In Los Angeles, the Korean taco was born, shepherded into existence by Roy Choi, a Korean-born LA resident whose food paths crossed both Latin and Korean cooking on a daily basis. Why not bring them together? he thought.
In the wake of the Korean short rib taco that launched his career, all across the nation, food trucks have been doling out ever more creative tacos. We might have thought fusion food was gone after its 1990s heyday, but the taco craze has brought more hybrid deliciousness to the typical taco than we ever would have imagined.
Not ones to leave a trend alone, we’ve picked up the Asian-fusion trend and taken it to Japan, where we crisped up some acorn squash wedges tempura style, then paired the delicious vegetarian filling with a key ingredient–creamy, tangy, smoky mayo, which brings all the flavors together. We have a feeling you’ll enjoy the juxtaposition of the crunchy, crisp tempura coating with the cool avocado and queso fresco. Here’s the recipe for Acorn Squash Tempura Tacos.
We’re happy to be participating in Food Network’s Fall Fest, a weekly blog tour of all the incredible produce we’ll be enjoying this season. This week, the topic is winter squash! You can see the other bloggers’ delicious creations by following the links below.