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11 Ultra Canadian Munchies to Enjoy on Canada Day

With cannabis legal across the country this Canada Day, celebrations are sure to hit a new high.

Whether you spend the long weekend camping in one of our glorious parks or stay in the city to watch firework displays with friends, chances are you’ll work up an appetite.

Tour the country with your tastebuds! From east to west, here are the regional delicacies most likely to blow your high mind.

St. Lunaire-Griquet, NL – Bakeapples


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They’re not apples, and they’re not baked–you are! Whether these golden bog berries get you pondering the etymology of the name or the meaning of existence, they’re chock-full of vitamin C and delicate flavour.

Bakeapple season runs from late-July to August. The key to getting them fresh is finding a local who will point you towards a ripe bog. If that doesn’t work out, bakeapple preserves are available across the province.

Dark Tickle in St. Lunaire-Griquet can hook you up with a variety of bakeapple products and book you on an iceberg and whale-watching boat tour, so you can blaze, snack, and sightsee in one glorious go.

Halifax, NS – Halifax Donair









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According to Statistics Canada, Nova Scotians smoke the most weed in Canada, so you can trust they know a thing or two about the munchies. These donairs are basically Greek gyros gone Bluenose: flat pitas stuffed with shaved beef, tomatoes, and onions smothered in donair sauce (a curious blend of condensed milk, vinegar and garlic powder).

If you’re not feeling the meat, order garlic fingers instead. Another local specialty, they typically come with a side of donair sauce for dipping.

Naufrage, PEI – Fries with the Works









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Prince Edward Island’s answer to poutine, fries with the works (FWTW) is a glorious mess of french-fried PEI potatoes, gravy, ground beef, and canned peas, and may include a “top up” of cheese curds, onions, carrots, pulled pork, or bacon.

As demonstrated by this handy guide, you can find FWTW across the island, but Shipwreck Point Café in Naufrage boasts a particularly nice ocean view, which is handy since this dish is better for the taste buds than the eyes.

Fredericton, NB – Pets de Souer









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New Brunswick’s Acadian settlers have gifted the maritime province plenty of delicacies, but only this one translates to “nuns’ farts.”  Find pets de souer, or cinnamon buns, at the Boyce Farmers Market, where you can also gorge on local specialties like lobster rolls with a side of potato chips and pickle.

Drummondville, QC — Poutine


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Stuff yourself with bagels and smoked meat sandwiches in Montreal and with tourtiere in Quebec City, but please do not leave la belle province without inhaling at least one plate of the region’s most famous dish.

Drumondville restaurant Le Roy Jucep arguably has the best claim as “l’inventeur de la poutine” and definitely the only trademark as such. Pair the mess of fries, gravy, and cheese curds with your favourite sense-enhancing strain, and enjoy the squeaks emitted whenever you bite a curd.

These high-pitched squeals are both a sign that the curds are fresh and that the universe is benevolent.

Midland, ON – Butter Tarts



When you’ve finished eating your way through Toronto’s multicultural delights, head north to Midland, home of Ontario’s Best Butter Tart Festival.

What’s a butter tart? Exactly what it sounds like: a little pie composed mainly of butter and sugar, but sometimes nuts and raisins too. (Warning: do not ask locals how they feel about raisins in their butter tarts unless you’re prepared to stay a while.)

If you miss the annual festival, the Kawartha Northumberland region to the east offers a self-guided butter tart tour with over 50 stops in Ontario’s cottage country. Locations are widespread, so your best bet is to choose a town with two or three stops and walk between them, not just because you’re high, but also to burn some of that butter and sugar.

Winnipeg, MB – Indian Tacos









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Originally hailing from Scotland, bannock is a type of fry bread that eventually became a staple for Indigenous people on the Prairies, especially the Métis.

At Winnipeg’s Feast, bannock serves as a crispy base for regionally-sourced taco toppings: bean and bison chili, shredded cheese, lettuce, and onions. The cultural mishmash is undeniably delicious, and depending on how you’re feeling your high, it may also stimulate discussion on the politics and accuracy of using the terms ‘Indian’ and ‘taco’ to describe it.

Saskatoon, SK – Pierogi


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Thanks to the province’s large population of Ukrainian-Canadians, pierogi—fluffy Eastern European dumplings with a multitude of potential fillings—are popular across Saskatchewan.

Keep your eye on local Ukrainian church message boards and see if you can score a seat at the next all-you-can-eat pierogi supper (just be respectful and dose discreetly, e.g. popping an edible or oil capsule instead of blazing a joint outside the church).

Savoury pierogi stuffed with any combination of potatoes, cheese, onions, and sauerkraut are good, but be sure to try dessert perogies as well—if you’re lucky, they might even be filled with local Saskatoon berries. And don’t worry if you can’t find a church dinner while you’re in town, Saskatoon offers plenty of choices, including the world’s only pierogi drive-thru.

Calgary, AB — Ginger Beef









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Westernized Chinese food is hardly unique to Calgary, but ginger beef is a homegrown specialty. Created in the 1970s by chef George Wong, the dish was his attempt to get more people eating at Chinese restaurant The Silver Inn. It worked.

More than 30 years later, ginger beef has spread across the country and remains the restaurant’s most popular dish. A combination of battered, deep-fried beef strips smothered in a sticky, sweet sauce, this Cowtown specialty is stoner food at its finest. Dig in.

Vancouver Island, BC – Salmon Candy


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One of the most delightful surprises on the road from Victoria to Tofino is the sheer number of people selling salmon candy, also called Indian candy, from roadside stalls or the backs of pickup trucks.

A perfect balance of sweet and salty, these maple-candied smoked salmon bites are a must-try for anyone, but high people with sensitized palates will likely appreciate them even more.

If you’re feeling adventurous, just let the salmon candy find you—it’s ubiquitous enough along BC’s roadways that at some point, it’ll happen. Otherwise, seek it in farmers markets or even grocery stores. Just double-check the label, as some stores substitute farmed Atlantic salmon for local species.

Whitehorse, YT – Spruce Tips









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Professional food bloggers may be lucky enough to convince Whitehorse author Michele Genest to lead them on a foraging tour of the area. For everyone else, her book, The Boreal Feast, offers tips for foraging items like spruce tips—citrusy spruce buds found throughout Canada in May, as well as Labrador tea—a bush that produces a deliciously floral hot beverage. Before embarking on your very own Into the Wild, make sure someone expects you back from the trek, and familiarize yourself with herbalist Amber Westfall’s ethical foraging tips.

If trekking for your dinner sounds a little much, plan your trip to coincide with the Yukon Culinary Festival in early August, where you’ll find loads of local delicacies. One more thing: at the time of writing, Whitehorse had just one legal cannabis shop, so call ahead and confirm that they’re stocked for your boreal adventure!

Devon Scoble's Bio Image
Devon Scoble

Devon Scoble is the Guides Editor for Leafly Canada. Devon has over a decade's experience as a lifestyle writer and editor, and has spent the last three years focusing exclusively on cannabis stories. Find her on Twitter @devonscoble.

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