For tamales:

The Foods of Quebec: The dominant influence comes from France, but other immigrants (from Scotland, England) and Quebec's southern neighbors have added their spice. The stews (ragouts), soups, entrees and desserts of this Canadian province feature lots of game (rabbit, duck, etc), fish and seafood plus the bounty that comes from its farming regions and abundance of maple sirup. A few items:

Croton: A coarse, country-type pate, almost like rillette.

Feves au lard: Pork and beans; sometimes served at breakfast with eggs and bacon.

Fiddlehead ferns: They are grown in a region of this province and are served simply steamed or with a light butter sauce scented with garlic.

Poutine: A popular snack served in snack shops (casse-croutes) and even fast-food chains. Consists of hot French fries topped with a light beef gravy flavored with a bit of tomato and a handful of fresh cheese curds.

Sugar Pie: Just what it sounds like -- a pastry crust filled with a cream and sugar filling. Children love it. It makes my teeth ache.

Tourtiere: A double crust pie with a savory filling that varies with the regions throughout the province of Quebec. You can find chicken, pork, beef and salmon pies. The filling is quite thick/stiff. Sometimes a white sauce is used to bind the filling that may feature (but not necessarily include) onions, celery and carrots. Potatoes are used in some versions; occasionally oats. Sometimes there herbs or a pinch of cinnamon is added.