Cuisine of California

Thecuisine ofCaliforniareflects the diverseculture of Californiaand is influenced largely byEuropean American,Hispanic American(Mexican,Latin American,Spanish),East AsianandOceanianinfluences (Japanese,Chinese,Korean,Filipino,Vietnamese,Thai,Hawaiian), andWestern Europeaninfluences (Italian,French,Portuguese), as well as the food trends and traditions of largerAmerican cuisine.
The main trends were influenced by a combination ofMediterranean climate,geographyand geology of the region's proximity to the ocean, its movie roots inHollywood, its technology roots inSilicon Valleyand theNapa wine country, as well as its majorproduceproduction. California used to bepart of Mexicowhich influenced the state's food.
Fresh fruits, vegetables, and meats – many of themorganic– are commonplace. Their prevalence is driven by the local climate, which is largely a mildMediterranean climate, and includes a variety ofmicroclimates, as well as health-conscious diets and lifestyles.
In Northern California, withwine countrynearby,French,Italian, andMediterraneaninspired food is prominent, as well as Asian-inspired fare. Many of the restaurants, cafes, bistros, and grills use ingredients sourced from local growers andfarmers' markets.A unique sourdough-style bread has its origins in San Francisco.
TheCalifornia coast, especially theNorth CoastandCentral Coastregions, is a source ofseafood, which is a staple in the California diet.
California produces almost all of the country'salmonds,apricots,dates,figs,kiwi fruit,nectarines,olives,pistachios,prunes, andwalnuts. It leads in the production ofavocados,grapes,lemons,melons,peaches,plums, andstrawberries. This agricultural diversity of California'sCentral Valleyprovides fresh produce in the state. With less than 1% of the total farmland in the US, the Central Valley produces 8% of the nation's agricultural output by value.
Sunset, a lifestyle magazine of the West published in California, has featured recipes that have influenced the cuisine of California, including the promotion of outdoor eating.
InNorthern Californiaand theCentral Coastal region,Dungeness crabis abundant.Sardines,oysters, andsalmonwere formerly major industries in the state, before declines in fish stocks.TheChinook salmonis native to California and are known to spawn in local rivers, however they are considered an endangered species in 2023.
As one of theU.S. statesnearestAsiaandOceania, and with long-standingAsian AmericanandOceanian Americanpopulations, the state tends to adopt foods from those national styles.The American style ofsushipossibly began in California; the term "California roll" is used to describe sushi with avocado as a primary ingredient.
East Asian confectionery such asmochi ice creamandbobahave gained popularity throughout California and the United States, with many establishments that produce them beginning in California.
Because of California's mostlycolonial European Spanishroots,Mexican territorialhistory, and its original population consisting ofMeso-Americans,Spanish colonizersandMexican ranchers, Mexican and Spanish-origin cuisine is very influential and popular in California, particularly Southern California.
Commercialtaquería-style Mexican fast food, consisting of offerings such asburritos,refried beans,tortas,tacos,nachos, andquesadillas, is widely popular. Taquerías can be found throughout California.
TraditionalMexican food, while not as common as commercial food, is still widely prepared and abundant in the ethnicMexican Americanborder communitiesofSan Diego, theLos Angelesmetropolitan area, theSan Francisco Bay Area, and in Mexican-American enclaves throughout California. Examples of these foods includetamales,tortillas,tostadas,mole,menudo,pozole,sopes,chile rellenoandenchiladas.
In addition to Mexican food, California restaurants serve up nearly every variation of Central American food there is. For example,pupuseríasare common in areas with a large population of Salvadorans (pupusasare stuffedtortillasfromEl Salvador).
"Fresh-Mex" or "Baja-style" Mexican food, which places an emphasis on fresh ingredients and sometimes seafood, inspired byBaja Californiafare, is popular.El Pollo Loco, a fast-food chain that originated in Northern Mexico, is a common sight.Rubio's Fresh Mexican Grill,Baja Fresh,Wahoo's Fish Taco,Chronic Tacos,Chipotle,QdobaandLa Salsaare examples of the Baja-style Mexican-American food trend.
Fusion cuisineis quite popular in California.The emphasis of California cuisine is on the use of fresh, local ingredients which are often acquired daily at farmers markets. Menus are changed to accommodate the availability of ingredients in season. Some restaurants create a new menu daily.
CaliforniachefWolfgang Puckis known as one of the pioneers of fusion cuisine, popularizing such dishes as Chinese chicken salad at the restaurantMa Maisonin Los Angeles.  His restaurant Chinoisin Santa Monica was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the formerImperial Dynasty restaurantinHanford, California.
Barbecuehas been a part of California cuisine since Mexicans cooked beef inpit barbecueson ranches since the 1840s. Santa Maria, California, is famous for thetri-tip, a special kind of beef cut that can be grilled, baked, braised, or roasted.
California's barbecue style is also influenced by the styles of Arizona, New Mexico, Texas, and Oklahoma, brought byDust Bowlmigrants. Chicken, beef ribs, sausages, and steaks are also grilled or smoked in a barbecue pit.
Thebarbecue sauceused in this state is tomato-based,as with all other western states.Santa Maria barbecue, however, uses no sauce, relying instead on the flavor of thetri-tipand the slow live-oak fire over which it is cooked.
Pork baby back ribs are popular for barbecue in the Western region in comparison to the popular use of spare ribs in the United States.
Southern California'scar cultureand the population's reliance on automobiles for transportation throughout California's vast cities, has widely contributed to the popularity of the classicdrive-inand moderndrive-throughrestaurants. Fast food restaurant chains such asMcDonald's,Jack in the Box,In-N-Out Burger,Carl's Jr.,Wienerschnitzel,Del Taco,Taco Bell,Panda Express,Original Tommy's,Fatburger,The Habit,andBig Boywere all established in Southern California.
Regional fast-food menus differ, generally depending on the ethnic composition of an area. In Southern California, smaller chains likeThe Hatfeature hamburgers, Mexican food, chili fries, andpastrami.
In Northern California, smaller chains likeGott's RoadsidefeatureNiman Ranchhamburgers with toppings like avocado,ahiburgers, salads, and they have a full wine bar with many local varieties;and the local chainOriginal Joe'sis a steakhouse that serves Italian-American food, which includes their noted dishJoe's Special.
Whilegastropubsare not unique to California, the concept of the gourmet hamburger is very popular.
California-style pizzafocuses on non-traditional pizza ingredients, such as fresh produce and barbecued meats. First popularized by Wolfgang Puck'sSpagorestaurants, it was later brought to the masses by restaurants such asCalifornia Pizza Kitchen.
Carne asada fries are aMexican-American dishoriginating in theChicanocommunity in San Diego.The dish typically consists offrench fries,carne asada,guacamole,sour cream, andcheese.
Cioppino is an Italian-American seafood stew invented in San Francisco.It often features crab, shrimp, clams and firm-fleshed fish cooked with herbs in olive oil and wine, with onions, garlic, tomatoes and sometimes other vegetables.It was said to be created by immigrants in San Francisco fromGenoain the late 1800s. It is a type ofBuriddaand may be related to theBourrideandBouillabaisse.
Crab Louie is a type of salad that prominently features crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States.The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco as early as 1910 and was popularized in the 1930s inFisherman's Wharf.
A French dip sandwich, or beef dip, is a hot sandwich consisting of thinly sliced roast beef on a "French roll" or baguette that is usually served plain, but a variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice").
TwoLos Angelesrestaurants have claimed to be the birthplace of the French dip sandwich in 1908:Cole's Pacific Electric BuffetandPhilippe the Original.
The Hangtown fry, is a type of scrambled eggs made of a concoction of eggs, bacon, and oysters.It was aGold Rush-erainvention popularized inPlacervilleand San Francisco, and it was considered an expensive luxury.
A Mission burrito is a type ofburritothat first became popular during the 1960s in theMission Districtof San Francisco, California.It features a large size, the inclusion of rice, and is often cooked on the flattop.
Gourmet bakeries and makers that had their start in California include:
Gourmet cheese and dairy companies and makers that had their start in California include:
Gourmet chocolatiers and manufacturers that had their start in California include: