Unique and delicious specialties to enjoy in Canada

Must-Try Canadian Specialties

Before getting to maple syrup and sweet desserts, let’s start with some iconic dishes. Born from a unique cultural blend of British, French, American, and international influences, Canadian cuisine celebrates simplicity and generosity.

Poutine, the national star

Poutine is without a doubt the country’s most famous dish!

It first appeared in Quebec in the 1950s, probably at a snack bar in Drummondville. Its name is thought to come from a slang word in French meaning “a somewhat messy mixture.”

The concept is simple: fries, cheese curds (“squeaky cheese”), and hot brown gravy that melts everything together. This unlikely combination has become a source of national pride.

Today, poutine comes in all kinds of styles: classic, vegetarian, duck, bacon, or even lobster. There are even festivals dedicated to it.

Once a popular dish in rural diners, poutine has made its way onto the menus of even some of the country’s finest restaurants.

Bacon, a breakfast staple

In Canada, bacon is an institution. You’ll find it everywhere: in sandwiches, brunches, burgers… and sometimes even flavoured with maple syrup.

The hearty, savoury Canadian breakfast is derived from Anglo-Saxon traditions: eggs, bacon, fried potatoes, and pancakes. Enough to keep you going until dinner!

Meatloaf

Meatloaf is another Anglo-Saxon tradition. Made with ground meat and bread soaked in milk, it is baked in the oven and served hot or cold. This family favourite is reminiscent of Sunday recipes in North American homes.

Specialties in Quebec

Quebec is the heartland of French-Canadian history and culture, and many of Canada’s most beloved gastronomic traditions have their roots there. If you’re ever in Quebec, make sure to try the following iconic specialties.

Tourtière, the ultimate comfort food

The quintessential winter dish, tourtière is a meat pie made with ground meat (often pork or beef), potatoes, and spices.

It is thought to have appeared in the 17th century with French settlers, and was later adapted according to the different regions and resources available.

In Saguenay–Lac-Saint-Jean, it is served in large earthenware dishes, filled with various meats and cooked for hours.

Once a festive dish, often prepared for Christmas, tourtière is still a must-have on holiday tables today!

Pâté chinois

Despite its name, pâté chinois is in no way Chinese. It consists of a layer of ground beef, a layer of corn, and mashed potatoes. Simple and comforting.

Montreal smoked meat sandwich

Brought to Canada by waves of Jewish immigration from Eastern Europe in the 19th century, smoked meat has become a Montreal institution.

It consists of beef brisket that is cured, slowly smoked, then thinly sliced and served in a rye bread sandwich with mildly sweet mustard.

The legendary spot? Schwartz’s Deli on Saint-Laurent Boulevard in Montreal, where the line always seems endless.

Mile End bagels

Another Jewish heritage food, the bagel was introduced to Montreal around the same time.

What sets the Montreal bagel apart from its New York cousin? It is smaller, denser, and slightly sweet thanks to the honey-sweetened water in which it is boiled before baking. Two establishments vie for the title of original Montreal bagel: Saint-Viateur and Fairmount.

They are eaten for breakfast, brunch, or dinner, topped with cream cheese, smoked salmon, tomatoes, or onions.