We’re luxuriating in California – one of North America’s most fertile food idea cultures. Today we’ll look at some of the cuisine’s oldest and newest creations, and tie up our tour of La-La land with a few signature beverages you may be surprised to learn were born in the Golden State…
Fish Tacos: A classic Cali Coastal Cuisine creation!
Our menu today spans 170 years of California history and features a bunch of curiosities, fads and popular faves that will amply demonstrate how Cali cuisine runs the gamut from chic to shaggy. In spite of what we’ve been sampling the past couple of days, it’s definitely not all big plates with small portions, or small plates with teasing tastes of stuff you want more of.
The Chinese Factor
One major influence on California cuisine we haven’t really examined with enough respect yet is the Chinese factor. Vast numbers of Chinese immigrants came to California during the railroad boom of the 19th century. They worked as labourers and brought their traditional foods with them – as best they could. At first, they couldn’t get many of the ingredients they considered staples in the new world. So they improvised.
Thus, what’s now known as San Francisco, or American Chinese Food is built on a foundation of bean sprouts: Chow Mein and Chop Suey may be the most beloved American Chinese dishes that owe next to nothing to China! There’s a whole catalogue of American Chinese Food (sometimes referred to as ‘Cantonese’, in honour of the homeplace of many of the Chinese folks who migrated). Just look at any neighbourhood ‘Chinese’ restaurant takeout menu: Basically whatever isn’t a Sichuan or Thai ‘Specialty’ is probably Made in America.
By the way, we have plentiful Napa Cabbage in North America because enterprising growers imported seeds from China to provide immigrants with one of the key ingredients they wanted in their pantries. It’s the leafy green of choice in all Chinese dishes, and the cabbage you must use to make authentic Korean Kim Chi!
On our menu today
Hangtown Fry: Picture it! 1850, Placerville… A prospector fresh in from the American River strike, with a poke full of nuggets, sits down at a diner and demands the most expensive meal the cook can create.
The notorious Hangtown Fry: A Gold Rush Era legend lives on…
He is presented with a chunky egg scramble festooned with onions, bacon… and oysters! Now-a-days, they top it with cheese. But it’s still an odd combination of flavours, and those who serve it warn, you’ll either love it or hate it!
Chicken and Waffles: It was invented by a New York chef, but after he moved to South L.A. in 1975. It’s a widely revered combination of sweet and savoury that’s now known and enjoyed around the world. What more can I tell you? It is what it says.
Grilled Corn: Another Mexican import, but prepared in Cali with a twist. In Mexico it’s a street food staple called elote.
In Cali, its served topped with Lemon and Lime juice, butter, mayo and cheese. Unlike the Mexican original, you don’t see chili powder a lot.
Avocado Toast: Perhaps the king of all modern-day Cali-food fads. Maybe even a classic in the making! Avocado Toast is so simple to make and so enticing on the tongue it seems everybody is serving it, trying it and even making it at home.
It’s essentially a big, thick slice of toasted sourdough bread mounded with Avocado that’s been mashed with lime juice, topped with chili flakes, chopped parsley and salt. Ready in 5 minutes or less.
Fish Tacos: Yes. A Cali creation. The taco part comes from a historical association with Baja California (which is actually a Mexican state). The fish comes from the bounteous Pacific. And the Cali connection is San Diego, where the first and best Fish Tacos apparently came and still come from. Folks enjoy all kinds of seafood in them, from Red Snapper to scallops and soft-shelled crab. The seafood is lightly fried, and topped with a tasty, refreshing slaw. There are as many recipes for the latter as there are folks who make it..
Clam Chowder: Specifically, thick, creamy Clam Chowder served in a bread bowl (see photo, top of page). And, to be authentic, that has to be a round, plump sourdough bread bowl. Even without bread bowl, Cali Clam Chowder is a unique, satisfying meal. You can get it everywhere up and down the coast.
Cali Beverages of note
Cali Pale Ale: The Sierra Nevada Brewery of Chico, CA, made the first one in the 1980s asserting America’s independence from British-style Pales.
Cali Pales are traditionally stronger (4.4 – 6 percent alco0hol) than their eastern and European counterparts, with a piney tang from the Cascade hops.
Red Wines: California is globally known as a cradle of great, big wines. Specifically, it’s the home of Petite Sirah and Zinfandel.
Appletini: A martini based on apple juice, cider or brandy. Invented in L.A. in 1996, it took the cocktail world by storm.
It’s basically equal parts of apple booze and vodka. If the booze you use isn’t green you can always sneak a dash of appropriate food colouring into the shaker!
Shirley Temple: This signature non-alcoholic drink is a classic fave with kids, because it looks so grown up. Legend declares that it was invented in L.A. at Chasen’s bar specifically for Shirley Temple, when she was America’s darling, at the height of her child-actor career.
Other Famous Cocktails: If you didn’t already know… The Tequila Sunrise (1930), the Mai Tai (1944), the White Russian (1998), and the legendary Zombie (c. 1930) were all created in California.
That should be enough…
… To hold you until our next culinary expedition gets under way. Remember: Cali Cuisine, both historic and contemporary, is hallmarked by its simplicity and ease of preparation. Don’t wait. Try something Cali for supper tonight!
~ Maggie J.