ABOUT US
PORTUGUESE FUSION FOOD
OLD FAVOURITES WITH A MODERN TWIST
Bringing a taste of Portugal to London Ontario
Bifana Boys operates a Food Truck, Catering Company and satellite location at The Market at Western Fair District in London, ON serving Portuguese fusion food. Known for Fusing Global Flavours, we can cater to any event - big or small. From food truck to full catering, we do it all.
We pack a punch of flavour with every bite. Bifana Boys food truck can be found roaming the streets of London Ontario and Surrounding Area, from spring until early winter.
MEET
RICARDO CAVACO
Ricardo Cavaco is the founder of Bifana Boys Food Truck & Catering in London Ontario. In just over 5 years, Cavaco has exploded onto the food scene under the Bifana Boys label, making a name for his brand, his food truck and his sauces.
When Ricardo created Bifana Boys, he knew he wanted to break away from the expectations of traditional Portuguese food and delight his customers with something a bit different. He does this by combining traditional recipes with innovative flavours, right down to the base ingredients. He explains, things such as using made from scratch sauces and aiolis, ensures the original taste of Bifana Boys exists throughout his sandwiches and all menu items.
RAPID FIRE Q&A WITH RICARDO
What is your idea of a perfect restaurant?
A community hub where everyone feels at home. Where the food is just an extension of the community and the flavours & tastes are both foreign and domestic. My perfect restaurant would be a modern Portuguese establishment that showcased and fused flavours from back home along with local.
What is your biggest fear at work?
Failure.
Which still working Chef Do you most respect?
There are many, but George Mendes would be right up there. I like that he is doing his version of Portuguese cuisine and beauty plates at his restaurant Aldea, NYC.
What part of work ‘you’ do you most deplore in yourself?
Impatient with delays (but I'm working on it).
What would automatically make you fire someone?
Theft.
What was your most extravagant purchase for your restaurant
The Food Truck itself, don’t own a restaurant (yet!).
What is your favourite food journey?
Portugal - gathering fresh clams at the beach as the sun was setting and cooking them for dinner with fresh pork garlic and citrus.
What words/phrases do you most overuse at work?
Behind, knife, Hot Pan/Pot.
What do you regret most after all your years in the business
I regret that I didn't travel more and learn from other chefs around the world. Small tricks of the trade make a world of difference.
What do you love most about this industry?
The creativity, the people's expressions and the connections and friendships made.
What is your current state of mind?
Focused and delirious… hahaha
If you could change anything about the restaurant industry, what would it be?
The ugly fact that one bad review could crush you and the amount of stress associated with that.
What do you consider your most essential ingredient?
Bay Leaves
The work/life balance struggle is real... How good of a juggler are you? Advice?
I've learned to compromise with what I want out of the food industry, which allows me to have a family life balance. 10 years ago the goal was different. Advice: find a way to have both it is possible it may just not be exactly what you imagined
What is your most treasured culinary/kitchen tool?
Chefs Knife
What do you consider as the lowest depth of misery?
Not knowing when to quit.
When you finally retire, where will you live?
Somewhere in Canada, but somewhere warmer in the Winter.
What is your most marked characteristic?
Ambitious.
What is the quality you most like in a chef?
The ability to be humble.
What is your greatest inspiration/motivation?
Success.
Superman or Batman or Wonder Woman?
Superman: how amazing would it be to fly From country to country eating
What is the first thing you remember cooking?
Sweet and Sour BBQ Chicken.
Neil Young or Tragically Hip?
Tragically Hip.
Favourite kitchen word or phrase?
Chef.