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Korean and Mexican flavors may be the mash-up of the moment: This roving food truck, from co-owners Phillip Lee and Youngsun Lee, is the second operation to bring the strangely simpatico pairing to New York (Korilla BBQ opened in the fall). Youngsun Lee's serious kitchen cred--he cut his teeth at Momofuku and Annisa--comes through in the 11-item menu, which plugs Asian ingredients into an eclectic mix of eats: tacos, "kim-cheesteaks," tofu-edamame falafel, and bowls stuffed with rice, vegetables and pico de gallo. Although these combinations are cutting-edge, the kimchi found in most dishes is more traditional--it's made from Youngsun's grandmother's recipe, and uses pepper flakes from her farm in South Korea.

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