Last updated on October 6th, 2023 at 02:38 pm
Welcome to our guide on poutine, a cherished Canadian dish. Here, we delve into the rich history of this simple yet flavorful combination of crispy fries, cheese curds, and gravy. Originally from Quebec, poutine has grown to become a representative of Canadian comfort food.
This guide by Remitly is part of our series honoring traditional dishes from around the world.
Poutine: A Glimpse into Canadian Culture
More than just a meal, poutine holds a special place in Canada’s heart. Available nearly everywhere in the country, it can be enjoyed as a snack, side, or main dish.
Its flexibility allows for various renditions, accommodating different preferences—from mushroom gravy for vegetarians to sweet potato fries for the health-conscious. Modern takes even include toppings like bacon, pulled pork, or lobster.
Origins and Global Recognition
Poutine’s roots are in rural Quebec during the 1950s. As the story goes, Fernand Lachance first combined fries, cheese curds, and gravy, catering to truck drivers seeking a hearty meal.
Poutine’s Evolution through Time
While Fernand Lachance is often credited with pioneering poutine, the history of this dish is a tapestry of tales. Several Quebec towns claim to be the birthplace of poutine, each with its own version of the story.
In Drummondville, Jean-Paul Roy asserts his restaurant was the first to serve the trio of fries, cheese, and gravy together in the late 1960s. Another narrative points to Warwick, where a patron allegedly asked Eddy Lainesse to add cheese curds to his fries in the late ’50s.
Regardless of its precise origin, by the 1980s, poutine had found its way into major fast-food chains, propelling it from a local delight to a national treasure. Its evolution continued as it moved from diners and snack bars to upscale restaurants, showcasing both traditional recipes and gourmet interpretations.
As its popularity surged locally, poutine transcended provincial borders to become a nationwide favorite. Recognized internationally, variations of this Canadian classic can now be found in the U.S., Mexico, and parts of Europe.
Recipe: Classic Poutine
Ingredients:
- 4 large potatoes, washed and sliced into fries
- 2 cups cheese curds
- 2 cups beef gravy
- Salt, to taste
- Vegetable oil, for frying
Instructions:
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry potatoes until golden. Drain and season with salt.
- In a separate pan, warm the beef gravy.
- Lay fries on a plate, top with cheese curds, and cover with gravy. The heat should slightly melt the curds.
- Serve immediately.
Note: Customize by adding toppings like bacon or green onions. Different gravies or cheeses can also offer a fresh spin.
The Etymology of Poutine
The name ‘poutine’ has sparked curiosity and debate among many, as its origins are as flavorful as the dish itself. One popular theory is that ‘poutine’ is derived from the English word ‘pudding’, referencing a mixture or blend.
Others believe it originates from the French slang ‘poutine’, meaning ‘mess’. In some local Quebec dialects, ‘poutine’ referred to a hodgepodge or mix of leftovers.
Additionally, there are those who suggest the name might have arisen from the Joual (Quebec French) word ‘poutité’, which means ‘chubby person’.
Québécois Food: A Flavorful Tapestry
Québécois cuisine is a rich blend of French culinary traditions with North American influences, shaped by the province’s history and local ingredients. At its heart is the famed ‘tourtière’, a savory meat pie that often graces holiday tables, especially during Christmas.
‘Cretons’, a spiced pork spread usually enjoyed on toast, reflects Quebec’s penchant for hearty, rustic fare. No winter is truly complete without indulging in ‘tire sur la neige’, where hot maple syrup is poured on fresh snow, solidifying into a chewy treat. Breakfast often sees ‘bouilli’, a slow-cooked pork stew, or the sweet, filled pastry called ‘chômeur’.
Quebec’s dairy heritage is also pronounced with its array of artisanal cheeses, most notably ‘Oka’. Rooted in both its French ancestry and the bounties of its land, Québécois cuisine offers a delightful culinary journey through Canada’s Francophone heart.
Broader Canadian Cuisine
Canada’s culinary scene is a mosaic of Indigenous, French, British, and immigrant influences. From coast to coast, each region boasts its own specialties.
In the Maritimes, the briny taste of the sea shines through dishes like ‘lobster rolls’ and ‘Digby scallops’.
The prairies offer ‘bison burgers’ and ‘perogies’, the latter brought over by Ukrainian settlers.
The West Coast, with its Pacific bounty, is known for ‘spot prawn’ dishes and ‘sushi’, thanks to a strong Japanese influence. Indigenous communities contribute dishes like ‘bannock’ and ‘muktuk’ – raw whale blubber.
Across the nation, ‘Nanaimo bars’, a tri-layered dessert from British Columbia, and ‘beavertails’, a fried dough pastry often topped with cinnamon and sugar, are beloved sweet treats. As for drinks, the Caesar, a vodka and Clamato juice cocktail, reigns supreme.
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