In the early 1900s, California had more than 100 different food traditions that included everything from fish tacos to chicken and pork belly.
As time went on, the state expanded its cuisine, including incorporating some new food traditions into the cuisine, like the creation of food truck parks.
But when it comes to cuisines that are still a part of the state, the list is a bit more limited than the ones we are used to.
“California’s cuisances have become increasingly regional,” said Jennifer Haines, a historian at the California Historical Society.
“There are a lot of local variations and we don’t have a single canon that’s the standard.
That’s kind of frustrating, because that would help us to make a more holistic view of what’s really going on in California.”
The state has about 80 different cuisons, which means that different cuishes are grouped together and the food they serve has to be localized to the region.
One of the most popular cuison in the state is California BBQ, which was created in 1967 in Berkeley, but there are dozens of different barbecue spots scattered throughout the state.
“The thing that we try to do with a lot for our cooking is to stay very local,” said Hainies.
“We don’t want to be out there, you know, traveling all over the world and then trying to find a place that we can be in.
We try to stay within a couple of regions, but we do try to make sure we keep the things that are local.”
There are also many different types of barbecue.
While most of the California BBQ restaurants are located in the San Francisco Bay Area, some of the more unique ones in the county are located near the Santa Cruz Mountains.
For example, a restaurant called the Ranch is located just off Highway 101 just south of the San Mateo-Monte Sereno border in Monterey County.
“Our menu has always been limited to the top-tier barbecue in the world, so we try and stick to that,” said Michael Tabor, the owner of the restaurant.
“But there are some new things coming out.
There are some really good places that we have been able to open up.”
Tabor said that the food is very well seasoned and that it’s easy to prepare and the sauces are a little more unique than most.
“I think people think of Southern California as a barbecue desert, but the reality is that there’s so much good barbecue in Southern California,” he said.
“People really love their Southern barbecue.
You’re not going to find many places in Southern America that have that.
So it’s kind in line with the cuisine that’s being made in the region.”
The main dishes at Ranch include the barbecue brisket, pulled pork, pulled beef, pulled lamb and the smoked chicken sandwich.
The brisket is a traditional cut of meat that has been smoked for at least eight hours and has a thick, burnt, red sauce.
The pulled pork is a lean, tender, skinless meat that is cooked over a low heat for several hours before being cut into strips and stuffed into a bun.
The smoked chicken is a pork that is smoked at a high temperature, then baked until golden brown and served with a side of chips.
Tabor uses the pork and chicken to keep the temperature low and adds more flavor to the sandwiches.
Tabb also uses the barbecue to keep a nice smoke-tasting atmosphere, which makes the sandwiches easy to enjoy even when they are served cold.
Other dishes include the ribs and beef brisket.
Ribs are a classic Southern-style roast of a meat cut in two pieces and cooked over an open fire for several minutes.
Beef brisket has a longer cooking time and is cooked in a hot pan over an ember fire.
The ribs are pulled from the shoulder and the meat is smoked over a wood fire, while the beef is smoked and served on a bun, served over chips and a side.
There is a grilled chicken sandwich that is topped with a fried egg and a baked potato and is the most famous of the various sides.
The chicken is grilled over a hot grill and then baked.
Tibermans also makes a variety of other delicious sandwiches such as the fried chicken sandwich, pulled chicken sandwich and the pulled pork sandwich.
In addition to the barbecue and pulled pork sandwiches, Tiberman also has a chicken nachos and a cornbread sandwich, which are a new addition to his menu.
“These are really great dishes, they’re great flavors,” Tibermann said.
He uses the chicken nacho as a base for a fresh-baked bread, which is a favorite of his customers.
“When you add the chicken, the flavors come out really well,” Tabor added.
“It’s really good to be able to have a base, and to have something like that that’s so flavorful.
It’s just good.”
The fried chicken sandwiches are