Is Canada a food kingdom or not? Not many people believe that it is, but if you say “does Canada have a signature cuisine?”, you will not deny that:
At least some of the most familiar Canadian dishes are catchy — Pountine, smoked salmon, maple syrup, smoked sandwiches, Nanaimo Bar.
All right, that’s it, okay? Is that what Canada is all about? Well, you might be underestimating Canada. Next time you have a conversation about one of Canada’s signature dishes, instead of talking about Poutine and bacon, mention these:
Canadian meat pie
Tourtiere, which dates back to the 1600s, is stuffed with veal or pork and sprinkled with spices and herbs. On the Pacific and Atlantic coasts, the Tourtiere uses fish, which is extremely filling and tastes good hot or cold.
Pea soup
Pea soup is said to have been invented by French explorer Champlain after he first landed on Canadian soil, and it has become a signature fusion of French and Canadian styles. Chunks of celery, carrots and ham, seasoned with thyme and served on thick bread, are fantastic.
Cream pie
In addition to mince pies, Canada also has cream pies, which can be traced back to the 19th century. Cream pies are made of cheesecake, eggs, sugar, butter and raisins. Ontarians love cream pies, and they have the most pie shops.
Beaver tail
It’s called a beaver’s tail, but it’s not a beaver’s tail… It’s a flat doughnut that started appearing in Canada in 1979 and quickly took over the country. They tend to have caramel, custard, and so on, which is a bit greasy.
Alberta beef
How can beef, a seemingly ordinary dish, become a Canadian staple? Because Alberta beef is the best in the world! Alberta beef is said to be capable of all kinds of cooking, from frying to broiling to boiling, and no matter how it’s cooked.
Yukon reindeer meat
Looking for a heat boost to keep the cold at bay? Come to the Yukon and taste the local reindeer meat! It was game meat, but the venison was so tender that you would have thought it was chicken. Reindeer meat is best served with sweet potatoes and baked potatoes.
Arctic char
There are many varieties of salmon in Canada, but when it comes to being rare and delicious, the Arctic chum must be one of them: pink, paper-thin, suitable for many kinds of cooking, with a meat that resembles a combination of ordinary salmon and trout.
Lobster Nova Scotia
There are many lobsters in the world, but one of the best and cheapest is the lobster from Nova Scotia. Locally, lobster prices are not that different from regular meat, but the taste is superb and very fresh.
Manitoba barracuda
Moving on to another fish: the Manitoba barracuda, claimed to be Canada’s rarest fish, is extremely fatty, extremely healthy, and has a mild taste for fitness enthusiasts.
Saskatoon Berries
Saskatoon berries are known as the king of fruits in Canada, and even have a city named after them. The best way to cook Saskatoon berries, besides tasting them, is with chicken wings. Want to try it?
Newfoundland Cold plate
If you look at the picture, you will think that this kind of cold plate is very common, which is often seen in European and American countries. So why should Newfoundland cold plates be different?
That’s because Newfoundland cold plates have the largest and most elaborate ingredients, including cranberry sauce, bread, lettuce, tomato, Turkey breast, roast beef, ham and mashed potatoes, and are paired with salty spices, Onions and breadcrumbs to make it the most luxurious cold plate.
Halifax meat roll
Another Canadian treat that meat lovers will love: the Halifax meatloaf. Halifax rolls are made of fluffy bread bread filled with minced beef, tomatoes and Onions, then served with condensed milk, sugar, vinegar and mashed garlic.
Giggs dinner
Like the Newfoundland cold plate, Giggs dinner is a well-paired Canadian dish of corned beef, cabbage, carrots, pea-pudding and more.
Canadian hotchpotch
Canadian chomp is a thick, nutritious stew usually served in northern Canada during the winter. It consists of potatoes, carrots, beans, and cabbage with butter and heavy cream. It is high in calories but very cold.
lapis
A French dish that made its way to Canada, lappie consists of grated potato and pork fat, seafood, ground meat, and is served with butter and cream. In some rural areas, it is topped with icing sugar, another very sweet and greasy food.
Pickerhead Pizza
Pizza comes from Italy, but Piketou is Canada’s signature pizza: Made in northern Canada, it’s thicker and chewier than the average pizza. The main toppings are pepperoni, brown sauce, etc., and it’s best enjoyed with beer.
Honey dill sauce
Honey-dill sauce is a sauce unique to Manitoba, Canada. It consists of mayonnaise, honey, and dried dill. It is commonly used for dipping sweet potato chips, chicken strips, and sometimes served with grilled salmon and roasted carrots.
Caesar cocktail
Invented in Canada, the Caesar cocktail is made with the signature vodka, served with Clamato juice, and served with lots of pickles, olives, celery, boiled eggs, bacon, onion rings, mini ribs or hamburgers, or even seafood — it sounds weird, just try it!
BC volume
Sushi obviously wasn’t invented in Canada, but BC has invented its own “BC Roll”. BC Sushi rolls, which feature grilled salmon with cucumber and some fish skin, have been around for nearly 50 years.
Wood-roasted Montreal bagels
Bagel is a favorite food in Canada, and the most representative Bagel in Canada is called wood Montreal Bagel: This bagel is made with wood fire, very chewy, and does not put any salt, but with some honey water.
Persian
The Canadian word for Farsi is not a language, but the name of a pastry that was invented in Canada: the thick pink sugar-coated doughnut, made mainly of raspberries and strawberries… Well, Canada’s signature food, sure enough, is mostly sweet.
Brie
Finally, a Canadian signature dish called Bouilli, a puree made from cheap meat, potatoes, cabbage and carrots, is a low-cost but delicious food that was said to have become a favorite during the Great Depression.
Are you ready to try so many of Canada’s signature foods? To be honest, some of these calories are just too high to be tasted…
