Avocado toast was a trend that lasted about five minutes. How is it the most iconic food from California?
Several have already mentioned the Mission burrito. How about sourdough bread? Dungeness crab? Fortune cookies? Cobb salad? The French dip sandwich? Ranch dressing? All of these are more representative of California than avocado toast.
Hell, if anything, “avocado” in and of itself could be California’s signature dish. 60% of the nation’s supply comes from San Diego.
Hands off the crab. Those belong to Washington. 
Still big in London.
I didn’t know that any of those came from California. In some cases, I could have guessed. But I wouldn’t have thought of any of them when I thought of California, or vice versa.
What food would I think of first when I think of California? Um, I don’t know… Rice-a-Roni (“the San Francisco treat”)? But then, I’ve never been to California.
My husband went to South (along with many of my friends) and then Macalester (along with many of my friends.
My favorite avocado recipe -
I have a similar recipe. I use everything bagel seasoning instead of salt, and sometimes smoosh up my avocado and eat it with tortilla chips. It always hits the spot!
RI clearly ought to be 'Gansett & saugies on the 4th of July! https://saugys.com
Add some lime juice next time.
The California burger of the 1960s, with lettuce, tomato, and mayonnaise.
I may have to look for that. And try the lime juice.
I’ll see your '60s California burger and raise you a '90s California burger, with guacamole, bacon, pepperjack cheese, red onion, and chipotle mayo. Lettuce and pico optional.
I put that sh*t on everything.
You misspelled Oregon.
Sigh. Okay, since you dragged it out of me…I admit I put everything bagel seasoning on other things, too.
Baked potatoes, with just a touch of real butter. Roasted broccoli, drizzled with olive oil, and a sprinkle of garlic powder.
I’m not putting it on everything, though. Not yet.
Alright, alright, you win this round. I just tried making some ground beef enchiladas, stacked-style with an egg and red and green chili sauces, and I threw some lettuce and tomato in for cronch.
It kinda disintegrates into a mess after one or two bites and I definitely underdid it on the heat (unless New Mexico chili sauce is supposed to be on the mild side of medium), but it was pretty good and filling.
Now I just need a good copycat recipe for Roberto’s Taco Shop enchilada sauce and shredded beef, and I’ll be set.
Wikipedia informs me of the existence of a thing called a “slopper”. It sounds greasy, fattening, and delicious. Such things as this we do not have elsewhere in the country. This should be rectified.
Key Lime Pie as Florida’s most iconic food? Sure, it’s fine if you’re into that whole “dessert” thing. But let’s be real—stone crab should be the headliner. This sweet, succulent meat is so good it’ll make you do the crab shuffle. Plus, it’s a sustainable delight since only the claws are harvested. And of course, stone crab is the star at Miami’s legendary Joe’s Stone Crab restaurant. I mean, come on, who needs pie when you’ve got sweet delicious claws?
Besides, I’m diabetic.
While key lime pie works fine for me, I might go Cuban sandwich for Florida’s most iconic food.
We don’t really have a big barbecue culture the way, say, North Carolina does. We do have Western KY barbecue mutton in and around Owensboro, and Monroe County-style south of there around Glasgow where they slice and grill pork shoulder (not even barbecue, strictly speaking). But there’s really no distinct style of barbecue east of I-65.
I think there’s a good case for burgoo, though. It’s mostly from Owensboro and “near-Western Kentucky” but it’s also a big deal at Keeneland (the thoroughbred racetrack in Lexington), so that expands its reach. It’s essentially Brunswick stew by another name, but I like our name better.
Eastern Kentucky (the Appalachian part) has its own food culture distinct from the rest of the state, probably most iconically represented by soup beans and cornbread. I could go on at length about it (and have in many places). The best book on the subject is Victuals by the delightful Ronni Lundy.
(Kentucky food might be my biggest nerd-out subject.)
I wonder if most iconic state foods really are limited to a particular region of the state. Should a candidate for “most iconic” be something at least most of the state is familiar with, or should a regional favorite count if it really is the dish most people outside the state think of?