Seoul meets Mexico.
Fire meets LOCO.

Our founder Ji-woo grew up on her halmeoni's kimchi in Seoul. Her co-founder Marco grew up on his abuela's tacos in Jalisco. They met in a food truck line, argued about the best street food on earth — then decided to fuse them.

Now we ferment our own kimchi in-house, marinate bulgogi overnight, and press tortillas by hand every morning. No freezers. No shortcuts. Just fire, funk, and flavor that hits different.