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The California mediterranean climate and popular health-conscious
diets and lifestyles promote the production and consumption of fresh fruits,
vegetables and organic foods. Use of fresh, local ingredients which are
often acquired daily at farmers markets is very common in California. Battered
and fried foods are not as common in California as they may be in other
states, however exceptions include fish tacos, tempura, and french fries.
Sandwiches, burgers, and fast food
California is the original home of fast-food chains such as McDonald's,
Del Taco, Original Tommy's and Fatburger.
Southern California's legendary car culture and the population's
reliance on automobiles for transportation throughout California's massive
cities, has widely contributed to the popularity of the classic and modern
drive-thru restaurant. Restaurant chains such Jack in the Box, In-N-Out
Burger, Carl's Jr., and Big Boy were all established in Southern California
and are cultural institutions. |
Regional fast food menus differ, generally depending on
the ethnic composition of an area. In Southern California, smaller chains
like Jim's, The Hat, Baker's, Tom's, Tam's, Tommy's, and Rick's feature
hamburgers, Mexican food, chili fries, pastrami, and occasionally, teriyaki
or fried chicken. In Northern California, chains like Happi House and Mr.
Chau's feature Asian foods such as teriyaki, tempura, noodles, and rice
bowls.
Mexican and Central American influences
Commercial, quick "taco shop-style" Mexican fast-food, consisting
of offerings such as burritos, refried beans, tortas, tacos, nachos, quesadillas
and carne asada fries is widely popular. Countless Taco shops can be found
throughout California. Traditional Mexican food, while not as common as
commercial food, is still widely prepared and abundant in the ethnic Mexican
American communities. Examples of these foods include tamales, tortillas,
tostadas, mole, menudo, pozole, sopes, chile relleno and enchiladas.
In addition to Mexican food, California restaurants serve
up Honduran, Oaxacan and nearly every other variation of Central American
food there is. For example, pupuserías are common in areas with a
large population of Salvadorans (pupusas are stuffed tortillas from El Salvador).
More recently, "Fresh Mex" or "Baja-style"
Mexican food, which places an emphasis on fresh ingredients and sometimes
seafood, inspired by Baja California fare, is highly 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, Chipotle, Qdoba
and La Salsa are examples of the Baja-style Mexican American food trend.
Shellfish, and seafood
Dungeness crabs, salmon, striped bass, and oysters are abundant in season.
Asian and Oceanian influences
As one of the U.S. states nearest Asia and Oceania, and with long-standing
Asian American and Oceanian American populations, the state tends to adopt
foods from those national styles. The American sushi craze no doubt began
in California; the term 'California roll' is used to describe sushi with
avocado as a primary ingredient. These days, items like mochi ice cream
and boba are popular.
Fusion cuisine
Fusion cuisine is 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. The
term California cuisine arose as a result of culinary movements in the last
several decades and should not be confused with the traditional foods of
California.
Californian 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. His restaurant "Chinois"
in Santa Monica was named after the term attributed to Richard Wing, who
in the 1960s combined French and Chinese cooking at the former Imperial
Dynasty restaurant in Hanford, California.
Barbecue
Barbecue has been a part of California cuisine since the Mexicans cooked
beef in pit barbecues on ranches in the 1840s. Santa Maria is famous for
the Tri-tip, a special kind of beef cut that can be grilled, baked, braised,
or roasted. California's barbecue style is also influenced by the regional
Southwestern American styles of Arizona, New Mexico, Texas, and Oklahoma.
Chicken, beef ribs, sausages, and steaks are also routinely grilled or smoked
in a pit. The barbecue sauce used in this state is tomato-based, as with
all other western states. Pork baby back ribs are popular for barbecue in
the Western region in comparison to the popular use of spare ribs in the
Southern United States.
(from: http://en.wikipedia.org/wiki/Cuisine_of_California) |
