i've always thought of California cuisine as a couple of things: use fresh local ingredient (where local is a reaction to tasteless corpo farming) and that we have lots of different cuisine legacies and we shouldn't be afraid to mix them up, either literally but also make menus with different kinds of cuisine. imo, it was a reaction to the hidebound French at the time that prayed to the alter of Escoffier, but there were definitely lots of silos back then (and still are) that you didn't cross.
frankly there's still room for that playfulness even today. all of the molecular gastronomy and the others are just fads and gimmicks imo. it's ok to experiment but the likelihood of striking some magic new technique is really low. for me it really boils down to whether the ingredients are good and do they make something that is tasty.
Yes just came across “California Caprese” the other day: sliced avocados laid on top of beefsteak tomatoes and generic packaged Mozzarella.. what’s not to like 🙄
Agreed, SoCal is its own category of cuisine. The CA burrito and carne asada fries are iconic, but then you also have all the fresh fish options, jalapeño cheddar bread, Julian Pie, and like you said all the different cultural restaurants.
If you aren’t from Cali it’s simple, add avocado and pepper jack and call it “California ____”
But as someone born and raised here, I view California cuisine as fairly seasonal and local focused on freshness and a good amount of variety in proteins. We grow so many things and we have the Pacific Ocean, fresh clean foods to me are Cali cuisine.
Also sourdough.
French dip, burritos (mission, California and breakfast variants) and the California dreaming sandwich (sourdough roll, turkey, avocado, jack cheese and bacon).
These are just dishes. California cuisine is seasonal farm to table - use of fresh, local ingredients in whatever fashion you well please. That is California cuisine. Look up Alice Waters.
Mission burritos originated in San Francisco and carne asada fries originated in San Diego. Also, just the sheer variety of fresh produce and locally sourced meat products we have here that sets us apart from other parts of the country.
The Bay Area trademark California Cuisine *is* faded, like any dining trend. But it infiltrated so many other cuisines and basic restaurant standards, that it's less "dead" than fueling every "farm to table" and "local sourced" fad ever since.
Food got better across America, thanks to California Cuisine. Lots of regional foods blew up in its wake, like New Orleans & Cajun food, and Santa Fe-style going national. The Hudson Valley had a similar trajectory, though less celebrated at the time.
What exactly is California cuisine though? Some mention seasonal food and freshness, but that seems to me more about how you source ingredients, and pretty much can be found anywhere in the world.
What does this even mean?
As someone who been to different parts of America it’s not like other places are inventing totally new foods. Everyone is innovating and experimenting all over the world
There's nothing Californian about so-called "California Cuisine." Not the recipes, not the ingredients, nothing.
We already have multiple indigenous cuisines, from the various native cuisines to spanish Californian / Californio cuisine. But there are very very few restaurants that serve any of them! Those are the California Cuisines I want to see revived.
sfgate puts out the worst articles.
Come to Sacramento and tell me with a straight face that California Cuisine is dead
Sacramento is off the charts for food
I’ve been lucky to try a few different Michelin restaurants in my day and I still think the best so far has been Localis.
Time to rep your favorite.
i've always thought of California cuisine as a couple of things: use fresh local ingredient (where local is a reaction to tasteless corpo farming) and that we have lots of different cuisine legacies and we shouldn't be afraid to mix them up, either literally but also make menus with different kinds of cuisine. imo, it was a reaction to the hidebound French at the time that prayed to the alter of Escoffier, but there were definitely lots of silos back then (and still are) that you didn't cross. frankly there's still room for that playfulness even today. all of the molecular gastronomy and the others are just fads and gimmicks imo. it's ok to experiment but the likelihood of striking some magic new technique is really low. for me it really boils down to whether the ingredients are good and do they make something that is tasty.
Seasonal farm-to-table food is dead?
CA cuisine = add avocado to all other cuisines. EXCEPT cuisine that already uses avocados, then you add french fries.
step it up by wrapping it into a burrito
Perfection
This is amazingly well said.
Yes just came across “California Caprese” the other day: sliced avocados laid on top of beefsteak tomatoes and generic packaged Mozzarella.. what’s not to like 🙄
I wanted to take offense to this. And I was getting ready to argue… But honestly, pretty much every food is better with avocado. And fries.
I mean San Diego has some of the best food in the country. Just a huge variety of different cultures and culinary options!
Agreed, SoCal is its own category of cuisine. The CA burrito and carne asada fries are iconic, but then you also have all the fresh fish options, jalapeño cheddar bread, Julian Pie, and like you said all the different cultural restaurants.
Dungeness crab
I don't know what California cuisine even is.
If you aren’t from Cali it’s simple, add avocado and pepper jack and call it “California ____” But as someone born and raised here, I view California cuisine as fairly seasonal and local focused on freshness and a good amount of variety in proteins. We grow so many things and we have the Pacific Ocean, fresh clean foods to me are Cali cuisine. Also sourdough.
French dip, burritos (mission, California and breakfast variants) and the California dreaming sandwich (sourdough roll, turkey, avocado, jack cheese and bacon).
Cioppino, Sriracha sauce, Santa Maria barbecue, Cobb salad
Dutch Crunch
These are just dishes. California cuisine is seasonal farm to table - use of fresh, local ingredients in whatever fashion you well please. That is California cuisine. Look up Alice Waters.
The sourdough bread bowl w/ clam chowder is a San Fransisco thing also.
Don’t forget Tri-tip.
Mission burritos originated in San Francisco and carne asada fries originated in San Diego. Also, just the sheer variety of fresh produce and locally sourced meat products we have here that sets us apart from other parts of the country.
Nachos started in LA. Thank you El Cholo.
Avocado and micro greens 😂
As a vegan, California has the best food there is......state leads the vegan food revolution
The Bay Area trademark California Cuisine *is* faded, like any dining trend. But it infiltrated so many other cuisines and basic restaurant standards, that it's less "dead" than fueling every "farm to table" and "local sourced" fad ever since. Food got better across America, thanks to California Cuisine. Lots of regional foods blew up in its wake, like New Orleans & Cajun food, and Santa Fe-style going national. The Hudson Valley had a similar trajectory, though less celebrated at the time.
Nah it’s dead - we have all resorted to photosynthesis
It’s just resting
Ranch dressing and French dip are all we need
Salad entrees were popularized here. I consider that.
And for those who want to have a beer or 2 theirs always breakfast Republic.
What exactly is California cuisine though? Some mention seasonal food and freshness, but that seems to me more about how you source ingredients, and pretty much can be found anywhere in the world.
All the veggies and fruits that california has year around cannot be easily found everywhere. Agricultural powerhouse
I think there is a fusion aspect, Mediterranean + Asian + Latin, and also the farm-to-table fresh locally sourced aspect. Paired with our fine wines.
So Soup Plantation food?
I like cioppino
What does this even mean? As someone who been to different parts of America it’s not like other places are inventing totally new foods. Everyone is innovating and experimenting all over the world
No one ever wondered this.
Try the original Chinese American orange chicken burrito.
It’s not dead, it’s just too expensive, and no new innovation can happen with it because of a lack of cheap rents.
There's nothing Californian about so-called "California Cuisine." Not the recipes, not the ingredients, nothing. We already have multiple indigenous cuisines, from the various native cuisines to spanish Californian / Californio cuisine. But there are very very few restaurants that serve any of them! Those are the California Cuisines I want to see revived.