short rib taco
Chef Roy knows how to taco
Scrumptious beef and pork tacos the Korean way.
I was invited to a private tasting by Abby, of the Pleasure Palate, to bear witness to the Korean taco revolution.Owners of Kogi Tacos Mark Manguera and Caroline Shin-Manguera, chef Roy Choi, and photog Eric Shin treated us like king and queens, about 6 of us for their new take on the taco truck.
Koreans have a a strong presence in Latin America,in Mexico they reside primarily in Baja, D.F., and the Yucatan. I wonder why this never happened in D.F.?Well, Korean grilled meats make for a nice riff in the taco genre.
Our tasting consisted of the Kogi tacos: Korean short ribs,BBQ chicken, spicky pork, and tofu.And,chef Roy also laid his Korean sliders on us since he was in the mood to try something new.Chef Roy is serious, and deals Korean flavors and fresh ingredients to achieve a delicious end.
Roy Choi, a committed chef and fellow foodie, gave us the low-down on his favorite known and unknown Korean restaurants in LA, and I'm not sharin'! Abby, better get there quick or I'll be writing it up before you:)Chef Roy is working hard at this concept and constantly tinkering with ideas to improve, refine, and define this proposal.So, anyways, I'm in, Roy, Mark, and Caroline.But, just think about it.An original Korean taco made from rice based tortilla so all that remains is a truly Korean taco.That's just my little wish, along with a Korean style salsa and accompaniments bar. Habanero kimchi? Live octopus tacos? Korean tripas?
Come experience los tacos coreanos.