Although it might not be most food lovers’ top choice of culinary destination, Canada has a vibrant food culture full of flavorful delights that will appeal to even the pickiest of eaters.
A rich Indigenous heritage, traditions brought over by immigrants, and cross-border influences from the United States have all shaped contemporary Canadian cuisine. Over the years, local cooks have also developed original spins on many long-established recipes, transforming them into uniquely Canadian dishes.
In this article, we’ll take you on a culinary trip across the country’s five regions and introduce you to some of the best traditional Canadian foods and beverages. We’ll also recommend some of the Great White North’s most notable food festivals and experiences.
Regional Canadian Foods
Canada is known for being culturally diverse, and its cuisine is no different. Each region has distinct culinary traits rooted in a combination of traditional Canadian foods, locally sourced ingredients, and recipes brought over by foreigners who made Canada their home.
Let’s examine these regional cuisines in more detail, explain the cultural and historical factors that have shaped them over the years, and highlight a few of each region’s most recognizable dishes that have become an integral part of Canada’s food landscape.
Québec
Québec’s food culture can be traced back to the early 17th century and the arrival of French settlers. Lacking the ingredients to make their homeland’s traditional dishes, the French decided to make do with what was available and incorporate various techniques the locals taught them.
In subsequent centuries, Québec’s cuisine kept evolving under the influence of other cultures. The British introduced potatoes in the 1760s, while the 20th-century Jewish immigrants were responsible for the famous Montreal bagels — now considered staple Canadian foods.
Poutine
Poutine, a mix of French fries, fresh cheese curds, and brown gravy, is a local specialty found in food establishments across the region, from fast food chains to fine-dining restaurants.
With only three ingredients, poutine is very easy to make. It is also delicious, so it’s no surprise Canadians consider it a classic comfort food. And though its name translates to “mess,” the dish is so beloved all over the country that there’s even a poutine eating championship in Toronto.
Tourtière
Tourtière is a savory meat pie with a deep, flaky crust and a minced meat filling served with potatoes. The filling is typically veal, pork, or beef but can contain game meat. A staple of Québec’s cuisine, it is traditionally served at family dinners during the winter holidays, but you’ll likely find it in bakeries across the country all year long.
Although a distinctly Québécois twist on a mincemeat pie, tourtière is even available in some U.S. bakeries. There are also vegan varieties that replace meat with mushrooms and vegetables.
Bagels
As mentioned, Montreal-style bagels, also known as Fairmount bagels after the bakery that first made them, were brought over by Jewish immigrants in the early 20th century. Smaller, denser, and sweeter than their New York counterparts, these baked goods also have a slightly larger hole.
Montreal bagels are baked in a wood-fired oven and served warm — plain or topped with poppy or sesame seeds. Popular fillings include chocolate chips, blueberries, and cinnamon-raisin.
Ontario
Diverse climate conditions and soil types have made Ontario particularly suitable for farming. Long before the first settlers came to the province, Indigenous people grew corn, beans, peas, squash, and other vegetables. European immigrants who arrived in the 1700s introduced new farming and agricultural practices, shaping Ontario’s regional cuisine for centuries to come.
With maple farms stretching across the region, Ontario is best known for its maple syrup. But even though maple is integral to many local recipes, there are many more delicious treats to try.
Butter Tarts
A traditional Ontario dessert, butter tarts consist of a sweet pastry shell and caramel-like filling made from butter, sugar, eggs, and syrup. The recipe for Canadian butter tarts was traced back to a cookbook published in Barrie, ON, in 1900, but they may have been around much longer.
Each June, food lovers from Canada, the United States, and Europe flock to Southern Ontario’s Simcoe County for an annual butter tart festival. In 2024, the event had 60,000 visitors and 230 vendors.
Peameal Bacon
Whereas American bacon is cut from the belly, peameal bacon is cut from the back, hence the nickname “back bacon.” It’s much leaner in comparison and has a taste similar to ham. Widely known as Canadian bacon, it is rolled in cornmeal, giving it a crispy, golden crust once cooked.
In the old days, people rolled the meat in crushed yellow peas, which is how peameal bacon got its name. It’s cut into round slices and most often served on a bun.
BeaverTails
BeaverTails are pastries made of deep-fried dough, hand-stretched and flattened to resemble a beaver’s tail. The pastry shares its name with an Ottawa-based restaurant chain whose owners developed the recipe in 1978. Traditionally, BeaverTails were dipped in cinnamon and sugar.
Over the years, several other toppings have become available, including bananas on hazelnut spread and apple pie filling with caramel drizzle. In addition to all the sweet varieties, there are also two savory BeaverTails — a hot dog (dubbed “Beaverdog”) and poutine (aka “Poutail”).
The Maritimes
The Maritime provinces, located along the Atlantic coast, include New Brunswick, Nova Scotia, and Prince Edward Island. Their cuisine—also known as Acadian cuisine, after the former French colony of Acadia—is dominated by fresh seafood, which is available year-round.
As in other Canadian regions, the origins of the Maritimes food culture are tied to the Indigenous people. In addition to the French and British influences, the local cuisine was also shaped by the African culinary culture brought over by former U.S. slaves who set up homes in Nova Scotia.
Lobster Rolls
A summertime favorite in Atlantic Canada, the lobster roll consists of fresh lobster meat served on a buttered, hot dog-style bun. It is most commonly served with a side of chips or French fries.
Although lobster rolls are a Canadian food staple, they didn’t originate in Canada. Harry Perry, a restaurant owner from Milford, Connecticut, is credited with making the first hot lobster roll in the 1920s. Canadians did invent McLobster, a now-discontinued McDonald’s sandwich, which sometimes reappears as a limited edition in its Maritimes locations during the summer months.
Rappie Pie
Rappie Pie is a casserole-style dish made of grated potatoes, or “patates râpées” in French — hence its name. A staple of Acadian cuisine, it was introduced after the Acadians returned to Eastern Canada following their violent expulsion from the region in the mid-18th century.
This dish isn’t easy to make; potatoes must be grated very small and carefully drained of all liquids. After adding hot stock and meat, usually pork or chicken, the pie is ready to bake.
Donairs
For decades, donair has been Halifax’s best-kept secret. In the 1970s, Greek immigrant Peter Gamoulakos set up a shop in the city selling gyros, his homeland’s traditional dish, which consisted of spiced lamb meat and tzatziki sauce wrapped in a pita.
The locals disapproved, and Gamoulakos decided to try to make the sandwich more Canadian. He replaced lamb with beef and tzatziki with the sweet donair sauce he and his brother developed. This donair sandwich was an instant hit, so popular that the Halifax city council declared it the official city food in 2015.
The Prairies
The First Nations people had lived in Canadian Prairies for centuries before European settlers arrived in the late 19th century. Hailing primarily from Ukraine, Romania, Hungary, and other Eastern European countries, the settlers created communities and began farming the land.
In the decades since, the Canadian Prairies have welcomed settlers from Germany, Scandinavia, and Asia. Each group has made its mark on Prairie cuisine, which includes everything from grains and plants cultivated by Indigenous people to top-quality beef and various berries.
Saskatoon Berry Pie
Fruity but not too sweet, Saskatoon berry pie is a traditional Canadian dessert. As the name suggests, the filling is Saskatoon berries, native to Western Canada, with a bit of lemon juice to add a refreshing, tangy note.
This delicious dessert is typically served with a scoop of vanilla ice cream or whipped cream on the side. Saskatoon berry pie has become so symbolic of Prairies cuisine that, in 2019, Canada Post included it in a series of postage stamps celebrating the country’s iconic desserts.
Pemmican
Pemmican is a true Prairies original — a traditional Canadian food honoring Indigenous cuisine. This unique dish is made from dehydrated meat, typically bison, pounded into powder and mixed with the melted fat. The mixture is then poured into a pan, flattened, and refrigerated.
Though pemmican is a savory treat, many Canadians love to sweeten it by mixing in dried berries or dehydrated fruits. In both cases, it is eaten raw. Because pemmican is rich in nutrients (protein, fats, and carbohydrates if made with berries or fruit), it is considered a complete food.
Pierogi
There are many ways to spell pierogi (e.g., perogies, perogy, and pyrohy), but only one word describes their taste — delicious. These dumplings with mashed potatoes, onions, and cheese or meat filling were introduced by Ukrainian immigrants in the late 19th and early 20th centuries.
Nowadays, Canada has the world’s third-largest Ukrainian population. With half of them living in the Prairies, it’s no surprise that pierogi is so popular here. In addition to the traditional savory pierogi, the Prairies are also home to dessert pierogi with blueberry or Saskatoon berry filling.
British Columbia
British Columbia’s culinary culture is rooted in the First Nations’ traditions of cultivating crops, hunting, and gathering. In the 19th century, immigrants began raising cattle for meat and dairy.
Because the region encompasses a large part of Canada’s west coast, much of its food culture is based on seafood. Salmon is particularly common, as are oysters, mussels, and spot prawns. The region is also big on locally grown fruits and vegetables — British Columbia is Canada’s largest producer of raspberries and is widely known for its apples, tomatoes, and bell peppers.
Salmon
Thanks to the region’s proximity to fish migration routes, Pacific salmon has an iconic status in British Columbia’s cuisine and is another favorite for Canadians who prefer healthy eating. Salmon is exceptionally rich in minerals, proteins, omega-3 fatty acids, and vitamins, making it a healthy and flavorful choice.
In British Columbia, salmon is prepared in various ways. If you prefer traditional Canadian food and recipes, you can try old-school wild salmon with herbs and lemon-garlic butter. For more adventurous salmon lovers, there are recipes with local berries, mango, and even maple syrup.
Nanaimo Bar
Invented in the eponymous port city on the east coast of Vancouver Island, Nanaimo bars are one of the most beloved Canadian desserts. They consist of a coconut-walnut base, a layer of yellow custard, and a chocolate ganache topping. It’s a delicious, no-bake treat Canadians love.
The recipe for this simple dessert was originally published in 1952 under the name “chocolate slices.” Since then, several cities have unsuccessfully tried to claim it as their own. There was also outrage in 2019 when a postage stamp celebrating the Nanaimo bar depicted it with the wrong custard-to-base ratio — so much controversy over something so simple and sweet.
Spot Prawns
Spot prawns are the largest shrimp species found along Canada’s west coast — a much-loved delicacy. This sweet and succulent shellfish is among the most popular Canadian foods: nearly 4 million pounds of spot prawns are harvested annually in British Columbia alone.
Seasonality and elusiveness add to the dish’s popularity — the 35-day harvest typically ends by mid-June, and spot prawns are only available on restaurant menus for about a month each year.
Indigenous Cuisine: Honoring Traditional Canadian Food
Most Canadian foods highlighted above are deeply rooted in the traditions of the Indigenous people, putting modern twists on centuries-old recipes and practices. First Nations people have lived across the country’s five regions for millennia, and their culinary footprint remains present.
In recent years, we’ve also seen a rise in Indigenous-owned restaurants, allowing food lovers to taste traditional Canadian foods made by those who originated the recipes.
In this section, we’ll focus on three of the most beloved staples of Canada’s Indigenous cuisine.
Bannock
Bannock is a simple flatbread that combines water, flour, and lard or fat. The recipe has regional variations because different Indigenous groups had their own ways of preparing it. Though it was traditionally baked in a frying pan, bannock is most often oven-baked nowadays.
This beloved flatbread originated in unfavorable circumstances: faced with poverty amid the arrival of European immigrants, Indigenous communities had to use affordable ingredients to feed themselves. But the recipe has stood the test of time, and bannock now serves as a symbol of Indigenous resilience. It is a staple at gatherings, festivities, and community events.
Wild Game
Wild game holds an essential place in the history of Canada’s First Nations communities. These people hunted bison, moose, caribou, hare, and other game mostly for food. But it was also part of sacred rituals connecting them to their ancestors and the land they lived on.
Many contemporary Canadian foods incorporate small and large game. However, because hunting wild game has been mostly outlawed, the meat served in Canadian restaurants nowadays is farm-raised. Most popular game meat dishes include stews and roasts.
Foraged Foods
Indigenous communities were hunter-foragers, dependent on the foods they could find in the wild. They regularly foraged plants for food, medicine, and spiritual rituals. Reflecting their deep connection to the land, First Nations Canadians foraged mushrooms, various berries and seeds, vegetables, and the so-called “three sisters” — corn, squash, and beans.
Many of the desserts highlighted in this guide contain berries, a staple of traditional Canadian cuisine. The country is home to more than 200 species of wild berries, the most popular and most widely used of which are blueberries, blackberries, huckleberries, and buffaloberries.
Canadian Drinks: More Than Just Maple Syrup
While maple syrup isn’t a beverage, it has found its way into popular cocktails, spirits, and non-alcoholic drinks. Even though Canada exports thousands of gallons of maple syrup each year, it’s far from the only liquid the Great White North is known for. Canadians love a good drink — in moderation, of course — and have developed some great beverages everyone should try.
We’ll look at three of Canada’s most iconic drinks. Tasty and refreshing, most were developed here and are perfect complements to the traditional Canadian food featured in this guide.
Icewine
Icewine is a sweet dessert wine made from grapes left on the vine after the fall harvest. In the winter, when the temperatures reach 17°F or below, and the grapes get naturally frozen, they are hand-picked and immediately pressed to produce the wine. Known for its rich bouquet and intense taste, many believe the wine is a Canadian invention—but it’s not.
This wine was first produced in Germany in the late 18th century — the result of a pure accident as farmers were trying to rescue their harvest from frost. The resulting wine had great flavor, but it could only be produced in very cold winter weather.
Ontario had the perfect climate for it and has since become the home of icewine. Despite its high price tag, the Ontario-made icewine has won numerous awards and the hearts of wine lovers worldwide.
Craft Beer
Canada’s thriving craft beer scene dates back to 1984 when the country’s first two microbreweries opened—one in British Columbia and the other in Toronto.
As Canadians started enjoying beer for its quality rather than quantity, the country’s craft beer scene kept growing. As of 2023, Canada had 1,352 licensed breweries producing craft beer in many different styles and flavors.
Craft beer is also a great driver of tourism—a recent study found that Canadian craft beer tourism generates $1,475 million a year and supports 8,800 jobs. In Ontario alone, more than 1.8 million non-Canadian tourists and 5 million people visit craft breweries each year.
Caesar
Caesar is a unique cocktail that uses the traditional Canadian food heritage to great effect. Also known as the “Bloody Caesar,” this savory cocktail contains vodka, clam and tomato juice, mixed spices, and Worcestershire sauce.
Caesar is served in a highball glass with celery, olives, and lime. This cocktail is a favorite among Canadians, who drink over 400 million Caesars per year.
Invented in 1969 by Walter Chell, a Calgary bartender, the Caesar isn’t that well-known outside of Canada. However, thanks to its original blend of salty, sweet, spicy, bitter, and sour notes, the Caesar cocktail has been dubbed Canada’s national cocktail and has become a staple on Canada Day.
Food Festivals and Culinary Experiences
If you want to witness the wealth and breadth of Canadian food culture but don’t have the time or resources to traverse the country, there’s still a way. Many festivals and culinary experiences allow you to taste modern and traditional Canadian food from different cities and regions.
Below are four Canadian food festivals and experiences you may want to add to your itinerary.
Taste of Edmonton
Each year in mid-July, Edmonton’s Sir Winston Churchill Square hosts an eleven-day outdoor celebration of the best, most-beloved Canadian foods and drinks made by eateries and food trucks from all over Alberta. Held since 1984, the Taste of Edmonton is the largest food festival in Western Canada, with more than 170 dishes from over 50 eateries showcased in 2024.
Dine Out Vancouver
For two and a half weeks in mid-January, the Dine Out Vancouver festival celebrates the city’s rich culinary scene by allowing visitors to sample many restaurants’ menus at considerably lower prices than usual.
In addition to showcasing the best Vancouver-made Canadian dishes, the festival organizes many food-themed events and workshops. The list of all participating restaurants gets published online in early January, so make your reservations early.
Taste of Nova Scotia
Taste of Nova Scotia is a non-profit marketing initiative highlighting Canadian foods made across the province — particularly seafood and local produce. The organization has more than 200 partners — producers, processors, and restaurants — and organizes many festivals and other events celebrating the best foods and beverages made in Nova Scotia.
Winterlude’s BeaverTails
The first three weekends of February are reserved for Ottawa’s Winterlude festival, which hosts numerous events and activities to celebrate the season. One of the biggest attractions is the four BeaverTails kiosks along the famous Rideau Canal Skateway, which allow visitors to try one of the most iconic Canadian foods, while having a great time at a UNESCO World Heritage Site.
As you can see, poutine and maple syrup aren’t the only Canadian foods worth a try. If you’re looking to visit Canada and want to immerse yourself in the country’s local and regional food cultures, use this guide to plan your trip. With so much great Canadian food everywhere you go, there’ll be something new and delicious to try each day you stay. Enjoy Canada and bon appetit!