Cuisine of California

The cuisine of California is the local cuisine of the U.S. state of California.

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.

The California coast, especially the North Coast and Central Coast regions, is a source of seafood, which is a staple in the California diet.

Battered and fried foods are not as common in California as they are in other regions, but there are several exceptions, such as fish tacos, tempura and french fries.

The 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 magazine of the West published in California, has featured recipes that have influenced the cuisine of California, including the promotion of outdoor eating.

Southern California's car culture and the population's reliance on automobiles for transportation throughout California's vast cities, has widely contributed to the popularity of the classic drive-in and modern drive-thru restaurants. Restaurant chains such as McDonald's, Jack in the Box, In-N-Out Burger, Carl's Jr., Wienerschnitzel, Del Taco, Taco Bell, Panda Express, Original Tommy's, Fatburger and Big Boy were all established in Southern California .

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