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A helpful guide to the
cuisine of Canada
for diners and travelers
by an established authority
Why
Canadian cuisine
is special
Canada - the world's second largest country geographically - is a melting pot of diverse culinary heritages from Europe, Asia and
North America.
Canadian cuisine heritage
British and French settlers influenced Canadian cuisine the most. The British
imprint is today evident on the Atlantic and Pacific coasts while the French mark
is obvious in Quebec Province. However, much credit belongs to the native First
Nations and Intuit peoples who helped teach the British and French settlers how
to forage, farm, hunt and cook the distinctive bounty of Canada.
Famous specialties
that help define
Canadian cuisines
Many of the
specialties listed below are now popular throughout Canada. I give their
geographical origin, when relevant.
 Butter
Tarts – Small cup-shaped pastry shells will various fillings.
Canadian
Bacon – It’s from the pork loin, not pork belly, which is why it is also
named back bacon.
Canadian
Game – Includes beaver, caribou, deer. duck, elk, moose, partridge, and
quail meat. Ranges from the familiar (venison steak) to unusual (beaver tail).
Fiddleheads
(eastern Canada) – Edible fern sprout that looks like a coiled musical fiddle
head when it emerges from the ground in early Spring.
Fish
and Brewis (Maritime Provinces) – Salt cod and hardtack cracker. Each is
boiled separately, then served together.
Jigg’s
Dinner (Maritime Provinces) – A mixture of corned beef, potatoes and other
vegetables is accompanied by peas pudding (mashed peas).
Lumberjack
Breakfast – Huge serving of eggs, bacon, ham, sausages and pancakes.
Maple
Syrup (eastern Canada) – Used as a pancake syrup or cooking flavoring agent.
Montreal
Bagel (Quebec Province) - A slightly sweet, junior-sized New York style
bagel.
Oka
Cheese (Quebec Province) – A French-style creamy, semi-soft cheese with
buttery, nutty, pungent notes.
Nanaimo
Bars (British Columbia) – A three-tiered cake: chocolate layer over a
custardy icing
layer over a crumb layer. It's cut into squares.
Pate
Chinois (Quebec Province) – Literally, “Chinese Pie”. It’s like a Shepherd’s
Pie, except a corn layer lies between the meat and mashed potato layers.
Planked
Salmon (British Columbia) – Fillets are cooked on a wooden plank hugging a
campfire.
Poutine
(Quebec Province) – French fries and cheese curds are mixed together and crowned
with gravy. Some call it and the Tourtiere the national dishes of Canada.
Tourtiere
(Quebec Province) – Pork pie with an enveloping flaky crust. Other meats can be
used, too. It is traditionally served after Christmas midnight mass.
Saskatoon
Berries (Saskatchewan) – It's not a berry, but visually resembles
blueberries. In taste, its milder and a bit sweeter. Used in jam, jellies, syrups, dressings, and pies.
Note: I did not include popular Canadian
specialties like bannock (Indian fried bread), Belon oysters, bison (buffalo),
Brome Lake duck, donairs, lobsters, and wild rice because they - or similar
versions - are also associated with the cuisines of other countries. But do try
them when in Canada.
Famous
Canadian beverages
Bloody
Caesar
- A Bloody Mary perked with clam juice. This Canadian creation is now popular
around the world.
Canadian
(Rye) Whisky
- Nearly all are made with a blend of grains. Smoother than the American and
Scotch varieties. Canadian Club is the most famous brand.
Also learn
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exciting
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