This place serves up Korean favorites like fermented crab. It's raw blue crab rubbed with chilies and salt. Think ammoniated seafood, but good and addictive. -- Andrew Zimmern, Bizarre Foods Read more.
This is where Korea meets Mexico by way of Chicago. Be sure to try the kimchi, Korean fermented cabbage, served up on Mexican tacos. -- Andrew Zimmern, Bizarre Foods Read more.
The carne asada tacos are finely chopped and as beefy as Fabio, the lomo encebollado (ribeye cooked with onions) savory and sweet from the onions, and the carnitas? The essence of pork heaven. Read more.
Classic carne asada tacos. The salty, generous portions of charred skirt steak are sliced into strips, topped with freshly diced onion and cilantro, and lime wedges on the side. Read more.
