1. Poutine
The ultimate comfort food here is Québécois: crisp fries topped with fresh cheese curds, all smothered in hot gravy that melts the curds slightly, creating gooey texture. Originating in Quebec in the 1950s, you can find it everywhere, from street-food trucks to fast food chains and high-end spots.
2. Beaver tails
This sweet fried pastry treat is found at fairs and carnivals, and so named for its resemblance to the large, flat tail of a beaver – Canada’s national animal. Hand-stretched dough is deep-fried until golden, then topped with cinnamon sugar or more creative options, like Nutella, fruit or whipped cream. Best enjoyed hot.
3. Tourtière
A meat pie from Quebec with roots in early settler traditions that’s often linked to holiday feasts. It’s typically filled with ground pork (sometimes mixed with veal or beef), potatoes, onions and cinnamon, cloves or allspice, encased in a flaky double crust. Pair with chutney or pickles for a comforting bite.
4. Butter tarts
These small, flaky pastry shells filled with a rich, gooey mixture of butter, sugar and eggs (and often raisins or nuts for texture) are incredibly moreish, and a national dish of Canada. Butter tarts are not like egg tarts – the filling is darker, sinks in the middle as it bakes, and is richer and, of course, more buttery in flavour.
5. Bannock
With a Scottish name and strong indigenous roots, the bannock is a simple unleavened or leavened dough (flour, water, fat, sometimes raising agent) that’s fried in a pan, baked in the oven or cooked over a campfire until golden. You’ll find versions of bannock in every type of eating establishment around Canada, from cafés to top restaurants.
6. Nanaimo bars
These no-bake layered dessert bars are named after the city of Nanaimo in British Columbia, where they’re thought to have originated. They have a chocolate, coconut and walnut crumb base; thick vanilla custard filling and glossy ganache topping. They’re traditionally cut into squares, and are rich, creamy and chocolatey.
7. Split pea soup
Often called “Habitant pea soup” after Quebec’s early French settlers (known as Les Habitants), this hearty bowl is made using yellow split peas, ham hock or pork and vegetables, all simmered low and slow into a thick, comforting, stew-like soup. There are regional variations that mainly differ in which type of ham is used in the recipe.
8. Montreal smoked beef
A beloved deli specialty with Jewish eastern European roots hailing from the early 20th century, made popular at spots like Schwartz’s Deli. Beef brisket is dry-cured or brined with spices, then smoked and thinly hand-sliced. It’s then piled onto light rye bread and served with yellow mustard and a pickle.
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