NY Times: Korilla BBQ and Mexicue

Article on the New York Times


The aptly named Korilla BBQ (korillabbq.com for locations), one of the biggest of the new rigs in the expanding fleet of roving food options, is a behemoth truck with servings fit for an ape and beastly lines. Its popularity has something to do with the Korean taco fever that’s swept east from Los Angeles.

Korilla does the craze justice, sometimes. One day, you’re digging into a succulent and generous platter of those sweet and spicy, sour and savory bulgogi-and-kimchi tacos, and the next day they serve you a gristle burrito. All week long, though, no matter the truck’s location, a river of black overcoats weaves down the block to the service window.

Luckily, the Korilla staff has the elbow room and wherewithal to keep things moving, rapidly bundling that marinated barbecued beef, as well as less flavorful pork, chicken or tofu, in burritos ($7), tacos ($7) and rice bowls ($8) with a mind-boggling array of fixings. Think quickly as you approach the front of the line, and consider this advice: choose sticky rice instead of the gluey bacon and kimchi fried rice, which tastes like none of the above.

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