Vatos Ur­ban Tacos

Exquisite Taste - - Up Close & Personal -

Due to the his­tor­i­cal and on­go­ing in­flux of mi­grants, Amer­i­can street food is of­ten in­spired and in­flu­enced by the tastes and tex­tures of Ko­rean and Mex­i­can food and at Bo-Mex’s chic Vatos Ur­ban Tacos, these two dis­tinct culi­nary tra­di­tions are brought to­gether with max­i­mum ef­fect.

With two branches in Sin­ga­pore and four in Seoul, Vatos – Cal­i­for­nian slang for men – was founded by a trio of Ko­rean-Amer­i­cans who wanted to re­cap­ture the fa­mil­iar tastes of their youth and si­mul­ta­ne­ously of­fer Seoul’s ea­ger food­ies a new and dif­fer­ent din­ing ex­pe­ri­ence.

Kenny Parks and Sid Kim are from South­ern Cal­i­for­nia and Juweon Kim grew up in Texas and so nat­u­rally all three spent their youth grow­ing up eat­ing au­then­tic Mex­i­can food sup­ple­mented by a steady diet of home-made Ko­rean food lov­ingly pre­pared by their moth­ers at home.

In­evitably, in such an en­vi­ron­ment the three guys pro­gressed to­wards Kore­anMex­i­can fu­sion cui­sine, a di­rec­tion that led them to open the first Vatos in Seoul and the cre­ation of sig­na­ture dishes like galbi tacos, spicy chicken que­sadil­las and kim­chi car­ni­tas fries, voted by the read­ers of 10 Mag­a­zine as the Best Dish in Ko­rea.

The kim­chi car­ni­tas fries is a must-try dish, a bas­ket of crispy fries topped with braised pork car­ni­tas, onion, pick­led gherkins and sautéed kim­chi pro­vid­ing that ad­di­tional and un­usual Vatos bite. Pair it up with a drink from the out­stand­ing se­lec­tion of cock­tails and beers served up from the long ur­ban-in­dus­trial bar and ease back into the Cal­i­for­nian groove.

Vatos favourites, made for shar­ing

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