Across every region of our great and diverse nation, one thing is consistently true:
Canadians appreciate a quality snack. Here are some of Canada’s coziest and most
classic, what makes them so special and where to find them.
British Columbia: Nanaimo Bars
A recipe for these delectable sweeties, originally called “chocolate slices,” first appeared
in a hospital auxiliary cookbook in the early 1950s. Their current, more memorable
name was coined in 1953 by a Vancouver Sun columnist who wrote about them, noting
that they came from the Island town of Nanaimo. Three layers — graham cracker,
coconut and walnut base, custard middle, chocolate top — form the winning
combination.
Where to get them: Small-town fundraisers and grandma’s house are good bets, but if
you’re on the west coast, try the many varieties available on the Nanaimo Bar Trail.
Alberta: The Caesar
Is there a better cold-weather cocktail than the spicy, savoury Caesar? Though a
handful of clam-juice-infused beverages came before, it was restaurant manager Walter
Chell who invented (and perfected) the drink in 1969, when tasked with creating a
celebratory cocktail for the opening of Calgary Inn’s new restaurant. His inspiration, he
said, was spaghetti alle vongole, tomato sauce and clams, and he named the cocktail
Caesar in a nod to his Italian roots.
Where to get it: For the real deal, head to the Caesar’s birthplace — The Westin in
downtown Calgary. Same location, different name.
The Prairies: Perogies
Perogies came to the Prairies with the influx of Polish and Ukrainian immigrants from
the late 19th century until the start of World War I. Also spelled “pierogi,” the beloved
dumplings go by varenyky in Ukrainian. They’re most commonly stuffed with cheese
and potato, though many variations exist (and all are delicious).
Where to get them: Since 1993, Karen’s Home Cooking in Winnipeg has turned out
some of the city’s favourite perogies. In Saskatoon, try Baba’s, home of the world’s only
drive-through perogy window.
Ontario: Butter Tarts
Butter tarts are celebrated nationwide with festivals, trails and competitions, but passion
for these sweet delights runs especially high in Ontario. Although the butter tart’s origins
are slightly murky, the first published recipe appeared in 1900, in a cookbook compiled
by the women’s auxiliary of the Royal Victoria Hospital, in Barrie, Ontario.
Where to get them: Niagara’s 13th Street Winery attracts both wine lovers and
passionate connoisseurs of what many say are the best butter tarts in the province.
Quebec: Poutine
Credit for the invention of Canada’s deservedly popular fries-curds-gravy combo goes to
Eddy Lainesse, a regular customer at Café Ideal (later renamed Le Lutin qui rit), in the
town of Warwick. In 1957, Lainesse requested cheese curds with his fries, and
restaurateur Fernand Lachance declared the combination “a hot mess” (poutine is
Québécois French slang for “mess”). Lachance eventually included the dish on his
menu and added piping-hot gravy to keep the poutine warm.
Where to get it: Le Lutin qui rit is no more, but great poutine lives on in late-night
casse-croûtes across la belle province. (La Belle Province, coincidentally, is also the
name of a Quebec-wide chain that turns out several tasty versions.)
Atlantic Canada: Garlic Fingers with Donair Sauce
This east coast favourite is the ideal snack on a chilly night. Cheesy, garlicky pizza
dough cut into “fingers” may not sound like much, but sweet and tangy donair sauce
(condensed milk, white vinegar and garlic powder) contrasts perfectly with the strips of
hot and gooey flatbread. Nobody is sure who came up with the fingers-and-sauce
combination, but it’s generally believed to have developed in tandem with the Halifax
donair, whose legendary sauce was invented by restaurant owner Peter Gamoulakos in
the early 1970s.
Where to get them: After a night out, order from any respectable pizza parlour in
Atlantic Canada — try Big Red’s in Chester, Nova Scotia.