Find me a person that does not love tacos, and you will have found a person that has an allergy to deliciousness. Tacos are plentiful in NYC, as are trucks that trek around the five boroughs to bring them to different spots on a daily rotation. Not limited merely to the classics, many of these trucks add their own unique ethnic touch to make them stand out. Case in point, “Kimchi Taco”.
Run by Phillip Lee, a Cornell University alumni with a Master of Management in Hospitality, spent years working on other people’s restaurants until he decided to make his own dreams come true. In 2010, Lee combined his knowledge of restaurants and love of street food to merge them into one being, albeit one being merged with another. “Kimchi Taco” is a fusion of the classic Mexican taco combined with classic Korean cuisine, making for a modern classic unto itself.
Truth be told, I am very picky when it comes to kimchi. I’m not a huge fan of it, so for me to eat it, it needs to exactly what I want. For me, that is a kimchi that does not have an overpowering scent and tastes like more than mushy cabbage with an abundance of red peppers. “Kimchi Taco” was going to be an eye-opening experience for me, and after much hype around the inter-webs about it, I thought it was time to dive in and get me some tacos.