Korean
Fire in a
Taco Shell

Two kitchens.
One truck.

Kimchi Loco started as a joke between a Korean grandma's kitchen and a taco stand on South 1st. Then we actually cooked it — gochujang on a charred corn tortilla, crackling at the edges — and the joke stopped being funny. It became a line around the block.

Everything gets made on the truck. The kimchi ferments in the back. The tortillas get pressed to order. The fire sauce is a family recipe we're not allowed to write down.