Yumundi
English
CA

Canadian Recipes

20 recipes

Canadian cooking follows its geography and its history. Indigenous peoples across the country have long cooked with berries, fish, game, corn and maple sap, while French settlers in Québec and Acadia and British and Irish settlers in Ontario and the Maritimes brought pies, stews and baking. Later waves of Ukrainian, Polish, Italian, Chinese and Middle Eastern newcomers added perogies, bagels and much more. Maple syrup is the signature sweetener, found in pies, glazes, baked beans and taffy. Québec is known for tourtière, pea soup and sugar pie, Atlantic Canada for seafood and boiled dinners, the Prairies for perogies, beef and berry pies, and the Pacific coast for salmon. Home baking is a point of pride, from butter tarts to Nanaimo bars and date squares. Poutine, born in rural Québec, is now eaten across the country, and winter holidays center on meat pies, ham and sweets.

Staple ingredients

Soups

Main Dishes

Breads

Desserts

Drinks

Common questions

What is Canadian food known for?

Poutine, maple syrup, butter tarts, Nanaimo bars, tourtière and Montréal-style bagels, plus fresh seafood on both coasts. Home baking and maple-sweetened dishes are everywhere.

What is the national dish of Canada?

There is no official national dish. Poutine is the one most people name first, although tourtière, butter tarts and maple-glazed salmon are also strong candidates, depending on the region.

Is Canadian food spicy?

Not as a rule. Traditional dishes lean on salt, pepper, herbs, mustard, smoke and maple sweetness. Newer immigrant cuisines in big cities, such as Indian, Szechuan and Caribbean food, bring plenty of heat.