Korean taco
Korean tacos are a Korean-Mexican fusion dish popular in a number of urban areas in the United States and Canada. Korean tacos originated in Los Angeles, often as street food, consisting of Korean-style fillings, such as bulgogi and kimchi, placed on top of small traditional Mexican corn tortillas. Korean burritos are a similarly themed dish, using larger flour tortillas as a wrap.Background
Although nearly any savory dish can, has, and will be used as filling for a taco, burrito, or wrap, and other restaurants have occasionally served dishes they called Korean tacos, the popularity of the dish is generally traced to the use of Twitter by the proprietors of the Kogi Korean BBQ, a food truck in Los Angeles, California, to announce their schedule and itinerary. The idea of making Korean tacos came to owner Mark Manguera after an unsuccessful search of Los Angeles' Koreatown for carne asada tacos. In its first year of operation, Kogi generated an estimated $2 million of revenue.
Korean taco trucks later appeared in Portland, Oregon, Austin, Texas , and Seattle, Washington. In San Francisco the dish was popularized in 2009 by Namu Restaurant's Happy Belly food cart in Golden Gate Park, later moving to a farmers market food stand at the San Francisco Ferry Building. The dish's popularity led mainstream fast food chain Baja Fresh to test market Korean tacos as a menu item in California, with plans to introduce the dish to hundreds of locations nationwide.
By 2010, restaurants and food trucks serving Korean tacos had appeared across the country including Austin, Chicago, St. Louis, Washington, DC and throughout the East Coast of the United States.
In April 2010, Food & Wine magazine named Roy Choi, the chef of the original Kogi's, one of its annual "Best New Chefs". It was the first time a food truck chef had been nominated for the award.
