The Jamaican beef patty is a staple street food snack in Toronto, introduced to Canada during the migration of Jamaican and Caribbean peoples in the 1960's and 70's.

Originally based on the Cornish pasty from United Kingdom, the Jamaican beef patty uses different seasonings transforming it into the spicy and infamous snack it has now become. So popular in Toronto, in fact, that you can grab one at practically every subway station downtown. But with Jamaican patties available all around the city, the everlong debate continues... Who makes the best Jamaican patty in the city? 

As a long time stoner and die-hard foodie, being on the hunt for new eats and tasty munchies around the city is a weekly tradition, and trying a patty or two along the journey is an activity that is simply unavoidable. 

Coming from Gibraltar I had never seen a Jamaican patty until I was studying and living in Toronto, but over the last 20 years it has become a part of my Canadian culture as much as maple syrup and poutine. And if one likes patties, wherever you go, one must try the patty sandwich supreme, where your patty is sandwiched in between sweet coco bread with spicy jerk chicken and creamy coleslaw! There is nothing like it! 

There are three key factors that make the best patty... the pastry, the filling and the flavour. The pastry should be light, flakey, buttery and slightly crunchy. The filling should be a substantial amount and of high quality ingredients. The flavour should be savoury and spicy, with the distinct taste of scotch bonnet peppers. How long it's been heated in the toaster oven also makes a big difference, which most places seem to ignore.. Not baked enough means a floppy, soft patty. Heated for too long gives you a dry, crusty solid patty. Just like in the story of Goldilocks, it has to be just right. 

I've done the leg work (or mouth work!) and tried patties from almost every corner of the city, so to steer you in the right direction I'll give you my recommendations for the top 3 in Toronto: