Korean tacos at La Taquiza of all places
- mikeop34 Mar 10, 2009 11:29 PM
La Taquiza near USC recently started offering Korean tacos, and I just tried a couple of their pork tacos. They also offer short ribs but were out of them when I went.
I have to say, these are really good! They're quite different from Kogi. In fact, they're closer to what I imagined "Korean tacos" to be. The emphasis is on the meat with both Mexican and Korean flavors/spices. Like crossing al pastor with spicy Korean bbq. There's also kimchi and a slice of avocado in each taco.
Need to try the short rib tacos soon. $2.50/pork taco, $2.75/short rib taco. A little bit more meat than your average taco.
3009 S Figueroa St, Los Angeles, CA 90007
Very interesting. Looks like Kogi is starting a new trend (potentially), but as you said in a different way. I'll have to try these out the next time I visit my friends in the area. Thanks.
Hi mikeop34, I just tried these yesterday too! I went to La Taquiza for chilaquiles when I saw signs plastered all over the place with the Korean flag on them advertising Korean tacos! So i had to try one.
I only got the short rib taco. Like you said, more meat than average, and I TOTALLY agree that this is what I originally envisioned a korean taco to be like...throw some marinated bbq meats in a tortilla and top it with some kimchi. it's pretty rustic...like something you could make at home. but i actually like this version better than kogi. It's a little pricey though bc w/ tax, the short rib taco ended up almost $3.
Yeah, I feel like Koreans and Mexicans share similar tastebuds. But to be honest, I'm a little hesitant about trying it out. What spicy Korean bbq are you talking about? In terms of meat or marinade? And how was the kimchi? Kimchi is definitely important.
The same goes for Koreans and Argentinians. You need to try kalbi short ribs with chimichurri sauce. The results are mindblowing.
Tried both the short rib and pork last night. Good, grungy, scrummy, epically messy tacos -- and no, the kimchi is not bargain basement. As many have commented here, the flavors are bold, brash Korean. You can't compare these to Kogi as the two are doing something entirely different. Kogi is street food that tastes like superb and innovative restaurant food; La Taquiza is street, period. Kogi is flavor profiles and nuance. La Taquiza is Korean red sauce dripping down your chin, unweildy hunks of short rib falling out your taco and an LAPD officer to your right demolishing a seafood burrito.
On a side not, earlier we had checked out the new Lab Gastro pub (also on Figueroa.) The beer is OK, although there's no Craftsman in sight. The two appetizers we tried -- calamari and artichoke fritters, were the two most disgusting things I've eaten in 18 months: both undersalted, over fried, the batter not even adhering to the tasteless calamari. One of the dips actually tasted of vomit. I felt like I was in an episode of Kitchen Confidential surrounded by the cast of Greek. Shockingly, epically bad.