To anyone wanting to claim that Canada doesn’t have a national cuisine:
Invented in Nanaimo, BC
Kind of a cross between a large cinnamon bun and a doughnut, topped with strawberry icing, unique to Thunder Bay, ON.
Invented in Eastern Ontario.
Beaver Tails/Elephant Ears/Whale Tails
Particularly popular at fairs.
A Québécois preserve consisting of apricots, almonds, and pistachios.
Wafer pie in Manitoba; a custard pie popular in Western Canada
Pets de sœurs
Pastry dough wrapped around a brown sugar and butter filling.
Tire d'érable sur la neige/Maple Toffee
Hot maple syrup poured over snow then rolled up on a stick.
A pudding from Newfoundland
Back Bacon/Peameal Bacon
A kind of cured ham.
Green Onion Cakes
Created in Edmonton, AB in 1979 and unique to the Greater Edmonton area.
Invented in Quebéc, and Canada’s national food.
Cod tongues and scrunchions
Baked cod tongue and deep fried pork fat
A Sunday meal similar to the New England boiled dinner.
Fried bread from Newfoundland.
Cheese originally manufactured by Trappist monks
Pie made with harp seal flipper, traditional to the Maritimes region
Dough with cheese, garlic, and sometimes meat on top, similar to pizza
A meat pie made of pork and lard.
Calgary-style Ginger beef
Candied and deep fried beef, with sweet ginger sauce
Canadian-style baked beans
Beans cooked with maple syrup.
An Indigenous food that’s basically fried bread dough (though some versions are baked instead).
Dried berries mixed with dried meat and fat. Really freakin’ delicious and originally used by Indigenous people as a food for travelling as well as for avoiding scurvy in winter. There are various ways to make it, each variation coming from a different Indigenous culture.
Montreal-style smoked meat
Cured donair-like smoked meat
Ceasar (cocktail drink)
Invented in Calgary, AB in 1969. Similar to a Bloody Mary, but contains clam broth.