With a reputation for juicy wines and world-class coastal restaurants, California is largely considered to be a melting pot of cultures with no real culinary identity of its own. Surprisingly, its variegated micro-climates have made it a prime region for agricultural development, extending to the cultivation of Mediterranean vegetables such as peppers, chillies and tomatoes, which thrive in a temperate climate. California's native cuisine is best described as “fusion” - the result of colonial Spanish, Meso-American and even Indian cultures, long inhabitant of the region. California's North and Central Coast are the best areas if you're looking to sample the seafood delights of the state. Dungeness Crab thrives greatly off the North shore of San Francisco and is often served whole and without seasoning, due to its strong, tangy flavor. The city is also thought to have been responsible for modern day America's love affair with sushi, since the avocado wrapped “California Roll” came about during the 90's boom of experimental cooking, influenced by the significant Asian population. Mexican inspired fast food is prevalent throughout American, including within the commercial tourist centers of New York, San Francisco and Las Vegas. Taco shops are a common sight, serving delicious variants of carne asada (marinated skirt steak beef) atop fries or burritos. “Baja” style Californian cuisine combines the fresh seafood and organic elements of Mexican cuisine with the spicy exoticness of Asian and Indian cooking – the acclaimed Chipotle and El Pollo Loco restaurant chains highly recommendable if you're seeking something that little bit unique!