CRAFT by Under My Host® Issue No. 15 Classics - Page 15

Thanks to L.A.’s Roy Choi, Korean tacos are a part of the American culinary lexicon. Tortillas and guacamole meet galbi and kimchi as these two perfect, synergistic cuisines make us wonder why we hadn’t tried it before. Here are three places across the country that will dazzle your taste buds. TAKOREAN Click for locations Washington, D.C. Choose your own adventure at D.C.’s own Takorean. Filings like Bo Ssam (pork with ssamjang sauce and Cauli- flower with chili and lime you’re off to a good start. From there items like kimchi, kale spiced with gochugaru, pickled daikon from D.C.’s beloved Gordy’s and salsa roja bring your taco home. Add in the fact that every- thing is made from scratch from the best ingredients possible and you’ve got yourself a winner. © Hund &VBFR2#r&vG2&W6W'fVB