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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
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