A Taste of Riverside: Where History Meets Flavor
Riverside’s food scene has deep roots, shaped by its citrus groves, Mexican heritage, and the ever-evolving tastes of its people.
Walk through the city, and you’ll find everything from old-school diners to taco joints serving up flavors that tell a story.
The area’s rich agricultural past plays a huge role in what lands on local plates.
Citrus fruits—once the backbone of Riverside’s economy—still influence many dishes, adding a bright, tangy kick.
Mexican flavors also run strong, with spots like Tio’s Tacos offering bold, authentic bites.
Whether it’s a date shake or a loaded California burrito, Riverside keeps food tied to its history while embracing new ideas.
The Birria Craze: Tacos That Keep People Coming Back
Birria has existed for centuries, but in Riverside, it has found a new home at spots like Birrieria Little Tijuana.
This place draws crowds for its quesabirria tacos, which are crispy, cheesy, and packed with slow-cooked beef.
Each taco comes with a cup of rich consommé for dipping, adding extra depth to every bite.
The secret lies in the preparation. The beef simmers for hours in a blend of dried chilies, garlic, and spices until it’s fall-apart tender.
Then, it’s stuffed into a tortilla, griddled with melted cheese, and served hot.
The result? A taco that’s equal parts crunchy, juicy, and packed with bold flavors.
This spot isn’t just about tacos, though. Customers also swear by their birria ramen, which is noodles soaked in the same flavorful broth.
It’s proof that Riverside knows how to take a classic dish and turn it into something fresh.
Pastrami Dip: Riverside’s Take on a Classic
A Pastrami Dip Sandwich balances bold flavors and textures. It starts with thinly sliced, peppery pastrami piled high on a soft roll.
The sandwich is then dipped into a rich au jus, which soaks into the bread, adding deep savory notes without making it too soggy.
Mustard and pickles are common toppings, cutting through the richness with a bit of tang and crunch.
This sandwich has deep roots in Southern California, with places like Butch’s Grinders in Riverside serving their version.
Known for their fresh ingredients and generously filled grinders, they offer a pastrami sandwich that sticks to tradition.
While the classic version keeps things simple, some spots take it up a notch by adding melted cheese or stuffing in crispy fries.
Whether eaten plain or loaded with extras, a good Pastrami Dip delivers on flavor, making it a go-to choice for meat lovers in Riverside.
Date Shakes: A Creamy Taste of Riverside’s Roots
A date shake might not sound like much at first, but one sip changes everything.
This thick, creamy blend of vanilla ice cream and sweet, caramel-like dates has been a Southern California favorite for decades.
Riverside, with its close ties to the Coachella Valley’s date farms, has fully embraced this classic drink.
The shake’s popularity started in the 1920s when date farmers looked for new ways to use their harvest.
Blending dates into ice cream turned out to be the perfect solution, and the trend took off.
Today, local spots keep the tradition alive, mixing soft Medjool dates into their shakes for a smooth, naturally sweet flavor.
Many shops offer their own twist—some add a pinch of cinnamon, others mix in almond milk for a dairy-free twist.
No matter how it’s made, a good date shake is thick enough to need a spoon and sweet enough to leave a lasting impression.
Tio’s Tacos: Where Food Meets Art
Walking into Tio’s Tacos feels more like stepping into an art exhibit than a restaurant.
The place is covered in sculptures made from recycled materials—bottle caps, bicycle wheels, and old toys come together in wild, colorful displays.
But behind the quirky decor, there’s real Mexican food that keeps people coming back.
The menu sticks to the basics: tacos, burritos, enchiladas, and seafood dishes.
What makes them stand out is their freshness—homemade tortillas, well-seasoned meats, and salsas that pack just the right amount of heat.
Their fried tilapia, served whole with rice and beans, is a favorite.
Founded by Martín Sanchez in 1990, the restaurant is as much about creativity as it is about flavor.
He built the space piece by piece, turning everyday objects into something new.
That mix of authentic food and artistic energy makes Tio’s Tacos one of Riverside’s most memorable spots.
Citrus and Riverside: A Legacy That Still Grows
Citrus farming put Riverside on the map. In the late 1800s, the city became one of California’s biggest producers of oranges, lemons, and grapefruits, helping to fuel the state’s agricultural boom.
Today, that history is preserved at the California Citrus State Historic Park, where visitors can see old groves and taste different varieties.
The UC Riverside Citrus Variety Collection also plays a key role in keeping this legacy alive.
With over 1,000 different citrus types, it serves as a research hub and a reminder of the area’s farming roots.
Some of the fruits grown here—like the Oro Blanco grapefruit and the Finger Lime—have even influenced local chefs and bartenders.
While the large citrus farms of the past have mostly disappeared, their influence remains.
Restaurants and bakeries still feature fresh citrus flavors, from zesty marinades to desserts like lemon bars and orange-infused pastries.
The California Burrito: Fries, Steak, and a Whole Lot of Flavor
The California burrito is packed with carne asada, cheese, guacamole, sour cream, and fries.
That last ingredient sets it apart. Instead of rice and beans, this burrito swaps in crispy French fries, giving it a hearty, salty bite.
The dish was born in San Diego but quickly spread throughout Southern California.
In Riverside, almost every taco shop has its version, with small tweaks to the seasoning or tortilla.
Some places go for extra-crispy fries, while others load it up with grilled onions or spicy salsa.
It’s one of those meals that feels a little over-the-top—but that’s what makes it great.
It’s a mix of soft, crispy, creamy, and savory in every bite, making it a go-to for late-night eats and quick lunches.
No forks, no plates—just a giant burrito wrapped in foil, ready to go.
