As one of the nation’s most diverse states, Californian cuisine reflects a melting pot of different cultures, creating a wide-ranging culinary landscape. A distinct aspect of Californian cuisine that has risen from this melting pot is fusion food. Fusion foods combine elements of culinary tradition from different cultures or regions.
Punjabi-Mexican Cuisine
During the late 19th century, Punjabi immigrants (mostly men) from India immigrated to the United States in hopes of finding work. The Immigration Act of 1917 restricted Indians and other Asians from entering the country, and many men found themselves stuck in America while the rest of their families were in India, according to the article “California’s Lost (and Found) Punjabi-Mexican Cuisine” by Eater.
During this period, California’s miscegenation laws prevented people from marrying outside of their race. However, these laws were vague in some regions, and Punjabis and Hispanics, who were both deemed “brown,” were allowed to marry. Mexican women cooked “Punjabi” dishes using local ingredients and what they were familiar with, creating Punjabi-Mexican cuisine. A popular Punjabi-Mexican dish today is Tikka tacos, which typically include soft tortilla shells, onion, chunks of marinated chicken or lamb, tomato, salsa, and yogurt or cream.
Chinese Fusions
Chinese American cuisine first developed in California during the mid-1800s, when many Chinese immigrants immigrated to America during the Gold Rush. Some of these immigrants opened eateries and sought to appeal to a potentially broad customer base, which resulted in many sweeter, more calorie-heavy variations of Chinese dishes. Since then, many Californian regions, particularly San Francisco, have developed strong culinary ties to Chinese culture.
One American fusion dish that has been popularized in California is General Tso chicken. The story began with a New York chef named Tsung Ting Wang, who found the dish in a restaurant in Taiwan, according to the article “General Tso Chicken – A Tangy Taiwanese Dish with a Sticky Ending” by EatFlavorly. Knowing the preferences of American customers, Wang added a sweeter sauce and a crispier batter, thus creating the General Tso chicken.
Mexican Influences
Mexican cuisine has a heavy influence on California cuisine due to California’s proximity to Mexico (being a part of Mexico before 1848), as well as the many Hispanic communities that reside in California. Cal-Mex foods tend to focus more on authenticity and health, relying on fresh vegetables, fruits, dairy, and fish, as opposed to styles such as Tex-Mex, which uses more sauces, cheese, and meats. One dish that has become a staple in Cal-Mex is tacos gobernador, which consists of shrimp, melted cheese, tortillas, and vegetables such as onion, bell pepper, and cilantro.
Filipino Impacts
Filipino Americans make up the third-largest Asian ethnic group in the U.S. and the second-largest in California according to the 2020 United States Census, but Filipino culture is often underrepresented in Californian cuisine. The Philippines was annexed by the U.S. in 1898, (and gained independence in 1946) and many American businessmen saw the country as a source of cheap labor. Many Filipinos, primarily men, would travel to America to work as farmers or do city work, according to the article “Exploring The More Than 400 Years Of Filipino History In Southern California” on the LAist website.
Compared to other Asian immigrant groups, Filipino immigrants didn’t initially open as many restaurants to earn money. However, many Filipino-Californian fusion foods still emerged as Filipino and American cultures blended. Filipino-American food is often sweetened and the strong flavors in Filipino cuisine are sometimes lessened for American customers.
The most popular Filipino-American chain restaurant is Jollibee, which opened its first U.S. restaurant in California. Jollibee offers American-influenced fast foods such as Chickenjoy, a fried chicken dish, and a sweet Filipino spaghetti with meat and banana ketchup.