Kogi Is Kool: How 1 Taco Truck Is Taking LA By Storm

Los Angeles has long been famous for roaming taco trucks that service the myriad neighborhoods of this sprawling metropolis, serving classic Latino fare.
L.A. is also known for its distinct Asian cuisine, which is often blended with more traditional American foods to create wonderful hybrids.

Well, now Korean BBQ, a hot food trend in America as it is, has met and melded with the classic Mexican taco to create a tantalizing blend of tangy, slightly spicy meats and sesame vegetables…in a taco.

The menu was developed by local professional chef Roy Choi, a heavy hitter in the culinary world in his own right, and the result has been almost unanimously delicious.

But the unique menu and tasty menu doesn’t even begin to explain why people are waiting in line for 2 hours just to eat a couple Korean tacos.

A combination of 21st century technology and a classic cultural icon have combined to make Kogi Korean BBQ the social phenomenon it is today.

The icon is the traveling truck that serves Kogi’s now famous tacos.

Taco trucks have always held a special place in the hearts of L.A.’s denizens, and when the Kogi truck started showing up in hip neighborhoods, sometimes drawing crowds large enough to force a disperse order from local police, street cred was definitely cemented.

The most fascinating aspect of the rise of Kogi is how modern technology has fanned the flames to make Kogi a phenomenon across L.A.

Co-founders Mark and Caroline Manguera use Twitter, a social networking site that uses instant and text messaging to connect people, to alert Kogi fans on where and when the Kogi truck will be rolling through their neighborhood.

Caroline maintains a blog devoted to all things Kogi, and is quick to comment whenever other food related blogs post about the Korean BBQ taco truck.

And the company has a website and presence on other social networking sites like Facebook and MySpace.

The full utilization of these cutting edge networking tools has resulted in a young, hip crowd of Kogi faithful that use the internet and their cell phones to locate the Kogi truck and descend upon it with their friends wherever it stops.

The fact that Korean BBQ tacos are genuinely good undoubtedly forms the core of Kogi’s success.

But it is equally certain that a tech savvy approach to the familiar taco truck, a long-time customer favorite, has rocketed Kogi into the stratosphere of cutting edge food service concepts.

Views: 1

Tags: food, kogi, marketing, news, restaurant, service, taco, trends, truck

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Jaimee Estreller on April 20, 2009 at 4:45pm
http://eatcoolhaus.com/ (now an upscale ice-cream truck willing be hitting the streets)

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service