+
Food Media

An Edible Legacy: Diversity, Californios, and the Birth of San Diego-Baja Cuisine

Melanie Wong | Jun 6, 201909:22 PM    

" . . . The Californios had a distinct way of cooking. William Smythe, the first to write a definitive history of San Diego, described their food as such: 'The Californios naturally survived on a diet of mostly meat. Alongside beef, they enjoyed veal, but did not eat venison, mutton, or pork. Added to their staple protein diet, they made tortillas, tamales, and chili con carne. They ate fish on Fridays and their sugared pastries were highly prized'. . ."

An Edible Legacy: Diversity, Californios, and the Birth of San Diego-Baja Cuisine

Today, the influence of the Californios persists in the San Diego-Baja region.   Their blend of Mexican, Indian, and Spanish foods became part of the...

ediblesandiego.ediblecommunities.com
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...

Better-Than-Homemade Goodies That Can Be Ordered Online
Shop

Better-Than-Homemade Goodies That Can Be Ordered Online

by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.