Santa Maria is renowned for its Santa Maria-style Barbecue, a distinct culinary tradition native to California's Central Coast.
The Heart of Santa Maria-Style Barbecue
This signature barbecue style is characterized by its unique preparation and flavorful components. It typically features meats slow-cooked over a red oak fire, which imparts a hearty, distinctive flavor.
- Key Meats:
- Tri-tip: A cut of beef from the bottom sirloin, famous for its rich flavor and tenderness when cooked Santa Maria style.
- Top-block sirloin: Another popular beef cut, known for its robust taste.
- Chicken: Often included, offering a lighter option cooked with the same smoky essence.
Traditional Accompaniments
Santa Maria-style Barbecue is a complete meal, traditionally served with a set of specific sides that complement the smoked meats perfectly:
- Pinquito Beans: These small, pink beans are a staple, often slow-cooked and locally grown in the region. They offer a creamy texture and mild flavor that pairs well with the smoked meats.
- Garlic Bread: Hearty bread, typically grilled or toasted, infused with garlic to soak up the flavors.
- Salsa: A fresh, often chunky salsa, providing a zesty counterpoint to the rich barbecue.
| Component | Description |
|---|---|
| Cooking Method | Red oak fire, imparting a distinctive, smoky flavor |
| Primary Meats | Tri-tip, Top-block Sirloin, Chicken |
| Essential Sides | Pinquito Beans (locally grown), Garlic Bread, Salsa |
| Origin | Native to California's Central Coast |
This iconic barbecue style offers a true taste of the region's culinary heritage, making it a must-try for visitors to the Santa Maria Valley. For more information on local attractions and cuisine, you can visit the Santa Barbara website.
