Beavertails: Canadian Delightful Fried Pastry Treat

Beavertails History


BeaverTails is a Canadian based company that was started by Grant and Pam Hooker in 1978. In 1980, the company opened its first permanent store in Ottawa, Ontario at the Byward Market. Each stand serves beavertails as well as other various treats like hot dogs, fruit smoothies, hot chocolate, beaver bites, poutine and frozen treats. A beavertail is a fried dough pastry that is hand stretched and topped with sweet goodies like peanut butter spread, chocolate spread, fruit and other sweet confections and condiments. The BeaverTail franchise can be found in Canada, the United States, South Korea, Japan and the UAE. There are currently over 40 stores and stands in operation world wide. BeaverTails is a trademarked name and is also known as Queues de Castor.


Beavertails Canadian Pastry

The Included Ingredients:

BeaverTail pastries are made out of whole wheat bread dough which is cooked fresh upon order. The ingredients may include: warm milk, sugar, water, dry yeast, salt, vanilla, eggs, oil, all-purpose flour and cinnamon. The cinnamon is usually for dusting after it comes out of being baked, but you may choose a flavor that does not have this option.

Different Kinds of BeaverTails

There are several different types of BeaverTail flavors, with the classic being cinnamon and sugar. However, other flavors include:

• Killaloe Sunrise (cinnamon sugar sprinkles, lemon)
• Chocolate Hazelnut,
• Maple,
• Chocolate Banana,
• Apple Cinnamon,
• Avalanche,
• Coco Vanilla,
• Triple Trip (chocolate hazelnut spread, peanut butter and Reese’s Pieces),

You can also get a featured flavor and sometimes you may also be able to get multiple different spreads/flavors on a single BeaverTail. Overall, these are just the main types of BeaverTails that you can get, but you also have the ability to add other sweets or toppings onto your pastry. You can see how much fat, sugar and fiber each kind on the official website. You can also see which kind has specific allergens like nuts, wheat, barely, soy, dairy, etc, on the official website.

BeaverTails Locations: Where to Eat BeaverTails?

If you are looking to get one of these marvelous pastries, you can get them in four different countries: Canada, United States, Korea, and Japan. If you are in Canada, you can find them across these provinces: Ontario (permanent stand being in Ottawa), Newfoundland and Labrador, British Columbia, the Maritimes, and Quebec where it is known as Queues de Castor. If you are in the United States then you can hit a BeaverTails stand at Lagoon Amusement Park in Farmington Utah, Dollywood’s Splash Country in Pigeon Forge, Tennessee as well as Keystone, Breckenridge and Horseshoe in Colorado. There is one café in Japan near Setagaya-ku, Tokyo and in Gyeongju-si in South Korea. Recently they also added BeaverTail stands at Kite Beach and Ibn Battuta mall in Dubai.


Are you from Canada? Maybe you visited there? Please feel free to comment and add your own thoughts on Canadian ethnic food.


Joanne Beck

Inuit Cuisine – What Do They Eat in Arctis

The Nations of the Inuit: Northern Life and Arctic Cuisine


The Inuit are distinctively different from other First Peoples in the sense that they have a unique appearance and culture that revolves around the survival and adaptation of their people. The Inuit were the last of the natives to arrive to North America, so they settled in the Arctic as it was the only portion of land that was not taken up by other Native Americans as the north had the harshest climates.

Inuit Food Cuisine

The Inuit can be found across Northern Canada, Alaska, Greenland and Siberia and historically were separated into eight groups. These included: Labrador (Atlantic Coast), New Quebec (Hudson Strait and East Coast of Hudson Bay), Baffin Island, Igloolik (Western Baffin Island), Caribou (West of Hudson Bay), Netsilik (Arctic Coast of Canada), Copper (Victoria Islands/Central Arctic) and Western Artic Inuit (Mackenzie River Valley). In addition to being broken into eight groupings, the languages were also divided into the Eastern and Western branches which can then be broken down into dialects. However, the different languages do come from one main language, that being the Inuit-Aleut or Eskimaleut.

Inuit Cuisine Facts and History


According to archeological research and findings, the Inuit first originated out of north-western Alaska where they lived both on the tundra and the coast. Here they created their distinct cuisine out of what they could hunt, which is why Inuit food is mostly made up of meat like whale, seals, walrus, caribou and fish. The meat was able to provide them with a diet high in nutrients and fat to help them live in the harsh climates. The Inuit chose to move across Arctic Canada towards the east, migrating in smaller parties, as they wanted to look for a higher quality of life. This lead them to the rich whaling grounds around Baffin Island and the coastal areas where seals, fish and caribou were aplenty. They continued to move east, entering Greenland by AD1250 where they came into contact with the Norse. The Norse colonies ended up disappearing as the cold climates got progressively worse around the 1300s. In order to survive the climates, the Inuit began building houses made out of blocks of snow as these were easier to construct and could be built anywhere, allowing the Inuit to move to available food sources.

Whale inuit food

Inuit Cuisine Menu


• Muffins,
• Bannock,
• Pancakes,
• Cereal Bread,
• Baked Beans,
• Cinnamon Buns,
• Rye Bread,
• Oatmeal,


• Raw meat (whale, caribou, seabirds, seafood, etc),
• Macaroni Salad,
• Baked Beans,
• Casserole,
• Spaghetti,
• Wild Rice,
• Coleslaw,
• Lentil Soup,
• Rabbit Stew,
• Venison Stew,
• Corn Soup


• Jams,
• Breads,
• Muffins,
• Saskatoon Berry Mix,
• Bannock,
• Mattak


• Cheese stuffed trout,
• Orange codfish,
• Tourtiere,
• Veal/Chicken parmesan,
• Vegetables and meat balls,
• Rabbit stew,
• Moose stew,
• Wild Rice,
• Hamburger soup,
• Sweet and sour moose ribs,
• Roast Grouse,
• Duck,
• Rabbit,
• Lentil Soup


• Brownies,
• Crème Caramel (Caramel Custard),
• Gingerbread,
• Pudding,
• Rhubarb Pie,
• Cookies,
• Crumble and Crisp (made with fruit),
• Banana loaf

Drinks: Traditional Inuit drinks may include

• Burdock root tea,
• Dandelion tea,
• Elderberry tea,
• Coffee,
• Milk,
• Alcohol (Whiskey, Rum, Vodka).


Muktuk Inuit Food Recipe

Holiday Menus


A traditional Inuit Christmas dinner may have the following on their table:

• Caribou (legs, stew),
• Bannock (bread),
• Muktuk (often dipped in soy sauce),
• Raw arctic char,
• Kiviak,
• Seal meat,
• Fish (Trout).
• Tea.
• Coffee.

In addition to the above, Inuit may also bring coleslaw, potato salad and other “non-country foods” to the communal dinner from their city’s co-op. The co-op is a place where dry foods are shipped to from the Southern areas of Canada.


A traditional Inuit Easter dinner may have the following on their table:

• Wild Rice Cakes,
• Caribou,
• Salmon,
• Seal,
• Buffalo,
• Kiviak,
• Wild Rice,
• Tea/Coffee,
• Bannock,
• Man-O-Min (Ojibwa Wild Rice).

Most Popular Dishes


Popular dishes among the Inuit that are considered “country-food” (traditional) include:
• Muktuk: whale blubber and skin that is diced and dipped in soy sauce.
• Kiviak: Auks are sealed into the belly of a seal and left for a few months before being served straight from within the seal.
• Mattak: strip of whale skin with blubber (tastes like coconut but can’t be chewed).
• Bannock: flatbread that is baked in an oven or over an open fire.
• Raw blubber fat is often mixed with berries and enjoyed.

Most Used Ingredients


Meat/Fish: Walrus, Ringed & Bearded Seal, Bowhead & Beluga Whale, Caribou, Polar Bear, Muskox, Sculpin, Arctic Cod, Arctic Salmon, Arctic Char, Capelin, Trout, Arctic Fox, Arctic Hare, Black bear, Pheasant, Pickerel, Smelt, Bass, Duck, Deer, Quail, Goose, Beaver, Perch, Musk Oxen and Seabirds. Seafood: scallops, mussels, clams, crabs, and sea cucumber.
Vegetables: Tuberous Spring Beauty, Sweet Vetch, Seaweed, Herbaceous plants, Tubers and Stems, Fireweed, Mountain Sorrel, Willows, Beans, Potatoes, Corn, Squash.
Fruits: Crowberries, Cloudberries, Blueberries, Cranberries, Gooseberries, Baffin berries, Strawberries, Blackberries and Raspberries.
Other: Bannock (Flatbread), Whale’s Bone, Akutaq (berries mixed with fat), Tea, Barley, Oatmeal, Hickory nuts.


Inuit food cuisine


Travelling Foodies:

What to Eat When You Travel to the North American Arctic

If you’re planning on travelling to the northern sections of Canada, Alaska, Greenland or Siberia then you’re definitely going to have to put a few traditional foods on your list to try. Keep in mind that everything you do eat that is traditional will be very different than what you are used to and most do have an acquired taste needed. The bannock is probably going to be the easiest thing to try if you are hesitant about trying out the foods as all it is, is a flatbread. But if you are feeling a little more adventurous, then definitely think about trying Mattak and Muktuk. Mattak is a strip of whale skin that may have blubber with it and Muktuk is whale blubber that is diced. Other foods that you should think about trying include: seal, whale, caribou, and the raw arctic hare or char.

Now if you don’t want to be crazy adventurous in your food tastes, you can always visit a co-op and see what they have for more southerly foods as these are shipped up to the co-ops throughout the year. You may find things like Sunny D, cookies, chips, canned foods, and other processed foods that are more familiar and to your tasting.



Are you from Inuit lands? Maybe you visited there? Please feel free to comment and add your own thoughts on Inuit ethnic food.

Kalaallisut (Ann Smith)



7 Best Poutine Recipes Authentic & Modern

Poutine: Ultimate Comfort Food, Ultimate Customization


Poutine, pronounced “poo-tin” is a French-Canadian dish that is made out of French fries, cheese curds and gravy. This classic dish has been enjoyed by the masses across the world and is known as a comfort food, generally because it isn’t all that healthy for you. But what makes poutine an amazing dish, is that it can be customized extensively. The classic is French fries, gravy and fresh cheese curds but you can add in pretty much anything like: tomatoes, bell peppers, ground beef, chicken, nachos, onions, sausage, sour cream, olives, bacon, mushrooms, and the list goes on. You can even swap out the cheese curds for grated feta, Swiss, cheddar or mozzarella. You could even swap out the gravy for tomato sauce, vegan sauce or any other sauce.

The Mysterious History of “Poo-tin”


No one really knows where poutine was invented other then that it is generally agreed that it originated from Quebec. There are several different stories that have gone around though including:

1. Poutine originating from Le Lutin qui rit restaurant in Warwick found in the Athabasca region. The story goes that the owner, Fernand Lachance had a regular client named Eddy Lainesse who asked him to mix cheese curds in with the fries. This is the most well known and widespread story about the origins of poutine.

2. Another story has a Drummondville restaurant called Le Roy Jucep registering them as the trademark stating that they had invented the dish. The owner of the restaurant, Jean-Paul Roy is said to have been the first to serve it in 1964.

3. The region of Nicolet in Centre-du-Quebec or from Saint-Hyacinthe in Monteregie is a likely place for the origins of poutine as there were a high number of cheese dairies who produced the cheese curds in the two regions.

4. The La P’tite Vache restaurant, founded in 1966, served cheese curds produced from the Princesse cheese dairy. Story goes that customers would order fries from the restaurant and then buy the cheese curds to mix with the fries.
Overall, no one knows which story is the right one or the true one. However, no matter which one it is, everyone certainly loves the dish.


Where to Get Poutine?

You can buy poutine from pretty much any fast food restaurant or in any region that has a high population of French-speaking people. For instance, in Ontario you can find a lot of poutine in Ottawa and Quebec. You can buy poutine in New Brunswick, Alberta, British Columbia, and the Yukon. In some cases, there are even dedicated restaurants that only serve poutine. In these types of restaurants, you will find a large variation of kinds, including one in Peterborough, Ontario that has over 100 different kinds of poutine.
You can also find it in the United States mainly in restaurants located in New York and New Jersey. However, these are called Disco Fries rather than poutine and it is their own mix of fries, gravy and cheese. You can also find it in Latin America in Mexico (Zipolite Island), Panama (Royal Decameron Hotel), Cuba (Melia Las Dunas) and Costa Rica (O Rancho Soluna).

You may also find it in Europe in France (Paris), at The Great Canadian (a Canadian pub), as well as at Place du Palais Princier in Monaco. If you head to The Maple Leaf pub in London or the Frittiersalon restaurant in Berlin, you will also find it there. Finally, you can get it in China, Vietnam, Hong Kong, Japan and South Korea.


10 Best Poutine Recipes


1. Authentic Grilled Poutine Recipe  By TheWolfePit


Best poutine recipe


2. Poutine Pizza By Epic Meal Time


Canadian poutine pizza video recipe

3. Poutine with Whisky & Maple Gravy By DJ BBQ


Poutine whiskey maple gravy


4. Middle Eastern Poutine for Canada Day by Food Busker

Middle East Canadian Poutine


5.    Poutine Gone Wild by Frankenfood 


Canadian Quebec poutine twist


6.   Lobster Poutine by Sam Carlson


Lobster Canadian Poutine

Japanese Poutine by BusanKevin


Japanese twist Canadian Poutine


Are you from Quebec? Maybe you visited there? Please feel free to comment and add your own thoughts on Quebecois ethnic food.


Bernadette Beaumont


North American Cuisine – What Do They Eat in North America

North American cuisine consists of many types of delicious cuisines of various territory situated across North America. Taking things into contrast, famous cuisines you can find in three different territories. These are Canadian, United States and Mexican cuisines.

The base of the Mexican cuisine is corn which is appreciated in about each cuisine. Some of the more natural vegetables and natural products incorporate sweet potato, tomatillos, mango, tomatoes, avocado, pineapple, and papaya. The Mexico cuisine is a mix of the local Indian cuisine and Spanish impact.


 North American Cuisine Facts and History



The customary native Canadian cuisines depended on a blend of foraged foods, wild game, and cultivated agrarian products. All Canadian territories with their specialties and Inuit individuals utilized their local assets and own cuisine preparing strategies for their cooking styles. Pioneers and dealers from the British Isles represent the culinary impacts of early English Canada in Southern Ontario and the Maritimes, while French pilgrims represent the southern Quebec cuisine, New Brunswick, and Northern Ontario. Ontario’s Southwestern areas have solid Scandinavian and Dutch impacts.


Mexican food is principally a combination of indigenous Mesoamerican culinary with mainly Spanish in European components included after the conquest of Aztec Empire in the sixteenth century of Spanish. The staples are local food material, for example, beans, corn, avocados, stew peppers, and tomatoes, with rice that was brought by the Spanish. Europeans presented an extensive number of different foods, the most critical of which were hamburger, chicken, pork, sheep, and goat. Aside from it, a dairy product like cheese, different spices, and herbs.

North American Cuisine

United States

The United States’ cuisine has a rich history.  European colonization yielded the identification of various sorts of ingredients and styles of cooking. The different styles kept extending into the nineteenth and twentieth centuries. Immigrants’ influx from numerous foreign countries continued and such convergence built up rich differences in the cooking all through the nation.

Early Americans used various cooking techniques in very new Cuisines of America, which have been mixed with new food strategies of Europeans to frame the American Cuisine base.

North American Cuisine Menu


Fried pork sausages, cooked eggs, deep-fried or grilled potatoes, bagels, pancakes, toasted bread, cereals, syrup, or hot oatmeal.


Twist tortillas, beans, and eggs.

United States

Sausages, Toast with jam/butter/ jelly, pancakes with syrup, coffee/tea, cornflakes, grapefruit/orange juice

North American Food Lunch



Sandwiches, salads and soups and on occasions when people of Canada have more effort and time such as when visiting a restaurant or on the weekend, lunch meals can be similar to dinner meals.


Speedy Gonzales, Burrito, Huevos con Chorizo, Huevos Rancheros and many more.

United States

Chicken breast, Steak, pork chops, mashed or baked potato, macaroni, rice and cheese, and much more.



Poutine, Ketchup chips, Beavertail, Maple-flavored things, etc


Chicken Nachos, Tortilla chips, salsa mixture and so on.

United States

Crackers, Bars, Cookie, Nuts, Ice Cream, etc.



Chicken breast, pork chop, steak, ground beef or hamburger, cooked vegetables in which most commonly are peas, carrots, green beans, broccoli, cauliflower, or corn; and a starch or grain-based side for example pasta, rice, bread or potatoes.


Garlic Beef Enchiladas, Steak Tortillas, Black Bean Chicken with Rice, Zesty Tacos, etc.

United States

Barbecue, Clam Chowder, Chicken Fried Steak, Fried Chicken and so on.


North American Desserts



Coffee Crisp, Tourtiere, Timbits, Nanaimo bar, Butter tart, etc.


Mini Churro Taco Boats, Mexican Fried Ice Cream Dessert, Mexican Cinnamon Brownies, Chocolate-Ice Cream Tacos and so on.

United States

Chocolate Chip Cookies, Cheesecake, banana foster, whoopee pie and so on.



Beer, whiskey, wine, Icewine, bloody Caesar, Ginger ale, milk, and water.


Margarita, Michelada, Horchata, Michael’s Bloody Maria, Spicy Margarita and much more.

United States

Milk, Coffee, Beer, Soda and so on.

Holiday Menus:



Tourtière, cooked with beef, pork, or veal, candy-canes, plum puddings soaked with brandy and so on


Tamales, Bacalao, Romeritos and so on.

United States

Ham or pork, beef, gravy and mashed potatoes, squash, roasted root vegetables and much more.



Mince tarts, hot spiced cider, Yule log cakes, thought wine, etc.


Molotes (Oaxacan Masa Empanadas), Red Chile Chicken Chilaquiles, Biscochos (Mexican Wedding Cookies), and Tres Leches

United States

Ham, roast lamb, honey pastries, Hot Cross Buns and so on

Most Popular Dishes


Calgary-style Ginger Beef, Roast Turkey, Roast Beef with Yorkshire Pudding and Baked Beans.


Chilaquiles, Pozole, Tacos al pastor, Tostadas, Chiles en nogada, Elote, and Enchiladas.

United States

Hamburgers, Twinkies, hot dogs, Fried Chicken, French Fries, Peanut Butter and Jelly Sandwich, Oreo cookies, pizza, and so on.

Most Used Ingredients


Bacon, maple syrup, beef


Avocado, beans, chillies, tomatoes

United States

Beef, beef and pork ribs, turkey, and tomatoes

Street Food – What to eat when you travel to North America


Bao Sliders, Perogy Poutine, The Narco, Montreal Smoked Meat Hash and Meatloaf Sliders


Tamales, Tortillas, Jugo (fresh juice), Tacos de Canasta, Chilli Fruit and so on.

United States

Arepa, Barbecue, Burgers, Crêpes, Falafel, and Grilled Cheese Sandwich



Are you from North America? Maybe you visited there? Please feel free to comment and add your own thoughts on North American ethnic food.

Jessica Johanson

Quebecois Cuisine – What Do They Eat in Quebec

When we take a look at the province of Quebec, located in Eastern Canada, we come across a very distinct culture that has its roots tied deeply into that of the first settlers. The Quebecois hold fiercely onto their heritage, language and French values and it shows in just how different their food is. Recognizable dishes in Quebecois cuisine are: fries and gravy (poutine), meat pie (Tourtiere), and pea soup. They represent the very identity of the Quebecois. However, just like the rest of Canada, Quebec is a province of immigrants and therefore its traditional food has been impacted over the centuries. With regards to Quebec food culture, the First Nations, English and Irish have all had a hand at shaping the distinct tastes of Quebec’s traditional dishes.

Quebec Cuisine Facts and History

The first settlers to Quebec arrived during the 17th and 18th centuries between 1508 and 1607. During this time, the French settlers came into contact with the St. Lawrence Iroquoians (First Nations), who were looking to trade their furs. From here on out small trading posts were established across the land creating a network of cod, fishing, farming and fur trade commerce. This network of trading was extremely profitable and is what brought about the interest of a permanent colonization. By the end of the 17th century there were over 20,000 people of French origin who had settled in New France. The population was predominantly French-speaking Roman Catholics.

Quebecois cuisine

Since Quebecois cuisine dates back to the early 17th century, it is made up of a wide variety of ingredients. From French baked bread, to locally and organically grown maple syrup, to fruits, vegetables, fish and pork are just some of the more common elements. When the settlers arrived and were able to trade with the First Nations, they came across foods like beans which were then baked, corn, and fish like cod and salmon. Most of these ingredients can be found in the more recognizable dishes like cretons which is a pork spread, tarte au sucre which is sugar pie and Tartine d’Antan which is a maple sugar dessert made with fresh bread, cream and maple syrup.

Overall, Quebecois cuisine is a myriad of influences that have come together to make this distinct culture. From the trading with the First Nations, to the impact of the English and Irish, to the trading among their own people, the Quebecois have been improving on their traditional dishes throughout the centuries.

Quebec Cuisine Menu


French Canadians eat more of a European style breakfast which would include pastries, cheese and bread. A breakfast menu would consist of items like:

• Cretons (pork meat spread),
• Toast,
• Hot cereal,
• Bagels,
• Hash Browns,
• Eggs/Omelettes,
• Pancakes,
• Fried Pork,
• Breakfast sandwiches/wraps
• Crepes


Typical lunch choices tend to be hot foods and may include:

• Baked Beans (usually served with maple syrup),
• Pea soup (carrots, peas, pork, vegetables),
• Soupe aux Gourganes (bean soup)
• Doughboys (dumpings)
• Poutine (French fries, gravy and cheese),
• Sandwiches (meat)
• Sausages


Are usually things like donuts and cookies:

• Oreilles de Crisse (deep fried pork)
• Whippet Cookies
• Poutine
• Apple Donuts
• Butter Tarts,


Is either a meat dish like a stew or soup, or a pie.

• Meatball stew,
• Meat Pie (Tourtiere),
• Pig’s Trotter Stew (potatoes, spices, pork),
• Jambon Braise a la Biere (ham with maple beer)
• Coq au Vin Stew (Chicken, garlic, wine),
• Beef Bourguignon (beef stew)
• Pate Chinois (French Shepard’s pie)


Classic dessert foods include:

• Pouding Chomeur (Pudding Cake),
• Sugar Pie,
• Molasses taffy,
• Gateau aux Bleuets (blueberry sour cream torte)
• Whippet Cookies
• Sugar cream pie,
• Sugar cream fudge


Popular Quebec drinks include:
• Ice cider,
• Maple whiskey,
• Maple cider,
• Fruit wines,
• Spirits
• Locally crafted beer,
• Hot chocolate
• Coffee
• Tea
• Spruce Beer

Holiday Menus:

Typically, the below lists will work for any holiday which includes Thanksgiving, Christmas, and Easter. However, each holiday menu will vary from family to family and will have a mixture of traditional and modern foods.


• Shepard’s Pie,
• Meat Pie,
• Turkey,
• Ham,
• Cranberries,
• Poor Man’s Pudding,
• Donuts,
• Yule Log,
• Broccoli/Carrots/vegetables,
• Mashed potatoes,
• Fruit Cake,
• Lasagna,
• Torte (Strawberry, blueberry, raspberry)
• French bread.


• Sugar cream fudge,
• Meatball stew,
• Poor Man’s Pudding,
• Mashed Potatoes,
• Meat Pie,
• Cake,
• Ham,
• Turkey,
• Wraps,
• French bread
• Steak/Venison

Most Popular Dishes

• Poutine,
• Pea Soup,
• Meat Pie,
• Pudding Cake,
• Sugar Pie,
• Baked Beans,
• Crepes

Most Used Ingredients:

• Meat/Fish: Salmon, Cod, Pork, Chicken, Beef, Venison, Boar, Caribou, Shellfish, Mackerel, Halibut, Herring and Deer.

• Vegetables: Potatoes, Eggs, Onions, Peas, Tomatoes, Bell Peppers, Beans, Corn.
• Fruits: Apples, Cherries, Blueberries, Raisins, Raspberries, Strawberries, Cranberries,

• Other: Nutmeg, Cloves, Pepper, Garlic, Maple Syrup, Cheese, Gravy, Salt, Olive Oil, Vegetable Oil, Sugar, Cinnamon, Yogurt.

The above list is not a full representation, but does give you a good idea of what is used in a lot of Quebecois recipes.

Travelling Foodie: What to Eat When You Travel to Quebec

If you’re planning on travelling to Quebec, then there are some dishes that you must try! In terms of traditional Quebecois food, you’re going to want to try apple donuts, blueberry torte, and sugar cream pie. In terms of actual heavy laden dishes, you’re going to want to go with poutine, crepes, poor man’s pudding, and pea soup. Drinks on the other hand, you’re going to want to try the ice cider, maple whiskey, and maple cider. If you’re planning on going to a sugar shack, then make sure to try the meat pie (Tourtiere) and any of their desserts. If you can, also take a look at their cheese and any of the street meat!

Canadian Cuisine – What Do They Eat in Canada?

Food around Canada Guide, Facts & Recipes

The Diverse Dishes of Canada: A Smorgasbord of Culture

When it comes to defining what truly Canadian cuisine is, we often get tripped up by the delicious stereotypes of poutine, maple syrup and ketchup chips. Although these are embraced by the Canadian people and are accurate, the country actually has a lot more to offer. Canada is a country of immigrants, where all people other than the Indigenous Peoples (or Aboriginal), have descended from those of other lands. This means that Canadian cuisine is a wonderful mix of many cultures that spans out across the provinces and territories. These regions include the: Yukon Territory, Northwest Territories, Nunavut (T), British Columbia (P), Alberta (P), Saskatchewan (P), Manitoba (P), Ontario (P), Quebec (P), Newfoundland (P), Prince Edward Island (P), Nova Scotia (P), and New Brunswick (P).

Canadian Cuisine Ethnic Food

Canadian Cuisine Facts and History

Both France and England battled over colonizing Canada during the late 1400s and in 1497 John Cabot an English explorer arrived in Newfoundland. In 1534, French explorer Jacque Cartier took to the lands of Canada and French colonies were established by the 1600s. The Hudson Bay Company (British) and the French fur traders competed against one another in trade. During the 1700s there were French and Indian wars, with the Treaty of Paris in 1763 establishing British rule over the territory.

Due to the trading that went on between the English, French and First Nations, Canadian food and customs still carry colonial influence. According to Anita Stewart’s three-part summer series on Canadian food, Canadian cuisine dates back about 18,000 years, with the cuisine consisting of only what could be grown, gathered and hunted from the lands . Since Canada was divided both by language (French and English) as well as geographic borders in the early days, the cuisine was all developed organically. During this time, beans, corn and squash as well as fish, seaweed, maple syrup and edible roots were all essential components to surviving Canadian summers and winters.

The three earliest cuisines that can be identified originated from the First Nations, the British/Scottish and French Canada. The First Nations used foraged foods, wild game, maple syrup, Pacific salmon, and whale skin and blubber (Muktuk). As trade routes opened up during immigration waves, both the First Nations and explorers were better able to augment their dishes with new ingredients. For instance, the First Nations learned how to create Bannock, which is baked dough (bread) when the Northern English and Scottish brought it over. Furthermore, apples and potatoes were not originally from the Canadian regions and were also brought over by immigrants.

Canadian Cuisine Menu



Breakfast will consist of dishes that either have bread, toast, cold cereal, fruit, hot cereals or yogurt. French Canadians tend to eat more so of a European style breakfast that would include pastries, cheese and bread. A breakfast menu would consist of items like:

• Pancakes and maple syrup,
• Peameal (Canadian bacon) on a bun,
• Fried Pork,
• Bacon/Sausage with Eggs,
• Cold Cereal,
• Omelettes (eggs with vegetables and cheese),
• Fruit Salad (mixed fruit in a bowl),
• Waffles (usually with fruit, maple syrup and whipped cream),
• French toast (usually with fruit on top),
• Breakfast wraps (sausage, egg, vegetables, cheese)
• Hot cereal (oatmeal with fruit),
• Bagels with cream cheese,
• Breakfast sandwiches (egg, ham, bacon on bread).
• Hash browns (usually served with eggs, sausage/bacon).



Lunch is usually a light meal eaten around 12:00 noon, thereby must be portable and easy to make at work. A lunch food menu may consist of the following:

• Sandwiches (chicken, ham and cheese, smoked beef),
• Wraps (Caesar, garden),
• Soups like Thick Pea Soup,
• Salads (toss salad, Caesar, chicken)
• Tuna Sandwiches
• Rye bread is used for a lot of sandwiches
• Kraft Dinner,
• Perogies,
• Poutine (all kinds)
• Hamburgers and fries,
• Pickerel Fish.
• Donairs (Canadian kabab)
• Smoked Salmon.


Snacks may consist of a mix between fruit dishes and desserts and may include:
• Apples,
• Cut-up vegetables (carrots, broccoli, celery),
• Yogurt,
• Nuts (almonds, peanuts),
• Dare Maple Leaf Cookies,
• Ketchup Chips,
• All Dressed Chips,
• Jos Louis (small individual packaged chocolate cake),
• Coffee Crisp (candy bar),
• Jerky (pepperoni meat sticks),
• Pretzels
• Smarties (candy).
• Hickory Sticks.


Dinner is almost always the largest meal of the day and most traditional Canadian dinner foods will have a large meat entrée. A dinner menu may consist of:

• Chicken breast,
• Mashed/baked Potatoes,
• Cooked vegetables (carrots, peas, green beans, corn, broccoli),
• Rice,
• Pasta,
• Bread,
• Pork Chops,
• Steak,
• Ground beef


Uniquely Canadian desserts include:

• Butter tarts,
• Beaver Tail,
• Rice pudding,
• Nanaimo Bars,
• Tim Bits (donut rounds)

Canadian Dessert


Popular Canadian drinks include:

• Milk in a bag,
• Ginger ale (invented by a Toronto Pharmacist in 1919).
• Bloody Caesar (Vodka and Clamato Juice),
• Tea.
• Tim Horton’s Coffee.
• Wine (Chardonnay, Cabernet, Pinot Noir),
• Ice Wine,
• Whiskey,
• Beer (Molson Canadian, Labatt)

Holiday Menus


A traditional Canadian Christmas dinner may have the following on their table:

• Apple Cider,
• Roasted Turkey,
• Ham,
• Eggnog,
• Pumpkin Pie,
• Apple Pie,
• Mashed Potatoes,
• Fruitcake,
• Cranberries,
• Tourtiere (meat pie with herbs and spices),
• Gingerbread (cookies, house),
• Candy canes,
• Christmas pudding,
• Butter tarts,
• Stuffing,
• Ice cream


A traditional Canadian Easter dinner may have the following on their table:

• Ham,
• Turkey,
• Lamb,
• Veal,
• Scalloped potatoes,
• Carrots/Brussel Sprouts/Broccoli/Peas/Asparagus,
• Garden Salad,
• Roasted chicken,
• Beef roast
• Brownies,
• Cupcakes,
• Cheesecake,
• Cherry Pie/Fruit Pies

Most Popular Dishes:

• Poutine (fries smothered in gravy and cheese curds),
• Peameal bacon on cornmeal bun (Canadian bacon),
• Beavertails (dessert dish),
• Split Pea Soup,
• Tourtiere (Flakey meat pie),
• Wieners and Beans (baked brown beans with hot dogs),
• Kraft Dinner.
• Pancakes with maple syrup.

Canadian Soup Dinner

Most Used Ingredients:

This list won’t cover all of the ingredients used in main Canadian dishes, but it will give you a general idea of what most recipes will call for.
• Meat/Fish: Pork, Beef, Chicken, Salmon, and Pickerel. You may also encounter: lamb, veal, goose, bear, caribou/moose, and tuna.

• Vegetables: Carrots, potatoes, peas, broccoli, Brussel sprouts, cauliflower, asparagus, tomatoes, corn, squash. You may also encounter: celery, onions, leaks, and peppers.

• Fruits: Apples, grapes, bananas. You may also encounter: limes, lemons, pears, oranges, and pineapple.

• Other: Nuts may include peanuts, almonds, cashews, pistachios, and walnuts. You may also come across herbs and spices such as: Club House steak spice, garlic, sage, rosemary, thyme, oregano, paprika, parsley, pepper, mint, basil, cinnamon, dill, cloves, ginger, chili, chives and sesame.

Travelling Foodie:

What to Eat When You Travel to Canada

If you’re planning on travelling to Canada, then there are some foods you definitely need to put on your list. In terms of street food, you’re going to want to pick up a Montreal bagel with cream cheese, poutine, a beavertail, hot dogs, a Donair (shawarma) as well as a Montreal smoked deli meat sandwich.

On the other hand, if you’re choosing to go into a Canadian restaurant then you’re going to want to try: salmon, Italian pasta, jerk chicken, Canadian pizza, and dumplings. There are plenty of other marvelous foods that you can try, but those are some of the best that you can get!



Are you from Canada? Maybe you visited there? Please feel free to comment and add your own thoughts on Canadian ethnic food.

Brigitte Delabois