Friday, February 26, 2010


I've been following Closet Cooking's creative use of homemade kimchi in omelettes, quesadillas, pizzas, dips, and tacos, and I've been craving anything with kimchi since.  Then I read a timely post by Tasty Touring about the Korean-Mexican tacos served by the moving trailer, Chi'lanro.  Check their website for their location schedule.

I never thought about the possibilities of fusing Korean and Mexican and Tex-Mex cuisines, but I now realize that they share some common ground--spicy, tangy flavors and grilled marinated meats.  The two came together deliciously at Chi'lantro.  I ordered a spicy chicken taco and a beef taco.  At first I thought that the tacos were going to rely on the kimchi to make the fusion happen, but the beef was actually Korean marinated BBQ and not fajita beef, which made the taco a fusion success.  The chicken was good, but not as memorable. 

Beef Bulgogi Taco and Spicy Chicken Taco with Chi'lantro Salsa, Julienne Lettuce in Korean Chili Soy Vinaigrette, Cilantro, Onion, Green Onions, Sesame Seeds, and Lime Juice

I got a side of spicy fries.  The kimchi aioli was a hit.

Spicy Fries with Kimchi Aioli

1 comment:

  1. Okay, I know your comments suggest you weren't too impressed with the meat, but oh man, your pictures are making my mouth water! Sooo jealous. I'm going to Chengdu March 8-19, so get ready for some awesome Sichuan food pictures!