I've always thought Mexican and Asian food -- separately -- were the two tastiest cuisines, but they've been enjoying a merry partnership recently. You don't initially think Mexican with its tomato and corn-based ingredients to pair well with soy sauce-y and fish sauce-y Asian food, but thanks, in part, to the success of the Kogi Korean taco truck in LA, I think people are beginning to see the beauty of Mexican-Asian fusion cuisine. I mean, how amazing does a bulgogi taco topped with kimchi salsa sound? It's pretty much your standard taco but with the added -- and very addictive -- umami flavor from the soy and fish sauce.
Last week while in the states (hence the long absence from blogworld), I went to Austin and stalked the Kogi knock-off taco truck, Chi'Lantro (Kimchi meets Cilantro), to try the bulgogi taco. I ordered one beef bulgogi taco, but having never tried a tofu taco, I ordered one of those. It was all quite tasty except the tortilla snob in me thought the tacos would have tasted better had the tortillas been homemade or at least not churned out from the local grocery's monster tortilla maker. And, of course, the tofu was no match for the beef taco.
Deliciousness finds its way to a mall parking lot.
Korean food in Mexico City keeps to its few corners in Zona Rosa, but just like the mexicanization of Japanese food, kimchi will make its way into the taco soon enough. Below are other photos of non-traditional fusion concepts I saw while on my trip:
This I took while in Canada last week. I can only guess what Canadian-Chinese food is.
Caribbean-Indian sounds fantastic, doesn't it?
Taken at my cousin's house over the weekend. In our varied assortment, we had egg custard tarts, Chinese BBQ pork, sushi, brats, and Coronas.