8 California Foods People Avoid & 8 Nobody Can Stop Talking About
California’s food scene is as vibrant and varied as its landscape—stretching from sun-soaked beaches to bustling cities and fertile farmland.
As a lifelong Californian, I’ve seen the full spectrum of what the Golden State has to offer: from trendsetting health foods and plant-based innovations to rich, indulgent favorites that defy every diet. But not every dish is a crowd-pleaser.
Some have earned cult followings, drawing lines around the block, while others spark confusion—or outright rejection—even from the most adventurous foodies. Join me as we dive into California’s most iconic culinary hits and surprising misses, straight from a local’s perspective.
1. The Dreaded Avocado Toast
Confession: I once paid $18 for avocado toast in San Francisco and felt personally attacked by my own decision. Many visitors balk at the seemingly simple dish commanding premium prices throughout the state.
The combination of mashed avocado on artisanal bread – often topped with microgreens, radishes, or a poached egg – has become both a California staple and a financial punchline. Some folks mock it as the reason millennials can’t afford houses!
Despite its nutritional benefits, this breakfast item remains divisive, with many traditionalists wondering why anyone would pay restaurant prices for something so easily made at home.
2. Raw Celery Juice
Morning rituals in California often include this controversial green elixir. I tried jumping on the celery juice bandwagon last summer – my kitchen smelled like a swamp and my taste buds revolted.
Health enthusiasts claim it reduces inflammation and improves digestion, but many can’t get past the intensely bitter, salty flavor that lingers long after the last sip. The juice requires an entire bunch of celery for one serving, making it both expensive and time-consuming to prepare.
While wellness influencers continue promoting its benefits on Instagram, plenty of Californians quietly avoid this trendy detox drink, preferring their vegetables in less aggressive forms.
3. Activated Charcoal Everything
Black ice cream cones gave me pause the first time I spotted them at a Venice Beach shop. The activated charcoal trend has invaded California’s food scene, turning everything from lattes to burger buns an ominous shade of black.
Proponents claim detoxifying properties, but many folks can’t get past the psychological barrier of consuming something that resembles coal. Beyond the unappealing color, activated charcoal can interfere with medication absorption and cause digestive issues.
My cousin tried a charcoal croissant and said it tasted exactly like a regular one – just with the added bonus of temporarily blackened teeth. Most people agree: food shouldn’t leave you looking like you just chewed on a pencil!
4. Kale Chips
Kale chips represent California health food culture at its most polarizing. These dehydrated green crisps became the poster child for pretentious snacking around 2010, and many still consider them an acquired taste at best.
Last month at a Santa Monica party, I watched guests politely nibble these leafy alternatives before discreetly reaching for the potato chips. The texture often veers between soggy and brittle, while the flavor can be overwhelmingly earthy or bitter without proper seasoning.
Though marketed as a guilt-free alternative to traditional chips, many Californians privately admit they’d rather eat actual vegetables in salad form than these expensive, unsatisfying snacks that frequently leave green flakes stuck in your teeth.
5. Cricket Flour Protein Bars
The psychological hurdle of knowingly consuming insects keeps many Californians from embracing these eco-friendly protein sources. Despite clever packaging and promises of sustainability, cricket flour products remain firmly in the “acquired taste” category.
My adventurous roommate brought home a box of these bars last year. While the taste wasn’t offensive – slightly nutty with an earthy undertone – I couldn’t shake the mental image of tiny crushed bugs. The texture often includes unexpected crunchy bits that trigger immediate existential questions about what exactly you’re chewing.
Though environmentally conscious eaters praise their small carbon footprint, most folks still hesitate before biting into snacks made with powdered insects, regardless of their impressive protein content.
6. Raw Food Desserts
“It tastes just like real cheesecake!” my vegan friend promised as she handed me a slice of cashew-date-coconut concoction. Reader, it did not. Raw food desserts epitomize California’s healthy eating extremes, often disappointing those expecting traditional sweetness.
These treats – made without cooking ingredients above 118°F – typically contain nuts, dates, coconut oil, and agave nectar. While nutritionally superior to conventional desserts, the texture and flavor profiles rarely satisfy genuine sweet cravings. The price point shocks many visitors, with tiny portions often costing double their baked counterparts.
Despite beautiful presentation and creative names, these desserts frequently leave consumers feeling virtuous but unfulfilled, secretly wishing for the real thing instead of its “elevated” alternative.
7. Kombucha On Tap
The first time someone offered me kombucha from a tap, I expected something delicious. Instead, I got what tasted like vinegar-soaked gym socks with bubbles. This fermented tea beverage divides Californians into passionate devotees and disgusted avoiders.
Taprooms dedicated solely to kombucha have popped up across the state, offering dozens of flavors ranging from lavender-lemon to activated charcoal. The floating bits (actually beneficial bacteria) and strong vinegar smell make many first-timers gag despite the purported health benefits.
My neighbor brews her own in massive jars, proudly displaying the mushroom-like SCOBY culture to horrified guests. While gut health enthusiasts can’t get enough, plenty of others quietly order regular drinks when faced with kombucha options.
8. Heavenly In-N-Out Burgers
Nothing says “Welcome to California” quite like the iconic yellow arrow pointing to double-doubles and animal-style fries. My family has a tradition of hitting In-N-Out immediately after picking up visitors from the airport – it’s practically a mandatory initiation ritual!
The simplicity of their menu belies the cult-like devotion they inspire. Fresh ingredients, hand-cut fries, and prices that haven’t succumbed to inflation madness keep locals and tourists forming lines that wrap around buildings and spill into parking lots.
The not-so-secret menu adds an element of insider knowledge, making newcomers feel special when ordering a 3×3 or animal-style anything. While other fast-food chains expand menus endlessly, In-N-Out’s commitment to doing few things perfectly continues winning California hearts.
9. Mission-Style Burritos
Weighing in at roughly the size of a newborn baby, these San Francisco creations have ruined me for all other burritos. Last weekend, I watched a tourist’s eyes widen in disbelief when the server handed over what looked like a foil-wrapped football.
Unlike their Tex-Mex cousins, Mission burritos come stuffed with rice, beans, meat, cheese, sour cream, guacamole, and salsa – all wrapped in a steam-softened tortilla that somehow maintains structural integrity despite its massive contents. The technique of tight wrapping in foil creates a portable meal that stays warm for surprisingly long periods.
Debates rage about which taqueria makes the best version, with locals fiercely defending their favorites like La Taqueria, El Farolito, or Taqueria Cancún.
10. Sourdough Bread Bowls
The satisfying crunch of breaking through a Fisherman’s Wharf sourdough bowl filled with clam chowder remains one of life’s simple pleasures. I still remember my first Boudin bread bowl experience – standing in San Francisco fog, tearing chunks of tangy crust while warming my hands on the steaming soup.
The distinctive sour flavor comes from wild yeast and bacteria native to the San Francisco Bay Area. Local bakers claim the region’s unique microclimate creates conditions impossible to replicate elsewhere, giving their sourdough an inimitable taste.
Tourists line up for these edible vessels filled with creamy chowder, but locals know they’re equally delicious housing chili, beef stew, or spinach dip. The best part? Devouring the soup-soaked interior after finishing the contents.
11. California Rolls
The training wheels of sushi deserve their iconic status! Created in Los Angeles during the 1960s, these inside-out maki rolls introduced countless Americans to Japanese cuisine through their approachable combination of avocado, imitation crab, and cucumber.
My sushi journey started with California rolls in middle school – the avocado’s creaminess and crab’s sweetness eased me into a lifelong love affair with Japanese food. While sushi purists might scoff, these rolls brilliantly bridged cultural gaps by combining familiar ingredients with traditional techniques.
The best versions use fresh avocado and real crab instead of imitation surimi. Whether enjoyed at high-end restaurants or grocery store sushi counters, these rolls remain California’s most successful culinary ambassador, converting sushi-skeptics into enthusiasts for decades.
12. Cioppino Seafood Stew
Red-stained fingers and a bib aren’t typically signs of fine dining, but cioppino transforms the messy experience into culinary art. This tomato-based seafood stew was created by Italian immigrant fishermen in San Francisco who tossed together the day’s leftover catch with aromatics.
My grandpa taught me to appreciate cioppino during family celebrations – cracking crab legs, peeling shrimp, and sopping up the rich broth with crusty sourdough. Each restaurant has its signature version, but traditional ingredients include Dungeness crab, clams, shrimp, scallops, squid, mussels, and white fish in garlicky tomato broth.
Unlike many seafood dishes, cioppino actually improves after sitting overnight as flavors meld together, making leftovers something to fight over rather than forget.
13. Date Shakes
Road trips through the California desert transformed forever once I discovered the magic of date shakes. These creamy concoctions – essentially ice cream blended with locally grown Medjool dates – provide sweet relief from scorching temperatures while showcasing the region’s agricultural bounty.
The Coachella Valley produces 95% of America’s dates, and locals have perfected the art of incorporating them into everything. The natural caramel-like sweetness of dates eliminates the need for additional sugar, while their fiber content almost convinces you they’re somewhat healthy.
Iconic roadside stands like Shields Date Garden and Hadley’s attract travelers seeking authentic versions of this regional specialty. The thick, speckled shakes bridge the gap between dessert and snack, fueling countless journeys through California’s desert landscapes.
14. Garlic Ice Cream
Gilroy’s famous garlic ice cream exemplifies California’s adventurous food spirit! During my first Gilroy Garlic Festival, I approached this bizarre creation with extreme skepticism – how could something normally associated with pasta sauce possibly work in dessert form?
Surprisingly, the creamy vanilla base contains just enough roasted garlic to create an intriguing sweet-savory balance without overwhelming the palate. The garlic undergoes a caramelization process that transforms its pungent bite into something almost nutty and subtly complex.
While certainly not replacing chocolate or strawberry in popularity, this conversation-starting treat has become a must-try California food experience. Visitors to the annual festival consume thousands of scoops, with reactions ranging from disgusted grimaces to shocked delight at how oddly satisfying it can be.
15. Plant-Based Burgers
Plant-based burgers are making waves in California, capturing the attention of vegans and meat-eaters alike. With their uncanny resemblance to beef burgers, they offer a sustainable alternative for those looking to reduce their carbon footprint.
The craze for these burgers isn’t just about ethics; it’s also about flavor. Many are surprised by the burger’s ability to mimic the taste and texture of meat without any animal products. This innovation in food technology has sparked curiosity and conversations across the state.
For some, the idea of a meatless burger still remains a hard sell, leading them to avoid it in favor of traditional options. Yet, the movement towards plant-based eating continues to grow, fueled by both curiosity and a desire for healthier living.
16. Artichoke Everything
Castroville – the self-proclaimed Artichoke Capital of the World – turned me into an artichoke devotee during a childhood road trip. Stopping at the Giant Artichoke Restaurant, I discovered these armored vegetables transformed into everything from soup to ice cream!
California produces nearly 100% of America’s artichokes, with peak season bringing roadside stands selling fresh-picked globes alongside creative preparations. The most famous offering remains deep-fried artichoke hearts – crispy, nutty morsels that convert even vegetable skeptics.
Local festivals celebrate this thistle relative with artichoke cooking competitions, tastings, and the crowning of an Artichoke Queen (Marilyn Monroe held this title in 1948!). Whether steamed, grilled, stuffed or fried, these prehistoric-looking plants represent California’s agricultural ingenuity and Mediterranean climate.