When thinking of Canadian food, it’s hard to describe all the foods of the various first nations and immigrant groups that make up modern day Canada. Here are a few to try (some have similar counterparts “down south” in the USA).
Poutine: French fries covered in cheese curds and gravy.
The Caesar: that drink that I had fling with for a week.
Nanaimo bar: a fudge-like bar.
Bannock and Beaver tail: fried dough, a dish common in some first nations. When the dough is shaped like a beaver tail, then it’s called a beaver tail. (Timbits: donut holes from Tim Hortons, Canada’s mainstream coffee chain.)
Peameal bacon: Canadian bacon (which is ham, really. Well, the Canadians do have a history of preserving the loin by rolling in pea flour, hence the name).
Game and fish, smoked and dried: from salmon jerky to whale blubber.
Butter tarts: much like a pecan pie but with no pecans.
Montreal style bagel: a chewy, yeasty, smaller, free-form bagel.
Nova Scotia lobster roll: like a New England “lobstah” roll.
Maple syrup: in candy, on pancakes, and on bacon…
