Korean and Mexican flavors may be the mash-up of the moment: This roving food truck, from co-owners Phillip Lee and Youngsun Lee, is the second operation to bring the strangely simpatico pairing to New York (Korilla BBQ opened in the fall). Youngsun Lee's serious kitchen cred—he cut his teeth at Momofuku and Annisa—comes through in the 11-item menu, which plugs Asian ingredients into an eclectic mix of eats: tacos, "kim-cheesteaks," tofu-edamame falafel, and bowls stuffed with rice, vegetables and pico de gallo. Although these combinations are cutting-edge, the kimchi found in most dishes is more traditional—it's made from Youngsun's grandmother's recipe, and uses pepper flakes from her farm in South Korea.
|Venue name:||Kimchi Taco||Contact:|
Visit the truck's Twitter feed (@kimchitruck) for daily locations
|Price:||Average main course: $7. Cash only|
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