What to eat in Canada 

Montreal Poutine 

Canadian cuisine is rich in European influences, with specialties that mainly recall the gastronomic flavors of France, Italy, Ireland and Scotland, but which are then expertly mixed with excellent local ingredients. Canada boasts a very vast territory where different ethnic groups and traditions coexist and this is reflected in the cuisine of the country, so in every area you visit there will be typical dishes of that place: in the towns of Québec, for example, the dishes with a refined French touch dominate, while in Montreal and in the large cities of the English-speaking part there is an international cuisine, with a strong imprint of American cuisine, with many fast food chains and restaurants where you can eat hamburgers.

But more than meat, Canadian cuisine sees fish excel, salmon in the first place. Another typical product is maple syrup, which recurs in various recipes, both sweet and savory. In this article I point out some of the most traditional and famous dishes and foods of Canada, which you absolutely must taste during your trip to our country.

Legend has it that the dish was born thanks to... to the frontier priests who had succulent roasts cooked from their perpetual, gravy sauce of meat then used to flavor the dishes of hot potatoes and cheese served to feed the workers who spent all day in the fields and constructions. The most credited story for its birth dates back to the 50s when a truck driver, Eddy Lainesse, allegedly asked the owner of the restaurant Le Lutin qui rit in Warwick, Quebec, Fernand Lachance to melt fresh cheese on a plate of hot fries. 

Recipe then recorded by Jean-Paul Roy, owner of the Drummondville restaurant in 1964 the first to have served Poutine as we know it today, that is "fries, cheese and sauce". And there are those who say that she was born in Princeville, at the restaurant La P'tite Vache founded in 1966, near the dairy "Princesse" that produced a curds of cheese that served at the restaurant at a low price and that one day was added by a customer to his plate of fries. The name as we know it today appeared however only when the big chains started selling this product and probably derives from the fact that other potato dishes are also called poutines, and could also derive from the English word "pudding". Whatever its genesis, this recipe, as happened with the Margherita pizza, has seen different versions born over time combining different types of cheese, meat and other local ingredients: or in the most "posh" places that make cooking French also Foie gras. 

Although the name suggests some French refinement, in reality it simply consists of fragrant fries, flavored with a smoked meat sauce and accompanied with diced fresh cheese curds. This is the traditional recipe, but over time more refined versions have been created, for example with foie gras, which also change depending on the areas of Canada, combining different types of cheese and meat: in Toronto, for example, it is also prepared with chicken. Poutine can be served as a main course or as a side dish to a meat dish or a sandwich and you will find it in any type of restaurant, from the most elegant to pubs and fast food joints.

Canadian Bacon

This variety of bacon differs from classic bacon because it is produced from the boneless loins of the pig, a less fatty part than the belly from which bacon is usually obtained. Sweet and tasty, the Canadian bacon, known as "peameal bacon", can be found in many dishes especially breakfast and brunch based on eggs, bacon and maple syrup, but also in sandwiches and hamburgers.

Maple syrup

A symbol of the country, maple syrup is used for many recipes, both as an ingredient and as a condiment: there are numerous desserts, biscuits, cheesecakes and other delicious delights that are prepared with maple syrup, but you can taste it pure, pouring it over pancakes, meat, bacon and even pizza. It can be said that practically all dishes in Canada can be safely combined with maple syrup.

Tourtière

This savory quiche comes from Quebec prepared with different types of meat (beef, veal and pork) and potatoes. Depending on the area of the country you can find various fillings and addition of different spices to flavor this pie; In the resorts along the coast you can also find it in the version with salmon. Obviously you can then season with plenty of maple syrup.

Canadian red salmon

Canadian salmon is offered in many ways: grilled, fried, dried, smoked or caramelized with maple syrup. You can taste it almost everywhere, especially in restaurants in coastal resorts but also in the city. As the name suggests, it has a very intense color and its meat is soft and tasty.

Montreal smoked meat

It is the Canadian version of New York pastrami and in the traditional recipe there is a longer marinade and it is much more spicy. At the time of cutting the slices are made much thinner and it is very soft. It is perfect to eat in the classic sandwich, usually served with a side of pickles, fries and vegetables.

Nanaimo Bars

Nanaimo Bars is a simple but very caloric and energetic dessert, which does not require the use of the oven; It is named after the city of the same name in British Columbia. It has a square shape similar to a cremino and consists of three layers of different colors and textures: the base is crunchy due to the presence of walnuts, the central vanilla layer is creamy while the upper layer is composed of chocolate icing. There are various versions, which change according to the taste of the middle layer, which can be based on mint, coffee, maple syrup, peanut butter, etc.

Montreal bagels

As in the United States, bagels are a must for breakfast in Canada, but this country has its own particular recipe and the shape is also slightly different. In the dough of Canadian bagels there is no salt, and eggs are also added, while the water used to boil them a few minutes is sweetened with honey: this makes Canadian bagels sweeter. The shape is thinner and the donut hole a little bigger.

Beaver Tails

Despite being called "beaver tail", this specialty has nothing to do with meat! These are in fact donuts that have the same dough as the donuts but with the shape similar to a beaver tail and without the classic hole. They are thinner than traditional donuts and can be covered with sugar and cinnamon, maple syrup, chocolate cheese or other toppings that make them really appetizing.

Bloody Caesar

It is the Canadian variante of the Bloody Mary and was conceived in the late 60s by Walter Chell, bartender and manager of a restaurant in Calgary. The originality of his recipe was the introduction of a clam broth then mixed with tomato juice, vodka, Worchester sauce and a mix of pepper and salt with which the glass is garnished.