The Sides

The Traditional Santa Maria Spread

A Santa Maria BBQ isn’t just tri tip on a plate. It’s a full spread that’s been served the same way on the Central Coast for generations: tri tip, pinquito beans, salsa roja, green salad with ranch-style dressing, and grilled French bread rubbed with garlic butter. Every element plays a role and the combination is greater than the sum of its parts.

Pinquito Beans

Pinquito beans are the signature side of Santa Maria BBQ. They’re a small, pinkish-brown bean grown almost exclusively in the Santa Maria Valley. They hold their shape after hours of simmering and have a creamy, earthy flavor that pairs perfectly with the smoky, peppery tri tip.

The Recipe

1 pound dried pinquito beans (soaked overnight), 1 strip bacon (diced), ½ onion (diced), 2 cloves garlic (minced), 1 can (8 oz) tomato sauce, ¼ cup Santa Maria salsa (see The Sauce), 1 tablespoon chili powder, 1 teaspoon dry mustard, 1 teaspoon cumin, salt to taste.

Method

Drain the soaked beans, cover with fresh water, and simmer until tender (about 2 hours). In a separate pan, render the bacon, then sauté the onion and garlic. Add tomato sauce, salsa, and spices. Combine with the cooked beans and simmer for another 30–45 minutes until the flavors meld and the sauce thickens. The beans should be creamy but not mushy.

Grilled Garlic Bread

Not garlic bread from the oven — grilled garlic bread. You want the char marks and the slight crunch from the grill grate. The bread is a vehicle for mopping up bean juice and meat drippings. It’s functional and delicious.

The Recipe

1 loaf French bread (split lengthwise), 4 tablespoons butter (softened), 3 cloves garlic (microplaned or finely minced), 1 tablespoon fresh parsley (chopped), pinch of salt.

Method

Mix the butter, garlic, parsley, and salt. Spread generously on the cut sides of the bread. Place cut-side down on a medium-hot grill for 2–3 minutes until golden and charred in spots. Cut into pieces and serve immediately.

Green Salad

The traditional Santa Maria green salad is simple: iceberg lettuce, tomato, and a creamy ranch-style dressing. It’s not trying to be sophisticated. It’s cold, crisp, and cuts through the richness of the meat and beans.

For a more modern take, a grilled Caesar works well. Halve a head of romaine, brush with olive oil, and grill cut-side down for 60–90 seconds until charred. Dress with a classic Caesar dressing, shaved parmesan, and croutons. The char on the lettuce echoes the char on the tri tip.

Modern Additions

Elote (Mexican Street Corn)

Grilled corn slathered in mayo, cotija cheese, chile powder, and lime. Elote brings acid, heat, and creaminess — three things that contrast well with smoky beef. It also cooks on the grill alongside the tri tip, which keeps the workflow simple.

Mac and Cheese

Smoked mac and cheese has become a BBQ staple for good reason. Use a sharp cheddar and a touch of smoked gouda. If you’re already running a smoker for the tri tip, put the mac in an aluminum pan on the grate for the last 30–40 minutes to pick up some smoke.

Grilled Broccolini

Toss broccolini with olive oil, salt, and red pepper flakes. Grill over direct heat for 3–4 minutes until charred and tender-crisp. Finish with a squeeze of lemon and shaved parmesan. It adds a green, slightly bitter contrast to an otherwise rich, heavy plate.

Cowboy Caviar

A cold bean and corn salad with black beans, black-eyed peas, corn, bell pepper, jalapeño, cilantro, and a lime vinaigrette. It’s bright, crunchy, and refreshing. Works especially well for summer cookouts where you want a lighter side option.

Tri Tip Fries

Cut fries thick, toss in olive oil and seasoning salt, and roast at 425°F or fry until crispy. Serve topped with sliced tri tip, chimichurri or cheese sauce, and pickled jalapeños. This is more of a loaded fry situation than a traditional side, but it’s a crowd favorite.

Building the Plate

For a traditional Santa Maria plate, serve the sliced tri tip alongside a scoop of pinquito beans, a pile of salsa roja, a wedge of green salad, and a piece of grilled garlic bread. The bread goes on the same plate — it’s meant to soak up the bean juice and the meat drippings that pool at the bottom.

For a more modern spread, mix and match from both lists. Two sides plus the tri tip is usually the right amount. Three sides if you’re feeding a crowd and want variety. More than that and the plate gets cluttered.