14 California Food Sayings That Outsiders Never Understand (But Locals Say Constantly)

I once stood in line at a burger spot in California and realized I had no clue what people were saying. Someone ordered fries “animal style,” another asked for “extra avo,” and I just stared at the menu like it was written in code.

Turns out, that’s pretty normal here. California restaurants have their own way of talking, and locals toss around slang like it’s second nature.

It might sound confusing at first, but it’s all part of how people eat and order across the state. Once you catch on, it starts to feel surprisingly easy.

1. Make It Animal Style

Walk into any In-N-Out and you’ll hear this phrase shouted across the counter. The burger gets a mustard-grilled patty, extra spread, pickles, and grilled onions that make it taste completely different from the regular menu.

Fries get the same treatment with melted cheese, spread, and onions piled on top. Most tourists don’t even know this option exists until a local friend clues them in.

I remember my first time ordering this way and feeling like I’d unlocked a hidden level. The staff didn’t blink twice, but my out-of-state cousin looked at me like I was speaking another language entirely.

2. Protein Style, Please

This phrase means you want your burger wrapped in lettuce instead of bread. People watching their carbs or just preferring a lighter option use this all the time at burger joints across the state.

The lettuce holds everything together surprisingly well, and you still get all the flavors without the bun. It’s become so common that most California burger places understand immediately what you mean.

Visitors sometimes think it’s a fitness trend, but locals have been doing this for years. The crunch of the lettuce actually adds something nice to each bite.

3. I’ll Do A Flying Dutchman

Only the most devoted In-N-Out fans know this one. You get two beef patties and two slices of cheese with absolutely nothing else involved.

No bun, no lettuce, no tomato. Just pure meat and cheese stacked together. People on strict low-carb plans love this option, and it’s surprisingly filling despite how simple it sounds.

The first time someone ordered this next to me, I had to ask what they were getting. The counter worker handed over what looked like just the inside of a burger, and my friend ate it with a fork looking perfectly content.

4. Can I Get A 4×4

When regular burgers aren’t enough, Californians order this monster. Four beef patties and four slices of American cheese get stacked into one towering burger that barely fits in your hands.

It’s not on the menu board, but every In-N-Out employee knows how to make it. Some people even go bigger with 5×5 or higher, though that gets messy fast.

Watching someone tackle one of these is entertaining. The burger usually needs strategic biting to avoid everything sliding out the back, and napkins become essential equipment rather than optional.

5. Neapolitan Shake

Instead of picking just one flavor, you can ask for all three mixed into a single cup. Chocolate, vanilla, and strawberry get blended together for a shake that tastes like the classic ice cream combination.

Not every place advertises this option, but most burger spots will do it if you ask. The flavors balance each other nicely without any single one taking over completely.

My kids discovered this before I did, and now they refuse to order anything else. The pink-brown color looks a bit odd, but the taste makes up for the appearance every single time.

6. Fries Well-Done

Regular fries aren’t crispy enough for some people, so they request them cooked longer. The result is extra crunchy fries with a deeper golden color and more crispness in every bite.

This takes a few extra minutes, but most California burger places will accommodate the request without any fuss. The texture changes completely, going from soft to snappy.

Once you try fries this way, it’s hard to go back to the regular version. They stay crispy longer too, which matters if you’re eating in the car on your way somewhere.

7. Mission-Style Burrito

San Francisco’s Mission District created this style, and now it’s spread across the state. You get a huge steamed flour tortilla stuffed with rice, beans, salsa, and your choice of meat.

Most places add sour cream or guacamole unless you say otherwise. The burrito gets wrapped tight in foil and weighs enough to count as two meals for some people.

Eating one requires commitment and usually both hands. The foil wrapper helps keep everything contained, but things can still get messy toward the end when the tortilla starts giving way under all that filling.

8. California Burrito

San Diego invented this variation, and locals there swear by it. Carne asada gets wrapped up with French fries, guacamole, and usually cheese in a flour tortilla.

The fries inside might sound strange to outsiders, but they add texture and make the burrito incredibly filling. Some places add sour cream or pico de gallo as well.

I was skeptical the first time someone suggested this combination. Putting fries inside a burrito seemed unnecessary, but after one bite I understood why San Diego considers this their signature contribution to California food culture.

9. Put It On Dutch Crunch

Bay Area sandwich shops offer this special bread with a crackly, rice-flour topping that creates an amazing texture. The top crust looks like crocodile skin and crunches with every bite.

You won’t find this bread option in most other states, making it a distinctly Northern California thing. The slightly sweet, crispy top layer contrasts perfectly with soft bread underneath.

Locals automatically request their sandwiches on this bread without even thinking about it. Visitors often choose it by accident based on how interesting it looks, then become instant converts after tasting the difference.

10. Santa Maria-Style Tri-Tip

Central Coast locals use this phrase as shorthand for a specific barbecue preparation. Tri-tip gets seasoned simply and grilled over red oak wood, creating a smoky flavor that defines the region.

The meal usually comes with salsa, pinquito beans, green salad, and garlic bread on the side. The meat stays tender and juicy when cooked right, with a beautiful char on the outside.

Every summer barbecue I’ve been to in that area features this style of tri-tip. People take their wood choice seriously, and red oak makes all the difference in getting that authentic Central Coast taste.

11. Danger Dog

Late nights in Los Angeles bring out street vendors selling these bacon-wrapped hot dogs. The bacon gets griddled right alongside peppers and onions, making the whole corner smell amazing.

Vendors load them up with whatever condiments you want, from mustard to mayo to jalapeños. The combination of crispy bacon, snappy hot dog, and grilled vegetables hits perfectly after a long night out.

The name comes from health department concerns about unlicensed vendors, but that hasn’t stopped anyone from eating them. You’ll find carts set up outside clubs and concert venues across the city every weekend.

12. Gilroy Garlic Fries

Named after Gilroy, California’s garlic-growing capital, these fries get tossed with fresh minced garlic and parsley right after cooking. The garlic flavor hits strong and stays with you for hours afterward.

They became famous at San Francisco’s baseball stadium, and now you can find them at sports venues across the state. The smell alone attracts people from several sections away.

Fair warning about eating these before any important meetings or close conversations. The garlic doesn’t hold back, and neither will your breath for the rest of the day no matter how much you try to mask it.

13. Make It A Wet Burrito

Instead of eating your burrito with your hands, this version gets smothered in enchilada-style sauce and melted cheese. You need a fork and knife to tackle it, turning the handheld meal into a sit-down plate.

The sauce soaks into the tortilla and makes everything richer and more filling. Some places add extra toppings like sour cream or chopped cilantro on top.

This works great when the burrito filling is too hot to hold comfortably. The sauce cools things down slightly while adding another layer of flavor that regular burritos miss out on completely.

14. Let’s Get Cioppino

San Francisco’s Italian American community created this tomato-based seafood stew loaded with Dungeness crab, clams, mussels, and shrimp. It usually comes with sourdough bread for soaking up the rich broth.

The dish requires getting your hands messy cracking crab shells and digging out every bit of seafood. Locals know to wear the provided bib and not worry about being polite while eating it.

I’ve watched tourists struggle with the crab portions while locals around them expertly crack shells and extract meat without missing a beat. The learning curve is steep, but the reward of that sweet crab meat in spicy tomato broth makes the effort worthwhile.