Born in a Dorm Kitchen. Raised on Wheels.
Kimchi Loco started when two friends who grew up eating their grandmothers' banchan wanted to share that food with everyone in the neighborhood. Mexican street tacos felt like the obvious partner: bold, handheld and made for sharing.
Every sauce is made in-house, every tortilla is pressed to order, and our kimchi is fermented in small batches every week. The truck is a little rough around the edges. The food is not.