Los Angeles is one of the trendiest cities in the world and it is not surprising that they serve some of the best food here. So if you are planning to visit the city, here is a list of The 8 best food in Los Angeles that you must try.
1.Chilli Cheese Hot Dog
Los Angeles may be famous for its tacos, burgers, and pastrami, but the town also has a deep appreciation for a good chili dog. Snappy franks laced with warm, spiced chili and plenty of cheese make for a satisfying picnic meal.
There are a lot of places to get a great chili dog in greater LA, from classic stands and drive-thrus to historic restaurants that have been around for years. But the best ones come from smaller eateries that focus on one thing and really get it right.
In Burbank, Fab Hot Dogs does a New Jersey-style ripper with heavily-cased beef that’s fried up until it’s just a little bit crisp on the outside. The brisket is a speciality, too.
The chili is on the mild side, and not overly spicy, which makes it a great choice for people who don’t want to be too wild about their lunch.
The Chilli Cheese Hot Dog is served on a bun and covered in chili, cheese and onion. It can be ordered without the chili, but it’s more fun to smother it in the stuff, so we recommend you do it.
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Pastrami is the pinnacle of cured meats. It’s brisket of beef that’s salt-brined, spiced, hot-smoked, chilled, then sliced and served.
It’s also an excellent source of protein, and if you haven’t tried it yet, we strongly encourage you to go for it. If you’re a fan, you’ll find several versions of it in Los Angeles.
The most famous version, and the one that’s arguably the best, is at Langer’s. This renowned deli has been around for more than 50 years, and its brown leather booths and decades of press clippings speak to the place’s single-minded dedication to good food.
For the uninitiated, Langer’s serves up a sandwich known as the No. 19, which is made with toasted rye bread, Russian dressing and creamy coleslaw in service of the restaurant’s legendary hand-sliced pastrami.
Westsiders have opted not to make the drive up north for the pastrami at Langer’s for decades, and while the sandwich may be more expensive than what you might find elsewhere in Los Angeles, it’s still a very good value. It’s the kind of Jewish deli that’s worth making the trip for.
3.Ice Cream Sandwich
Ice cream sandwiches are one of America’s most popular desserts. They’ve been around since the late 1800s, proving to be an American classic. From graham crackers to sponge cake and more, the ice cream sandwich has come a long way.
It’s hard to imagine an ice cream sandwich that doesn’t taste heavenly. Whether you’re looking for something classic or a little more adventurous, there are plenty of places in Los Angeles to satisfy your ice cream sandwich cravings.
A great place to start is Sprinkles, which has been a staple in Southern California for several years. The shop features an ice cream wall that you can customize with any combination of their cookies and ice cream flavors.
Other options include a local food truck called Sammies that serves cookie-based ice cream sandwiches with a range of flavor combinations. These include snickerdoodle, salted caramel, double chocolate, Tahitian vanilla bean and more.
4.French Dip Sandwich.
The French Dip sandwich is a staple of Los Angeles dining and for good reason. It’s a simple yet satisfying, meaty jus-dipped French roll that is a culinary must for any serious carnivore.
For decades, two competing factions have claimed ownership of the French Dip in Downtown Los Angeles. Philippe Mathieu of Phillipe’s and Henry Cole of Cole’s have both made the bold claim that their respective restaurants were the first to dip a French roll in the pan drippings of roasted meat, and it’s a fiercely contested affair.
Both chefs say their stories are true and believable, but it can be hard to tell when an origin story is told in an overly tidy manner that feels more like a television gimmick than something real.
Thankfully, Philippe’s is still serving its original French Dip sandwiches in the same building it opened a century and ten years ago at 1001 N. Alameda St. This is a place that knows its history, and it’s a rare find in constantly churning Los Angeles. The restaurant is filled with memorabilia, and you can easily see the relics hanging from every corner of this 107-year-old establishment.
California Roll, also known as karihuoruniaroru or kariforunia roru in Japanese, is an inside-out sushi roll (uramaki) containing crab meat, avocado, and cucumber. It’s traditionally topped with a thin sheet of dried roasted seaweed called nori.
While this sushi classic is based on traditional Japanese cuisine, the ingredients and style have been heavily Americanized. For example, many restaurants use tempura instead of raw fish to increase the volume of a roll, and use mayonnaise-based sauces to sweeten and add flavor.
Aside from a little extra salt and vinegar, the key to making a good California roll is quality rice. It should be whole, plump, separated with a satisfying firm bite; sticky but not mushy or wet; with balanced sweet-umami-savory-vinegary flavors; and glossy.
To prepare a sushi roll, you need a bamboo sushi mat (makisu). You can buy these at any Asian market for about $1. You also need a piece of plastic wrap to cover the bamboo mat to prevent the rice from sticking to it while you roll. A small bowl of vinegar water is also helpful for dipping your fingers in to prevent them from sticking to the rice.
A quick and easy lunch or dinner, the Cobb Salad is a staple at many American restaurants. With salty bacon and cheese, creamy avocado and tangy vinaigrette, this hearty dish is packed with protein and offers a little bit of everything flavor-wise.
The classic Cobb salad is made with chopped greens (iceberg, romaine, endive and watercress) as well as tomatoes, crisp bacon, chicken breast, hard-boiled eggs, avocado, blue cheese and red wine vinaigrette. It is usually served with the ingredients laid out in neat rows.
According to legend, it was a spur-of-the-moment invention by restaurant owner Robert Cobb. He was in the kitchen late one night and pulled out what he had, which included leftover chicken and hard-boiled eggs.
Cobb salads are traditionally a main-dish dish, but they can also be eaten as a side, or in smaller portions. You can prep most of the ingredients in advance and assemble them just before serving.
Pizza is a versatile dish that can be enjoyed in many different ways, from thick and saucy to thin and crispy. But one particular style of pizza has become particularly popular across the American west coast, and is a defining feature of Californian food culture: the California-style Pizza.
This type of pie combines New York-style pizza and Neapolitan pizza, but with a local twist. The crust is a little thinner than a traditional NYC pie, and the toppings are typically lighter in terms of both calorie and fat content.
For example, a classic California white pizza may have tomatoes, spinach, garlic, ricotta, parmesan, and mozzarella on a hand-tossed style crust. In addition, this type of pizza is often served in vegetarian and vegan options.
Although there is no definitive history of this type of pie, it has developed a reputation throughout the United States for being a unique and recognizable culinary style. In fact, this style of pizza is credited to two pioneering pizza chefs: Ed LaDou and Alice Waters.
Avocado toast is an open-face sandwich that’s simple and delicious. It’s made with toasted bread topped with mashed or sliced avocado, typically seasoned with lemon juice and olive oil.
Avocados are packed with healthy fats and nutrients, including fiber, vitamins, minerals and antioxidants that can improve your health and help prevent chronic diseases like cardiovascular disease and type 2 diabetes. When paired with whole grain bread, you’ll get even more nutrition from your avocado toast.
There are several ways to make your own avocado toast, but the most important thing is to choose a good bread. A firm, crusty slice of multi-grain or whole wheat is ideal.
The best avocado toast is served on a ripe, but not overly ripe, avocado, which should have a firm yet slightly loose texture. For added flavor, add a sprinkle of sea salt and a squeeze of fresh lemon.
You can also try adding a variety of toppings to your avocado toast. BLT, smoked salmon, caprese, and eggs are just some of the options that will make your avocado toast taste extra special.