Today's Dining section of the New York Times had an excellent article on fusion foods.it may not be what everyone expects but it's gaining in popularity.It's Korean tacos, a blend of spicy Pacific Rim flair with traditional Mexican. Another surprise is that people all over the US are craving them.
Korean tacos were more or less born when the two ethnic groups worked together. Korean store owners would hire Mexican workers and the two ate lunch at the same time. When the rice ran out then Korean bosses grabbed tacos as away to hold the meal together. Also Roy choi a founder of the Kogi trucks that brings the Kor=Mex fare is also responsible. He was able to enable the food to hit all kinds of neighborhoods. It's not just in California but Midwestern cities like Indianapolis where Mid America is embracing it heartily.
The article, written by John T. Edge describes what's in the taco. The flavor may be a bit intense for some foodies.It's the spicy but tasty barbecued beef bolgoki with the fiery hot cabbage slaw kimchee. Unlike the regular fixings which have soothing guacamole and cooling sour cream, there are bean sprouts, onions and scallions and salsa - a nod to the original taco. I like tacos and love the mild and peppery blend of flavors. I don't know about the Korean one though. A milder version may be good. The article even says there's to be Korean pizza waiting in the wings.Now that I'd like to try.
The taco may be as Mexican as the Mayans and serapes yet now there is a new twist. Korean tacos are the ultimate fusion food. It's a nod to Asia while still maintaining its' Meso American roots.
Wednesday, July 28, 2010
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