English Canadians may be mystified if you ask where you can get Canadian food. Although you will find some regional specialties, especially at the Eastern and Western edges of the country, in English Canada there isn't much food known as "Canadian" except for nanaimo bars (chocolate-topped no-bake squares with custard or vanilla butter filling and crumb base), buttertarts (tarts made with butter, sugar and eggs), beaver tails (fried dough topped with icing sugar), fiddleheads (curled heads of young ferns), and a few other examples. They are an important, if somewhat humble, part of the Canadian culinary landscape. In other respects, English Canadian cuisine is very similar to that of the northern United States. Canadians may be unaware that they even have national dishes, especially in the more urbanized areas, such as Toronto, and if you ask for a beaver tail or fiddlehead, you may receive nothing but a strange look or a polite giggle. That being said, there is a rising trend among Canadian chefs and restauranteurs to offer locally-produced ingredients, and most major cities have bistros which specialize in local cuisine. This can even include game meat dishes such as caribou, venison, moose, grouse or wild turkey prepared in a variety of European styles.

French-Canadian cuisine is distinctive and includes such specialties as tourtière (meat pie), cipaille (meat and vegetable pie), cretons (mince of pork drippings), ragoût de pattes (pigs' feet stew), plorine (pork pie), oreilles de Christ (fried larding bacon), poutine (French fries with cheese and gravy), croquignoles (home-made doughnuts cooked in shortening), tarte à la farlouche (pie made of raisins, flour and molasses), tarte au sucre (sugar pie), and numerous cheeses and maple syrup products. Staples include baked beans, peas and ham. French-Canadian cuisine also incorporates elements of the cuisines of English-speaking North America, and, unsurprisingly, France.

One peculiar tradition that you may notice in nearly every small town is the Chinese-Canadian restaurant. A lot of the reason for this is the role Chinese immigration played historically in the early settlement of Canada, particularly in the building of the railroad. These establishments sell the usual Chinese cuisine marketed towards North American Fast Food customers. In Toronto and Vancouver, two large centres of Chinese immigration, one can find authentic Chinese cuisine that rivals that of Hong Kong and Shanghai. In Toronto, head to Markham.

Montreal is well known for its Central and Eastern European Jewish specialties, including local varieties of bagels and smoked meat. In the prairie provinces you can find great Ukrainian food, such as perogies, due to large amounts of Ukrainian immigrants.

If you are more adventurous, in the larger cities especially, you will find a great variety of ethnic tastes from all over Europe, Asia and elsewhere. You can find just about any taste and style of food in Canada, from a 20oz. T-Bone with all the trimmings to Japanese sushi (indeed, much of the salmon used in sushi in Japan comes from Canada). Consult local travel brochures upon arrival. They can be found at almost any hotel and are free at any provincial or municipal tourist information centre.

Americans will find many of their types of cuisine and brands with subtle differences, and many products unique to Canada, such as brands of chocolate bars and the availability of authentic maple syrup.