Canadian Cuisine

If you were asked to describe Canadian cuisine, how would you describe it? Many Canadians feel that Canada doesn’t have a specific cuisine – unlike other countries such as Italy, China, Mexico and Japan, just to name a few.

What is typical Canadian food? According to Readers Digest and Macleans, the following foods are traditionally Canadian.

Poutine. Poutine is a French Canadian dish that traditionally includes peppery meat-based gravy and “squeaky” curds on fries.

Canadian Bacon. Outside of Canada, “peameal bacon” is typically referred to as Canadian bacon.  Canadian bacon is lean pork loin that’s been brined and rolled in cornmeal.

Tourtière. This is a deep-rooted French Canadian dish that dates back to as early as 1600. It is most commonly eaten on Christmas and New Years, but it often eaten year-round in Québec. 

Fish and Brews. This traditional Newfoundland dish includes salt cod, hard tack (hard bread, soaked overnight in water) and scrunchions (fried bits of salted pork fat).

Split Pea Soup. This classic French Canadian dish was invented by French explorers when they first settled the new land (Canada). They used the cured meats and dried peas brought along on their long journey, along with vegetables cultivated from their new land.

BeaverTails. A beaver tail is basically a flattened donut without a hole. Apparently it was a family recipe that was handed down for generations before being introduced to the public in 1978 in Ottawa.

Butter Tarts. The butter tart was a staple of early Canadian cooking, dating back to the early 1600s. Today there are several variations, including adding raisins or pecans.

Nanaimo Bars. The exact origin of this desert bar has never been confirmed; however, it is believed to have originated in Nanaimo, BC, in the 1950s.

Figgy Duff. Figgy Duff is a traditional Newfoundland boiled pudding usually containing flour, butter, sugar, molasses and raisins.

Maple Syrup. Maple syrup was first collected by Aboriginal peoples of North America, and today Canada produces 85% of the world’s supply.

Caesar. The Caesar (made with clamato juice, vodka, Worchester and a salted rim) was invented by a Calgary restaurant manager in 1969.

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