By Spencer Ackerman
Racialicious’s Angry Asian Man points to a New York Times profile of a Los Angeles food truck where you can get kimchi on your taco. He remarks:
The article is interesting because it’s not just about Kogi, but the recent surge of second-generation Korean Angelenos who have played their own variations on traditional cuisines and taken it far beond the boundaries of Korean-dominated neighborhoods. …
It’s a very interesting look at the changing culinary scene in L.A. What other city would dream up kimchi sesame quesadillas and bulgogi tacos? Now I’m hungry.
I’ve never been to Los Angeles, so I’ll allow the IFA Californians to take point here. But I’ve been thinking a lot lately about how Indian flavors and spices would make for a good neo-taco. Yogurt sauces instead of sour cream; basmati rice instead of yellow rice or whatever; lentils instead of refried or black beans; clay-oven cooked meats; hot and/or sweet curries instead of hot pepper-based sauces; combinations of the above with traditional taco ingredients — you get the idea. In the same way that the French introduced the baguette to Vietnamese street food, there isn’t a culture in the U.S. that hasn’t had extensive experience with the taco at this point. Let’s mess around with it. In the next four years, none of us will have journalism jobs anymore, so we might as well get started on our street-food business.
(As it happens, Taco Bell is about to open in Dehli. Or has recenly opened there, I’m not exactly sure.)