How Korean Tacos Became the Hot Cross-Cultural Meal

The Kogi Korean BBQ truck is just part of the story. John T. Edge gets to the roots of the trend in the New York Times:

Cecilia Hae-Jin Lee, a native of Seoul, raised in Southern California by parents who ran a bodega that catered to a Mexican clientele, said the Mexican-Korean culinary connection was born of proximity.

“The idea of Korean tacos isn’t new,” said Ms. Lee, who wrote a guidebook to South Korea and recently finished writing a Mexican cookbook. “Koreans run stores. They hire Mexican workers. They eat together.”

“Before, when Koreans ran out of rice and grabbed a tortilla to go with our kalbi, we called it lunch,” she added. “Now we call it a Korean taco.”

The dish may have honest folk roots, but many Korean taco makers across the country recognize Roy Choi, a Kogi founder, as the pioneering force.

Here’s the accompanying slideshow to make you jones for tacos.

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