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I'll someone else's favorite, and add some of my own:
Galler Chocolate Bars, as Longbough suggested. Longbough, I'm in Northern Cal, too, and the one market that carries them maybe has them one week a month; they sell out that fast. I asked management for more, and they said the Galler distributor is, like, totally unreliable. My personal favorite is Noir 85, 85 percent cacao. At that strength, good chocolate actually gives me a little high.
Masa Sovada, or Portuguese sweet bread. You can only get the real thing in certain stores, around easter time. Yeah, there's this stuff called King's Hawaiian bread that's a poor substitute, but it's not the real deadl. Masa sovada is a somewhat sweet egg bread baked in a round loaf; it's crumbly, but really good. The real, hard-core Portuguese bakers put a whole egg (in the shell) in the middle, so that you eat the bread and then eat the egg (if you dare).
Malasadas. Hard-to-find Portuguese fried dessert; deep-fried dough rolled in powdered sugar. Sort of like a disorganized donut. I think I had them in a restaurant once; otherwise, you got to get someone's Portuguese or Porto/Hawaiian grandma to make them for you.
Mexican Coca Cola. All the American Coke bottlers switched to high-fructose corn syrup in the '80s to save a few pennies, but the Mexicans kept making Coke with cane sugar. There's an intense, sharp sweetness to it that the corn sweetner just doesn't have. It's the Coke I grew up with, not this blando crap everybody else drinks. In California, you can only get it in Mexican markets and a few taquerias.
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