Korean tacos aren’t new anymore. And young Asian American chefs opening up higher end Asian-esque restaurants that pay homage to food experimentation and Asian comfort food are popping up everywhere (think of the current ramen trend, or for Seven Star Bistro for those of you in Boston). I like it because it seems emblematic of Asian Americans doing what they want the way they want it and being happily accepted in mainstream culture. Tensions exist, but it’s heartening.
And it’s nice when Asian Americans are noticed and appreciated. Thanks, Atlantic, for this roundabout profile of Roy Choi, the guy who made Korean tacos so popular in LA.
It’s so much better than bland white-rich-centric fusion food.