A few months back, I went to Los Angeles on an 18-hour eating trip. One of the experiences that was on the top of my list was checking out the original Korean-Mexican taco truck that has changed the face of food finds all over the country.
The mastermind behind the Kogi Taco Truck is Roy Choi, a fellow Culinary Institute of America graduate and twitter idol. His 5 food trucks roam LA, find places to set up shop, and then they tweet about where they will be, and for how long. Their food is so good that the lines of people who wait for these Korean-Mexican goodies just goes on and on, no matter where in town they happen to be.
On a recent visit to a friend’s house for dinner, my friend and culinary school classmate made shortrib tacos… just like the ones that Mr. Choi started the great American food truck phenomenon with. This friend worked with Mr. Choi at an event where he shared his recipe for his famous shortrib tacos. Lucky guy.
Here’s how we put them together… We start with a little slaw made with some napa cabbage (the stuff they make Korean kimchi out of), add some marinated and grilled shortribs, a little spicy aoli, place it all on our grilled corn tortillas, and serve them with some dressed greens or fries.
Although we’d love to have you follow us on twitter or facebook also, you won’t have to do so just to try our tacos. Just come on in for lunch! We’re open from 11AM-2PM Monday-Friday.
About the Blog
Chef Dennis Chan is the creator of Blue Bamboo, a great restaurant. He writes this blog as an outlet for his food ideas and to keep fans of Blue Bamboo, Hip Asian Comfort Food and his cooking classes up-to-date.
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