> If you’ve worked in a Taco truck, you’d know that it’s exactly the same ingredients going into both. Your spoon goes into the same buckets. Meat is grilled in

> If you’ve worked in a Taco truck, you’d know that it’s exactly the same ingredients going into both. Your spoon goes into the same buckets. Meat is grilled in the same way. Tacos may have corn tortilla or flour, we can quibble about that. Pfft, Roy Choi flipped the taco game: corn vs flour is less interesting than kimchi or oi muchim inside of a taco. Honestly, I think both are amazing and Korean and Mexican food match so well. It's definitely a uniquely SoCal thing, but to be honest after having Kogi I can't eat tacos without Korean based ingredient and enjoy it anymore.