14 Iconic Californian Foods, Plus Where to Try Them
California BBQ at Predite in Los Alamos
One of my favorite parts of living in California? The food. Thanks to a combination of creative chefs, multi-cultural influences, and a large agricultural industry (did you know California grows more than 50% of the country’s produce?), you don’t have to go far to eat well in this state.
There are also quite a few dishes that are unique to California and reflect its history and the people who built it as well—such as San Francisco’s Cioppino stew, invented by Italian immigrants, or the Central Valley’s tri-tip cuts. Food in California isn’t just about eating well, it can also be an exploration in the state’s culture and heritage. Without further ado, here are 14 iconic, must-try Californian foods.
Can’t wait to try these Californian foods?
Although traveling and trying foods in the place they were created is part of the fun, you can order many of these tasty Californian foods online—either for yourself or as a gift. Some of my favorites to order/gift include:
Olive oil from McEvoy Ranch
Cheese from Cowgirl Creamery
Hog Island’s seafood stew kit (their take on a Cioppino)
Caviar from The Caviar Co.
Want to learn even more? Book a tour.
I also love trying local foods while on a food tour. Here are some good ones to book:
Stretchy Pants Chinatown Food Tour in San Francisco (I loved this tour!)
So Diego taco tour in San Diego
1. Cioppino (San Francisco)
Try it at: Anchor Oyster Bar or Hog Island Oyster (San Francisco)
Cioppino (pronounced “che-pee-no”) is a tomato-based seafood stew said to have originated on San Francisco’s waterfront. The legend goes that the name may have originated from the Italian word ciuppin, which is a fish stew from the Liguria region of Italy. Others say it came from the fishermen calling to “chip in” seafood scraps for the stew back in the day.
Regardless of the story’s origin, it is now a delicious and iconic way to enjoy a variety of seafood in one warm, hearty bowl (perfect on a foggy San Franciscan evening). It commonly includes Dungeness crab, clams, mussels, scallops, and fish like cod—though no two recipes are exactly the same and ingredients will vary depending on what’s in season.
Although many will point you towards longstanding institutions like Tadich Grill (shown above) or Scoma for a bowl of Cioppino, I think both make a version that’s just OK—I still go, but more for the martinis and vibes than anything else. Instead, head to the Castro for dinner at Michelin Bib Gourmand restaurant, Anchor Oyster Bar, which has been a family-run, neighborhood fave since 1977. Or, go to Hog Island Oyster in the Ferry Building. Although technically not a cioppino, their “rustic seafood stew” is very close and always uses quality seafood. They’ve even kindly published their recipe for anyone who wants to give it a go at home.
2. Dungeness Crab (Mostly Northern California)
Steamed dungies
Try it at:Princess Seafood Market (Noyo Harbor, Mendocino)
I grew up on the east coast eating Chesapeake Bay blue crabs. Early into living in San Francisco and dating my now husband, he asked me how many crabs I’d want to eat for dinner that night. Not yet knowing that the large, Dungeness Crabs are the crab of Northern California, I replied “six” before he explained I might just want one to start. These crabs are huge and eating them can be a whole event. Although yes, you’ll find crab in pre-shucked dishes ready for the eating, come November through ~April/May, when crab season in the area opens up to recreational and commercial fishers, it’s worth seeking out a crab boil or two.
If you’re in San Francisco, there are some Asian spots like R&G that do a great whole crab preparation. Hog Island and Scomas are other reliable spots. Otherwise, head to the coast. Fort Bragg in Mendocino has a few fresh-off-the-boat spots in Noyo Harbor, though I like Princess Seafood Market the best.
3. Pacific Oysters (Central + Northern California)
Hog Island
Grassy Bar
Try it at: Hog Island Oyster or The Marshall Store (Tomales Bay) or Grassy Bar Oyster Company (Morro Bay)
The cold Pacific Ocean is an ideal environment for oyster growing—and you’ll see oyster farms and restaurants serving local oysters up and down the coast. If you’re in the Bay Area, it’s fun to make a day trip up to “oyster country” in Tomales Bay and shuck a few by the water. Hog Island Oyster is a popular spot, though I personally gravitate towards The Marshall Store. You can also buy cheap(er) bushels of oyster at Tomales Bay Oyster Co. and shuck them yourselves—though they sadly got rid of their picnic tables a few years back.
On the Central Coast, I also really like the casual, oysters-only Grassy Bar which is tucked away between a few touristy restaurants along the Embarcadero in Morro Bay.
4. Mission Burrito (San Francisco)
Al Pastor Papi
Try it at: La Taqueria or Al Pastor Papi (San Francisco)
What makes a Mission Burrito different from a regular burrito? The large flour tortilla, steamed, stuffed with meat, beans, rice, salsa, sour cream, and guacamole.
Naturally, you’ll want to head to the Mission District in San Francisco for this iconic burrito. La Taqueria, which was opened in 1973 by Tijuana-born Miguel Jara, is the most famous and iconic spot in the city to try it. However, my favorite burrito in the city has to be the ones by Al Pastor Papi. Formerly just a food truck, it now has a permanent location near Union Square.
5. Fish Tacos (San Diego)
Try it at: TJ Oyster (San Diego)
Closer to the Mexican border in San Diego, skip the burritos and seek out some good fish tacos. Usually, this Baja-style fish taco features a white fish (often mahi or cod) that’s grilled or battered, then topped with cabbage, crema, and fresh salsa. You’ll find taquerias all over the San Diego area with fish tacos and generally smaller more low key institutions serve the best ones. If I had to recommend one place to try it at, though, it would be TJ Oyster, a casual mid-range spot with a couple of locations in the area.
6. Tri-Tip (Central Valley)
Try it at: Maison Lodi (Lodi) or Rancho Nipomo BBQ (Santa Maria Valley)
As the story goes, a Californian butcher named Bob Schutz, then owner of the Santa Maria Market, perfected the tri-tip cut in the 1950s—a triangular shaped cut from the bottom sirloin—and helped popularize eating this part of the cow. It’s now common in Santa Maria style BBQ, defined by its use of red oak coals when smoking meats.
Rancho Nipomo BBQ in the Santa Maria Valley is an iconic place to try tri-tip, but one of the best preparations I’ve ever had was at Maison Lodi in Lodi, a small town outside of Sacramento. Their tri-tip sandwich was so good I still daydream about it.
Although tri-tip is not commonly on the menu, I also like Predite in the Santa Ynez Valley if you just want to try California-style BBQ in general.
7. Avocado (Literally everywhere)
Try it: Everywhere. Seriously.
Chances are, if you go to any restaurant and see a dish called “The Californian”, it has an avocado on it. And make fun if you want, but us Californians do love a good avocado. They grow well here—with 90% of the U.S.’s avocados coming from California, mostly in San Diego and Ventura counties—so they tend to be abundant, affordable, and fresh.
You’ll see avocado everything on menus from classic dishes like avocado toast, California rolls, and guacamole to more creative interpretations at fine dining restaurants like Californios in San Francisco. But honestly, the best move is to keep an eye out for avocado stands as you road trip around the state. Especially as you get down to Central and Southern California, you’ll often find places selling (yes, small) avocados for $1 a piece.
But for a real avocado-filled time, head to Morro Bay for the Avocado & Margarita festival each September. In 2026, the festival will be held on September 12th.
8. Californian Olive Oil (Throughout California)
McEvoy Ranch
Try it at: McEvoy Ranch (Petaluma) or Global Gardens (Santa Ynez)
Did you know that California produces more olive oil than any other state in the U.S.? The mild climate that makes California great for growing wine also makes it an excellent environment for olives, and you’ll often see both plants growing near each other. Generally, if you’re in one of California’s many wine regions, you’ll also find good olive oil. My favorite places for olive oil in the state are McEvoy Ranch, which was founded by Nan McEvoy (heir to the SF Chronicle) outside of Petaluma in the early ‘90s. Their beauty products are excellent too—Oprah even named them one of her favorite things—and you can buy any of them both online and in their shop.
In the Santa Ynez Valley, there’s a small olive oil shop in the town of Santa Ynez called Global Gardens. If you’re in the area, stop by for an olive oil tasting. It’s a great way to learn more about Californian varieties!
9. The Fortune Cookie (San Francisco)
Try it at: Golden Gate Fortune Cookie Factory or Japanese Tea Garden (San Francisco)
The origin of the fortune cookie is hotly debated, but the most popular version of “where was the fortune cookie invented?” is that it was first served at the Japanese Tea Garden in San Francisco’s Golden Gate Park, circa 1909. The cookie itself has Japanese roots and is thought to have evolved from tsujiura senbei, a cookie popular in Kyoto and Osaka. After WWII, the cookie began being associated with Chinese-American restaurants. Today, you can still find it at the Japanese Tea Garden, but another popular spot to try it is at the Golden Gate Fortune Cookie Factory in Chinatown. It has been in Ross Alley since 1962 and is one of the last hand-folding operations in the country. Visitors can pop in to see the cookies being made and (of course) buy a few to snack on later.
Tip: The Japanese Tea Garden is free to enter for San Francisco residents :)
10. Cheese (Throughout California)
Try it at: Pennyroyal Farm (Boonville), Harley Farms (Pescadero), and Marin Cheese Co. (Petaluma)
I think it’s easy to forget that agriculture is a major industry here in California. And where there are farms with cows, sheep, and goats… there is cheese. So much so that California even has an official Cheese Trail that will guide you through more than 250 varieties of cheese and artisan makers throughout the state.
Cowgirl Creamery is one of the most well-known, and beloved, though you won’t find a dedicated shop for it anymore. Still, you can pick up a wheel or three at the old Cowgirl barn in Point Reyes Station and most grocery stores in Northern California. For a farm or shop you can visit, I recommend going to Pennyroyal Farm in the Anderson Valley, Harley Farms near the cute small town of Pescadero, and the Marin Cheese Co. just outside of Petaluma. I especially love Pennyroyal because they have a full sit down experience with wine tastings and a very impressive cheese board. Both Pennyroyal and Harley Farms have goats you can say hello to :)
11. Sourdough Bread (San Francisco)
Try it at: Tartine Bakery (San Francisco)
Thought I’d forget about *the* bread of San Francisco? Think again. San Francisco’s sourdough gets its unique flavor and distinct tang from Lactobacillus sanfranciscensis, a wild yeast strain specific to the Bay Area environment. Most visitors will flock to Boudin to try it but it’s super touristy and most locals never go there. As a local San Franciscan, my pick is and always will be Tartine, a more upscale bakery that got its start in the Mission District. There are a few locations, but I prefer the original on 18th and Guerrero or the Tartine Manufactory in the outer Mission.
It’s also fun to branch out beyond bread and try some other sourdough creations—like the sourdough pizza at The Laundromat or sourdough donuts from Magic Donuts.
12. Date Shake (Coachella Valley / Palm Springs)
Try it at: Nature's Health Food & Café (Palm Springs) or Shields Date Garden (Indio)
The Coachella Valley — where Palm Springs is located — produces the majority of US Medjool dates and one of the best ways to sample this regional specialty is with a date shake. It’s a milkshake made with dates and sometimes ice cream and super refreshing on those hot desert days. My personal favorite spot for it is at Nature's Health Food & Café in Palm Springs, which makes a delicious vegan version with soy milk. But the classic spot is Shields Date Garden in Indio, which has been around since 1924 and was founded by Floyd Shields, one of the first date farmers in the valley.
13. Pixie Tangerines (Ojai)
Try it at: Farmer’s market in Ojai
If you’ve only ever had grocery store Cuties, it’s worth going out of your way to try Ojai’s most iconic fruit: the pixie tangerine. They’re a small, seedless, and easy to peel variety developed at UC Riverside in the 1960s. The season is short though, running from roughly late March to June, so if you’re driving Pacific Coast Highway or anywhere near Ojai that time of year, keep an eye out. You’ll want to grab a bag or two.
14. Caviar (San Francisco + Sacramento)
Try it at: The Caviar Co. (San Francisco / Tiburon), Tsar Nicoulai’s Cafe (San Francisco Ferry Building), or schedule a farm tour at Tsar Nicoulai Caviar in Sacramento.
Did you know California produces 80% of the United States’ caviar? Well, now you do. California’s state capital, Sacramento, is largely seen as the center of American caviar production thanks to the numerous sturgeon farms located in the Sacramento and San Joaquin River Delta region. Sacramento is the place to go if you want to tour a facility or farm, though if you’re after a retail shop (which do tastings) or cafe, focus on the San Francisco Bay Area. The Caviar Co., a small women-owned caviar business based out of Sacramento has a shop in San Francisco’s Marina district and nearby Tiburon, while Tsar Nicoulai has a cafe in the Ferry Building.
