Foods to Eat in Ontario

Maple Syrup, Lanark County

The best way to get a taste of that most iconic Canadian topping is to visit a working sugar bush, a stand of maple trees where the sap is collected and boiled into syrup. Many sugar bushes welcome visitors, offering tours and explanations of the production process, and of course plenty of samples.

Jerk Chicken, Toronto

Toronto hosts a substantial population of residents with Caribbean heritage—6 percent at the last census. As a result, the city is home to numerous Caribbean restaurants, where tasty West Indian standbys like jerk chicken and roti are on offer. Visitors will also find curried goat on some menus; chances are the meat is locally raised, since a goat-farming industry has grown up in Ontario to support the demand from Toronto’s Caribbean community.

Pickerel, Northern Ontario

Pickerel is a carnivorous freshwater fish, a member of the pike family. Its flesh is lean, white, and flaky, with a mild flavor. Pickerel are found from the east coast of Canada through to the western edges of the Great Lakes region, but they’re most commonly associated with Northern Ontario’s myriad lakes, where they’re a popular target for anglers.

Cheddar Cheese, Eastern Ontario

Top-quality, prize-winning cheddars consistently emerge from small dairies across the southern portion of the province, but Eastern Ontario probably has the highest concentration of options. Some of the dairies are open to visitors, and most have retail stores on site.

Wild Blueberries, Halfway Lake Provincial Park

Indigenous wild blueberries are found across northern Ontario, but Halfway Lake, just north of Sudbury, is a scenic and accessible starting point in the heart of berry country. In the peak months of July and August, the park welcomes modern-day blueberry hunters, who (whether they know it or not) follow in the footsteps of the Ojibway people who lived in the area for centuries before European settlement.

Shawarma, Ottawa

Ottawa has a higher percentage of Lebanese immigrants and people of Lebanese heritage than any other city in Canada. And while the government doesn’t track restaurants in the same way it does people, it seems probable that the capital has the country’s highest percentage of Lebanese restaurants, too. There’s a shawarma joint on every other corner in the city’s downtown core, and the meat-filled pita sandwiches are a quick, cheap must-have for visitors.

German-Style Sausage, Kitchener-Waterloo

The German heritage of the twin cities of Kitchener and Waterloo dates back to the mid-19th century, when the area was first settled by German-speaking Mennonite farmers from Pennsylvania. Their presence drew successive waves of German immigrants, and the region continues to have a distinctly Teutonic character today.

Corn on the Cob, Southern Ontario

Summer in Ontario means farm-fresh, handpicked corn on the cob. Roadside stalls manned by local farmers pop up in virtually every agricultural area of southern Ontario. Buy cobs by the dozen or half-dozen, then husk and boil them the same day for maximum sweetness.

BeaverTails, Ottawa

Ottawa’s signature treat is the BeaverTail, a flattened oval of fried dough coated with butter and one of a range of toppings. Choices vary from the classic cinnamon and brown sugar to more elaborate concoctions loaded with chocolate sauce and fruit. They’re found across Canada—most often in kiosks at ski hills, theme parks, and other tourist-heavy locations—but their undisputed home is the nation’s capital.

Pasta, Toronto

Toronto’s Italian flavor dates back to the same surge of immigration that created Little Italy enclaves in most North American cities in the early 20th century. Today, nearly 10 percent of residents in the Toronto area claim Italian ancestry, and the city is home to two Italian-centric neighborhoods: Little Italy, on College Street West, and Corso Italia, on St. Clair West.

Source: travel.nationalgeographic.com