Fusion Tacos, KoMex Express

Kimchee seems to be the condiment of the moment, and with good reason. The fiery, fermented cabbage adds plenty of spice, funk and tang to whatever it adorns. Putting it on a taco is a smart move. But a taco filled with beef, chicken or pork marinated in Korean bulgogi spices? Genius! The rest of the fixings are all Mexican: shredded cabbage, cilantro and a lime wedge.

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If you stop by Ron’s Market in the Southwest, don’t bother looking for its namesake owner. He doesn’t exist. “My father came up with the name while we were driving past a nearby Vons,” says Nick Kodjanian, who runs the shop for his wife, owner Marie Baljian. “He said, ‘Why not drop the V and add an R?’”



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