Street food Poutine — the authentic version

The best Poutine I've ever had came from a street stall, not a restaurant. The comforting and familiar intensity was completely different — more direct and uncompromised. wild blueberry 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 sugar shack cabane à sucre setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Canadian rye whisky was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.