Korean–Mexican fusion is a type offusion cuisine originally fromLos Angeles that combines traditional elements of American-styleMexican andKorean foods.[1] The earliest Korean-Mexican fusion featured Mexican or Tex-Mex dishes such as tacos or burritos filled with Korean-style barbecued meats andkimchi. Typical dishes include Korean tacos andbulgogiburritos.[1] Food critics Jane and Michael Stern state that Korean–Mexican fusion is a growing food trend that has steadily gained in popularity since 2009.[2]
Restaurants servingKorean tacos have existed in theUnited States at least since 1996, with a restaurant inSanta Monica, California called "2424 Pico" using the name for Korean fillings inside of alettuce wrap.[3] The proprietors of theKogi Korean BBQ, afood truck inLos Angeles, California, usedTwitter to announce their schedule and itinerary.[4][5] In the following years, food trucks serving Korean–Mexican fusion opened in several cities across the U.S., includingSan Francisco,Austin,Chicago,Portland,Seattle andWashington.[2][6] after the first food truck serving Korean tacos,Kogi Korean BBQ, opened inLos Angeles in late 2008.[6]
Several restaurants serving Korean–Mexican fusion exist inSeoul, South Korea[7][8] and Beijing, China.[9] Unlike in the United States, Korean-Mexican fusion exists in the casual dining segment, while street food trucks continue to dominate in the US.[10]
Typical dishes include tacos or burritos prepared withKorean barbecue, such askalbi or spicy chicken, and American foods such asfrench fries withkimchi.[1]
