The 1980s weren’t just about mix tapes and big hair. They were also the golden era of frozen dinners, foods that felt futuristic, and flavors that were bold and fun. Here are 10 favorite foods every ’80s kid remembers.
10. Sushi
In the early ’80s, many Americans still thought of raw fish as risky, but by the middle of the decade, California rolls and tuna rolls were everywhere. That era turned sushi into a status symbol for those who wanted something light and health-forward. The California roll, with avocado and imitation crab, won over nervous first-timers, and the rest is history.
9. Lean Cuisine
Remember these “guilt-free” meals in slim white boxes? Launched in 1981 as the answer to the diet-crazy market, Lean Cuisine became the go-to frozen dinner for anyone counting calories. The ’80s were obsessed with slimness, and it was the idea that you could eat pasta or chicken piccata and still feel “healthy” that made Lean Cuisine popular.
8. Hot Pockets
First seen in 1983, Hot Pockets were the invention of Paul and David Merage, who originally sold them as “Tastywiches.” The boom of microwaves made Hot Pockets a staple after-school snack for busy kids. Pizza flavors were a clear favorite, and the smell of pepperoni and cheese escaping the pocket was pure joy!
7. New Coke
Here’s a drink that divided people in the mid-’80s. In 1985, Coca-Cola decided to change its century-old formula to compete with Pepsi. The backlash was intense: thousands of calls and letters flooded Coca-Cola’s headquarters, and many people hoarded cases of “old Coke.” After just 79 days, Coca-Cola brought back the original recipe under the name “Coca-Cola Classic.”
6. Bagel Bites
These little frozen bagels came with the catchy jingle: “Pizza in the morning, pizza in the evening, pizza at suppertime.” Bagel Bites were topped with tomato sauce, mozzarella, and pepperoni, making them the perfect mashup of kid-friendly pizza and bite-sized convenience. During their first year, Bagel Bites racked up over a million dollars in sales, proving just how much people loved them.
5. Blackened Foods
In the mid-’80s, Cajun and Creole cooking went mainstream, especially that blackened redfish. The coating of meat or fish in butter and spices, then searing it until smoky and crisp was theatrical and totally different from the bland grilled fish many Americans were used to. Suddenly, blacked everything popped up on menus, and the smell of charred spices became a sign you were eating something trendy.
4. Nouvelle Cuisine
To match the era’s obsession with health and style, fancy restaurants served Nouvelle Cuisine. An example of this is a serving of tiny piece of fish surrounded by colorful squiggles of sauce. The cuisine was borrowed from French fine dining, emphasizing lighter dishes, smaller portions, and artistic presentation. The rise of food processors at the time also gave people the ability to purée, slice, and dice like professional chefs at home.
3. Microwave Popcorn
Before the ’80s, popcorn often meant stovetop pans or a trip to the movie theater. By the mid-80s, microwaves were in the majority of U.S. homes. That’s when microwave popcorn became a constant companion for Saturday morning cartoons and late-night snacking. And while the bags always warned about overcooking, almost everyone remembers burning a batch or two.
2. Lean Pockets
Hot Pockets may have dominated freezers, but by the late ’80s, their slimmer cousin Lean Pockets came for those who wanted a healthier spin. Lean Pockets followed the growing craze for low-fat and “light” versions of foods. They were stuffed with turkey, broccoli, and reduced-fat cheese, and advertised as a smarter snack for weight-watchers.
1. Tex-Mex Foods
Alongside Cajun food, Tex-Mex also became popular in the ’80s. We’re talking dishes like fajitas, nachos, and chimichangas that became a national craze. Salsa even overtook ketchup as America’s favorite condiment by the end of the decade. Diners loved the customizable, shareable nature of the food, while restaurants loved the sight of sizzling fajita platters brought to tables. Tex-Mex also matched the era’s demand for bold, spicy, and colorful foods.