Tiki bar culture is on an upswing. But have we considered the food? Crab rangoon, 'coco' shrimp and sweet-and-sour pork defined tiki restaurant menus in the mid-century — they're best when prepared at home.
We all know tiki bars and their dozens of classic fruity drinks have provided an escape for generations of Californians. But have you ever stopped to consider tiki bar food? It has its own backstory. Pupu platters, coconut shrimp and other deep-fried delicacies once graced menus of tiki restaurants. But very few places still serve the crunchy and sticky bites that used to be standard alongside all the tangy tropical drinks.
Tiki food became a mishmash of “international” and “fusion” dishes — a mix of Chinese, Asian Pacific and Hawaiian food to match with tropical cocktails — even though those drinks were made with Caribbean and Central and South American ingredients. In “Trader Vic’s Pacific Island Cookbook” , Bergeron opined that “certain Chinese tidbits seem to have an affinity for cocktails.
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