When it comes to Central Coast grilling, tri-tip is king—but no Santa Maria barbecue is complete without the proper sides. The right spread brings balance, variety, and that unmistakable local flavor. And at the heart of it all? A generous helping of santa maria tri tip sides, with pinquito beans leading the charge as the most essential dish on the table.
Whether you’re planning a backyard feast or your first foray into Santa Maria-style cooking, this guide walks you through the core components that make up a truly authentic meal.
Pinquito Beans: The Must-Have Santa Maria Tri Tip Sides
If there’s one dish you absolutely cannot skip, it’s pinquito beans. These small, pinkish beans are native to the Santa Maria Valley and are known for their creamy texture and mild, earthy flavor. When cooked slowly with garlic, onions, tomato, and a touch of spice, they become the ultimate pairing for smoky, red oak-grilled tri-tip.
Santa maria tri tip sides aren’t just about contrast—they’re about tradition. Pinquito beans have been served alongside beef since the earliest ranch-style cookouts in the region, making them as iconic as the tri-tip itself.
What You’ll Need to Make Them
- Dried pinquito beans (or small pink/red beans if you can’t find them)
- Garlic and onions
- Tomato paste or diced tomatoes
- Optional: diced bacon or linguica for added flavor
- Chili powder, cumin, salt, pepper
These beans simmer low and slow until they’re tender, hearty, and ready to complement that juicy tri-tip on your plate.
Grilled Garlic Bread: The Perfect Mop
Every Santa Maria-style BBQ plate includes a slice (or three) of grilled French bread. Typically brushed with garlic butter or olive oil, the bread is grilled over red oak until it’s toasty on the outside and still soft inside.
It’s more than just filler—it’s a tool. It soaks up tri-tip juices, scoops up pinquito beans, and delivers smoky bits of garlic-crusted goodness with every bite.
Salsa Fresca: Bright, Fresh Balance
Salsa fresca brings a sharp, zesty edge to the richness of tri-tip and the depth of the beans. Made from fresh tomatoes, onions, cilantro, jalapeños, lime juice, and salt, it’s not overly spicy—it’s meant to brighten up the plate and add freshness to the meal.
Pro tip: Spoon a little over your tri-tip slices or mix it into the beans for a layered bite.
Green Salad or Macaroni Salad: Cooling Counterpoints
To round out your santa maria tri tip sides, it’s common to add something cool and refreshing. A simple green salad dressed lightly with vinaigrette or a creamy macaroni salad can balance the smoky, meaty main event.
While not as rooted in tradition as pinquito beans or garlic bread, these sides have become staples at backyard BBQs throughout California’s Central Coast.
Linguica: A Bonus Bite of Savory Flavor
Though not always served, grilled linguica sausage is a flavorful addition to any Santa Maria BBQ spread. The Portuguese influence in the region introduced this spicy, garlicky sausage to the lineup, and it’s often found alongside or mixed into the pinquito beans themselves.
Add a few grilled slices to your plate if you want an extra savory layer with your tri-tip.
Strawberries: A Sweet Finish
Santa Maria is strawberry country, and finishing your BBQ meal with something sweet from the fields is a local favorite. Serve fresh strawberries with whipped cream, layer them over shortcake, or simply enjoy them as-is.
It’s a simple dessert that nods to the region and wraps up a smoky, hearty meal on a fresh note.
Building Your Plate: The Santa Maria Style Combo
An authentic Santa Maria BBQ plate usually looks something like this:
- Tri-tip grilled over red oak
- Pinquito beans, simmered and savory
- Grilled garlic bread
- Salsa fresca
- Simple green salad or macaroni salad
- Optional: linguica
- Finished with fresh strawberries
The magic is in the combination—flavors that contrast and enhance each other, coming together to create a satisfying, well-rounded meal.
Conclusion
When planning your next tri-tip cookout, don’t overlook the importance of the sides. Santa maria tri tip sides are more than afterthoughts—they’re the soul of the meal. From the creamy authenticity of pinquito beans to the bright pop of salsa and the warm crunch of garlic bread, each dish plays a role in preserving the rich barbecue traditions of California’s Central Coast.
Set your table with these classics, and you’re not just serving dinner—you’re serving a slice of history.
Frequently Asked Questions
What are the essential santa maria tri tip sides?
Pinquito beans, garlic bread, salsa fresca, and a green or macaroni salad make up the classic side set for Santa Maria-style BBQ.
Can I use canned beans instead of dried pinquito beans?
You can, but the texture and flavor won’t be as rich. Dried pinquito beans offer the most authentic experience.
Where can I find pinquito beans?
Look for them at specialty markets, local California farm stands, or order online from Central Coast growers. Pro tip: try this simple Pinquito Bean kit
Is grilled bread necessary?
Absolutely. Grilled garlic bread is a signature element of the Santa Maria plate—great for flavor and for soaking up juices and sauce.
What’s the best drink to serve with this meal?
Keep it simple: a cold beer, light red wine, or iced tea pairs beautifully with the bold, smoky flavors of Santa Maria BBQ.