The history of flavors in Canada, like its people, is diverse. It ranges from recipes created by Indigenous communities before colonization to those adapted or recreated by European settlers, brought with migrants over time, and evolved out of an expanse that comprises the second-largest country in the world.
Classic foods from around the country illustrate regional enthusiasm and cultural fusion. Whether it’s a steaming hot plateful of poutine in Quebec, the sweet layers of a Nanaimo bar enjoyed on Vancouver Island, or sitting down to enjoy an authentic and hearty Jiggs Dinner with locals, all tastes are representative of Canada.
Throughout this post, we will check out some of the most classic Canadian comfort foods and take you on a gastronomic metropolis tour through every province and territory. But we will also point you to where you can find authentic versions of these dishes, showing you how different regions tackle Canadian food in their own ways.
Iconic Dishes of Canada
Poutine
Poutine is arguably one of the most iconic dishes of Canada. It is a savory treat consisting of crispy fries, cheese curds, and rich gravy. This dish was born in Quebec back in the late 1950s, and it has since turned into a national favorite, with variations on everything from classic to gourmet with pulled port or foie gras toppings. While poutine is served throughout the country, it’s best enjoyed in its native province of Quebec.
Butter Tarts
If you have never had a butter tart, it’s considered the quintessential Canadian dessert. It has a sweet, flaky pastry full of delicious sugary filling that can either be runny or firm, depending on your preference.
Considered to have been born in Ontario during the early 20th century, there is no way anyone with a sweet tooth can leave Canada without trying them out. Ontario has some of the best butter tarts, with bakeries in every town baking their versions of this classic.
Tourtiere
A typical French-Canadian holiday meal, most common in Quebec when it is served during Christmas. Tourtiere is a double-crusted, flaky pie filled with spiced ground pork, beef, or a mix of both and enjoyed by the early settlers of New France. Those looking to enjoy some Tourtiere can find it in Quebec bakeries and restaurants year-round, but it’s especially popular during the holiday season.
Nanaimo Bars
Named for the city of Nanaimo in British Columbia, Nanaimo bars are an unbaked desert with three layers: a crumble bottom, custard icing middle, and chocolate ganache top. This dessert is a great pick for all out there who love rich, indulgent desserts. Nanaimo bars are sold all over Canada, but Vancouver Island is the best place to find the good stuff.
Caesar Cocktail
A savory classic, the Caesar is a spicy cocktail that includes vodka and Clamato juice, which is a mix of clam and tomato juices, accompanied by hot sauce and Worcestershire sauce. Born in Calgary back in 1969, it has since become a national cocktail you may find on brunch menus, enjoyed in casinos, and consumed during any celebratory moment. Though you can find Caesars in bars and restaurants across Canada, they really come to full effect when enjoyed in Calgary.
Regional Specialties Across Canada
Jiggs Dinner
In Newfoundland and Labrador, there is a traditional meal called Jiggs Dinner, which is boiled salt beef with cabbage, turnips, carrots, and potatoes. It is a substantial meal, often served on Sundays and classically served with pease pudding, which is a boiled legume spread, and pickled beets.
The name is derived from a comic strip character, and Jiggs enjoys boiled dinners. The meal has been passed down through the generations in many Newfoundland homes. Jiggs Dinner tastes best when you go to Newfoundland and Labrador, especially in family-owned restaurants or local homes.
Calgary Ginger Beef
A 1970s dish that combines Alberta ingredients and Chinese technique, Calgary Ginger Beef is a Canadian-Chinese fusion. Sweet and spicy ginger beef with crispy strips of beef and tasty ginger sauce. The textures and flavors blend deliciously in this dish, the crunch of the beef against a playful tart sauce. Calgary Ginger Beef is not synonymous with the city on a platter in both Chinese restaurants and home kitchens.
Pounding Chomeur
Pounding Chomeur, literally translated as ‘poor man’s pudding,’ was created in Quebec during the Great Depression. The dessert consists of a simple cake batter with hot syrup, either maple or caramel, poured over it, making for an intense and doughy snack that is particularly appreciated in Quebec’s colder months. The dish shows the ingenuity of early French-Canadian settlers and is now a classic dessert in Quebecois cuisine.
Peameal Bacon
Peameal bacon, referred to internationally as ‘Canadian bacon,’ is a back-bacon coated in cornmeal and originally from Ontario. Created in Toronto, the dish has maintained a lasting relationship with its hometown. Peameal bacon is made from back bacon and has a mild flavor that is similar to that of ham. It is often served in sandwiches and can also be a part of a protein-centered breakfast.
Conclusion
The cuisine in Canada mirrors its vast cultural lineage and regional variation. Every dish, from the salty savor of poutine in Quebec to the layers that make up Nanaimo bars, tells a story about people and tradition.
From Atlantic Canada to British Columbia, these classic regional dishes serve up a hearty sampling of the nation, ranging from iconic plates to non-traditional fare. Throughout Canada, you will discover these culinary staples as a tribute to the country’s rich food culture in which both locals and tourists can indulge.