1. Sushi
Sushi might be a staple at modern dinner parties, but back in the ’60s, the thought of raw fish was enough to make most Americans recoil. The idea of eating uncooked seafood, paired with sticky rice and seaweed, was a foreign concept to many. Sushi’s popularity in the U.S. was still years away, and most Americans couldn’t wrap their heads around the combination of flavors. Its introduction was considered exotic and even a little alarming, especially with the raw ingredients involved.
It wasn’t until the ’70s and ’80s that sushi began to take root in urban centers like New York and Los Angeles. As Americans grew more accustomed to international cuisines, sushi gained popularity as a trendy and sophisticated dish. Still, for many, it remained an oddity in the ’60s—a curiosity that most would shy away from at the dinner table.
2. Tofu
Tofu, made from soybeans, was another food that had trouble finding its place on ’60s dinner tables. While it had been a staple in Asian cuisine for centuries, it wasn’t widely known or embraced in America during this time. The texture was unfamiliar, and many people were hesitant to try it, seeing it as bland or unappealing. Even the idea of soy-based protein didn’t quite resonate with a meat-centric society.
However, tofu began to gain traction in the following decades, especially as vegetarian and health-conscious diets became more mainstream. In the ’60s, it was often considered a weird or hippie food—something that only those in alternative circles might enjoy. Today, it’s a popular ingredient in everything from smoothies to stir-fries, but back then, it was a curious and somewhat misunderstood ingredient.
3. Avocados
Avocados were not the popular, versatile fruit they are today. In the ’60s, they were often seen as a rare and exotic treat, with their creamy texture and unique taste making them an oddity in the American diet. They were mostly found in specialty grocery stores and were not a typical ingredient in the average household kitchen. The thought of slicing them onto salads or spreading them on toast would have seemed strange to most people.
It wasn’t until the late ’70s and early ’80s that avocados began to make their mark in American cuisine, especially with the rise of guacamole as a party staple. By the ’90s, avocados had become a regular feature in many dishes, but their role in American kitchens during the ’60s was still very much in the realm of the exotic.
4. Quinoa
Long before quinoa became a health food darling in the 2000s, it was virtually unheard of in American homes during the ’60s. This high-protein grain, which originates from the Andes, was considered too exotic and unfamiliar for the American palate. Most families stuck to more traditional grains like rice, wheat, and corn, so quinoa wasn’t even on the radar.
It took decades for quinoa to go from a rare grain to a pantry staple. Its rise coincided with the surge in popularity of health-conscious eating, and by the 2000s, quinoa was everywhere. In the ’60s, though, it was a food that seemed as foreign as the countries it came from.
5. Olive Oil
Olive oil, a key ingredient in Mediterranean cooking, was another food that didn’t fit in with the typical American kitchen in the ’60s. Most households used butter or vegetable oil for cooking, and the idea of using olive oil for anything other than drizzling on a salad or as a garnish was unheard of. The rich, fruity flavor and the idea of using it for sautéing or frying seemed too unfamiliar for many.
It wasn’t until the ’80s and ’90s, with the rise of the Mediterranean diet and a focus on heart-healthy fats, that olive oil began to gain the respect it deserves. Today, it’s a staple in kitchens across America, but in the ’60s, it was considered an exotic luxury that only the most adventurous cooks might consider.
6. Coconut Milk
Coconut milk is a key ingredient in many Southeast Asian dishes, but in the ’60s, it was nearly invisible in American kitchens. Most people were unfamiliar with its rich, creamy texture and its distinct flavor, which could add depth to both savory and sweet dishes. The idea of using coconut milk in cooking was foreign to most, and it wasn’t something that was likely to appear on a typical dinner table.
Coconut milk slowly began to gain popularity in the ’70s and ’80s as American cuisine became more diverse and global. By the ’90s, it was making its way into curries, soups, and desserts, but it took a while for the American palate to warm up to it. In the ’60s, though, coconut milk was a truly exotic ingredient, far outside the realm of everyday cooking.
7. Caviar
While caviar is now considered a sophisticated delicacy, in the ’60s, it was a food reserved for the elite or those who had access to expensive delicacies. Most Americans were unfamiliar with the idea of eating fish eggs, and the notion of indulging in such a luxury was considered out of reach for the average family. Caviar wasn’t a typical item on the American dinner table but rather something associated with high society and extravagant parties.
As the decades passed, caviar’s mystique began to fade, and it became a more common luxury item. In the ’60s, though, it was an exotic, almost inaccessible food that symbolized wealth and exclusivity. Today, while still expensive, it’s found at upscale events and is occasionally featured in fine dining, but in the ’60s, it was a true oddity for most people.