Cuisine of California
In Northern California, with wine country nearby, French, Italian, and Mediterranean inspired food is prominent, as well as Asian-inspired fare.
California produces almost all of the country's almonds, apricots, dates, figs, kiwi fruit, nectarines, olives, pistachios, prunes, and walnuts.
[12] Commercial taquería-style Mexican fast food, consisting of offerings such as burritos, refried beans, tortas, tacos, nachos, and quesadillas, is widely popular.
Examples of these foods include tamales, tortillas, tostadas, mole, menudo, pozole, sopes, chile relleno and enchiladas.
For example, pupuserías are common in areas with a large population of Salvadorans (pupusas are stuffed tortillas from El Salvador).
[14] "Fresh-Mex" or "Baja-style" Mexican food, which places an emphasis on fresh ingredients and sometimes seafood, inspired by Baja California fare, is popular.
California chef Wolfgang Puck is known as one of the pioneers of fusion cuisine, popularizing such dishes as Chinese chicken salad at the restaurant Ma Maison in Los Angeles.
Santa Maria, California, is famous for the tri-tip, a special kind of beef cut that can be grilled, baked, braised, or roasted.
In Southern California, smaller chains like The Hat feature hamburgers, Mexican food, chili fries, and pastrami.
[32][33] In Northern California, smaller chains like Gott's Roadside feature Niman Ranch hamburgers with toppings like avocado, ahi burgers, salads, and they have a full wine bar with many local varieties;[34] and the local chain Original Joe's is a steakhouse that serves Italian-American food, which includes their noted dish Joe's Special.
[38][39] 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.
[40] 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 in Fisherman's Wharf.
[42] Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich in 1908: Cole's Pacific Electric Buffet and Philippe the Original.
