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The food served varied widely depending on the saloon's location and the ethnic background of its owner. For instance, many Chinese saloons were popular for their chop suey, while German saloons showcased sausages. In California, Mexican influences peppered the menus with dishes like pozole and tamales, reflecting the region's rich cultural tapestry.
Traditional Condiments and Snacks
Saloon patrons could frequently find savory snacks such as pretzels, pickled fish, and salted cheeses aligned with the era's drinking habits, designed intentionally to provoke thirst rather than satiate hunger. It was a time when even sardellen, akin to sardines, were esteemed, compelling patrons to order drinks to wash down the potent brine.