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March 3, 2009 by Eric | 2 comments
A mouthwatering story in the New York Times about a Korean-Mexican taco truck with crazy fusion ideas. Read it when you’re hungry.
Tags: fermented food, Kimchi, Pickles in the news, recipe inspiration
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novice pickler on May 2, 2009 at 5:23 pm
SF has it’s very own spin-off of the Korean-Mexican taco truck mentioned in this article, John’s Deli (which also happens to be my workday neighborhood Korean joint).
Sadly, the lines at John’s Deli have been out the door since the below write-up occurred last week. No more lunchtime kimchi fixes for me.
Eric on May 3, 2009 at 4:44 pm
Aha! I wanna go!
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