How Korean Tacos Became the Hot Cross-Cultural Meal

Travel Blog  •  Michael Yessis  •  07.30.10 | 3:59 PM ET

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.

Tags: Food, Global Village, News and Briefs


3 Comments for How Korean Tacos Became the Hot Cross-Cultural Meal

Grizzly Bear Mom 07.30.10 | 4:30 PM ET

I loved Korean food so much I learned how to make it.  I’m going to try Korean tacos with flour tortillas.  I think the corn might distract from the succulence of the beef.

Hotel Redondo Beach 07.31.10 | 8:28 PM ET

These sound so delicious, I’m hitting my korean friend up for some this week!

Erick 08.01.10 | 10:14 PM ET

Any pics? Recipe’s? Had Korean food for the first time, in Buenos Aires. I loved it!

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