Originating from San Diego, California, this American-Mexican fusion dish consists of shoestring fries topped with carne asada, cheese (often Cotija cheese), guacamole, and sour cream. The sour cream and guacamole should be on separate sides of the container so that they don't mix.

Carne asada burrito is a type of burrito that originates from San Diego. The dish consists of a large flour tortilla topped with carne asada meat, pico de gallo, and guacamole. The carne asada parts is made with a combination of beef (skirt or flank steak), lemon juice, lime juice, salt, pepper, and onions.

Uramaki, California roll, or upside-down sushi is a unique sushi variety which has its origins disputed between Los Angeles and Vancouver, although most people claim that it was invented in California in the 1960s by a Japanese chef named Ichiro Mashita.

Tuna tartare is an elegant starter originating from Los Angeles. The dish is made with a combination of raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt, and pepper. It was invented in 1984 by chef Shigefumi Tachibe at the Chaya Brasserie when a few customers came in wanting beef tartare, but one of them didn't eat beef, so the chef tried tuna, and it was an instant success.

Ever since California's days of gold mining around 1849, sourdough has been an iconic bread and a staple of the Western cuisine. It is the oldest and the most original form of leavened bread, with the oldest recorded use of sourdough dating back to the ancient Egyptians.

Korean galbi includes various dishes made with beef short ribs, and this version differs in the specific cut of meat. Unlike the traditional galbi in which the ribs are sliced along the bones (also known as the English cut), in L.A. galbi, the ribs are cut across the bones into thin strips.

Humboldt Fog is an American cheese produced in Arcata, California. The cheese is made with goat's milk and has a paper-thin bloomy rind. Inside, there is a semi-soft body with a creamy, smooth, and slightly runny texture, due to the fact that Humboldt Fog ripens from the outside to the centre.

French dip is a Californian sandwich that, despite its name, doesn't have much to do with France, except for the fact that it is served au jus, a French expression meaning with juice/broth. The sandwich consists of thinly sliced roast beef (alternatively, roast pork, leg of lamb, turkey, or ham), black pepper, mustard, and horseradish on a long white French roll (or a baguette) that has been dipped into pan juices or gravy.

Often described as a nourishing, hearty stew, and one of San Francisco's greatest contributions to culinary history, cioppino is a fish stew that is traditionally made from the catch of the day, combined with tomatoes and wine sauce. Cioppino is often made with crabs, clams, shrimp, scallops, squid, and mussels, while the typical accompaniment might include a local favorite - toasted sourdough bread.