By AAA Travel Editor Frank Swanson
November 12, 2019
Not many states can boast as much influence on the American menu as California. Thanks to its mild climate and long growing season, fresh fruits and vegetables are not only big business, but also the main ingredients in California cuisine, known for its simplicity and focus on brief cooking techniques that release flavors while maintaining the food’s texture. Salads are an obvious menu staple, but so are dishes spotlighting locally caught fish and just-picked herbs, citrus and avocadoes. Of course, meals served at the best restaurants in the Golden State are often paired with that other famous product exported throughout the world—California wine.