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There’s a Restaurant Serving KOREAN FRIED CHICKEN TACOS Now

Korean fried chicken is special for a number of reasons: its batter is lighter than your typical American buttermilk-based fried chicken, it’s generally not as greasy, and most importantly, it’s fried twice. This Korean fried chicken, from Michin Dak in Los Angeles, CA, is special for another reason: it’s in a taco and seasoned with ranch.

Based in Koreatown, Michin Dak will be turning out a spicy ranch Korean fried chicken taco in honor of the FOODBEAST Coast 2 Coast Ranch tour, presented by Hidden Valley ® Ranch

This cultural fusion starts with the star ingredient, with chicken strips dredged in flour and batter.

What’s unique about this chicken is that it is double fried, which is responsible for the unbeatable crunch that Korean fried chicken is cherished for. This technique works by using a lower temperature than one would normally fry chicken at, ensuring that it slow cooks and renders the fat out of the skin, turning it thin and crispy.

Once ready, the strips are slathered in a sweet honey orange sauce and generously dusted with Hidden Valley Original Ranch Seasoning. Then they’re tossed and then placed in a tortilla, where some house-made yogurt slaw, dill pickles, and a drizzle of homemade habanero sauce joins the flavor combination.

The habanero sauce works hand in hand with the Hidden Valley ranch seasoning and coleslaw to give the chicken some heat, while not letting it get out of hand. But, in case it’s too much, the taco is served with a generous portion of Hidden Valley Restaurant Style Ranch, a cool and creamy dipping sauce to help beat the heat.

The Korean Fried Chicken Taco will be available for all ranch fanatics throughout September. And, because this is just one of the ways you can use ranch seasoning to make a delicious meal, head on over to to learn where the other stops of the Coast 2 Coast Ranch Tour, presented by Hidden Valley Ranch are located.

Created in partnership with Hidden Valley Ranch. 

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This Eatery Sells Loaded Shawarma Fries Straight From A Spit

Watching shawarma being sliced off a spit can be one of the most sensual experiences in food, and being able to try that juicy blend of meat immediately after can truly leave you flush. The vessel you choose to get that shawarma inside your body, however, is completely up to you.

In downtown Santa Ana, CA, there’s a food hall called the 4th Street Market. Inside the market lies Falasophy, a Lebanese-fusion eatery that serves both traditional dishes and modern interpretations.

The dish boasts a fresh batch of salted fries, slow-roasted steak shawarma straight from a spit, cilantro garlic crema, jalapeños, pickled turnips, and a special cheese blend. If you’re feeling particularly peckish, you can always order a side of falafels to pair with your fries.

Next time you’re in the Santa Ana neighborhood, be sure to swing by and grab a plate of these savory shawarma fries. If you’re hankering for something sweet, the food stall also offers Nutella baklava.


‘La Sriracha Racha’ Is The Magical Mexican Version of Sriracha You Need To Know About

La Sriracha Racha Mexican Asian Hot Sauce

When I initially met Lincoln Lee from LA Culinary, we both shared a common displeasure with the word ‘fusion.’ The word is used to describe countless mashups of ethnically-eccentric cuisine and is technically accurate. But it’s surface level. A lazy label. A classification that only knocks at cuisine’s door and comments on the floor plan, without a full tour of the house.

Bulgogi Taco? FUSION. Waffle Gyro? FUSION. Pizza Fried Chicken. Weird, but still FUSION. Enough.

When you grow up in Southern California, surrounded by Asian and Latin cuisine (to name a few), the flavors of different ethnic cuisines weren’t completely isolated from each other. Instead they represent the bounty of spice constantly at your fingertips – regardless of origin or cultural connection, ready to be consumed. And in the hot sauce realm, that meant Tapatio on your fried rice or Sriracha on your al pastor tacos.

Within the last decade we’ve seen the commoditization of the red-bottle-green-capped Sriracha. You no longer have to go to the Asian supermarket or the pho restaurant to get your fix, you can find it at Whole Foods and gastropubs. Not to mention being able to find miniature versions on key chains, apparel, fast-food items and hundreds of consumer packaged goods. There’s always going to be a place in my heart for you Sriracha, but I’ve been looking for something else to spice things up. And I found it: LA Culinary’s La Sriracha Racha – a Mexican hot sauce at its core that’s fermented in a Sriracha style. AKA the Mexican Sriracha hot sauce of your dreams.

Lee uses the vegetables and produce found in Mexican cuisine including lemons, cilantro, roasted peppers, onions and tomatoes. He then ferments those ingredients with vinegar for the layered taste and finish. I’ve already thrown the Racha on multiple burritos and pretty much everything at LA Culinary’s booth at the 626 Night Market including these #manimalfries (pictured above). French fries topped with frog legs, chicken hearts, chorizo, chimichurri and the Racha. You can also find LA Culinary at this weekend’s LA Street Food Festival, don’t sleep on it.

You can get the sauce  for $6.99 at, and don’t be confused if you see La Sriracha Macha or La Sriracha Racha. They’re the same, I just caught them in the midst of a rebrand. Use code Foodbeast30 to save 30% on your order.


How To Make Mac & Cheese Dumplings


Sometimes our publisher Elie Ayrouth texts me all kinds of shenanigans in the late hours of the night. Usually I’ll take a quick glance, then go back to sleep. This time, rather than another Sons of Anarchy spoiler, he opened with:


You had me at “wuddduppp,” buddy.

We put our heads together the following day to see if such a thing could be executed, much less made to look appealing. All signs pointed to yes.


Here’s what you’re gonna need:

– Mac & Cheese.
– Dumpling wrappers.
– Egg.
– Water.


We start off by making the macaroni and cheese. Easy enough, especially if you grab the cheap instant kind from the store. Should cost you about $1. You can also take your time and make the recipe from scratch.

There’s no wrong way to do this:


Once your mac and cheese is cooked and ready, set aside the bowl.


The dumpling wrappers are tricky. You could either look up a homemade recipe if you want to use fresh dough, or hit up your local Asian supermarket. A pack of 40 wrappers will be less than $2.

Make sure it’s labeled “Dumpling Wrapper” and not “Wonton,” though.

Lay out the dumpling wrappers on a flat surface and spoon in a teaspoon or so of your macaroni and cheese. You’re not going to want too much or you won’t be able to wrap it together.


Make a quick egg wash (beat an egg and splash some water) and spread on two adjacent edges of the dumpling wrapper. Fold the dry side diagonally to meet the wet side.

*Cue trashy porno music*

Feel free to get creative with your macaroni and cheese during this step. Add some extra shredded cheddar, maybe some bacon bits, or even nacho cheese.

Push the mac and cheese mix together so all the air is released and seal the edges together by pressing them tightly. Fold the two side edges back, bringing them together, and add a little egg wash so that they’ll stick.


It should look a little like this.

The next and final step is to steam your dumplings. Either you have a steamer basket at home, or you can MacGyver yourself one using a couple of pots and a cooking tray. Allow to steam for about ten minutes until outside is firm and glossy.

Then dig in.


You can also whip up a spicy dipping sauce, or just drench that sucker in Sriracha. However, they can definitely be enjoyed on their own.


Mac and Cheese Tacos

mac_and_cheese_tacos_1Recipe: Blog Chef



What’s Pho Stuffed into a Burrito Called? A Phoritto, of Course


The Phởrrito || Photo: Peter Pham

If you told us a few years ago that there would be a burrito that held the contents of a bowl of phở, we’d probably reply with “Why not make a burger out of ramen noodles while you’re at it?” Yet, here we are. The present.

Earlier this year, we discovered a restaurant that serves an orange chicken burrito stuffed with chow mein. Heaven, right? Looks like you can now enjoy a bowl of on-the-go phở by also wrapping it into a burrito.

Komodo invited us to come out and try their new phở burrito, fittingly titled the Phởrrito, at one of their brick-and-mortar locations. Made with thinly-sliced rib-eye steak, bean sprouts, cilantro, onions, Thai basil, jalapeño, lime juice and phở noodles, the burrito is wrapped with a large flour tortilla and served with sriracha and hoisin sauce.


A close-up look at the Phởrrito. Screen licking is highly encouraged. 

What surprised us most about the Phởrrito is how much it actually tastes like a bowl of phở, the popular Vietnamese noodle soup that inspired this creation. Obviously it’s missing the key factor of broth, but then you’d get nothing more than a soggy burrito. Perhaps a phở broth-based au jus might be a possibility in the future? In the meantime, we’re more than happy chowing down on this beauty.

Oh, they also had a few other delicious munchies to offer.


The Java, the MP3 and the Fish N’ Grapes.

Komodo has a pretty sizable menu of tacos inspired by different cultural cuisines. The Java features Indonesian pork braised in coconut milk. Marinated sirloin, tater tots and a fried egg make up the MP3. The Fish N’ Grapes includes a deep-fried Alaskan cod topped with a mixed salad of lettuce and grapes.

Obviously their portions are much larger, but after killing an entire Phởrrito, these itty bitty bites were all we could handle.


The Komodo 2.0, the Loko Modo and the Asian Marinated Chicken.

The Komodo 2.0 is made with sirloin steak topped with southwest corn salad and jalapeño aioli. The Loko Moko features Hawaiian-seared Angus ground beef and teriyaki pineapple sauce topped with a fried egg. Finally, the Asian Marinated Chicken boasts grilled chicken, jalapeños, stir-fried rice and mandarin oranges topped with a soy sauce glaze.

All were pretty delicious, but we just can’t stop thinking about that Phởrrito.


Kimchi Bulgogi Nachos

kimchi nachos

Recipe: Two Red Bowls


California Roll Nachos


Recipe: I Am a Food Blog