The cuisine of California reflects the diverse culture of California and is influenced largely by Hispanic American roots (Mexican, Latin American, Spanish), alongside East Asian and Oceanian influences (Japanese, Chinese, Korean, Filipino, Vietnamese, Thai, Hawaiian), and Western European influences (Italian, French, Portuguese), as well as the food trends and traditions of larger American cuisine.
The main trends were influenced by a combination of Mediterranean climate, geography and geology of the region's proximity to the ocean, its movie roots in Hollywood, its technology roots in Silicon Valley and the Napa wine country, as well as its major produce production. California used to be part of Mexico which influenced the state's food.
Local ingredients
A varied range of micro-climates, dominated by a mild Mediterranean climate, and health-conscious diets and lifestyles in California, promote the production, use and consumption of fresh fruits, vegetables and meats, many of them organic.
In Northern California, with wine country nearby, French, Italian, and Mediterranean inspired food is prominent, as well as Asian-inspired fare. Many of the restaurants, cafes, bistros, and grills use ingredients sourced from local growers and farmers' markets. A unique sourdough-style bread has its origins in San Francisco.
The California coast, especially the North Coast and Central Coast regions, is a source of seafood, which is a staple in the California diet.
California produces almost all of the country's almonds, apricots, dates, figs, kiwi fruit, nectarines, olives, pistachios, prunes, and walnuts. It leads in the production of avocados, grapes, lemons, melons, peaches, plums, and strawberries. This agricultural diversity of California's Central Valley provides fresh produce in the state. On less than 1 percent of the total farmland in the US, the Central Valley produces 8 percent of the nation's agricultural output by value.
Sunset, a lifestyle magazine of the West published in California, has featured recipes that have influenced the cuisine of California, including the promotion of outdoor eating.
Shellfish and seafood
In Northern California and the Central Coastal region, Dungeness crab is abundant. Sardines, oysters, and salmon were formerly major industries in the state, before declines in fish stocks. The Chinook salmon is native to California and are known to spawn in local rivers, however they are considered an endangered species in 2023.
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 style of sushi possibly began in California; the term "California roll" is used to describe sushi with avocado as a primary ingredient.
East Asian confectionery such as mochi ice cream and boba have gained popularity throughout California and the United States, with many establishments that produce them beginning in California.
Latino and Hispanic influence
Because of California's mostly colonial European Spanish roots, Mexican territorial history, and its original population consisting of Meso-Americans, Spanish colonizers and Mexican ranchers, Mexican and Spanish-origin cuisine is very influential and popular in California, particularly Southern California.
Commercial taquería-style Mexican fast food, consisting of offerings such as burritos, refried beans, tortas, tacos, nachos, and quesadillas, is widely popular. Taquerías 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 border communities of San Diego, the Los Angeles metropolitan area, the San Francisco Bay Area, and in Mexican-American enclaves throughout California. 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 nearly every 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).
"Fresh-Mex" or "Baja-style" Mexican food, which places an emphasis on fresh ingredients and sometimes seafood, inspired by Baja California fare, is 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, Chronic Tacos, Chipotle, Qdoba and La Salsa are examples of the Baja-style Mexican-American food trend.