Your Guide to Authentic Regional Eats
Vaqueros, the cowboys of California’s Central Coast, used to cook their meat over a fire of red oak wood, a tree indigenous to the Santa Maria Valley. Today, the specialty known as tri-tip makes mouths water all over the Golden State. Cut from the bottom sirloin, seasoned with a mixture of salt, pepper, and garlic, and grilled over red oak logs on adjustable grates, tri-tip is the undisputed crux of Santa Maria-style barbecue. The traditional sandwich is dressed with fresh tomato salsa, tucked into toasted and buttered French bread, and sided with ranch-style pinquito beans.
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Tri-tip sandwich
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 Macaroni salad
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Ranch-style beans
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