Kimchi Loco Supreme
Double corn tortillas, carne asada marinated in gochujang-soy, house kimchi aged 21 days, gochujang crema, pickled daikon, cilantro, lime. Served with kimchi fries.
$16
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Korean fire meets Mexican soul. Hand-pressed tortillas, slow-fermented kimchi, gochujang crema, and the crunch you've been dreaming about.
Jin grew up in his halmoni's kitchen in Seoul, learning the patience of fermentation. Marco grew up in his abuela's taqueria in East LA, learning the speed of the plancha. They met in a Seoul food hall, argued about spice levels for three hours, and decided to open a truck together.
Every tortilla is pressed to order. Every batch of kimchi ferments for 21 days. The gochujang crema takes six hours. The carne asada marinades overnight. No shortcuts. No pre-made. Just two kids from opposite sides of the Pacific making the food they wish existed.
"The Kimchi Loco Supreme changed my life. Not being dramatic. The kimchi has that deep funk you only get from real fermentation, the crema cuts through the richness, and the tortilla holds everything together. I dream about this taco."
"Finally, a fusion concept that respects both cuisines. The bulgogi taco has proper sesame slaw, not just cabbage. The fire chicken actually brings heat. These folks did their homework. Line moves fast too."
"As a Korean-American who grew up on both Korean food and LA street tacos, this hits different. The tofu kimchi taco is vegan but doesn't taste like compromise. Kimchi fries are dangerous. Follow their IG for locations."
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