre?
OK, let’s break it down. We’ve got some thinly sliced, Montreal smoked meat, topped with dabs of French’s deli mustard. Fresh jalapenos and tomatoes add some extra kick, and there’s even dill pickle slices adding some acid on the side. All that’s missing is a Molson Dry served Michelada style. My bad bro, I’m all out of Worcestershshshire sauce!