Today we continue our journey around the Hawaiian Islands discussing foods that are legendary in the area. Though, there are, of course, dozens more iconic Hawaiian foods than the ones described here. Many people, for example, are familiar with the Hawaiians’ love of Spam. However, many people who haven’t yet visited Hawaii are unfamiliar with today’s offerings: Loco Moco, sweet bread and Kalua pork.
Loco Moco – King of Iconic Hawaiian Foods
It is possible that Loco Moco shares the top spot with Shave Ice for the title of “most iconic Hawaiian food.” While Loco Moco share a legendary reputation across all the islands, we are particularly fortunate because it originated on the Big Island of Hawaii (where we live). In addition, we count ourselves luckier still, because this dish was invented in the town where we are living! Hilo!
As with all legitimate legends, there is some debate as to the details. In approximately 1949, the dish was invented at either the Lincoln Grill (which no longer exists) or at Café 100. Since Café 100 does still exist, and is 5 minutes from my house, I shamelessly choose to believe this version. One caveat: While I look forward to trying the original Loco Moco, I haven’t yet had that pleasure. I did, however, eat it at one of Hilo’s most famous restaurants, Hawaiian Style Café.
What is Loco Moco?
This is another one of those dishes where the individual ingredients sound a bit strange and most people wonder why someone would be them together. It is comprised of white rice, topped with a beef hamburger patty, brown gravy, and the whole thing is crowned with 1-2 fried eggs. A little odd, right?
Supposedly, some teenagers requested a dish that was inexpensive, filling, and a little different from the norm, and quick to make & serve. The owner and his wife created the dish and the boys loved it. The restaurant proprietors allowed the boys to pick the name. One of the boys was nicknamed “Crazy.” Some of the boys were taking Spanish in school and had learned the word “loco.” They tacked on “moco” because it rhymed and sounded catchy. Who knows if this story is true in its entirety, but it sure is a sweet hometown, home-spun tale that makes you want to believe in it. Loco Moco became an iconic Hawaiian food not just in Hilo, but throughout the state.
How do Those Ingredients Work Together?
My Loco Moco from Hawaiian Style Café changed my thoughts on this dish forever. If their version can do that, imagine what the version from the originators at Café 100 will do. Rich and salty brown gravy oozed over mounds of firm and sticky white rice. When you combine those two ingredients on your fork with a hunk of hamburger patty, you get a salty and stick-to-your-ribs kind of comfort food. Really you expect it to be served in front of a fireplace on a snowy Saturday, which Hawaii doesn’t have. Unexpected, for sure. For me, though, the fried egg is the ingredient that makes the whole concoction succeed, which is funny, because when I first heard about the dish it was the fried egg that sounded the most bizarre to me.
Here’s the secret. The brown gravy is salty and the egg yolk cuts the saltiness and brings it back into line. The egg tones down the gravy and amps up the simplicity of the white rice. It sounds crazy when, in reality, it is amazing!
Punalu’u Sweet Bread
First, for those of you who are thinking that I am about to discuss animal innards stuffed with grain and more animal parts, you’ll be happy to know that this isn’t the type of sweet bread to which I’m referring. You’ll be relieved to know that sweet bread is actual bread.
Who among us doesn’t love a slider on a King’s Hawaiian roll? For mainlanders, those are probably an iconic Hawaiian food. Those little dinner rolls with their mysterious touch of sweetness are beloved on the mainland too. I believe those are sweetened with island flavors like pineapple (among other things). Punalu’u is a brand of bread made on our island that is also available throughout the state. It is probably available on the mainland now too, but it certainly isn’t as ubiquitous as it is here.
Punalu’u bread is flavored with just a mild hint of unique ingredients, including: taro, mango, and guava. They even bake varieties that have several of these ingredients in there at once. I recently discovered that they also bake apple cinnamon sweet bread and I nearly cried.
Punalu’u Bread at Pond’s Restaurant
In Hilo, my husband and I had lunch at Pond’s Restaurant, which overlooks koi ponds stocked with mammoth koi. The peaceful atmosphere of the view outside is an unexpected contrast to the kitschy, old-school tiki bar vibe on the inside. At lunch one Saturday, I ordered BBQ Kalua pork sliders which were served on Punalu’u sweet buns. Slow cooked Kalua pork itself is synonymous with Hawaii, so it seemed like I couldn’t go wrong with this dish. I was right. . . so very right.
My three BBQ sliders arrived on pink bread. I don’t mean soft cherry blossom pink. I mean Pepto Bismol pink. As a result of the color, you really expect the bread to be dessert-sweet, but it’s not. Not at all. It is still that hint of sweetness in the background that we recognize from a King’s Hawaiian roll. The Punalu’u rolls were as soft as angel pillows (and the color you’d expect too). Filled with pork that had been cooked for many hours and doused in tangy sweet sauce. I upgraded to the parmesan truffle fries too, which is unusual for me. I often try to have a semi-healthy side if my entrée is naughty. However, the server said I had to try the fries, so I did. The whole meal was nothing short of amazing. (So much so, that we went back one evening a couple of months later, so we could try their dinner menu).
If you’re looking to experiment with BBQ and can’t make it all the way to Hawaii, then try this iconic northern Alabama BBQ in Decatur.
Serving Iconic Hawaiian Foods with Love
When it comes to food, Hawaiians have an undying love of some strange items, like Spam. However, they are also loyal to items that are a heck of a lot easier to get behind, like: slow-cooked Kalua pork, Punalu’u sweet bread, and Loco Moco. The textures and flavors are as diverse as the cultures that make up these islands. From hearty fare to light as air, from farm-raised to fruity, and everything in between. The people here love to feed their ohana (family) and they never met a visitor who wasn’t ohana, so come hungry!
January 4, 2026 at 1:16 pm
One of the things that I love about Hawai’i is that while it’s a U.S. state, it can feel like another country. There is a lot of diversity with people from Japan, the Philippines, Guam, Micronesia, Portugal, Korea and American Samoa (those are just some of the people that I’ve met), and that diversity is reflected in the food.
January 4, 2026 at 1:18 pm
Absolutely true! Like the title says, “global.” When visiting Hawaii, explore beyond the resorts and eat what the locals eat. You’ll learn about Asia, and sometimes even hidden corners of the world, through the multi-cultural menu here.