Bakersfield’s Hidden Food Scene: Basque Feasts, Handmade Chews & Classic Diners
Itinerary for Part 2 of our Bakersfield series
Most people blow right through Bakersfield on their way to somewhere else—Los Angeles, San Francisco, Yosemite. But if you pull off Highway 99 for just a few hours, you’ll discover a food scene you won’t find anywhere else in California.
I spent two days day eating my way through this Central Valley city, and what I found was a mix of old-world tradition, family-run institutions, and portions that could feed a small village.
Bakersfield is about 2 hours north of Los Angeles and 2.5 hours south of Fresno, right in the heart of California’s agricultural Central Valley. It’s an easy stop if you’re driving between LA and San Francisco or heading to Yosemite.
And unlike the tourist crowds you’ll find in those places, Bakersfield still feels like a local secret.
Here’s where to go and what to eat.
Wool Growers: A Basque Feast Like No Other
Location: Old Town Kern, Bakersfield
Address: 620 E 19th Street, Bakersfield, CA 93305
Phone: (661) 327-9584
Website: woolgrowers.net
Hours: Closed Mondays; Lunch & Dinner Tuesday–Sunday
Price: $23 for the full spread (soup, beans, salad, bread, cheese); add $20-$32 for an entrée like fried chicken.
Time to allow: at least 45 minutes to 1.5 hours depending on group size
If there’s one meal you make time for in Bakersfield, it’s Wool Growers.
This isn’t your typical restaurant experience. You sit communal-style at long tables, and before you even order an entrée, the food starts arriving—family style, just like a Sunday dinner in the Basque Country.
First comes a massive tureen of vegetable soup made fresh that morning. Then baskets of crusty bread from nearby Pyrenees Bakery (they’ve been buying from them for 71 years). Then beans, salad, cheese, and pickled tongue (yes, really—more on that in a minute).
And that’s just the appetizer course.
Why Basque Food in Bakersfield?
In the early 1900s, Basque immigrants were sponsored to come to California’s Central Valley as sheep herders. The region was covered in sheep, and these men would graze flocks through the mountains—from Tehachapi through the Sierras to the Mojave Desert.
It was a lonely life, but many stayed, sponsoring friends and family to join them. And they brought their food traditions with them.
Wool Growers has been serving this style of food for over 70 years. The current owner shared her grandmother’s recipe with me—simple vegetables from the garden, hearty beans to fill you up, and dishes designed to feed large families working on farms.
What to Expect
Everything is made from scratch. The oxtail stew takes hours to prepare. The french fries are peeled, cut, and double-fried fresh that morning. Even the spaghetti (yes, spaghetti—it’s a Basque thing) is homemade.
And the pickled tongue? I was hesitant too. Verdict: as I said in the episode, I didn’t die eating it. But I wouldn’t reach for it again. Locals either love it or won’t touch it—there’s no in-between.
For about the same price as fast food off the freeway, you get a wholesome, freshly prepared meal that’s been made the same way for generations.
Pro tip: If you’re driving through Bakersfield between LA and San Francisco, this adds about an hour to your trip. But it’s worth every minute.
Dewar’s Candy Shop: A Sweet Bakersfield Tradition Since 1909
Location: Downtown Bakersfield
Address: 1120 Eye Street, Bakersfield, CA 93304
Phone: (661) 322-0933
Website: dewarscandy.com
Note: Multiple locations now available, including a drive-thru at 11320 Ming Avenue and a newer location at The Ranch (Stockdale Highway)
What to get: Dewar’s Chews (especially peanut butter), hand-dipped ice cream
Ship nationwide? Yes, especially busy October–December
After that feast at Wool Growers, I asked locals where to go next. Every single person said the same thing: “You’ve got to go to Dewar’s.”
Dewar’s has been family-owned since 1909, and they’re famous for something you can’t get just anywhere—Dewar’s Chews.
These aren’t salt water taffy. They’re made with a marshmallow whip base and house-made caramel, which makes them lighter, softer, and ridiculously addictive.
Behind the Scenes
I got a tour of the factory, and it’s a full operation. In the ice cream room, over 20 flavors are made fresh. I watched peppermint ice cream come right out of the machine, then stepped into the storage freezer—a frigid -10 to -15°F.
But the real magic happens in the candy room.
They roll out a massive sheet of homemade peanut butter, layer it with thick caramel, then fold it into a 75-pound slab. That slab gets fed into a machine that stretches and shapes it into about 3,500 bite-size chews.
(Bite-size is generous. I got two bites out of one.)
The best part? The tasting. Fresh peanut butter chews, still warm, are hands-down some of the best candy I’ve ever had.
Pro tip: You can order online and they ship nationwide, but for the full selection and fresh ice cream, visit in person. Don’t miss the black and white sundae—it’s a showstopper.
Zingo’s: The Neighborhood Diner That Doesn’t Hold Back
Location: Bakersfield
Address: 3201 Buck Owens Boulevard, Bakersfield, CA 93308
Phone: (661) 321-0627
Hours: Open daily; breakfast and lunch service
What to order: Chocolate gravy with buttermilk biscuits, chicken fried steak, hot link sandwich
Vibe: Classic American roadside diner
Every town has that one diner where the portions are huge, the food is comforting, and nobody leaves hungry. In Bakersfield, that’s Zingo’s.
It’s been around for decades, and the menu is full of hearty, no-frills classics done right.
What I Tried
Chocolate gravy with buttermilk biscuits – Yes, you read that right. A warm biscuit topped with rich chocolate pudding. Sweet, indulgent, and surprisingly delicious.
Chicken fried steak – Bakersfield-style, meaning it’s massive and crispy.
Hot link sandwich – A spicy sausage on a hoagie with bell peppers, onion, provolone, and bacon, served with seasoned crinkle-cut fries.
It’s simple, satisfying, and exactly what you want after a long drive through the Central Valley.