Craving the tropical, spice-filled flavors of the island but don’t have time on your hour break to hop on a flight to Kauai? That’s okay. We have some of the most beloved and iconic Hawaiian dishes right here in San Diego. Let’s take a look at some of our favorites and what makes them so good that you’re dreaming about them in your free time.
Kalua Pig Plate
With ultra-tender slow-roasted pork that falls off the bone, kalua pork stands as one of the most popular and renowned Hawaiian dishes. With Polynesian roots, Hawaiians have made it a staple in their own diet by coupling it with mac salad and a few heaping scoops of steamed white rice. At HomeStyle Hawaiian, which only lacks a traditional earth oven, we cook it the classic way with sea salt, liquid smoke, garlic, and banana leaves. The rich, earthy flavor and the slow roasting method make for a deliciously tender melt-in-your-mouth plate.
Spam Musubi
Simple but classic, Spam Musubi is a favorite for native Hawaiians and curious Californians. Spam is grilled to perfection with a slightly crispy exterior and placed on top of steamed white rice. The two are wrapped together in nori seaweed. This culinary expression points to a specific time in history, the remnants of which have lived on and even made it to the mainland. After the bombing of Pearl Harbor sent American troops to places in the Pacific like Guam, Japan and the Philippines, spam found its way from the humble heart of Minnesota to the kitchens of the Pacific Islander locals. During a difficult time, Spam, a meat that is easily transportable and not very easily spoiled, became a trademark food of the American soldiers. Due to long inhabitation, economic hardship and American generosity, the locals started integrating Spam into their own dishes. With historically close ties between Pacific Islander cuisine and that of native Hawaiians, the dish travels across the ocean, picking up the traditional ‘block of rice’ famous in Japanese snacks along the way. Now served at all five Homestyle Hawaiian locations, Spam’s journey across the globe has been nothing short of spectacular.
Malasada
A Hawaiian take on the Portuguese deep-fried dough, these delicacies, on the mainland, are commonly referred to as Hawaiian donuts. Somewhat comparable to a jelly-filled donut, malasadas are served hot and filled with fruit-flavored custard. The crunchy exterior is what sets malasadas apart from other dough-filled snacks. Since the conception of this pillowy and sugary treat, the flavors available have grown exponentially. In Hawaii, malasadas are a popular dish at celebratory gatherings like birthday parties and luaus. Before being adapted into a Hawaiian classic dessert, malasadas actually had religious roots. With the common ingredients of sugar, flour, and butter, Portuguese Catholics would eat them on Fat Tuesday to rid their pantries of the ingredients for the start of Lent. Craving a bite? You’re in luck, and no, you don’t have to go all the way to the islands for a taste. San Diego restaurant Manuel Malasada offers a huge variety of these doughy desserts.
Loco Moco
Born from an endless summer catching waves and a group of hungry locals, Loco Moco is a carb-filled, protein-packed dish made with all the right ingredients to keep you fueled for yet another surf sesh. The perfect dish to make its way from Hawaii to San Diego, locals here also enjoy this crazy good meal to fill their stomachs before paddling out. The dish was created in Hilo, Hawaii, in 1949 when a group of young surfers asked a local restaurant owner for a cheap, quick, and filling meal. Noncy Inouya put together a bowl of rice with a hamburger patty covered in gravy and topped with a fried egg. Delighted with the new invention, the kids named it Loco Moco. Loco for their friend who was enrolled in a Spanish class and Moco simply because it rhymed. And thus, the group created a dish that would become renowned around the islands and even mainland America.
