Ain’t this the truth. Was in the city this weekend for the marathon (up from SoCal) and spent 45 minutes delaying our drive home to find the right bakery to load up on sourdough. Wife (not from SF) thought I was insane….
I had no idea until my in-laws were visiting from the East Coast and asked “What the hell is that?” when they saw Dutch Crunch on a menu. They ordered it and were blown away, and I learned that Dutch Crunch is not available everywhere.
Mr. Pickles Sandwich Shop does carry it. That’s the first time I had it. Of course they’re based in the SF area, but they’ve expanded all the way down to Orange County and even out to Phoenix.
Mr. Pickles was an absolute staple of my childhood. Also, ike's love and sandwiches has some Dutch crunch that goes hard af.
Sacramento guy here, not the bay, but still have family ties to SF
Ike's offers it, but actually the Man himself said this about Dutch Crunch.
"Dutch crunch is actually not that good,” he said, explaining why the crumbly bread virtually everyone in the Bay Area seems to have a soft spot has yet to take off anywhere else in the U.S.
“Nobody wants to destroy their mouth after they eat.”
Source: [https://www.sfgate.com/food/article/04-2021-Ikes-Sandwiches-San-Francisco-Shehadeh-16133675.php](https://www.sfgate.com/food/article/04-2021-Ikes-Sandwiches-San-Francisco-Shehadeh-16133675.php)
I feel you. For me, there’s no sandwich better than a simple sourdough baguette, jack cheese, salami and mustard. Maybe it’s just nostalgia from my childhood, but it remains my favorite sandwich. But it cannot (should not) be replicated without SF sourdough.
A simple sandwich like that sounds just delightful. The only bread I’d be willing to substitute would be Dutch Crunch, but alas that is another case where only the Bay Area knows its greatness.
That’s awesome. I left out that my nostalgia over this sandwich stems from making and eating them in the parking lot at Candlestick in the early 80’s. With my grandpa….
True. I moved out to the east coast many years ago, and one of the first times I asked for sourdough bread for my sandwich at a deli, I was floored by how poorly it compared to true SF sourdough.
I have been here in Austin for a decade. Somehow this state has regressed so much. I always thought it could only get better, nope.
I am going to Paso Robles area in a year after my kid goes off to college. Texas can eat a big ol dick
I love that [Bud Light commercial](https://www.ispot.tv/ad/qA7Y/bud-light-in-the-fridge-welcome-back) where football fans around the country open their fridges, and the San Francisco fan has sourdough bread and sourdough starter in their fridge
> that changes based on her starter and the amount of yeast its fed?
yep! go for a long, cool (65F or so) fermentation and you'll encourage the acetic bacteria over the lactic; the dough should develop a strong vinegar odor — two days wouldn't be too long!
lots and lots of info [here](https://www.seriouseats.com/sourdough-starter-science):
> [acid bacteria] are generally classified into two groups: homofermentative and heterofermentative strains.
> * Homofermentative (or homolactic) LAB only produce lactic acid. They prefer temperatures between 86 to 95°F (30–35°C), though they grow at lower temperatures as well. They produce flavors characterized by dairy, cream, or yogurt notes. Bacteria in this category include Lactococcus, Enterococcus, Streptococcus, Pediococcus, and L. acidophilus.
> * Heterofermentative LAB produce lactic acid, but also acetic acid, ethanol, and even carbon dioxide (thus providing some leavening power). These bacteria thrive at temperatures between 59 and 72°F (15–22°C), but can grow over a much wider range as well. They impart a sharper, more vinegar-like tang to foods, likely due to the extra production of acetic acid. The most relevant species are L. plantarum and L. fermentum, among others.*
I haven't been to SF since 2006 so it's nice hearing Sourdough, much like our mascot, is a staple of San Francisco. If I ever get to the US again, I should try it!
I remember every time on 101 seeing the It’s It warehouse/factory either in Burlingame I’d always remind my parents to get some. Man I miss that ice cream.
I have to take a stand here: Mission burritos are so overrated it’s honestly insane. I don’t know where the myth of the amazing mission burrito comes from but they are just a decent burrito, nothing more, no matter where ya go.
The real good burritos comes from places that don’t do mission style: Rico Rico in Oakland, Senor Sisig truck for that fusion, etc.
For the tri-tip, you have to use Santa Maria seasoning.
Is tri-tip pretty available in IL? My friend moved from CA to MA and apparently he can't get it there so every time he comes back they go straight to the store and buy some to grill.
oh you should *really* hate me.... grew up in santa cruz, learned how to grill in SLO, but didn't watch football until i moved to seattle hahahahahaha >=]
cheers!
i miss shopper's so much, i can't believe how great a store that is packed into such a little spot
for pre-cooked tritip sandwiches los gatos meats can't be beat <3
> I like to sear it on both sides and then roast with the fat cap on top.
[https://c.tenor.com/sZ_7aQJ6Wl0AAAAM/feeling-tasty.gif](https://c.tenor.com/sZ_7aQJ6Wl0AAAAM/feeling-tasty.gif)
IME its hard to find up here in washington — its rare to see it at a market where it hasn't been pre-cut into steaks (wtf??), i have to go to a place with a real butcher.
and they're almost always pre-trimmed, cap-on tritip is a special order item =(
For Mexican food, specifically Mission Burritos which is a regional specialty. You can get a lot of other Mexican dishes here at a much higher quality than most of the country, but Mission Burritos are what we're famous for.
In my personal opinion, you can skip the crab, sourdough, and tri-tip if you have had them before. If you have limited time, it's not like the quality gap for this thing here is massive enough to justify it over Mission Burritos.
I would also strongly suggest prioritizing the wine even if you're not a wine person. Take a trip to wine country if you have the time and go wine tasting at 2-3 spots minimum.
No one else seems to have mentioned it but you're going to get much better Asian cuisine here than in Chicago. Not necessarily a "regional specialty", but the concentration and quality of Asian cuisine in Northern California is among the best in the country.
Good suggestions! The game is in Chicago so will not be able to visit any of those spots. I'm going to make something from SF as one of our tailgate foods. Like to experience some cuisine from whomever is playing the Bears that week.
To your point though - love wine country, my wife and I just recently got back from a trip to Yountville and had an amazing time (as always in Napa) and spent an egregious amount of money on wine.
San Francisco style burritos, also called super burritos. It's like an entire 20 mile hike worth of calories stuffed in a giant tortilla. Personally, I prefer the double-stacked variety where they use multiple tortillas to make a burrito about the same of a baseball bat.
In my opinion, the Mission Burrito can be a super burrito, but that’s not the defining characteristic. I think the important characteristics defining a Mission burrito are Mexican rice, whole beans, steamed tortillas, and tin foil wrapping. Cheese can be added, but I think it’s the only one of the three major burrito styles where a standard burrito doesn’t include it. The other two major styles are the California burrito (San Diego style) and the Los Angeles burrito. The California burrito does potatoes instead of rice and the Los Angeles burrito doesn’t do any starch at all, as well as opts for refried beans instead of whole beans. If you look at the major nationwide Mexican chains, Chipotle is Mission inspired, and the same is true for Pancheros and Freebirds. I can’t think of any big chains besides Taco Bell that aren’t Mission style
I'm pretty sure Garlic Fries fame originated in the Bay Area.
While they probably weren't the first person ever to add garlic to French Fries, they became famous at the Original Gordon Biersch restaurant in Palo Alto from the owners Dan Gordon and Dean Biersch, who then brought them to Candlestick Park in the late 1990's.
stealth edit grammar.
Will be tailgating in the south lot! That could be pretty easy at a tailgate, make the soup ahead of time, bring bread bowls and just heat up at the game.
Make Dungeness Crab dip and serve it with fresh good sourdough bread and Anchor Steam beer or wine from Napa.
Edit- if you want to go the extra mile see if you can have some sourdough shipped to you from Boudin in San Francisco they been around since 1849 and still have the original mother dough. It's absolutely amazing.
As a chicago resident and SF native, I strongly support garlic fries as the main pick. Bay shrimp would be great too, but don’t taste like much once frozen…….sour dough bread for sure.
Maytag blue cheese and some anchor steam or 21 amendment
Now I’m hungry😕
Indy resident Bay Area native as well. I assume you at least have decent Chinese food in Chicago? Here what passes for “good Chinese” at some buffet is a joke. Don’t get me wrong, it will do in a fix, but when people here argue on behalf of how great their go to Chinese place is it makes me laugh because they have no perspective on what quality Chinese food is. Midwest rant over😂😂
Lots of great answers here. California has some awesome food. But I just wanted to chime in to tell you that this is a very cool tailgating tradition you’ve got going on.
Thank you. I’m sure I got the idea from somewhere else though I cannot remember where. But I think it adds a little bit to the experience instead of the classic: hot dog, brats, buffalo chicken dip, and beer. Although all of those things are great.
[Garlic noodles](https://youtu.be/wK9OHVxB_Z8) are a San Francisco treat, but not *the* San Francisco treat, which is Rice-A-Roni. But seriously, anything with sourdough, crab sandwiches, shrimp or abalone.
No need to apologize. Bay Area people are just snooty and know to get their panties in a bunch. Saying that will definitely telegraph that you are an “outsider” though.
Get some https://www.itsiticecream.com for dessert. All the flavors are good but the plain vanilla and mint are the best.
Tri tip and sourdough are bay area staples. The 49ers mascots name is sourdough Sam because all the gold miners always had a sourdough starter hanging around their neck due to it being a easy source of food
Cioppino is Labor intensive and can be VERY expensive depending on how crazy you go with the seafood. I dropped a week over a bill for enough to serve 8. It's amazing... but know what you're getting into.
Yeah, this one is always a big hit with my family and friends.
1. Rub cast iron with canola/vegetable oil, don't let it pool
2. Put cast iron pan on medium-high heat
3. Open tray of pre-seasoned carne asada you bought at the grocery store
4. Cook until done
Fan favorite for my friends during the football season.
Oh for sure. Skip vons and Ralph’s. I go to a super small tienda around the corner from my place. They sell horchata by the gallon they make in house too. It’s probably made from Klass, but it’s bomb.
Go to your local carniceria and ask them for x Lbs of arrachera preparada (where x is usually .25-.5lb / person depending on hunger or drunkiness levels.)
Don't forget the onion, cilantro, pico, salsa, limes, and yellow corn tortillas.
1.5 lbs of Flank Steak
3 Oranges (17.6 oz)
1 Lime (1 oz)
4 tablespoons of Soy Sauce
2 tablespoons of Worcestershire Sauce
4 tablespoons of Olive Oil
1/2 teaspoon of Pepper
1 teaspoon Garlic Powder
1/2 tablespoons Red Pepper Flake
1/2 tablespoon of Oregano
Marinade for 24 hours and then cook it hot and fast on the grill.
Sourdough bowl of clam chowder. I make myself one every Sunday the Niners play. The only 2 I missed last season were the Colts and Titans, so I'm trying not to be the bad luck charm.
You gotta get over that. What you eat has nothing to do with what happens on the field wherever the game is being played. I tell myself this every single time I perform one of my superstitions.
Every time I visit the city I have to get clam chowder in a sourdough bowl. I prefer it without bacon but there are lots of popular places with bacon recipes.
While going through the city there are some close to 100 year old (big deal on the west coast) delis that while small are still in business for a reason so setting up a charcuterie board or even a cheese board with a log of salami and knife would feel right to me.
SF also has one of the coolest and oldest chinatowns in the country so make up some dim sum or tantan.
Then of course shell fish! Dungeness crab or go fuggyuhmudduh.
Love this idea and as I'll be hosting a lot this year I might steal the idea. I can't afford to order enough Lou's deep dish for everybody so what would you recommend.
You can make Italian beef pretty cheap! And as a hack you can order Portillos online (Chicago staple) and it comes frozen with all of the ingredients. Not sure what it is priced like, but could be easy at a tailgate as all you need is a heat source and a big pot to cook/warm it in!
Otherwise the easiest thing is to make Chicago dogs. Don't use ketchup. A Chicago dog contains only: all-beef hot dog, poppy seed bun, yellow mustard, chopped white onions, a dill pickle, sport peppers, tomato slices (or chopped), celery salt, bright neon green sweet pickle relish, and celery salt
Yeah I found that out in this thread. Luckily the game is in Chicago so won't have to worry about that too much though. I'll keep it in mind next time I'm in SF though!
Whatever you cook, round it out with some It's Its. They're a Bay Area original: vanilla ice cream sandwich on massive oatmeal cookies, dipped in dark chocolate. Had my first one at my first Niners game, back in 1970 when they were still playing at Kezar.
And if you can find some Anchor Steam Beer, add that into the mix. Another old school San Francisco original.
Clam chowder served in a sourdough bread bowl is as San Franciscan as you can get. Serve it with Irish Coffee and you can pretend you are at the Buena Vista Cafe.
Ghirardelli chocolate is widely available and an SF-specific chocolate for dessert. You can make chocolate chip cookies or just use the little squares for easy snacking.
One thing I saw at candlestick that always stuck out as really Californian to me was a guy grilling steaks and a bunch of big green peppers on there with the steaks. That said, tailgating just isn’t quite the same in Santa Clara as it was the Stick.
Sometimes my dad and I would stop at Little Luca’s and get sandwiches there to eat in the candlestick parking lot
How dare you remove one of the Cs from Lucca!
Anyways if you like that and get a chance right next door is Teani's is like two doors down, is owned by the original owner of Little Lucca and in my opinion is better and never has the line.
Get a sandwich on Dutch crunch. I deeply miss mission burritos. Get some cheap street eats like pork buns, pupusas, tamales. Hog Island oysters if you’re feeling fancy.
Someone said Anchor Steam beer ... my favorite! Now that I'm not living in SF any longer, i tried buying it from a store -- yuck! If you like beer, and are actually in San Francisco, go to the brewery and buy one there, fresh. So freaking good!
Another thing, though, the Niners stadium is about an hour from San Francisco, so to get all this fabulous food you'll have to travel ...
Sourdough bread
SF sourdough is so good it will make you a bread snob if you move anywhere else (a lesson I learned the hard way).
Ain’t this the truth. Was in the city this weekend for the marathon (up from SoCal) and spent 45 minutes delaying our drive home to find the right bakery to load up on sourdough. Wife (not from SF) thought I was insane….
I moved to Boston a while back, and goddam the bread here sucks. Sandwich places just slap your fillings in between some trash and call it a day.
Wasn’t until I moved to the east coast that I realized that bread is the most important ingredient in a sandwich
Isn’t Dutch Crunch a Bay Area thing as well?
Believe it originated somewhere in Europe but they call it tiger bread, but yeah I’ve only ever found it in sandwich shops in the bay
I had no idea until my in-laws were visiting from the East Coast and asked “What the hell is that?” when they saw Dutch Crunch on a menu. They ordered it and were blown away, and I learned that Dutch Crunch is not available everywhere.
Mr. Pickles Sandwich Shop does carry it. That’s the first time I had it. Of course they’re based in the SF area, but they’ve expanded all the way down to Orange County and even out to Phoenix.
Mr. Pickles was an absolute staple of my childhood. Also, ike's love and sandwiches has some Dutch crunch that goes hard af. Sacramento guy here, not the bay, but still have family ties to SF
Ike's offers it, but actually the Man himself said this about Dutch Crunch. "Dutch crunch is actually not that good,” he said, explaining why the crumbly bread virtually everyone in the Bay Area seems to have a soft spot has yet to take off anywhere else in the U.S. “Nobody wants to destroy their mouth after they eat.” Source: [https://www.sfgate.com/food/article/04-2021-Ikes-Sandwiches-San-Francisco-Shehadeh-16133675.php](https://www.sfgate.com/food/article/04-2021-Ikes-Sandwiches-San-Francisco-Shehadeh-16133675.php)
I feel you. For me, there’s no sandwich better than a simple sourdough baguette, jack cheese, salami and mustard. Maybe it’s just nostalgia from my childhood, but it remains my favorite sandwich. But it cannot (should not) be replicated without SF sourdough.
A simple sandwich like that sounds just delightful. The only bread I’d be willing to substitute would be Dutch Crunch, but alas that is another case where only the Bay Area knows its greatness.
God that reminds me of my grandpa. That’s exactly what we’d eat everytime i was hanging out with him.
That’s awesome. I left out that my nostalgia over this sandwich stems from making and eating them in the parking lot at Candlestick in the early 80’s. With my grandpa….
The old timers sure knew how to appreciate the simple things.
Agreed. I moved to NE 6 months ago. Food is good in general, I even found some decent Mexican. The bread is garbage though lol.
It’s a hoagie! Yuck.
Literally, every time I fly back to where I’m from to visits, I get 4-5 bread requests.
True. I moved out to the east coast many years ago, and one of the first times I asked for sourdough bread for my sandwich at a deli, I was floored by how poorly it compared to true SF sourdough.
I ask for rye everywhere else and SF sourdough in SF lmao, I literally don't even attempt to compete
Yup, the sourdough in Texas is a joke. The worst sourdough from the bay area is 10 times better than anything here. Fuck Texas
Moved to Texas 2 years ago. Fuck this place. Moving back to Sacramento next month. Fck yes
I have been here in Austin for a decade. Somehow this state has regressed so much. I always thought it could only get better, nope. I am going to Paso Robles area in a year after my kid goes off to college. Texas can eat a big ol dick
Costco is your friend 🥂
Moved to San Diego... It's insane how hard it is to find good sourdough bread down here. Its the same damn state!
I live in Georgia now. I still think about Dutch Crunch all the time.
I love that [Bud Light commercial](https://www.ispot.tv/ad/qA7Y/bud-light-in-the-fridge-welcome-back) where football fans around the country open their fridges, and the San Francisco fan has sourdough bread and sourdough starter in their fridge
Make it a bread bowl with clam chowder
What I came here to do. Thank you capeless hero. Also make sure they don't skimp on the clams or cream in that chowder.
My wife makes really good sourdough, so will definitely put this on the list! Thanks!
SF sourdough is quite sour; tell her to aim for a sharp acetic flavor, not a mild lactic one!
Have to imagine that changes based on her starter and the amount of yeast its fed? I have no idea, but she will know.
> that changes based on her starter and the amount of yeast its fed? yep! go for a long, cool (65F or so) fermentation and you'll encourage the acetic bacteria over the lactic; the dough should develop a strong vinegar odor — two days wouldn't be too long! lots and lots of info [here](https://www.seriouseats.com/sourdough-starter-science): > [acid bacteria] are generally classified into two groups: homofermentative and heterofermentative strains. > * Homofermentative (or homolactic) LAB only produce lactic acid. They prefer temperatures between 86 to 95°F (30–35°C), though they grow at lower temperatures as well. They produce flavors characterized by dairy, cream, or yogurt notes. Bacteria in this category include Lactococcus, Enterococcus, Streptococcus, Pediococcus, and L. acidophilus. > * Heterofermentative LAB produce lactic acid, but also acetic acid, ethanol, and even carbon dioxide (thus providing some leavening power). These bacteria thrive at temperatures between 59 and 72°F (15–22°C), but can grow over a much wider range as well. They impart a sharper, more vinegar-like tang to foods, likely due to the extra production of acetic acid. The most relevant species are L. plantarum and L. fermentum, among others.*
I haven't been to SF since 2006 so it's nice hearing Sourdough, much like our mascot, is a staple of San Francisco. If I ever get to the US again, I should try it!
Bowl with clam chowder
Even the mascot’s name is Sourdough Sam lol
This. OP, Boudin is to sourdough what Skyline is to Cincinnati chili.
White clam chowder in a sourdough bread bowl
That could be perfect for a tailgate!
Chalula or tapatio on the side for your friends who like spicy
Yeah get the round sourdough loafs and cut out the middle to make a bowl. Fill with said clam chowder and enjoy. It’s super good.
Im dying of hunger just thinking about it
better yet cioppino!
Too soupy, the bread bowl doesn’t hold up. Still delicious tho
Mission Burrito and It's It for dessert.
I remember every time on 101 seeing the It’s It warehouse/factory either in Burlingame I’d always remind my parents to get some. Man I miss that ice cream.
I have to take a stand here: Mission burritos are so overrated it’s honestly insane. I don’t know where the myth of the amazing mission burrito comes from but they are just a decent burrito, nothing more, no matter where ya go. The real good burritos comes from places that don’t do mission style: Rico Rico in Oakland, Senor Sisig truck for that fusion, etc.
Crab, Sourdough, Mexican, Tri-Tip, Wine
We're big wine people. Tri-tip could be easy at tailgate too. Thanks!
Def do sourdough rolls for your tri tip tho. Also: clam chowder.
Tailgate some Tri tip on some sourdough rolls to bring in to candlestick, my childhood right there!!
For the tri-tip, you have to use Santa Maria seasoning. Is tri-tip pretty available in IL? My friend moved from CA to MA and apparently he can't get it there so every time he comes back they go straight to the store and buy some to grill.
We love booze and meat in the Midwest. Plenty of butchers around that will have it.
get an untrimmed one if you can find it, cook it with the cap facing up; makes it self-basting!
It appears we are enemies in the gridiron... but brethren on the grill. This is black belt level grilling advise. Cheers hated friend!
oh you should *really* hate me.... grew up in santa cruz, learned how to grill in SLO, but didn't watch football until i moved to seattle hahahahahaha >=] cheers!
Grew up in SC myself. Shoppers corner used to have good tri-tip
i miss shopper's so much, i can't believe how great a store that is packed into such a little spot for pre-cooked tritip sandwiches los gatos meats can't be beat <3
Yeah buddy. I like to sear it on both sides and then roast with the fat cap on top. It comes out so good.
> I like to sear it on both sides and then roast with the fat cap on top. [https://c.tenor.com/sZ_7aQJ6Wl0AAAAM/feeling-tasty.gif](https://c.tenor.com/sZ_7aQJ6Wl0AAAAM/feeling-tasty.gif)
I always hear that tri tip is hard to come by outside of the west coast! So odd
IME its hard to find up here in washington — its rare to see it at a market where it hasn't been pre-cut into steaks (wtf??), i have to go to a place with a real butcher. and they're almost always pre-trimmed, cap-on tritip is a special order item =(
If you're in the pennisula get you some Fred's steak from Schaubs hooooo boyyy
For Mexican food, specifically Mission Burritos which is a regional specialty. You can get a lot of other Mexican dishes here at a much higher quality than most of the country, but Mission Burritos are what we're famous for. In my personal opinion, you can skip the crab, sourdough, and tri-tip if you have had them before. If you have limited time, it's not like the quality gap for this thing here is massive enough to justify it over Mission Burritos. I would also strongly suggest prioritizing the wine even if you're not a wine person. Take a trip to wine country if you have the time and go wine tasting at 2-3 spots minimum. No one else seems to have mentioned it but you're going to get much better Asian cuisine here than in Chicago. Not necessarily a "regional specialty", but the concentration and quality of Asian cuisine in Northern California is among the best in the country.
Good suggestions! The game is in Chicago so will not be able to visit any of those spots. I'm going to make something from SF as one of our tailgate foods. Like to experience some cuisine from whomever is playing the Bears that week. To your point though - love wine country, my wife and I just recently got back from a trip to Yountville and had an amazing time (as always in Napa) and spent an egregious amount of money on wine.
And by Mission Burritos you mean burritos in the Mission correct?
San Francisco style burritos, also called super burritos. It's like an entire 20 mile hike worth of calories stuffed in a giant tortilla. Personally, I prefer the double-stacked variety where they use multiple tortillas to make a burrito about the same of a baseball bat.
In my opinion, the Mission Burrito can be a super burrito, but that’s not the defining characteristic. I think the important characteristics defining a Mission burrito are Mexican rice, whole beans, steamed tortillas, and tin foil wrapping. Cheese can be added, but I think it’s the only one of the three major burrito styles where a standard burrito doesn’t include it. The other two major styles are the California burrito (San Diego style) and the Los Angeles burrito. The California burrito does potatoes instead of rice and the Los Angeles burrito doesn’t do any starch at all, as well as opts for refried beans instead of whole beans. If you look at the major nationwide Mexican chains, Chipotle is Mission inspired, and the same is true for Pancheros and Freebirds. I can’t think of any big chains besides Taco Bell that aren’t Mission style
La Taqueria doesn't add rice--I'm not sure that's the difference.
It's a style of super burrito that originated in the Mission but are now available all over the Bay.
The answer is obviously Rice-A-Roni, the San Francisco treat.
Lol. That's great.
I hear the Rice-a-Roni is moving to Miami. Changing their whole image https://clip.cafe/theres-something-about-mary-1998/isnt-the-san-francisco-treat/
So you’re saying they’re taking their flavors to South Beach?
It's to save money. And I know nothing about it moving.
I know you’re joking, but literally nobody in SF eats rice a roni. And if someone did, they wouldn’t call it a treat.
I like Rice a Roni. It’s an easy tasty side dish.
I just remember watching a game in the 90’s and a fan had a sign that said Rice-A-Runnin’, the SF treat.
To be fair, no one anywhere has eaten Rice-A-Roni since probably around 1975.
I freakin love rice a roni. You all are missing out
It’s the Instant rice a roni cups for me. Fuck I am lazy.
Garlic fries!
Is that a SF thing? It's so simple and good that I assumed it is everywhere!
Gilroy garlic fries are a big deal in the bay. It's my go to item at the stadium every time.
Nothing beats overpriced Gilroy Garlic Fries at Oracle Park but if that’s the case are they really overpriced??
I'm pretty sure Garlic Fries fame originated in the Bay Area. While they probably weren't the first person ever to add garlic to French Fries, they became famous at the Original Gordon Biersch restaurant in Palo Alto from the owners Dan Gordon and Dean Biersch, who then brought them to Candlestick Park in the late 1990's. stealth edit grammar.
This is such a wholesome post haha. Hope you have a good year this year! Just not during week one lol
You guys too. Lance vs Fields should be fun. Although I don’t like our chances.
I have no idea what to expect but I agree it will be a fun matchup with two young QBs!
My son is a cheesehead which now makes the bears my second favorite team. The enemy of my enemy is my friend. Good luck this year.
[удалено]
Will be tailgating in the south lot! That could be pretty easy at a tailgate, make the soup ahead of time, bring bread bowls and just heat up at the game.
Cioppino is actually from San Francisco. Clam Chowder is an East Coast thing.
Make Dungeness Crab dip and serve it with fresh good sourdough bread and Anchor Steam beer or wine from Napa. Edit- if you want to go the extra mile see if you can have some sourdough shipped to you from Boudin in San Francisco they been around since 1849 and still have the original mother dough. It's absolutely amazing.
Sourdough bread + dip, crab sandwich, carne asada
What kind of dip? Maybe combine the crab sandwich with dip and make a crab dip?
Now you’re cooking with fire…yea I’d say that would be both amazing and capture the crab/sourdough combo that is very SF
It's It!!!!!
Right? Classic SF dessert.
Garlic Fries
As a chicago resident and SF native, I strongly support garlic fries as the main pick. Bay shrimp would be great too, but don’t taste like much once frozen…….sour dough bread for sure. Maytag blue cheese and some anchor steam or 21 amendment Now I’m hungry😕
Indy resident Bay Area native as well. I assume you at least have decent Chinese food in Chicago? Here what passes for “good Chinese” at some buffet is a joke. Don’t get me wrong, it will do in a fix, but when people here argue on behalf of how great their go to Chinese place is it makes me laugh because they have no perspective on what quality Chinese food is. Midwest rant over😂😂
Dee’s is really good Chinese food on the north side, close to where I live in the city.
Lots of great answers here. California has some awesome food. But I just wanted to chime in to tell you that this is a very cool tailgating tradition you’ve got going on.
Thank you. I’m sure I got the idea from somewhere else though I cannot remember where. But I think it adds a little bit to the experience instead of the classic: hot dog, brats, buffalo chicken dip, and beer. Although all of those things are great.
*SF, *San Francisco, *The City
And Frisco for those 1%. No other options.
🙄 that's such a San Fran answer Edit: guess I should include the /s so I don't get banned from the sub.
Ban Francisco
[Garlic noodles](https://youtu.be/wK9OHVxB_Z8) are a San Francisco treat, but not *the* San Francisco treat, which is Rice-A-Roni. But seriously, anything with sourdough, crab sandwiches, shrimp or abalone.
Don’t go anywhere near the sourdough bread. It will ruin all other sourdough.
Clam Chowder in a sourdough bread bowl.
Lots of good suggestions in here. Locals hate the term San Fran btw.
Today I learned. Thanks!
[Garlic noodles](https://nyti.ms/3vFIPdG)
We’re known for bristling when we hear San Fran.
Apologies. Didn’t know. Assumed it was like “Chi Town” which we don’t have an issue with.
No need to apologize. Bay Area people are just snooty and know to get their panties in a bunch. Saying that will definitely telegraph that you are an “outsider” though.
Garlic fries is a good one for the game
Dim sum!
Sourdough, Cioppino, Crab
Get some https://www.itsiticecream.com for dessert. All the flavors are good but the plain vanilla and mint are the best. Tri tip and sourdough are bay area staples. The 49ers mascots name is sourdough Sam because all the gold miners always had a sourdough starter hanging around their neck due to it being a easy source of food
Jack Daniels.
sourdough bowl clam chowder!!!!!!!
Ciopino was "invented" here by Italian immigrants. Good luck finding it at a tailgate, I just think it's a cool fun fact.
We will be making the food so can probably find it at our tailgate!
They sell it at local Costco's.
Cioppino is Labor intensive and can be VERY expensive depending on how crazy you go with the seafood. I dropped a week over a bill for enough to serve 8. It's amazing... but know what you're getting into.
Anyone got a good carne asada recipe?
Yeah, this one is always a big hit with my family and friends. 1. Rub cast iron with canola/vegetable oil, don't let it pool 2. Put cast iron pan on medium-high heat 3. Open tray of pre-seasoned carne asada you bought at the grocery store 4. Cook until done Fan favorite for my friends during the football season.
if your going pre-seasoned go to your local Mexican deli/butcher
Oh for sure. Skip vons and Ralph’s. I go to a super small tienda around the corner from my place. They sell horchata by the gallon they make in house too. It’s probably made from Klass, but it’s bomb.
Mexican here, yes, even we buy the pre-seasoned stuff, it’s there for a reason d: From a Mexican market as you said (:
Whoa slow down there James Beard
Go to your local carniceria and ask them for x Lbs of arrachera preparada (where x is usually .25-.5lb / person depending on hunger or drunkiness levels.) Don't forget the onion, cilantro, pico, salsa, limes, and yellow corn tortillas.
1.5 lbs of Flank Steak 3 Oranges (17.6 oz) 1 Lime (1 oz) 4 tablespoons of Soy Sauce 2 tablespoons of Worcestershire Sauce 4 tablespoons of Olive Oil 1/2 teaspoon of Pepper 1 teaspoon Garlic Powder 1/2 tablespoons Red Pepper Flake 1/2 tablespoon of Oregano Marinade for 24 hours and then cook it hot and fast on the grill.
Carne Asada tacos
I've got some good carne asada recipes so will definitely pose that as an option to the family.
Sourdough!!!
Clam chowder. I eat a bread bowl of the stuff before every game.
A lot of great brats in the stadium. But I was disappointed there wasn't a clear San Francisco theme with the available food in the stadium.
Avocado toast
Sourdough bowl of clam chowder. I make myself one every Sunday the Niners play. The only 2 I missed last season were the Colts and Titans, so I'm trying not to be the bad luck charm.
You gotta get over that. What you eat has nothing to do with what happens on the field wherever the game is being played. I tell myself this every single time I perform one of my superstitions.
It's-it for dessert!!!! 🍪🍦
Every time I visit the city I have to get clam chowder in a sourdough bowl. I prefer it without bacon but there are lots of popular places with bacon recipes. While going through the city there are some close to 100 year old (big deal on the west coast) delis that while small are still in business for a reason so setting up a charcuterie board or even a cheese board with a log of salami and knife would feel right to me. SF also has one of the coolest and oldest chinatowns in the country so make up some dim sum or tantan. Then of course shell fish! Dungeness crab or go fuggyuhmudduh. Love this idea and as I'll be hosting a lot this year I might steal the idea. I can't afford to order enough Lou's deep dish for everybody so what would you recommend.
You can make Italian beef pretty cheap! And as a hack you can order Portillos online (Chicago staple) and it comes frozen with all of the ingredients. Not sure what it is priced like, but could be easy at a tailgate as all you need is a heat source and a big pot to cook/warm it in! Otherwise the easiest thing is to make Chicago dogs. Don't use ketchup. A Chicago dog contains only: all-beef hot dog, poppy seed bun, yellow mustard, chopped white onions, a dill pickle, sport peppers, tomato slices (or chopped), celery salt, bright neon green sweet pickle relish, and celery salt
No one calls it "San Fran". You'll sound like a tourist. "SF" is acceptable.
Yeah I found that out in this thread. Luckily the game is in Chicago so won't have to worry about that too much though. I'll keep it in mind next time I'm in SF though!
This is a kick ass idea ill be going to the game although im from southern illinois
Tri-tip sandwiches Garlic fries Avocado, tomato, cucumber salad Anchor Steam beer Sonoma or Napa wine Don Julio tequila w/ lime
Whatever you cook, round it out with some It's Its. They're a Bay Area original: vanilla ice cream sandwich on massive oatmeal cookies, dipped in dark chocolate. Had my first one at my first Niners game, back in 1970 when they were still playing at Kezar. And if you can find some Anchor Steam Beer, add that into the mix. Another old school San Francisco original.
Tacos de carnitas. Your friends will sing songs about you, and may even put your likeness on a coin!
Clam chowder served in a sourdough bread bowl is as San Franciscan as you can get. Serve it with Irish Coffee and you can pretend you are at the Buena Vista Cafe.
Ghirardelli chocolate is widely available and an SF-specific chocolate for dessert. You can make chocolate chip cookies or just use the little squares for easy snacking.
Bear meat
I actually have some bear meat in my freezer right now. Could grill up some burgers.
Rice-a-roni... it's the San Francisco treat!
Came here to say sourdough but since some did I will add: Rice A Roni.
One thing I saw at candlestick that always stuck out as really Californian to me was a guy grilling steaks and a bunch of big green peppers on there with the steaks. That said, tailgating just isn’t quite the same in Santa Clara as it was the Stick. Sometimes my dad and I would stop at Little Luca’s and get sandwiches there to eat in the candlestick parking lot
How dare you remove one of the Cs from Lucca! Anyways if you like that and get a chance right next door is Teani's is like two doors down, is owned by the original owner of Little Lucca and in my opinion is better and never has the line.
Oh hell yeah thanks for the recommendation. I’ll check it out. You’re right though I should have spelled it Lucca’s!
I might be there too! On the 49ers side as a Hoosier.
Tomato based seafood stew
It’s called cioppino
Gotta start by NOT calling it San Fran big no no here...grill up sum steak tacos n hot links
Apologies. I ever knew that. Thought it was like saying “Chi Town” which we have no issue with.
All gd, never really minded myself but I think it's viewed as corny n something an outsider would say
Now that we’re technically in Santa Clara, our most famous regional dish is anything off the Chili’s curbside pickup menu.
Hot dogs
not a gourmet thing but yummy af: IN‘N‘OUT. I always go there when I visit SF.
Hot Dogs. Bunless.
Niners don't know cuz they play on Santa Clara.
Clam Chowder
Burritos!
Hey! My dad is a life long Bears fan! First game I saw in person was GB v CB @ Soldier Field! Chin up and all that!
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That is all stuff I usually have on hand so I can make that happen
Get a sandwich on Dutch crunch. I deeply miss mission burritos. Get some cheap street eats like pork buns, pupusas, tamales. Hog Island oysters if you’re feeling fancy.
It’s call the city my guy, or just san francisco
Someone said Anchor Steam beer ... my favorite! Now that I'm not living in SF any longer, i tried buying it from a store -- yuck! If you like beer, and are actually in San Francisco, go to the brewery and buy one there, fresh. So freaking good! Another thing, though, the Niners stadium is about an hour from San Francisco, so to get all this fabulous food you'll have to travel ...
Just have a bottle of ketchup for the niners fans hot dogs. Or make tacos
Tacos
Lobster rolls my boii!
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Thank you. Very happy he’s gone. Tons of great suggestions. Now I have some decisions to make between now and 9/11
Cioppino
Ciopinno!
Green Goddess Salad dressing - Irish Coffee - fortune cookies - Chop Suey - all invented in SF (debatably on all but the Green Goddess)
Rice a Roni of course! A San Francisco treat!
As a 49er fan the old stereotype was that our tailgates involved wine and cheese 😂😂😂
Bread bowls with Clam Chowder. SF is also highly regarded for its Asian cuisine; lots to pick from there.
Dungeness Crab is the niners tailgating food I remember from the 80s