KIMCHI
LOCO

Ribeye marinated 24 hours in soy, pear and garlic, seared on the flat-top until the edges candy. Then we hit it with sesame aioli and call it a taco.

CORN TORTILLA · SESAME AIOLI · CHARRED SCALLION · TOASTED SESAME

Fries under a gochujang-queso avalanche, topped with our two-week fermented kimchi relish and a snowfall of scallion. Forks optional. Recommended.

HAND-CUT FRIES · GOCHU QUESO · KIMCHI RELISH · SCALLION SNOW

Gochujang-marinated pork shoulder, molten Oaxaca cheese and kimchi salsa in a griddled flour tortilla. The LOCO lives here.

FLOUR TORTILLA · OAXACA CHEESE · KIMCHI SALSA · PICKLED JALAPEÑO

Double-fried chicken thigh glazed soy-garlic, cooled off by pickled daikon and a drizzle of sesame aioli. Crunch you can hear from the back of the line.

CRISPY THIGH · SOY-GARLIC GLAZE · PICKLED DAIKON · SESAME

Crispy tofu tossed in gochujang glaze with cucumber kimchi and crushed peanuts. Plants — but make them party.

CRISPY TOFU · GOCHUJANG GLAZE · CUCUMBER KIMCHI · PEANUTS

Street corn rolled in kimchi butter, dusted with cotija and chili-lime. It shouldn't work. It works.

GRILLED CORN · KIMCHI BUTTER · COTIJA · TAJÍN