A North American classic that Canada fully embraced — the California roll goes Saturday-night snack mode when it’s battered, fried, and finished with glossy teriyaki and mayo. You’ll see versions at pubs and sushi spots from Vancouver to Halifax: crunchy outside, creamy-crab-and-avocado inside, built for sharing with friends.

From Richmond night markets in BC to Spadina in Toronto, bao buns feel right at home in Canada’s mosaic — soft, cloud-light pockets you stuff at the table and pass around family-style. This version gives you a reliable bun dough plus simple toppings that nod to our East-meets-West pantry.

Dim sum favourite meets Canadian weekend tradition — shared steamer baskets, lots of chatter, and a tray of open-faced sui mai. From Vancouver’s Richmond night markets to Toronto’s Chinatown, these little bites fit right into our multicultural table.

A true Canadian creation, sushi pizza was first dreamed up in Toronto in the 1990s — a perfect blend of East-meets-West creativity that defines our multicultural food scene. Crispy rice “crust,” creamy sauces, and fresh fish make it both familiar and exotic. You’ll find versions in sushi bars across Canada, from Vancouver to Halifax — each bite a reminder of how innovation and diversity come together at the Canadian table.

Aburi sushi — lightly torched so the fish just melts — found a home in Canada on the West Coast, where Vancouver’s sushi scene helped popularize the style. It’s elegant yet unfussy: warm, smoky top; cool, seasoned rice beneath. Perfect for a dinner party starter or a hands-on night at home.

A backyard-and-skillet classic: peppers and onions sizzling, tortillas warming, and a platter of marinated chicken, steak, or pork so everyone can build their own. It’s weeknight-friendly, cottage-worthy, and perfect for feeding a crowd after a long day outside.

Quick, melty, and hockey-night reliable, quesadillas slid into Canadian kitchens on the strength of leftovers and greenhouse produce—rotisserie chicken, peppers and mozzarella. Sizzled in a skillet and served with salsa, guac, and sour cream, they’re a cross-border classic that feels right at home here.

Deviled eggs are one of those nostalgic starters that always bring people together. In Canada, they’ve graced potluck tables, holiday buffets, and backyard barbecues for generations. Simple, creamy, and endlessly adaptable, they reflect the thrift and comfort at the heart of Canadian cooking. Whether dusted with paprika or given a playful twist, they remain the appetizer everyone reaches for first.

On Canada’s West Coast, salmon is more than food — it’s a way of life, a symbol of the coast itself. Flaky, tender salmon or trout served with a bright dill and caper sauce feels effortlessly elegant yet remains wonderfully simple. Piled on toasted bread or served over greens, it captures the balance of richness and freshness that defines West Coast cooking.

Light, golden choux pastry filled with tender slices of beef, peppery rocket, and a sharp horseradish cream. Elegant yet playful, these little canapés bring together French technique and bold flavours — perfect for entertaining, whether at a dinner party or a casual gathering.

This dish is where Greek flavours meet Canadian comfort. Inspired by the Mediterranean pairing of grilled meats with hummus and flatbreads, it found an easy home in Canadian kitchens — where focaccia or naan often takes the place of pita. Tender steak, creamy hummus, and peppery rocket create a starter or light meal that feels rustic yet refined, echoing both Greece’s sunlit tables and Canada’s love of grilled beef and bold, fresh flavours.

Perogies take me straight back to Christmas gatherings — flour dusting the counters, family crowded into the kitchen, and trays of dumplings waiting to be boiled and fried. As kids, they were always the best part of the meal: soft pillows stuffed with potato and cheese, piled high with bacon, tomatoes, and sour cream. Making them from scratch is a labour of love, but one that tastes like home and tradition in so many Canadian families.

Unlike its Greek cousin, the Canadian version swaps lamb for spiced beef and is paired with a sweet, garlicky sauce that’s unlike anything else. Created in the 1970s by restaurateur Peter Gamoulakos in Halifax, the donair quickly became a late-night staple, especially after a night on the town. Traditionally cooked on a vertical spit, many home cooks make it loaf-style in the oven: seasoned beef shaped, baked, then sliced thin and served in pitas with onions and tomatoes. In 2015, Halifax even declared the donair its official food — proof of just how iconic this messy, delicious wrap has become.

Fermented cabbage, or sauerkraut, has deep roots in Central and Eastern European cooking, and immigrants carried the tradition to Canada where it became part of everyday food culture. Few dishes show this history better than the Reuben sandwich or Montreal’s smoked meat on rye. The combination of tangy kraut, sharp pickles, and savoury meat is deli food at its finest — old-world tradition meeting Canadian identity. Jewish delis in Montreal perfected smoked meat in the early 20th century, turning it into a national icon that now rivals pastrami in fame.

Tacos are about gathering, sharing, and packing bold flavour into small bites. In Canada, they’ve taken on their own identity — filled with West Coast salmon or halibut, Prairie beef or bison, and East Coast shrimp or lobster. Whether piled with chicken and crisp cabbage, smoky pulled pork and pickled onions, or fish topped with mango salsa, tacos feel just as at home at a Canadian barbecue as they do on a beachside street in Mexico

Few dishes feel more Canadian than a lobster roll — sweet shellfish tucked into a soft bun with just enough dressing to let the seafood shine. In Atlantic Canada, lobster rolls are a summer staple, found at seaside shacks, fairs, and family gatherings. Prawns make this version more affordable but no less satisfying. For a Newfoundland twist, some families serve it on a warm, pan-fried touton instead of a bun — rustic, hearty, and uniquely East Coast.

Fish burgers are a West Coast classic — fresh, hearty, and full of the flavours of the sea. In Canada, tuna and salmon both play starring roles, whether seared and served rare in Victoria or grilled over cedar planks on the BC coast. These burgers balance smoky bacon, crisp lettuce, and juicy tomato with a bright pickle–caper mayo, all tucked into a soft homemade bun. It’s a dish that captures the casual, coastal spirit of Canadian summers.

Bison has been central to Indigenous food culture for thousands of years, while Canadian beef reflects the ranching traditions of the Prairies. From Indigenous hunting grounds to Alberta’s cattle country and the Calgary Stampede, these burgers celebrate a proud Canadian food story — lean, flavourful, and best enjoyed straight off the grill.

Lamb kofta has deep roots in Middle Eastern and Mediterranean cooking, where skewers of spiced lamb are grilled over open flames and served with cooling yogurt sauce. In Canada, it has become a barbecue and festival favourite — blending old-world flavours with local meats and seasonal herbs. Smoky, juicy, and fragrant with cumin, coriander, and mint, these koftas are just as perfect on a summer grill as they are baked indoors during colder months.

Souvlaki is one of Greece’s most beloved street foods, but in Canada it has become a true comfort classic, thanks to thriving Greek communities in cities like Toronto and Montreal. From summer festivals to family-run diners, skewers of marinated chicken served with tzatziki, pita, and salad are now part of our own food story. Juicy, smoky, and tangy with lemon, this dish is as perfect for Canadian grilling season as it is baked indoors in winter.

Few foods feel more Canadian than a plate of wings paired with a cold beer during hockey season. From pubs in Toronto to backyard barbecues in the Prairies, wings have become the ultimate game-day ritual. While Buffalo, New York, may claim their invention, Canadians have made wings their own — serving them by the platter at pubs, festivals, and living rooms across the country. Crispy, saucy, and meant to be shared, they’re part of our sports culture as much as cheering from the couch or celebrating a Saturday night win.