K-Mex, or Korean-Mexican, cuisine is a nascent cuisine. It was officially born in 2008 in Los Angeles with the arrival of the Kogi Taqueria Truck which offered Korean-Mexican fusion tacos, burritos and other fare. This coincided with the explosion of food trucks leaving their taco roots behind and expanding into other cuisines, often fusion ones. Since then, K-Mex cuisine has taken America (and Korea) by a storm, appearing in food trucks, restaurants and homes everywhere.

Because K-Mex cuisine is so new, it's still being created. Most K-Mex dishes seem to consist of meats marinated in Korean flavors used in Mexican-American staples such as tacos and burritos. Often, kimchi (Korean pickled vegetables) and gochujang (a Korean pepper paste) based sauces are added for flavor.

For my brief foray into K-Mex cuisine, I made:

• Korean Fish Tacos
  White fish marinated in Korean flavors and then dropped into a traditional Cal-Mex taco.
• K-Mex Shrimp Salad
  Shrimp in a Korean marinade top a salad with Mexican flavors.
• Bulgogi Nachos
  Take your typical nachos and add bulgogi beef to them.

Ethnic American cuisines: American, African-American, Cal-Mex, Cuban-American, German-American, Hungarian-American, Irish-American, Italian-American, Jewish American, Korean-American

Other related cuisines: Korean

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