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The United States of Pizza: Where to Eat Pizza in California (Part 1, Northern California)

by ADAM KUBAN 9/8/18 serious eats

And it's back! Once again, it's been a while since we dropped an installment of this 50-part series on you. Today we begin the C's with California. Yeah, it's a doozy, so we split it in two — Northern and Southern. Let's get this show on the road.

Foolproof Pan Pizza

by J> KENJI LOPEZ 13/2/25 serious eats

A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.

Pizza Recipes

by KING ARTHUR BAKING COMPANY

Crispy Cheesy Pan Pizza

Crimes Against Pizza: An Opinionated Guide to Not Messing Up Your Pie

by NIKI ACHITOFF-GRAY 10/8/18 serious eats

Pizza may be one of the most universally beloved foods known to mankind. How many other dishes have inspired thousands of books, super weird music, entire clothing lines, and their very own museums?

Pizza Crust

by PJ HAMEL KING ARTHUR

What a treat — hot homemade pizza, with exactly the toppings you like. And this crust adapts to YOUR schedule: make the dough now, and serve fresh pizza up to 2 days later. Please read this recipe all the way through before starting. It gives you a lot of baking options, and you want to choose the one that best fits your schedule.

A Slice of Heaven: A History of Pizza in America

by ED LEVINE 9/8/18 serious eats

Once upon a time, around the turn of the last century, pizza in America was an inexpensive peasant food, made casalinga (home-style) by southern Italian immigrant women in their kitchens.

Ugali (Savory Kenyan Cornmeal Porridge)

by KIANO MOJU 18/2/25 Serious eats

Ugali—a supremely satisfying dense cornmeal porridge—is a beloved staple dish in many East and Central African countries, including Kenya and Tanzania. I learned how to make ugali from many women on the Kenyan side of my family: my mother, Katano, my aunt Tilly, and my grandmother, who we call Koko.

Ugali

by Elmotoo Food

"I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy.

Eastern African Cuisine Guides

by CAREY BARAKA Serious eats

Curious about the cuisines of Eastern Africa? Read our guides and essays to deepen your knowledge of Eastern African food history, cooking techniques, ingredients, and more.

Easy Burritos

by Ali Slagle 2/12/24 cooking

Saucy and savory with just ground beef, beans and cheese, this easy recipe is inspired by Los Angeles-style burritos, which restaurant critic Jonathan Gold once summarized as “the rough equivalent of a hardhat’s lunch pail, a method of constructing a filling, portable meal from a tortilla, last night’s beans and a spoonful of stew if there was one.” This burrito’s filling eschews guacamole, sour cream, rice and raw vegetables which means it freezes well for up to 3 months. 

13 Burrito Styles Everyone Should Know

by ADRIANA VELEZ 22/7/22 Serious eats

An opinionated guide to the different style of Burritos, from Mexican-style burritos that contain a single filling to Mission-style burritos as large as a big swaddled baby, and everything in between.

California Burrito

by Kana K. food

"Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries."

Let's Make Something Together

by JOHN BIRDSALL 11/10/16 bon appetit

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Let's Make Something Together

by MAGGIE HENNESSY 1/4/22 bon appetit

Get unlimited access to Bon Appétit and Epicurious, including the must-have Epicurious app!

The Best Burritos in San Francisco

by RACHEL LEVIN 7/5/21 Serious eats

Ihave a theory that the life of every San Franciscan, native or new, can be chronicled in burritos. There’s the First Burrito, the Worst Burrito, (many) Late-Night Drunk Burritos, the Beloved Burrito, the Convenient Burrito—and many of these, of course, change over the years, as we do. 

Mexican Burrito Bowl

by JWynia Food

"We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party."

=====Black Bean & Portobello Burrito Bowls with Green Pepper, Pico de Gallo & Lime Crema===== by HELLO FRESH

Build the perfect burrito bowl in your very own kitchen, starring slow-simmered spiced black beans and a savory duo of oven-roasted green pepper and portobello mushrooms. Serve this hearty vegetarian trio over a bed of fluffy lime-cilantro rice, and top with zesty homemade pico de gallo and a drizzle of tangy lime crema.

Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

by NICK KINDELSPERGER 1/4/25 Serious eats

Basically, this is just a flavorful channa saag and white rice, all wrapped up in a tortilla. The spinach and chickpea mixture is fragrant with garlic, ginger, cumin, and garam masala, while a chopped tomato gives it body. One jalapeño helps lend a slight heat, though if you could definitely add a second one if you'd like. A drizzle of lime at the end lends acidity.

Mexican-Style Burritos With Machaca Guisada (Braised Dried-Beef) Recipe

by CHRISTIAN REYNOSO @(?#?@% Serious eats

Because so few ingredients are required, they need to be of the highest quality. Most critically, the eight-inch flour tortillas really should be freshly made, either by a local tortilleria or at home with a recipe like this one, which is rich with lard and milk.

Mission-Style Carne Asada Burrito Recipe

by KIANO MOJU 17/3/25 Serious eats

The mission burrito is well known for its comical size and heft, stuffed with things like grilled meat, rice, beans, and an array of condiments. Though it comes from San Francisco's Mission District, this taqueria burrito is consumed all over the Bay Area and beyond via taqueria-inspired chain restaurants like Chipotle.

Middle-School Tacos

by Sam Sifton cooking

Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine.

Tacos With Spicy Tofu, Tomatoes and Chard

by Martha Rose Shulman cooking

In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes.

How to Make Tacos Dorados

by Annie Petito 30/5/18 AMERICA'S TEST KITCHEN

Maybe it’s nostalgia—the first bite that cracks the shell, sending orange grease down your wrist. Or perhaps it’s the satisfying combination of spiced meat, creamy cheese, and cool, crisp lettuce that makes hard-shell tacos so popular. Either way, Americans have an enduring love for this lunchroom and dinnertime staple.

A Comprehensive Guide to the Most Popular American Taco Styles

[https://www.seriouseats.com/american-taco-styles-guide-8696700 by JOSE R. RALAT 30/12/24 Serious eats

Everyone's abuelita prepares “real” Mexican food.

This is the Abuelita Principle, a term I coined to describe an argument I often hear when debating the legitimacy of certain Mexican foods. It points to a fallacy of authenticity that simultaneously informs and undermines the dynamic culinary culture that we know as “Mexican food.”

Let's Make Something Together

by WES AVILA 23/2/17 bon appetit

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Bistec a la Yucateca Tacos (Yucatán Steak Tacos)

by Alex Henry 9/9/24 cooking

When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall spot in St. Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks. Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr. Henry uses its citrusy, earthy marinade on thinly sliced ribeye for tacos. 

How To Make Easy Ground Beef Tacos

by Ashley Moore 6/3/20 AMERICA'S TEST KITCHEN

I’ve been known to use a prefab packet of taco seasoning in a pinch, but there’s something disappointing about the resulting tacos. There are flavors I like but also a lingering dullness. I challenged myself to do better, to create a quick, weeknight-friendly ground beef taco filling using fresher ingredients but without creating more work.

Mexico City Tacos

by MILK STREET 29/10/22

Milk Street travels to Mexico City in search of tacos. Back in the kitchen, Chris uses what we learned to demonstrate succulent and complex Dutch Oven Beef Birria Tacos. Milk Street Cook Rayna Jhaveri then shows us how to make Fresh Tomatillo and Serrano Chili Salsa, a bright and tangy condiment. We conclude with Milk Street Cook Josh Mamaclay preparing easy, yet flavorful, Ancho-Spiced Pork and Potato Tacos.

Let's Make Something Together

by EMMA LAPERRUQUE 18/5/24 bon appetit

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Let's Make Something Together

by ERIKA OWEN 16/2/18 bon appetit

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Tacos: for Vegetarians and Non-Vegetarians

by Dreamer in Ontario Food

"This is the way I prepare tacos when cooking for my meat eating DH and my vegetarian DD. Sometimes this is served with taco shells and sometimes with flour tortillas."

Baja-Style Cauliflower Tacos

by AMERICA'S TEST KITCHEN

A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront. We thought that battered cauliflower bites, drizzled with a cool and creamy vegan sauce, were the perfect vegan stand-in for the fish. We wanted to avoid the mess of deep-frying, so we cut the cauliflower into large florets and roasted them. To boost their flavor, we dunked the pieces in canned coconut milk seasoned with garlic and spices and then rolled them in a mixture of panko bread crumbs and shredded coconut.

Cooking

by SHILPA USKOKOVIC 20/10/21 bon appetit

We’re here to help make mealtime more delicious, memorable, and achievable—with expert advice from our Test Kitchen, grocery store taste tests, editor-curated recipe collections, reader-favorite series like Feel-Good Food Plan and Fourth Trimester, and more.

Couscous Tacos

by BeccaB3c Food

"From a vegetarian cookbook of mine. I love Couscous (KOOS-koos)- it is a quick-cooking grain made from ground semolina in the shape of very tiny beads, so it is a cool change from regular pasta! Also, I suppose you can use soft shell tacos shells, not just hard shell."

Baja-Style Grilled Tempeh Tacos

by Eat your vegetables Food

"From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It's very pretty with shredded purple cabbage, but you can substitute with lettuce if you'd prefer."