La Gastronomy of Canada It is rich and varied due to the large number of influences that exist in it, and its culinary customs differ considerably according to the region in question. Canada possesses characteristics of the english kitchen and American, as well as the French gastronomy, in Francophone areas, where their dishes have acquired influences and reminiscences of French cuisine.
When it comes to food, the English-speaking part of Canada is quite Americanized, so it is not surprising the abundance of hamburgers, although with typical Canadian meat such as wild boar, buffalo, caribou or elk.
In Quèbec, located in eastern Canada, we can find the typical tourtierre, a game meat pie in puff pastry very cooked at Christmas. Roast duck or ham with Maple syrup, rabbit stew with cider and cabbage and onion soups are also part of the gastronomy of Canada, as well as the poutine, chips with crusts of cheese and a bath of abundant sauce.
From Nova Scotia comes the Solomon gundy (raw herring seasoned with vinegar and spices), as well as the smoked bass. In Ontario, casserole dishes, beans, beans, peas, cornbread and shrimp are typical.
In the cuisine of Montreal, the largest city in the province of Quebec, smoked meats such as beef or veal, chicken, pea soup and sandwich de boeuf smoke. Salmon is also very present in Canadian dishes, and is cooked in many ways, among which we especially recommend the smoked salmon from Alberta and the lobsters, mussels and oysters from Malpeque, on Prince Edward Island. In this same city you can try the best veal, not in vain it is a province of cowboys.
Along with Alberta, in western Canada, in British Columbia you can find the best fruits and mushrooms in North America, being in the Queen Charlotte archipelago where the juicy halibut stew.
To savor the best heritage of indigenous culture, we have to travel to Terranova, where you cannot miss the breaded and fried cod tongues with scrunchies (fried pieces of pork bacon), breaded cod and lobster fillets, and rabbit, seal or mussel soups, as well as the seal fin pie.
However, it is in Nunavut where you will find a real feast of inuit cuisine, with maktaaq (whale rind), boiled seal or frozen raw trout. Victoria's kitchen is dominated by English-style cuisine, such as the roast beef.
Among the typical Canadian desserts, the sugar cake, Nanaimo bar and Montreal pudding chômeur, without forgetting the Quèbec maple syrup and indian ice cream, which comes from a type of Shepherdia canadensis (original Canadian berry) to which sugar is added.
Regarding the drink, the beer, which is also produced by hand in many breweries. In section wines, stand out those produced in the Okanagan Valley in British Columbia and in the Niagara Peninsula in Ontario, where its extreme climate favors the harvest of the variety of grape with which the sweet iced wine, which accompanies the desserts. Quèbec produces, on the contrary, a tasty variety of cider. But, to purchase alcoholic beverages, you will have to bear in mind that these can only be purchased in authorized stores and restaurants, which you can distinguish by the Licensed Premises distinctive.
In Canada it is very common to eat out, and new restaurants open daily, where new generations of chefs do not hesitate to offer the most innovative dishes. As for fast food, American franchises spread throughout the world are joined by the powerful Tim Hortons, whose coffee is highly appreciated by the local population.
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