When I travel, I’m always on the lookout for lists of specialities to try, to immerse myself even more in the local culture. And since I often can’t find any, I’ve decided to create my own after each trip! Here I share with you the must-try Canadian specialities during your trip to Canada. And if you’re planning a trip to Toronto, I’ve got the same list of Toronto specialities and lots of resources to help you plan your visit.
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Lobster Roll
I mentioned it in my article on 5 specialities to try in Nova Scotia. But it’s so good that I want to make sure the message gets across. If you have the opportunity to try a lobster roll: go for it! You’ll find the best on Canada’s east coast, but if your trip doesn’t take you there, ask around in the cities you visit if they have any good ones. In Toronto, I’ve heard good things about Buster’s Sea Cove in St Lawrence Market.
Poutine
Probably the best-known of all Canadian specialities: poutine. Whenever people visit me in Toronto, they want to eat poutine, but the best is in Quebec. That’s where poutine originated in the 50s. A mixture of fries, cheese curds and gravy. It’s available in a variety of ways, with bacon, chicken and more. But if it’s your first time, I encourage you to try the original version. You’ll notice that you’ll find it on many menus, even at McDonald’s (and I’m telling you this for the anecdote, not to encourage you to try it there!).
Beaver Tails
At first glance, this title might worry you. And I understand! But let me reassure you, I’m not talking about real beaver tails. I’m talking about a pastry made from fried dough that’s shaped like a beaver’s tail. You can add a variety of toppings: spread, fruit, candy, etc. Beaver tail is a family recipe that originated 4 hours north of Toronto in the late 70s. A student, employed by the couple, grew the business into the national chain we know today. He even became CEO. Find out more here.
Maple taffy
I remember my first maple taffy. A Canadian friend and her husband had taken me to Blue Mountain, the ski resort a few hours from Toronto, next to Collingwood, which I told you about recently. Imagine my face when she told me we were going to eat maple syrup rolled in snow. Ever since I was little, I’ve heard: don’t eat the snow, it’s dirty. And now you want me to roll my food in it? I was already imagining myself with my maple syrup on the ground. Well, no. Everything has been designed to prevent you from eating pebbles, as you can see in the photo above.
Chips
Ketchup chips and “all dressed” are often associated with Canada because they are not available worldwide. But they are available in most supermarkets in Canada. The origins of both flavors are difficult to trace so I can’t tell you much about their history, but after 10 years in Canada I can tell you that both flavors are available everywhere and are very popular. If you’re bringing some to the party, you can’t go wrong.
Montreal style bagel
We continue our list of Canadian specialities with a Montreal pride and joy: Montreal-style bagels! What sets them apart from New York bagels is their size, the size of the bagel hole, but also their taste and texture. I’ll leave it to you to find out for yourself, but it’s a must-try. I think the ones I hear the most about are from St-Viateur Bagel. You can also find them at St Lawrence Market in Toronto.
Peameal bacon
I mentioned it in the blog post on what to eat in Toronto, but it’s also a Canadian specialty. Peameal bacon is different from the thinner bacon we’re used to seeing. It’s unsmoked bacon rolled in cornmeal. It’s a thicker bacon that originated in southern Ontario. Personally, it’s not my favorite, but I invite you to try it out of curiosity.
Nanaimo bars
It’s a dessert that originated in British Columbia, but can be found all over North America: nanaimo bars. The first traces of this dessert date back to the 1950s. It consists of 3 layers and requires no baking: a base of graham cracker crumbs mixed with shredded coconut, a custard-flavored butter icing in the center and a chocolate ganache on top. If that description doesn’t make your mouth water, I don’t know what else to do!
Saskatoon berry pie
I’m taking you to another province to discover another Canadian specialty: Saskatchewan and its berry pie. Often served with a scoop of vanilla ice cream, whipped cream or … chunks of cheese. This Canadian specialty was chosen in 2019 by Canada Post to be part of a stamp collection representing Canadian cuisine.
Pudding Chomeur
Apparently Canada loves these desserts! And this specialty continues to expand the list with a dessert that originated during the Great Depression of 1929. Back then, the mayor’s wife created a recipe to help households in crisis. She used the 4 cheapest ingredients at the time: flour, butter, milk and brown sugar. It’s a dish that’s easy to make at home, but just as easy to find in a bakery or restaurant. Pouding chômeur is a speciality of Quebec and Acadia.
Caesar cocktail
Caesar cocktails are very popular across Canada, and come in a variety of spice levels, from mild to strong. The famous cocktail was born in an Alberta hotel in 1969. It’s a blend of vodka, clam juice, tomato juice, spices and Worcestershire sauce. It’s usually served with a piece of celery and celery salt around the glass. You can order it in almost any restaurant or bar. You can even find it in cans at the LCBO. I’d definitely recommend trying it in a bar for a more authentic experience.
Hawaiian pizza
I know it’s a food that divides pizza lovers. There’s the side that loves it and the side that hates it. Pineapple on pizza. Many are mistaken about the origin, this pizza was created 3 hours from Toronto not far from Niagara Falls, in the small town of Chatham. Sam Panopoulos, originally from Greece, created this recipe in the 60s. He experimented with flavour combinations inspired by the salty-sweet mix found in Chinese culture. And there you have it!
Jiggs dinner
I’ve read that you can smell the sweet aroma of jiggs dinner before you even enter the kitchen. It’s an emblematic dish of the beautiful province of Newfoundland and Labrador. Originally, it was cooked in large quantities to accommodate the province’s large families. The dish was created by the many Irish immigrants to this province on Canada’s east coast. It consists of salted beef, vegetables and split peas. A dish that will keep you warm in winter.
Rappie Pie
Rappie Pie is an Acadian specialty, a mixture of potatoes and chicken. It’s a dish you’ll find on the menu of many restaurants. But it’s also a dish that’s cooked for occasions like family gatherings. The only advice I can give you is not to stop at the name, which doesn’t sound appetizing, and try it!
Pâté chinois
To finish off this list of Canadian specialities, I’d like to tell you about pâté chinois, which is a bit like shepherd’s pie. It contains ground beef, corn and potatoes. Everything is layered and placed in the oven. There are many theories as to its origin, but one thing’s for sure: it’s a dish that keeps you going.
I hope this list inspires you to try some Canadian specialities. Feel free to add your suggestions in the comments. And if you liked this article, you might like to read 5 specialities to try in Toronto or 5 specialities to try in Nova Scotia.
