
Beef on weck
Rare roast beef sandwich on kummelweck roll, topped with coarse salt and caraway, with horseradish and the roll dipped in the roast jus. It’s a tavern specialty from Buffalo, older than the chicken wings.
Flavors · Indio
Thick date shake with vanilla ice cream, with a caramel-like flavor. It originated at roadside date shops in California’s Coachella Valley.
Traditional drink from Indio, Califórnia
Also known as: Palm Springs date shake, date milkshake
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Date shake — Indio, the United States
The date shake is a date milkshake: the fruit, chopped or in paste, is blended with vanilla ice cream and a little milk until thick and caramel-like. Some places use fresh dates; others use date paste or dehydrated date crystals. There are versions with nuts and cinnamon and others that are dairy-free.
The drink was born from the agriculture of the Coachella Valley. Date palms were brought to Southern California’s desert in the early 20th century with saplings from North Africa, and the United States Department of Agriculture experimented with date cultivation in the region. The dry climate and groundwater made the valley an important date-producing area, and roadside date gardens and shops became stops for travelers.
The most frequently cited origin points to Valerie Jean’s shop, owned by Russell Nicoll’s family, near Thermal, south of Indio. With electricity and refrigeration, the shop began blending dates with ice cream and milk. In Indio, Shields Date Garden, opened in 1924 by Floyd and Bess Shields, helped popularize the drink and created the date crystals used as a base for the shake. The different versions make it impossible to identify a single inventor with certainty.
Travel press calls the date shake the unofficial drink of the Coachella Valley and Palm Springs. It appears at date shops, diners, and cafes across the valley and is a frequent feature at the county fair and the national date festival held in Indio, whose first edition was in 1921.
Indio , Califórnia
Drink of the Coachella Valley, linked to the date shops of Indio and Thermal and to Indio’s date festival.
Dates (fresh, in paste, or as dehydrated crystals), vanilla ice cream, and milk; some versions include nuts, cinnamon, or plant-based beverages.
Chilled, served in a tall glass with a wide straw or spoon, as it is usually very thick. Date shops sell the fruit alongside the shake so you can sample varieties.
Year-round, more popular on hot days; frequently featured at the county fair and the date festival in Indio in winter.
Your questions
It’s the signature drink of the Coachella Valley, California: dates, ice cream, and milk blended into a thick, sweet shake.
In the Coachella Valley. The most common account points to Valerie Jean’s shop near Thermal; merchants in Indio helped spread the drink.
The desert’s dry air and groundwater are ideal for date palms. The first saplings arrived in the early 20th century, and the valley became a major producer.
Flavors of the United States

Rare roast beef sandwich on kummelweck roll, topped with coarse salt and caraway, with horseradish and the roll dipped in the roast jus. It’s a tavern specialty from Buffalo, older than the chicken wings.

Fried chicken wings not breaded and coated in a hot pepper and butter sauce, served with celery and blue cheese dressing. They were created in Buffalo in 1964, according to the most accepted version.

Pita bread with ham, salami and mortadella, salad and a tangy dressing. It originated with the city’s Arab immigrants and is often served with tabbouleh and cherry limeade.

Blue crab cooked and covered in garlic butter, served with sausage, corn, potato and egg. A variation of the Gullah Geechee–rooted seafood boil, with dozens of specialist restaurants in Jacksonville.

Key lime pie, made with the small yellow Key lime, condensed milk and egg yolks on a cookie crust. Associated with Key West since the late 19th century, it is the official pie of Florida.

Sliced roast beef sandwich on French bread, with the bread dipped in the roast’s jus. Two downtown Los Angeles establishments, opened in 1908, claim its invention.

Cuban coffee: a short, strong espresso sweetened during preparation, with a sugar foam on top. It’s the everyday coffee of Miami’s Cuban community, served in small cups at café windows.

Dense, creamy tart made with cream cheese, eggs and cream on a cookie crust, served without topping.

Large pizza with a thin, crisp yet flexible crust, thin enough to fold a slice in half. It originated among Neapolitan bakers in New York and is sold by the slice throughout the city.

Pastrami sandwich: cured, seasoned and smoked beef, hot-sliced on rye bread with mustard. It’s the sandwich of New York’s Jewish delicatessens.

Clam and potato chowder in a tomato broth, with bacon and the sweet heat of datil pepper. A family recipe from descendants of Menorcan settlers in Saint Augustine.

Carne asada burrito with French fries inside, cheese, pico de gallo, sour cream and guacamole. San Diego’s tourism authority presents it as a creation of the city from the 1980s.

Beef barbecue seasoned with salt, pepper and garlic and roasted over oak coals, served with pinquito beans, salsa, toasted bread and salad. The Santa Maria Valley chamber of commerce registered the menu in 1978.

Stew of fish and seafood in a tomato-and-wine broth, created in the 19th century by Italian fishermen, mostly from Genoa, on the San Francisco pier. It is served with bread for dipping into the broth.

Large burrito made with a flour tortilla, filled with meat, rice, beans, salsa and sour cream, wrapped in aluminum foil. It originated in the taquerías of the Mission neighborhood in San Francisco in the 1960s.

Cuban sandwich made with Cuban bread, roasted pork, ham, Swiss cheese, pickles and mustard, pressed on a griddle. In Tampa it also includes salami. The City Council declared it the city’s signature sandwich in 2012.

Thick stew of chicken, lima beans, corn and tomato, cooked for hours in iron pots. The Virginia General Assembly points to Brunswick County as the place of origin, in a long-standing dispute with Georgia.

A sausage thicker and spicier than the hot dog, smoked and grilled, served in bread with chili, onion and mustard. Washington’s tourism agency calls it the city’s signature dish.