Bison
This is Alberta’s indigenous food. Bison have lived in Alberta for at least 120,000 years. They formed with the land and are a keystone conservation species because they improve the ecology wherever they roam (that means they help other animals and plants!) And, depending on the cut, bison can have half the fat and twice the iron as beef. Talk about a superfood! Look for bison tenderloin, short ribs, and burgers on Alberta menus. See it substituted for beef in classics like a slowly braised French Bourguignon and order that if you do see it on a menu!
Beef
There are over five million cattle in Alberta (half of Canada’s beef supply). Yes, that’s right Alberta has more cattle than people. Originally from Scotland and Europe, these animals arrived in Alberta in the 1870s. They do well on our rich grasslands, and beef here is renowned for its rich marbled flavour. In our opinion, Calgary is the best place to try fresh beef tartare or carpaccio. And once you’ve satisfied the craving for a juicy, perfectly aged, and grilled steak, know you can also enjoy beef in a lot of other ways reflecting our city’s cultural diversity. Local favourites are an Italian Tuscan Bistecca, Korean short ribs, or Ginger Fried Beef, a wildly popular dish that was invented and perfected here and is still served at all the best Chinese restaurants.
Honey
Alberta is the fifth largest honey producing region in the world. There are 1,400 beekeepers in Alberta, managing over 300,000 colonies. That results in nearly 40 million pounds of honey each year, or half of Canada’s production. Alberta honey makes a great gift to take to family and friends who couldn’t join you on your visit. Look for local brands that clearly say Alberta-made!
Canola
Canola is short for Canadian Oil. We produce 15 million tonnes annually. Chefs all around the world love Alberta Canola Oil, also called the "olive oil of the Prairies". Look for it in salad dressings and to finish dishes like hummus. Many of the best restaurants also use it to produce the crispiest French fries you’ll ever try.
Red Fife Wheat
This wheat was the first breed that would grow in Canada, especially in arid Alberta. It’s credited with saving the pioneers from starving and has enjoyed a recent rebirth in popularity. You can find Red Fife wheat on the menu of Alberta’s finest restaurants and bakeries. Look for it in sourdough loaves, baguettes, croissants and more.
Saskatoon Berries
These hardy little blue berries are indigenous to Alberta and will grow as far north as the Yukon and Northwest Territories. The Indigenous people of Alberta ate them fresh and dried them to drink in tea. They also combined them with bison meat and fat to make pemmican, an important food source over winters. Today, we gobble them up in jams, jellies, pies, and butter tarts. They’re a perennial prairie fave!
Idea: We're Alberta locals - who better to make a top 10 list than us? We're going to compile our own list of Must-Try Foods. We might even prepare the food at home and take some pictures. We'll probably write some paragraphs too.
We will also talk about how Alberta's geography and access to resources may affect our list of signature foods.
Just a heads up.
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