Chefs Rene Lopez and Alexander Sherack opened Korea Taqueria out of a food cart in early 2022 with a minimal menu of tacos with various Korean-style proteins. They immediately found a loyal following hungry for a fresh concept, but it wasn’t until they secured a brick-and-mortar in February 2023 that they could really go all-in on marrying Mexican dishes with Korean flavors. “With equipment and a larger kitchen we were able to realize the full potential of the menu,” says Sherack. “It's limitless. A lot of the sauces and flavors are such great vehicles for new ideas.” The menu now includes dishes like kimchi nachos and Korean fried chicken, and one item that quickly became a sensation: bulgogi beef birria tacos served with kimchi consommé. The tacos bank on tender beef, roasted for 12 hours and dressed in a bulgogi-inspired marinade with soy sauce, garlic, ginger, sesame, and green apple. The rendered tallow and juices from the beef jumpstart the consommé, which the chefs infuse with guajillo, ancho, chiles de árbol, gochujang, and kimchi. And in classic birria taco fashion, the tallow skimmed from the consommé is used to coat the corn tortillas, giving them a vibrant red hue and an added layer of flavor. The shredded beef goes into two dipped tortillas with mozzarella which are griddled until crisp on the outside and gooey on the inside. The tacos are served with a bright salsa verde, onion, cilantro, and lime, with the kimchi consommé on the side for dunking. “They were a hit right away,” says Sherack, “and have since become our signature.”