1308 E Chapman Ave
Fullerton, CA 92831
(714) 879-5588
Fullerton, CA 92831
(714) 879-5588
General:
I took advantage of their Taco
Tuesday (rumored it is 99c-$1.25 everyday now), 99c each, to do a tour de cuisine:
"one of each, please."
As a summary, some of these tacos were really delicious and, in my humble opinion, better than thinly-chopped-meat and cabbage-filled Kogi's.
I will come back for anything (taco, burrito, etc.) with Spicy Pork with Kimchi and Korean BBQ with Kimchi.
Details:
All tacos came with flat-topped flour tortilla. Garnishes available: diced tomato, onion, cilantro. There were Salsa Roja and Salsa Verde. I opted for red: it was thick and had a medium sourness. I didn't think Salsa Verde would have fitted any of these well.
Carne Asada: carne asada cut. Meat cooked to semi char, a bit dry. A hint of bulgogi sauce sweetness, out of place and a bit weird. I wasn't sure if it was a part of the marinade or it was because of it was cooked on the same flat top with the other meats. 3 stars.
Chicken: fragrant char. Mildly salty. Chicken was cubed and properly marinaded. The only option here whose predominant flavor profile was saltiness. Good but not nothing special. 3+ stars.
Korean BBQ: bulgogi cut. Much more moist and substantial than the asada. Bulgogi marinade gave medium sweetness. Good but still a tad one dimensional. 3.5 stars.
Korean BBQ with Kimchi: same with above, added kimchi. Sourness and Spiciness of kimchi somehow magically added complexity on the flavor profile. Delicious. 4 stars.
Spicy Pork: very moist and tender pork. Gochujang-based marinade. Pronounced sweetness more than the other meats. A kick of spiciness. Spicy pork by itself didn't work as a taco. The sweetness dominated everything and the flavor profile became somewhat one dimensional. The pork itself was delicious although nothing new. It still deserved 3.5 stars, though.
Spicy Pork with Kimchi : same not as above. However, again, kimchi magically added the complexity on the flavor profile by infusing its spiciness and sourness. There was a development of delicious umami flavor. My taco of the day. 4,5 stars.
An average of 3.625.
As a summary, some of these tacos were really delicious and, in my humble opinion, better than thinly-chopped-meat and cabbage-filled Kogi's.
I will come back for anything (taco, burrito, etc.) with Spicy Pork with Kimchi and Korean BBQ with Kimchi.
Details:
All tacos came with flat-topped flour tortilla. Garnishes available: diced tomato, onion, cilantro. There were Salsa Roja and Salsa Verde. I opted for red: it was thick and had a medium sourness. I didn't think Salsa Verde would have fitted any of these well.
Carne Asada: carne asada cut. Meat cooked to semi char, a bit dry. A hint of bulgogi sauce sweetness, out of place and a bit weird. I wasn't sure if it was a part of the marinade or it was because of it was cooked on the same flat top with the other meats. 3 stars.
Chicken: fragrant char. Mildly salty. Chicken was cubed and properly marinaded. The only option here whose predominant flavor profile was saltiness. Good but not nothing special. 3+ stars.
Korean BBQ: bulgogi cut. Much more moist and substantial than the asada. Bulgogi marinade gave medium sweetness. Good but still a tad one dimensional. 3.5 stars.
Korean BBQ with Kimchi: same with above, added kimchi. Sourness and Spiciness of kimchi somehow magically added complexity on the flavor profile. Delicious. 4 stars.
Spicy Pork: very moist and tender pork. Gochujang-based marinade. Pronounced sweetness more than the other meats. A kick of spiciness. Spicy pork by itself didn't work as a taco. The sweetness dominated everything and the flavor profile became somewhat one dimensional. The pork itself was delicious although nothing new. It still deserved 3.5 stars, though.
Spicy Pork with Kimchi : same not as above. However, again, kimchi magically added the complexity on the flavor profile by infusing its spiciness and sourness. There was a development of delicious umami flavor. My taco of the day. 4,5 stars.
An average of 3.625.
No comments:
Post a Comment