Salt & Wind Travel

You’ve decided: a trip to the Golden State is in the works. 

The next most important decision for food lovers is what to eat. California is known for famous landmarks like the Golden Gate Bridge, Yosemite, and Napa Valley, but a visit isn’t complete without diving into the food. 

What Food Is California Known For?

The storied farming culture and sunny weather mean that seasonal, farm-to-table eating is very much a thing. Add to that a diverse population with people from across the globe and you can find almost every cuisine represented.

Namely incredible Armenian cuisine, legit Ethiopian, seriously good Persian food, second-to-none Korean bbq, top-quality sushi, exceptional Vietnamese, and some of the best Mexican food north of the border. 

But California is where some of the most beloved recipes — from ranch dressing to burgers and (maybe?) Irish coffee — first originated. Read on for more than twenty recipes and foods from California. 

Shaved Asparagus Tahini Cilantro Avocado Toast

Avocado Toast

While the origin of avocado toast is a controversial topic, there is no doubt that it’s popular in California. Unsurprising, considering the Haas is from California and avocados originated in the Americas.

It’s only logical that people decided that mashing avocado on everything from tostadas to toast was a good idea, but avocado toast as we now know it (i.e. the first food to really go viral on Instagram) dates to around 2008.

At the simplest, this dish is merely avocado on toasted bread. We adore it on seeded bread with chile flakes, olive oil, sea salt, fresh herbs, and lemon or lime zest, and juice or even with tahini and asparagus.

California Burrito

Not to be confused with the Mission burrito (see below), the California burrito is a San Diego creation resulting from SoCal surf culture. It is most common in taquerias and cafes in the Mission Bay and Pacific Beach neighborhoods and usually the bigger the better. 

Like San Diego-style fish tacos (see below), this dish has Mexican flavors but is a thing all its own. Usually, this burrito has no beans or rice and instead is stuffed with French fries, carne asada, guacamole, pico de gallo salsa, and cheese. 

California-Style Pizza

If you’ve stepped foot in a California Pizza Kitchen, you know what California-style pizza is: a personal serving of wood-fired pizza with a Neapolitan-inspired thin crust and topped with California ingredients. 

During the 1970s, when the San Francisco Bay area was creating what we now know as California cuisine, it’s believed that two chefs simultaneously created the concept of California pizza. But it wasn’t until chef Wolfgang Puck started making the pizza at his Beverly Hills restaurant, Spago, that it caught the nation’s attention. 

Person making a California sushi roll

California Sushi Roll

Though dim sum and fortune cookies (see below) we’re introduced to the California culinary canon along with the first wave of Asian immigrants, a more modern classic is the California roll. Chef Ichiro Mashita is credited with creating it in the 1960s in LA’s Little Tokyo neighborhood. 

He made an uramaki or inside-out sushi roll that had no seaweed and rather had sushi rice on the outside. The goal was to make sushi, and especially raw fish, more approachable. The classic roll is made with cucumber, crab, and avocado rolled in sushi rice but variations abound. 


The cheeseburger is one of the most iconic American dishes and it’s said to have been created in Pasadena in 1926. The cheeseburger came about when a teenage chef cooking at the now-defunct Rite Spot restaurant wanted to see what would happen if we put a piece of cheese on a cooking patty. 

Though you can’t try it where it was created, there are quality burgers up and down the Golden State from the cult favorite chain, In-N-Out, to Father’s Office and one served on focaccia at San Francisco’s Zuni Cafe. 

Close Up Bowl Of Cioppino At Flaherty's Carmel By The Sea California


Today San Francisco Fisherman’s Wharf is a known tourist spot but what you may not realize is that it’s also home to the dish known as cioppino (pronounced “cho-pea-noh”).

But, first what is cioppino? While there is no precise recipe it is a seafood stew in a garlicky red wine and tomato broth and,  generally, it includes a combination of Dungeness crab, clams, mussels shrimp, scallops, squid, and whitefish. 

It’s said that Italian immigrants from the seaside town of Genoa were working as fishermen in the San Francisco Bay Area creating the dish with the catch of the day. But it didn’t take off until it was served at Alioto’s #8 food stand at Fisherman’s Wharf. Today you can find it served across Northern California including at Flaherty’s Seafood and Oyster Grill in Carmel-By-The-Sea.

Cobb Salad

It turns out that even salads become stars in Hollywood. Case in point: the Cobb Salad was created in the 1930s at the famed Brown Derby Restaurant in the heart of Tinseltown. 

It’s said the restaurant owner was hungry one night and threw together whatever he could find namely, blue cheese, bacon, iceberg lettuce, tomatoes, boiled eggs, avocado, chicken, chives, and French dressing. It turned out great and the cobb salad was born!

Fortune Cookies

Okay, this one is a bit of a curveball as many stories say that the fortune cookie comes from San Francisco and that it was Chinese immigrants who brought it to the masses. 

But that has been disproven and we now know that the predecessor of fortune cookies came from Kyoto, Japan, and the reason they’re served at Chinese restaurants coincides with the Japanese internment

French Dip Sandwich

Despite the name the “French Dip,” is not French but 100% California. The sandwich is traditionally sliced roast beef (though other meats like lamb, turkey, ham, and pork are used) served on a French bread roll and eaten “au jus” or with the roasting drippings served in a small dipping bowl. 

Two Los Angeles restaurants, Philippe The Original and Cole’s, claim to have invented the sandwich. One version of the origin story is that the sandwich was invented in the early 1900s when Philippe’s first owner, Philippe Mathieu, accidentally dropped a sandwich into the juices of the meat. 

How the dish got the name has three origin stories. Some say it’s because it’s served on a French roll, others say it’s because Philippe’s original owner was the French, and others still say it’s because the original customer of the dish was a cop named French.

Green Goddess Dip Recipe

Green Goddess Dressing

The Palace Hotel in San Francisco not only claims to have invented turkey tetrazzini in homage to opera diva Luisa Tetrazzini but also Green Goddess Dressing. 

The hotel came up with the recipe as a nod to actor George Arliss who was in a production of the play Green Goddess at the time. Unfortunately, the story of The Green Goddess has not aged well, but the silver lining is that this delicious recipe came out of it

The original recipe was made with mayonnaise and served on artichokes. These days the hotel’s recipe includes a mayonnaise base (eggs, mustard, oil, and lemon juice) with shallots, capers, chives, spinach, fresh tarragon, chopped parsley, and tarragon vinegar. We make an avocado version we adore as a dip. 

Hangtown Fry

One of the lesser-known dishes from California is Hangtown Fry, an omelet dating back to the Gold Rush that classically includes breaded oysters, bacon, eggs, and hot sauce. The dish hails from Placerville, a town smack dab in Gold Country and once nicknamed “Hangtown” for the numerous convicted criminals hanged there during the California Gold Rush. 

One story touts that a panhandler struck it rich in the 1890s and requested a meal of the most luxurious ingredients he could envision while others claim it was the last meal of a convicted man. The result is one of the most delicious edible legends from the Gold Rush that’s a don’t-knock-it-until-you-try-it recipe that is still served at the legendary Tadich Grill. 

Irish Coffee

Like the fortune cookie, it’s believed that a version of what we now call Irish coffee was first concocted abroad and then tweaked and brought to California. The drink as we know it today – with sweetened coffee, Irish whiskey, and cream – was made famous by The Buena Vista Cafe in San Francisco’s North Beach neighborhood. 

Korean Tacos and Burritos

The Korean Taco is a decidedly Southern California concoction and was created by Kogi BBQ food truck founders Mark Manguera and Roy Choi in 2008.

It was the beginning of the modern food truck craze and Korean BBQ meats, from kalbi and bulgogi were served in a corn tortilla. That has evolved many times over and others have riffed to create Korean BBQ-style burritos

Mai Tai Cocktail

Though a Mai Tai is one of the most quintessential umbrella-clad tiki drinks, it hails from California. Victor Bergeron who created the Original Trader Vic’s tiki bar is credited with having created the drink in 1944.

The drink is made with rum, curacao, lime, and orgeat syrup though variations abound. It’s believed that Vic made the drink in his bar and asked friends visiting from Tahiti to try it. They are said to have exclaimed the Tahitian phrase “Mai Tai roa ae!” translating to “awesome” and thus the drink was named.

Martinez Cocktail Recipe

Martinez Cocktail

The story goes that a miner who struck gold went into the Occidental Hotel in Martinez, California, and wanted to trade the gold for whiskey. The bartender, none other than mixology legend Jerry Thomas, is said to have given him whiskey as well as a cocktail he created in the moment, which came to be known as the Martinez Cocktail.

The recipe is essentially a precursor to a classic martini in that it’s made with one part Old Tom gin and two parts vermouth.

Mission Burrito

There is a common position in the food world that the burrito is not a Mexican invention but rather a Mexican-American one and many credits the Mission burrito as the original burrito. We side with José R. Ralat (Texas Monthly’s taco editor) on this matter and believe they are indeed a type of taco and are from Mexico

But it should be said there are various types of burritos and the one most Americans are familiar with is the Mission burrito named so because it comes from San Francisco’s Mission district. This type of burrito is all about value and quantity as it’s large and stuffed to the gills.

Usually, around 9-inches in length and wrapped in aluminum foil it’s filled with beans, rice, and an assortment of ingredients like carnitas, carne asada, or ground beef. And the other garnishes — guacamole, sour cream, cheese, and salsa — are all optional. 

Our friend, the renowned food historian Gustavo Arellano wrote in his book Taco USA: How Mexican Food Conquered America, that Febronio Ontiveros of San Francisco’s El Faro Taqueria invented the gigantic burrito around 1961. They caught on quickly and are the blueprint for the burritos we see at Chipotle.

Ranch Dressing

Now the most popular salad dressing in the United States, ranch dressing was created in the 1950s by Steve Henson. He created the buttermilk-based dressing when working in Alaska but it really took off once he and his wife moved to Santa Barbara, California. They bought a property they named Hidden Valley Ranch and served the dressing at the ranch kitchen.

The classic dressing is made with buttermilk, garlic, herbs, and spices and the Hensons made the dressing themselves until the 1970s when they sold it to Clorox and it became the bottled dressing we know today. 

Rocky Road Ice Cream

Like the French dip sandwich, there is an agreement where Rocky Road Ice Cream is from (Oakland) but there isn’t an agreement as to who created it. Some credit Fenton’s Creamery while others credit Dreyer’s but we know that the ice cream first came on the scene in the 1920s. 

This ice cream flavor — made with chocolate ice cream, nuts, and marshmallows — is said to be named “Rocky Road” as an ode to the Great Depression era in which it was created. And we know that it changed ice cream history forever as it was the first commercially successful flavor beyond vanilla, chocolate, and strawberry and the first ice cream to have mix-ins. 

Pisco Punch

Though the Pisco Sour is probably the best-known Pisco-based cocktail, the Pisco Punch is 100% Californian. Like many items on this list, the drink came out of the Gold Rush-era San Francisco when successful miners would come to the city to celebrate their fortunes. 

According to Duggan McDonnell, the drink was created by Duncan Nicol at the Bank Exchange and Billiard Saloon in San Francisco. Made with pisco brandy, pineapple, lime juice, sugar, gum arabic, and distilled water, it’s a cocktail that tastes like lemonade but packs a punch. 

Crispy Fried Baja Style Fish Taco Recipe

San Diego Fish Tacos

Alongside craft beer, fish tacos are a culinary staple in San Diego. The predecessor to the fish taco we know today is the Baja-style fish taco which is classically made with battered and fried white fish served in a corn tortilla with shredded cabbage, sour cream (or mayonnaise), salsa, and lime. 

It’s said that deep-frying fish was introduced to the Baja region of Mexico by Asian immigrants. The Baja-style fish taco came out of mid-century Mexico but it’s hotly debated as to whether it’s from the town of Ensenada or San Felipe. Though you can find fish tacos pretty much everywhere, we still feel that the best place to get them outside of Mexico is in San Diego.

Sourdough Bread

The concept of a sour-style bread that naturally ferments dates back millennia to ancient Egypt but it became popular during the California Gold Rush. San Francisco sourdough-style bread is so treasured because the foggy climate provides the ideal climate for creating a flavorful loaf.

As we’ve said in the past, Boudin bakery is the iconic spot to eat this iconic food, particularly as a sourdough bread bowl for some clam chowder. But many quality bakeries across the city make this prized bread including the beloved Tartine bakery.

Person Holding Tri-Tip Sandwich On A Plate

Tri-Tip Sandwich

Last but certainly not least is the Santa Maria-style tri-tip sandwich. You already know that tri-tip is a cut of beef created in California and key to Santa Maria-style barbecue so it’s only natural that a sandwich with those origins would be equally adored. 

Like with all forms of Santa Maria barbecue, simplicity is key. The meat is seasoned with salt, black pepper, and garlic salt and then cooked to medium-rare over a grill fueled with the local red oak. The sandwich is served on a French roll that is often served with sides like pico de gallo salsa and the local pinquito beans. One of our favorite spots to get a tri-tip sandwich is at the historic stagecoach stop known as Cold Spring Tavern.

Have Us Plan Your California Trip

Looking to travel to the Golden State? Our travel planning services are here to help you achieve the ideal vacation. After discussing your preferences during a short consultation, we’ll plan your perfect itinerary. Whether you’re looking for custom travel planning or a small group trip, the Salt & Wind team is here to help. Contact us today to learn more.

Photo Credit: Opening photo by Martí Sans; fish taco photo by Brandon Matzek; all other photos by Salt & Wind Travel

This post may contain affiliate links. Please refer to our privacy policy.

About The Author


We'll help you taste Italy Mexico California Hawaii Mexico France Spain the world

Food Focused Experiences

We specialize in food-focused experiences in the most interesting culinary regions of the world.

Curated Group Trips

We host trips to Italy and Mexico to the regions of Lombardy, Mexico City, and Oaxaca.

Personalized Itineraries

Our services are tailored to meet your needs and make sure you make the most of your trip.