Argentine and Canadian lands span nearly from the North Pole to the South Pole, and as one might expect from regions so geographically separated, their food traditions differ considerably. Since The World Cup of Food is about finding the best world cuisines and eliminating the rest, today we welcome one of these nations to the next round of our competition and part ways with the other. Greece awaits our winner.
Today’s Canadian table is what it is due to three main influences: French and British, whose empires colonized the country, and the First Nations, the Native American tribes that have inhabited Canadian lands for millennia. Most Canadian meals would be recognizable in the United States, but our neighbors to the north have a few specialties of their own. Montreal smoked meat is a pastrami-like deli meat that is salt-cured before being smoked, then sliced into sandwiches. Maple syrup is a Canadian invention, developed by First Nations peoples of Canada’s Atlantic coastal region centuries ago. If Canada has a national dish, though, it is poutine, a French-Canadian twist on French fries that tops the fried potatoes with gravy and cheese curds.