Poutine is a Canadian dish. It is made with French fries and cheese curds topped with a light brown gravy.

Unlike traditional bacon, which comes from the pig’s belly, Canadian bacon is lean pork loin that’s been brined and rolled in cornmeal. During the turn of the century, Canada would export its pork to England, which was experiencing a shortage. At the time it was rolled in yellow peas for preservation, though over the years, that switched to cornmeal.

Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodka, a caesar mix (a blend of tomato juice and clam broth), hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime. The cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka.

To mark the 400th anniversary of French explorer Samuel de Champlain’s travels, Ottawa chef Marc Miron became inspired to research what nourished him and other inhabitants when they settled in their new land. Turns out, they can be credited for inventing split pea soup, a classic French Canadian dish. The explorers used cured meats and dried pea that were intended to last on their long journey, along with vegetables cultivated from their new land. The result is a dish that …

Tourtière is a meat pie originating from Quebec, usually made with finely diced pork, veal or beef. Wild game is often added to enhance the taste of the pie.

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