If you’re planning a trip to the Golden State and wondering what foods is Los Angeles known for, prepare for a delicious journey. Los Angeles is a true melting pot, not just of cultures but of culinary innovation. While some origin stories are debated, the city has undoubtedly been the birthplace or popularizer of several iconic American dishes. Beyond Hollywood glamour and sunny beaches, LA’s food scene offers a fascinating look into its diverse history and vibrant present.
Exploring the origins of these dishes reveals stories of immigrants, entrepreneurs, and happy accidents in kitchens across the sprawling metropolis. From classic comfort foods to surprising fusion creations, the culinary landscape here is constantly evolving, reflecting the dynamic nature of the city itself. Let’s dive into some of the notable food inventions and popular dishes that define the taste of Los Angeles.
California Oyster Cocktail: A Pioneering Bite
One of the earliest known culinary inventions directly linked to Los Angeles is the California oyster cocktail. This unique concoction, featuring the soft flesh of the California oyster mixed with hot sauce, tomato ketchup, and seasoning, made its debut in July 1894 from a food cart at 1st and Main streets.
The inventor, Asher Michael “Al” Levy, was a Jewish immigrant from Liverpool who had previously worked as a chef in San Francisco before moving to Los Angeles around 1890. Starting with a simple cart, his oyster cocktail quickly gained popularity, spreading to areas like Pasadena. By the turn of the century, Al Levy was a prominent restaurateur in the city, though the California oyster faced near extinction by the late 1890s. Levy’s legacy in the LA food scene included founding the Southern California Restaurant Association in 1906.
The Sweet Beginning: Hot Fudge Sundae
For those with a sweet tooth curious about what foods is Los Angeles known for, the hot fudge sundae is a definite highlight. This beloved dessert was first introduced in 1913 at L.J. Christopher’s Caterers and Confectioners, located at 551 South Broadway.
The creator was Clarence Clifton Brown, an Ohioan who had come to Los Angeles and began working at Christopher’s in 1906. The establishment later took his name, becoming C.C. Brown’s Ice Cream Parlor. Although the original location was rebuilt, C.C. Brown’s remained a cherished spot for ice cream lovers, moving to Hollywood Boulevard in 1929 under Clarence’s son. The parlor continued to operate until 1996, leaving behind the legacy of the iconic hot fudge sundae.
The Iconic American Cheeseburger
The humble yet mighty cheeseburger, a staple of American diners and fast-food joints, also has strong ties to Los Angeles. While the exact origin of putting cheese on a hamburger patty is debated, a widely accepted story credits Lionel C. Sternberger in Pasadena.
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In 1924, at the age of sixteen, Sternberger reportedly added a slice of American cheese to a patty while working at his father Herman Solomon Sternberger’s restaurant, The Rite Spot. He initially dubbed it the “Aristocratic Burger,” but the more straightforward “cheeseburger” became the common term by 1928. Although The Rite Spot is no longer standing, a plaque marks its former location, commemorating its place in cheeseburger history.
French Dip: A Tale of Two Restaurants
The origin of the French Dip sandwich, featuring hot meat served on a roll with accompanying meat broth for dipping, is a classic Los Angeles culinary mystery. The two main contenders are Cole’s Pacific Electric Buffet and Philippe The Original.
Cole’s claims to have invented it shortly after opening in 1908, often citing a story involving a customer with dental work. However, stronger evidence suggests the sandwich was created at Philippe The Original. Brothers Philippe and Arbin Mathieu, originally from Southern France, opened a deli in Los Angeles in 1908. The key event reportedly occurred around 1918 at Philippe’s Restaurant on Aliso Street, when Philippe Mathieu dipped a customer’s pork sandwich in gravy, leading to immediate demand for the “combination sandwich.”
The sandwich, later known as the “French Dip,” quickly became popular, and the name began appearing on menus elsewhere. Philippe The Original, now located at a different site due to freeway construction, continues to serve the French Dip and maintains its claim as the true birthplace of this beloved sandwich.
The Messy Delight: Chili Burger
Another creation born from the Los Angeles culinary scene is the chili burger, a straightforward combination of a hamburger patty topped generously with chili con carne. This dish is attributed to Thomas Moulton “Texas Ptomaine Tommy” DeForest, a Kansas native who arrived in Los Angeles around 1911.
DeForest started a chili cart in 1913 and later opened Ptomaine Tommy in Lincoln Heights in 1918. The chili burger is said to have originated in the 1920s at his establishment, where it was initially called the “chili size.” Despite competition and imitators, Ptomaine Tommy was a popular spot for decades, though it closed in 1958 shortly before DeForest’s death. The chili burger, however, became a widespread comfort food, cementing its place in LA’s casual dining history.
Blending In: The Smoothie
The modern smoothie, a blended beverage made from fruits, vegetables, and often dairy or juice, likely found its commercial beginnings in Los Angeles. The story points to Orange Julius, an establishment opened in 1926 by Julius Freed.
In 1929, Freed’s real estate broker, Willard “Bill” Hamlin, sought to make the orange juice less acidic by adding sugar, milk, vanilla, and egg whites and blending it with ice using a then-relatively new electric mixer. The resulting frothy drink was a hit, leading to the expansion of Orange Julius locations. While similar blended drinks existed in other cultures (like sharbats or licuados), the Orange Julius helped popularize the concept in the United States, and the term “smoothie” entered common language around the 1980s to describe these blended beverages.
Cobb Salad: A Hollywood Classic
The Cobb salad, a substantial entree salad featuring chopped greens, tomato, bacon, chicken, hard-boiled eggs, avocado, chives, Roquefort cheese, and vinaigrette, is strongly associated with Los Angeles, specifically the Hollywood Brown Derby restaurant.
Owned by Robert Howard Cobb, the salad’s invention is subject to several tales. One version credits Cobb himself creating it late one night from leftovers. Another credits the restaurant’s chef, possibly Robert Kreis in 1929 or Paul J. Posti in 1937. Regardless of the exact moment or creator, the Cobb salad became a signature dish of the famous Hollywood eatery. The Hollywood Brown Derby closed in 1985 and was later demolished, but the Cobb salad remains a widely recognized and replicated item on menus across the country.
Pastrami Burger: Eastside Fusion
Los Angeles’s diverse population has long influenced its food scene, leading to unique fusion dishes. The pastrami burger, combining a beef patty with slices of pastrami, often served on a burger bun with mustard, pickles, and fries, is a prime example with roots in the city’s Eastside.
Pastrami, brought to the US by Romanian Jews, became popular in historically Jewish neighborhoods of LA like Boyle Heights and Lincoln Heights. As demographics shifted, particularly in the mid-20th century, Greek immigrants opening burger joints in these areas and the San Gabriel Valley began adding pastrami to their menus, sometimes incorporating it into burgers. While the exact origin isn’t pinpointed, the mid-century appearance of “pastrami burger” on menus across the US coincides with its popularity in Southern California eateries owned by diverse groups, including many Greek-American families, making it a strong contender for an LA invention or significant popularization. Eateries like The Hat and long-standing burger spots continue to feature the pastrami burger.
The Global Star: California Roll
Among what foods is Los Angeles known for, perhaps the most globally recognized is the California roll. This specific type of sushi, featuring crab (or imitation crab), avocado, and sometimes cucumber, with the rice on the outside (uramaki), is widely credited as being invented in Los Angeles to appeal to American palates less familiar with raw fish or seaweed.
While some chefs claim its creation, a common narrative points to sushi chef Ken Seusa at Kin Jo restaurant in West Hollywood around 1979. Building on the idea of substituting avocado for fatty tuna (a technique used by LA chef Teruo Imaizumi in 1964) and the uramaki style (popularized by Hidekazu Tojo in Vancouver around 1974), Seusa combined these elements to create the roll that would become the California roll. Its mild flavors and use of cooked crab and avocado made it an accessible entry point to sushi for many, contributing significantly to sushi’s popularity in the Western world.
BBQ Chicken Pizza: A California Classic Takes Off
Pizza is a global phenomenon, but Los Angeles can lay claim to popularizing a specific, widely imitated variation: the BBQ chicken pizza. This fusion pizza features barbecue sauce instead of traditional tomato, topped with chicken, cheese, and often onions or cilantro.
The invention is credited to chef Ed LaDou. LaDou worked as an experimental pizzaiolo at Wolfgang Puck’s famous Spago restaurant in Beverly Hills starting in 1980. In 1985, he was hired by the founders of California Pizza Kitchen (CPK), Larry Flax and Rick Rosenfield, to create new pizza combinations for their burgeoning chain. LaDou developed the BBQ Chicken Pizza for CPK, and its immense popularity quickly led to its adoption by pizzerias everywhere. The flagship CPK location remains in Beverly Hills, and the BBQ chicken pizza is now a common item on menus worldwide.
Korean Taco: A Modern LA Fusion
A more recent, but equally impactful, addition to the list of what foods Los Angeles is known for is the Korean taco. This represents a perfect marriage of LA’s large Korean and Mexican populations, combining Korean BBQ meats like bulgogi or kalbi with Mexican taco elements like corn tortillas and toppings such as kimchi, pico de gallo, or sriracha.
The Korean taco sensation began in 2008 with the launch of the Kogi Korean BBQ food truck by Mark Manguera and Caroline Shin, with chef Roy Choi leading the kitchen. Leveraging social media to announce their locations, the truck quickly gained a massive following, and the Korean taco became an overnight success. Its popularity sparked a nationwide food truck trend and solidified the Korean taco as a definitive Los Angeles culinary innovation, reflecting the city’s unique cultural blend.
Beyond the List: LA’s Evolving Food Scene
While this list covers some of the most commonly cited food inventions and popular dishes originating from Los Angeles, the city’s culinary identity is constantly evolving. Its position as a hub for diverse immigrant communities means that new fusions and interpretations of traditional dishes are always emerging. The vibrant food truck scene, high-end restaurants, and neighborhood eateries all contribute to a dynamic food culture that goes far beyond specific inventions.
Understanding what foods is Los Angeles known for isn’t just about ticking off a list; it’s about appreciating the historical threads, cultural influences, and ongoing creativity that shape its unique taste. Whether you’re trying a classic French Dip at Philippe’s or sampling a modern Korean taco, you’re experiencing a piece of Los Angeles history and culture served on a plate.
Frequently Asked Questions About Los Angeles Cuisine
Was the Hot Fudge Sundae invented in Los Angeles?
Yes, the hot fudge sundae is widely credited as being invented in Los Angeles at L.J. Christopher’s Caterers and Confectioners in 1913, later known as C.C. Brown’s Ice Cream Parlor.
Where did the French Dip sandwich originate?
The origin is debated between Cole’s and Philippe The Original in Los Angeles. However, historical accounts and evidence strongly suggest it was invented at Philippe The Original around 1918.
Is the California Roll a traditional Japanese sushi item?
No, the California Roll is not a traditional Japanese sushi item. It is widely believed to have been invented in Los Angeles, California, to appeal to American palates using ingredients like avocado and cooked crab, and often presented with the rice on the outside.
Who is credited with inventing the Chili Burger?
The chili burger is attributed to Thomas Moulton “Texas Ptomaine Tommy” DeForest, who operated a chili cart and later a restaurant called Ptomaine Tommy in Los Angeles starting in the 1910s. The chili burger, or “chili size” as he called it, was created in the 1920s.
Is the Korean Taco a Los Angeles invention?
Yes, the Korean taco is considered a modern Los Angeles culinary invention, popularized by the Kogi Korean BBQ food truck launched in 2008 by chef Roy Choi and partners, blending Korean BBQ flavors with Mexican taco format.