hello to all,
I was riding my motrocycle back from beach volleyball when I ran across a taco stand in a small alleyway...and here are the details...
the name of the Place is Taco Chili Chili and the guy who runs it is called 김 원 태 (Kim won te).
Phone Number: 744-4050
FROM SfunZ mall:
walk down the road to the right of SfunZ (towards the beach), go past Save Zone mall, keep walking until you have an option to make a right onto another street (but don't). Instead make a left onto a small alley. You will see a Beauty Zone shop across from the alley (black sign). you will also see a 뚱 땡 이 돈 까 스 (a dun-ka-saaaaaaaa restaurant, pork cutlet) (orange sign) on the alley's corner. Once in the alley you will pass Boom PC shop, a Hot Time (핫 타 임 ) sailor wanna hump-hump bar kind of place, a small Korean food joint, a locksmith, and TACO CHILI CHILI.
The place just opened and he only has four items on his meny to eat:
Soft beef tacos (which he will make "veggie") W3,000
The tacos are good and contain beef, sour cream, lettuce, tomatoes, onions, cilantro (YES, CILANTRO!!), black olives, and jalopenos.
Nachos and Nacho Grande W4,500 , W6,000
the nachos are pretty good, nothing too fancy. he uses singles wrap (sliced wraped cheese), guacamole, sour cream, tomatoes, black olives, and jalopenos.
The fourth is some sort of flat soft taco combo. which I have not tried yet. W3,000
He also has a few fruit smoothies to wash all that down with.
The place is tiny (probably big enough for 4 people. with bar-like seats.) He takes a while to make the food so call ahead if you have a big order. 744-4050. His English is very limited, so have a Korean friend call.
There you have it...
enjoy your tacos at the beach
if you lost call me and I'll do my best to guide you there 010-3037-8643 Ric
Full Version: Taco al Pueblo in Haeundae - great tacos/burritos
Koreabridge Discussion Forum > Busan and Korea Living Q&A > Busan Living Q&A > Food and Eats in Busan
I just had lunch there!
Great place. about the food:
Yes, he uses REAL sour cream, not any type of fake mix. I'm not sure I understand cracked's question about nachos and cheese slices... Nachos are simply tortilla chips, with several different dips provided.
The beef tacos are simple, complete, and well seasoned. For me, the key point about the tacos is thaty are not OVER-seasoned. You knwo how wehn western food is koreanized, they add all sorts of extra sauces, ingredientes and flavors to them? Like the tacos in vips or some other high end restaurant, that have sweet sauces, pickles, ketchup and other things on tacos...
The tacos he makes are what mexicans would call tacos. But those form the US would call them Burritos (wich is a made up us-term anyways).
He uses soft wheat flour tortillas, as any taco should have.
Of special note to me was the fact that the sour cream was fresh and original, and the cilanto... oh my! It makes such a subtle yet sublime difference when it's added to a taco.
the prices are very reasonable, much cheaper than any mexican restaurant in Seoul. He alos said he plans to slowly expand his menu, to eventually include beef burritos, enchiladas, and spanish rice.
Great place. about the food:
Yes, he uses REAL sour cream, not any type of fake mix. I'm not sure I understand cracked's question about nachos and cheese slices... Nachos are simply tortilla chips, with several different dips provided.
The beef tacos are simple, complete, and well seasoned. For me, the key point about the tacos is thaty are not OVER-seasoned. You knwo how wehn western food is koreanized, they add all sorts of extra sauces, ingredientes and flavors to them? Like the tacos in vips or some other high end restaurant, that have sweet sauces, pickles, ketchup and other things on tacos...
The tacos he makes are what mexicans would call tacos. But those form the US would call them Burritos (wich is a made up us-term anyways).
He uses soft wheat flour tortillas, as any taco should have.
Of special note to me was the fact that the sour cream was fresh and original, and the cilanto... oh my! It makes such a subtle yet sublime difference when it's added to a taco.
the prices are very reasonable, much cheaper than any mexican restaurant in Seoul. He alos said he plans to slowly expand his menu, to eventually include beef burritos, enchiladas, and spanish rice.
The tortillas are flour and the sour cream is western-style. If you make tacos at home you probably won't think too much of these, but for those of us that are too lazy to make them at home it's a break from the Kimchi and rice. try it out during a weekend, and if it sucks, enjoy your day at Haeundae beach by playing some volleyball.
the busanfoodguy was born in Phoenix, Arizona and had a Mexican "godfather". He (I) spent a lot of time in Mexico and enjoyed a lot of Mexican cooking.
The owner of this tiny taco stand is a young guy named Kim. Mr. Kim's aunt's husband is from Mexico. Mr. Kim learned his tacos from visiting his aunt in San Diego, California. His tacos are as close to authentic as you can get in Korea! Yes, his tortillas are machine made (thin), but don't quibble! Go with the flow. Enjoy what you can get.
He has two "taco" dishes. With one you get two beef 5 inch tortillas, open faced and smothered with sour cream, onions, Pace Picante sauce, jalapenos, and some black olive slices. With the other taco dish, you get a wrapped 8 inch flour tortilla with essentially the same ingredients. There is not much to tell the two dishes apart. Both cost 3,000 won.
He has a "nacho" dish that looks great from the picture I saw. Local corn nacho rounds covered in cheese and jalapenos and sour cream, and so on.. cost 6,500 won. (if I was eating with a friend, I would order the two taco dish and the nacho dish and split the 10,000 won cost) He also has a good iced coffee drink, the Mexican way, using coffee "syrup", liquid cane sugar, milk, and ice.
I suggested to Mr. Kim that he change one of the taco-dishes to feature pork (or chicken). I also suggested that he heat the tortillas (and their meat) more on his griddle. His beef is OK (perhaps too lean), but I think his tacos would taste better with traditional (greasy) pork or fatty chicken. Wouldn't it be nice if he could find a way to make refried beans?
In any case, support this restaurant! Buy his food! Get others to buy his food!
And, when you visit him, congratulate him for his entrepreneuring spirit. Please, don't hesitate to suggest changes that will better his menu. I think it is great that we finally have a Korean trying to simulate Mexican food in Pusan.
Directions: when you leave Sfunz/Megabox, walk out the side exit towards the beach. Walk past the SaveZone street entrance to the next major intersection. There is a shop called Beauty Zone on the right corner. Across the street (left corner) is a small alley. Turn left into the alley, walk 100 feet, and Taco (chili chili) is on your right .
busanfoodguy
The owner of this tiny taco stand is a young guy named Kim. Mr. Kim's aunt's husband is from Mexico. Mr. Kim learned his tacos from visiting his aunt in San Diego, California. His tacos are as close to authentic as you can get in Korea! Yes, his tortillas are machine made (thin), but don't quibble! Go with the flow. Enjoy what you can get.
He has two "taco" dishes. With one you get two beef 5 inch tortillas, open faced and smothered with sour cream, onions, Pace Picante sauce, jalapenos, and some black olive slices. With the other taco dish, you get a wrapped 8 inch flour tortilla with essentially the same ingredients. There is not much to tell the two dishes apart. Both cost 3,000 won.
He has a "nacho" dish that looks great from the picture I saw. Local corn nacho rounds covered in cheese and jalapenos and sour cream, and so on.. cost 6,500 won. (if I was eating with a friend, I would order the two taco dish and the nacho dish and split the 10,000 won cost) He also has a good iced coffee drink, the Mexican way, using coffee "syrup", liquid cane sugar, milk, and ice.
I suggested to Mr. Kim that he change one of the taco-dishes to feature pork (or chicken). I also suggested that he heat the tortillas (and their meat) more on his griddle. His beef is OK (perhaps too lean), but I think his tacos would taste better with traditional (greasy) pork or fatty chicken. Wouldn't it be nice if he could find a way to make refried beans?
In any case, support this restaurant! Buy his food! Get others to buy his food!
And, when you visit him, congratulate him for his entrepreneuring spirit. Please, don't hesitate to suggest changes that will better his menu. I think it is great that we finally have a Korean trying to simulate Mexican food in Pusan.
Directions: when you leave Sfunz/Megabox, walk out the side exit towards the beach. Walk past the SaveZone street entrance to the next major intersection. There is a shop called Beauty Zone on the right corner. Across the street (left corner) is a small alley. Turn left into the alley, walk 100 feet, and Taco (chili chili) is on your right .
busanfoodguy
I talked to him about refried beans... anyone got a recepie?
ask and ye shall receive, courtesy of google. Refried beans
Ingredients:
1 slice bacon, diced or bacon grease
16 oz can pinto beans
2 cloves of garlic, crushed or diced
dash ground cumin
dash oregano
dash pepper
1 cup Colby Jack or cheddar cheese, grated
2 diced roasted chili peppers, optional
Directions:
If using bacon add to frying pan with garlic and spices. Fry until bacon is brown, remove bacon if you like. Otherwise, put enough bacon grease in pan to coat bottom. Lightly fry spices and garlic until garlic is browned. Meanwhile mash beans, add grated cheese and chilies; stir. After browning add bean mixture. Fry/cook until bubbly and hot.
Serve covered with grated Colby or cheddar cheese.
** Use the leftover beans from our Borracho bean recipe (no guaranteed leftovers here!) and follow these directions:
Drain leftover Borracho beans in bowl, retaining 1 cup of soup broth. Mash beans in bowl and re-cook beans in fry pan. Add bean soup to refried beans to make them wet but not soupy (this is a judgment call as to how much soup to add). You might want to add a little garlic powder, salt and pepper. Add shredded cheese over served beans and serve with eggs in the morning or as a side dish in your midday or evening meal.
Ingredients:
1 slice bacon, diced or bacon grease
16 oz can pinto beans
2 cloves of garlic, crushed or diced
dash ground cumin
dash oregano
dash pepper
1 cup Colby Jack or cheddar cheese, grated
2 diced roasted chili peppers, optional
Directions:
If using bacon add to frying pan with garlic and spices. Fry until bacon is brown, remove bacon if you like. Otherwise, put enough bacon grease in pan to coat bottom. Lightly fry spices and garlic until garlic is browned. Meanwhile mash beans, add grated cheese and chilies; stir. After browning add bean mixture. Fry/cook until bubbly and hot.
Serve covered with grated Colby or cheddar cheese.
** Use the leftover beans from our Borracho bean recipe (no guaranteed leftovers here!) and follow these directions:
Drain leftover Borracho beans in bowl, retaining 1 cup of soup broth. Mash beans in bowl and re-cook beans in fry pan. Add bean soup to refried beans to make them wet but not soupy (this is a judgment call as to how much soup to add). You might want to add a little garlic powder, salt and pepper. Add shredded cheese over served beans and serve with eggs in the morning or as a side dish in your midday or evening meal.
My fiance created his own re-fried beans recipe using all materials you can get in Busan (except for cumin--but Costco now has big things of it).
2 cans of kidney beans, drained and rinsed
4 hot chili peppers
2 cloves of garlic
some olive oil (about 2 tbsp)
1 tbsp of cumin
cilantro (optional, but fabulous)
Dump the above ingredients into a blender or food processor and blend to a sticky paste (add a bit of water if needed to get things moving). Once everything is smooth, transfer it over to a frying pan and cook down, stirring occasionally, until you get a thick paste.
Whenever he makes it, our friends say, "Where did you get the refried beans?".
2 cans of kidney beans, drained and rinsed
4 hot chili peppers
2 cloves of garlic
some olive oil (about 2 tbsp)
1 tbsp of cumin
cilantro (optional, but fabulous)
Dump the above ingredients into a blender or food processor and blend to a sticky paste (add a bit of water if needed to get things moving). Once everything is smooth, transfer it over to a frying pan and cook down, stirring occasionally, until you get a thick paste.
Whenever he makes it, our friends say, "Where did you get the refried beans?".
I just wanted to ad one more positive review to this place. It is so nice to have a fast food option besides Subway or McDonald's! The guy is also really friendly and eager to please. I don't know how the OP ever found this place, but way to go!
I went there this past weekend and the food was great! It was a great comfort food. The price was very reasonable also. I stronly recommend all of you to try it.
For the sake of redundancy I'll endorse this place as well. If you haven't been there go. It would be shame if this guy went out of business for lack of business.
Went there last weekend, and had ten tacos and a nachos between four of us. Awesome food and well worth the visit. Turned up at around 2145 (he closes at ten) and made the poor fella stay open until eleven. Not that he was complaining, and we certainly weren't. He even apologised for not having limes when we asked for bottles of Corona! I knew we were onto a winner at that point!
Let's not let this baby close (I'm taking my own bottle of Tabasco next time though - I needs to feels the heats when I eats!)
Let's not let this baby close (I'm taking my own bottle of Tabasco next time though - I needs to feels the heats when I eats!)
I was there Sunday afternoon, and he had tabasco on the counter, so leave yours at home!
I'm glad to hear he took my advice and got some hot sauce. I also left him with the phone numbers and product packages for pinto beans and instant refrieds that he can order wholesale from the Hannam Supermarket and Dandee's Grocery in Seoul. I hope he gets some beans!!
I am also trying to get him to use a hot grill to heat the tortillas (so they fluff) and NOT to press them flat with a spatula.. just makes 'em tough.
I have a suggestion about melting the nachos.. next time someone goes for nachos, take some aluminum foil and have him make your nachos on the grill... put a sheet of foil on the grill, make the nachos on it, cover with another sheet...let heat and slide off onto a plate and serve.
WHERE THERE IS A WILL, THERE IS A WAY.
Now, all we need to do is show him the way.. :-)
busanfoodguy..
I am also trying to get him to use a hot grill to heat the tortillas (so they fluff) and NOT to press them flat with a spatula.. just makes 'em tough.
I have a suggestion about melting the nachos.. next time someone goes for nachos, take some aluminum foil and have him make your nachos on the grill... put a sheet of foil on the grill, make the nachos on it, cover with another sheet...let heat and slide off onto a plate and serve.
WHERE THERE IS A WILL, THERE IS A WAY.
Now, all we need to do is show him the way.. :-)
busanfoodguy..
Dogarse,
You can say "jalapeno" = 할리피뇨 in Korean.
I wanna have some burritos there. yum yum!
You can say "jalapeno" = 할리피뇨 in Korean.
I wanna have some burritos there. yum yum!
Taco Chili Chili is THE place to stop and grab a quick bite....it's my regular stop in Haeundae now.
I asked him about his customers, and he said the majority are foreigners...very, very few Koreans. Keep it up everyone....don't let this guy go out of business...the food is too great to lose! He is very open to suggestions, and is doing a great job 'catering' to the foreign-market in Pusan!
If you haven't been to Taco Chili Chili...print out the directions and go! It really is worth it...
I asked him about his customers, and he said the majority are foreigners...very, very few Koreans. Keep it up everyone....don't let this guy go out of business...the food is too great to lose! He is very open to suggestions, and is doing a great job 'catering' to the foreign-market in Pusan!
If you haven't been to Taco Chili Chili...print out the directions and go! It really is worth it...
QUOTE(sebastian @ Jul 11 2006, 06:54 PM) 
I asked him about his customers, and he said the majority are foreigners...very, very few Koreans.
He did mention that this thread is the only advertising he's had so far but he's planning on advertising to Koreans soon, hopefully they'll pick up on how fantastic the food here is. Both the Turkish and Indian restaurants seem to have a steady Korean clientele, I can't think why this wouldn't be so for this guy as well.
I remember the last Mexican attempt in Busan.
There was a joint in PNU, Terra (sp?) which eventually ground to a halt.
Theories:
1) The service was sh1te. e.g. they refused to give sour cream with nachos, because sour cream only came with tacos (was the reasoning).
2) The area didn't have quite as many foreigners around in those days.
3) (the big one) Koreans don't like spicy food.
I hope this guy can keep it together, sounds like he's doing a good job. Let's not let him go the way of BK, Subway, Terra, etc
There was a joint in PNU, Terra (sp?) which eventually ground to a halt.
Theories:
1) The service was sh1te. e.g. they refused to give sour cream with nachos, because sour cream only came with tacos (was the reasoning).
2) The area didn't have quite as many foreigners around in those days.
3) (the big one) Koreans don't like spicy food.
I hope this guy can keep it together, sounds like he's doing a good job. Let's not let him go the way of BK, Subway, Terra, etc
Had lunch there today, and am quite impressed with his progress. He said he's put in an order for white and brown rice from hanam supermarket, and will be trying them out. He has an oven now, and explained to me how he will bake the Nacho Grandes! The one dissapointment he's had is that there no way to get pinto beans year round (hanam only offers them in spring), so for refried beans, the only option is canned.... but a can is really expensive. At the risk of speaking for you guys, I said that we wouldn't mind paying more for bean tacos... after all, his tacos are only 3,000, cheap compared that to a big mac... I told him I'd be willing to pay 4 or 5 thousand for a nice bean taco. And I bet many of you too wouldn't mind it.
I nominate Taco Chili Chili for an official sponsorED of Pusan web!
I nominate Taco Chili Chili for an official sponsorED of Pusan web!
I am down for Nominating this place for A PWEB place to go. I make the trip there as much as I can and sometimes when I shouldn't.
I told him the price is cheap and for beans I would def. pay more. I mean it isnt like I can go someplace else and get what I get there.
He is trying to get more Koreans there too.
I have told all the people I know and meet that it is a place to go, but who knows if they actually try it. It was a big hit with my girl and she said it saves us money instead of traveling to Seoul for mexican food.
Keep it up and Don't let this guy go in the hole.
VIVA TACO CHILI CHILI
I told him the price is cheap and for beans I would def. pay more. I mean it isnt like I can go someplace else and get what I get there.
He is trying to get more Koreans there too.
I have told all the people I know and meet that it is a place to go, but who knows if they actually try it. It was a big hit with my girl and she said it saves us money instead of traveling to Seoul for mexican food.
Keep it up and Don't let this guy go in the hole.
VIVA TACO CHILI CHILI
I have been there three times, this afternoon being the most recent and each time the tacos have been excellent. I have never been a nacho fan, so I can't add anything there. I asked him how business was going and he said he was quite happy with things, so far. I asked about his clientele and he said it was mainly foreigners because the average Korean restaurant patron is unaware of Mexican food. He mentioned that as of this Monday he will be introducing chicken tacos to the menu and I am leaving town for a month tomorrow. Damn! I will be checking the feedback while I am away and I expect it will be one of the first stops upon my return. Enjoy everyone!
Went yesterday.
TAcos: GREAT!
Sadly, since its' the only "Take outable" meal, and with only 4 places to sit, you are pretty much resigned to tacos. That's a big detriment. I wonder how many different people have been there? I think we should make an effort to convince the dude to upgrade to at least a 10-15 seat restaurant. When I was there on sunday afternoon, 10 different people had come besides MY group of 7.
This guy should be rakin' in the cash.
TAcos: GREAT!
Sadly, since its' the only "Take outable" meal, and with only 4 places to sit, you are pretty much resigned to tacos. That's a big detriment. I wonder how many different people have been there? I think we should make an effort to convince the dude to upgrade to at least a 10-15 seat restaurant. When I was there on sunday afternoon, 10 different people had come besides MY group of 7.
This guy should be rakin' in the cash.
Slow down, ignit...
the guy is NOT raking in the cash. you went on a sunday, when people are not working. But during the week, he can have whole days with three or four customers only. I have been there at least 10 times during weekedays, and only once was there another customer.
He still hasn't made back the initial investment in opening the shop, and at the moment, his earnings are about enough to pay for the daily ingredients, and chip away at the startup costs. He also has had to buy lots of thing and ingredients that he didn't count on at first, like an oven, vegetarian ingredients, rice, etc...
It's going to be a while before he is breaking even, and then some more time before he is actually making a 'cost of life' profit for himself. The restaurant business is a very dangerous one to invest in, so we have to all hold our breath and go as often as possible, in order that our little Taco shop will be there for years to come...
the guy is NOT raking in the cash. you went on a sunday, when people are not working. But during the week, he can have whole days with three or four customers only. I have been there at least 10 times during weekedays, and only once was there another customer.
He still hasn't made back the initial investment in opening the shop, and at the moment, his earnings are about enough to pay for the daily ingredients, and chip away at the startup costs. He also has had to buy lots of thing and ingredients that he didn't count on at first, like an oven, vegetarian ingredients, rice, etc...
It's going to be a while before he is breaking even, and then some more time before he is actually making a 'cost of life' profit for himself. The restaurant business is a very dangerous one to invest in, so we have to all hold our breath and go as often as possible, in order that our little Taco shop will be there for years to come...
I hope he makes such beans veggie, as that would mean he has my soul forever.
Yesterdat he had refried beans, but because they are so expensive, he is still deciding what to do with them, and how much to charge.
He was also experimenting with cooking chicken for chicken tacos...
He was also experimenting with cooking chicken for chicken tacos...
yeah yeah ewok. You're right. I think that, around the world, the restaurant business is the worst one to get in.
I SHOULD have said..."he must be rakin' in the cash......ON WEEKENDS"
But yeah, if his shop were a bit more visible I'd guess he'd get more foot traffic. non?
I SHOULD have said..."he must be rakin' in the cash......ON WEEKENDS"
But yeah, if his shop were a bit more visible I'd guess he'd get more foot traffic. non?
Although I haven't had a chance to check this place out yet, from the overwhelmingly positive response, I kind of guess it's pretty damn good.
I also notice that many of you really want to support this guy and keep him in business. I already started a post on how we could go about this for any non Korean restaurants in Busan.
http://www.koreabridge.com/forums/index.php?showtopic=476
One thing that I maintain is that a lot of these businesses will not survive on foreign customers alone, they need Koreans. Now as Busan food guy pointed out on the above thread
This couldn't be more accurate, the majority of Koreans just won't try something new and different. But, I totally agree with Busan food guy that if you take a Korean to one of these places, the majority love it, and those who I have taken have told me that they have taken their Korean friends there after they went with me.
So grab your Korean co-workers, friends, hey why not buy a passer by in the street a taco, (they are cheap enough!).
And do this for as many restaurants as you can think of. If anyone else has any good suggestions, please feel free to post either here or on my original. This is by far the most viewed post in the foods and eats section, so probably best to keep them all together.
I also notice that many of you really want to support this guy and keep him in business. I already started a post on how we could go about this for any non Korean restaurants in Busan.
http://www.koreabridge.com/forums/index.php?showtopic=476
One thing that I maintain is that a lot of these businesses will not survive on foreign customers alone, they need Koreans. Now as Busan food guy pointed out on the above thread
QUOTE
When I hear about some good food, I take a Korean friend along to sample the cuisine. Failing that, I broadcast the news to some Koreans to see if any of them are interested in going when we next get the chance. Most Koreans don't like to sample something "new", but if you can get them to try it, they like it!
This couldn't be more accurate, the majority of Koreans just won't try something new and different. But, I totally agree with Busan food guy that if you take a Korean to one of these places, the majority love it, and those who I have taken have told me that they have taken their Korean friends there after they went with me.
So grab your Korean co-workers, friends, hey why not buy a passer by in the street a taco, (they are cheap enough!).
And do this for as many restaurants as you can think of. If anyone else has any good suggestions, please feel free to post either here or on my original. This is by far the most viewed post in the foods and eats section, so probably best to keep them all together.
If you go to Seoul, you can get some very good Mexican food at the Casa Loca.
Check out their web site:
http://casaloca.co.kr/index.php
Check out their web site:
http://casaloca.co.kr/index.php
I found a great place in Seoul last time I was there, thanks to review in Seoulscene magazine. It's in Hong Dae and it's called the Margarita Bar and Grill.
Very cheap and good authentic Mexican food.
To get there, take line 2 to Hong Ik University stop, exit 6. Take your first left , next you want to walk up that street and take your second left. Walk along that street for about 50 meters and the shop is on your left up a little alley, on the right on the second floor.
In addition, next door on the ground floor is a nice little bar called Belgium Beer Bar, which sell 1700cc pitchers of Leffe Dark or Blonde for a very cheap 15,000.
Very cheap and good authentic Mexican food.
To get there, take line 2 to Hong Ik University stop, exit 6. Take your first left , next you want to walk up that street and take your second left. Walk along that street for about 50 meters and the shop is on your left up a little alley, on the right on the second floor.
In addition, next door on the ground floor is a nice little bar called Belgium Beer Bar, which sell 1700cc pitchers of Leffe Dark or Blonde for a very cheap 15,000.
Finally hauled my ass down to Haeundae and checked the place out. I concur with everyone else on this board!
Quesadillas available as of today!
Yes! I am going tonight! How are the refried beans coming? I would pay for good refried beans.
QUOTE(Ewok @ Jul 26 2006, 09:04 PM)
Quesadillas available as of today!
that green stuff, what is it? guacamoli? man it gives me the runs!
gee, thanks for that.
the green stuff is guacamole. nothing but mashed advocado with some spices. Shouldn't give you any more runs than mashed potatoes.
He did have quesadillas last night and they looked really good. And there was a Korean couple in there by themselves. Score one for the home team!
I found this post and checked this place out. First of all the directions were perfect - I had no trouble finding the place.
It is small with only four bar type stools at the counter but I had the soft beef taco and it was awesome. It was made with real strips of beef and had fresh cilantro and sour cream and best of all it only cost 3,000 won.
Thanks for telling everyone about this place. I will definately be going back.
It is small with only four bar type stools at the counter but I had the soft beef taco and it was awesome. It was made with real strips of beef and had fresh cilantro and sour cream and best of all it only cost 3,000 won.
Thanks for telling everyone about this place. I will definately be going back.
wo ~ aetroop 
U have suuuch a cutie Avatar !
muchas gracias 2 (Ric)ardo for introducing this delightFuL place
Click to view attachmentClick to view attachmentClick to view attachment
here's the story :
the Lone Super-CheF is originally a baker-at-heart
but was dissappointed w/ American resto-chains in Korea
which were expensiF AND not-so-tastey ..
and 1 day he had this INSIGHT and called his aunt in San Diego
and flew over acquiring the art for 6 months .
he opened this resto 2 months ago
and repeats "Oh ~ I Luv doin'this !"
and it all rubs onto delicacy
as for me it tasted like semi-fusion Mexicana
which started much earlier in Osaka & Tokyo .
U have suuuch a cutie Avatar !muchas gracias 2 (Ric)ardo for introducing this delightFuL place
Click to view attachmentClick to view attachmentClick to view attachment
here's the story :
the Lone Super-CheF is originally a baker-at-heart
but was dissappointed w/ American resto-chains in Korea
which were expensiF AND not-so-tastey ..
and 1 day he had this INSIGHT and called his aunt in San Diego
and flew over acquiring the art for 6 months .
he opened this resto 2 months ago
and repeats "Oh ~ I Luv doin'this !"
and it all rubs onto delicacy
as for me it tasted like semi-fusion Mexicana
which started much earlier in Osaka & Tokyo .
though finding the location is another thing :
it's mid-point in the small road that leads from SFUNZ shopping center
(which is 1 block East of HaeWoonDae Subway Station Exit No.#1)
to the beach w/ Paradise & Marriott HoteLs .
just keep your eyes for BEAUTY ZONE
for the tiny alley is across that .
and the resto is the 3rd shop in that alley .
(note there is a Post Office right next 2 SFUNZ also)
it's mid-point in the small road that leads from SFUNZ shopping center
(which is 1 block East of HaeWoonDae Subway Station Exit No.#1)
to the beach w/ Paradise & Marriott HoteLs .
just keep your eyes for BEAUTY ZONE
for the tiny alley is across that .
and the resto is the 3rd shop in that alley .
(note there is a Post Office right next 2 SFUNZ also)
Went to Taco Chili Chili for the first time in a few weeks tonight. He has really upgraded the menu. Now available
Burrito 5500-mexican rice, salsa, lettuce, cheese, meat, and maybe more (didn't have it, my friend did). He had it with chicken and said it was fantastic
Taco al pollo- 4500 (?)
Quesadillas
Fajitas
Tacos 3500 (still my favorite, although i haven't had the aforementioend burriot before)
Nachos, nachos Grande
Sorry, I can't remember the prices on anythign else. He also had refried beans for 1000. Basically, they are pureed beans with nothing in them for flavor. Not htat great as a sad, btu a nice filler for veggie tacos. You get about two heaping spoonfuls for a 1000.
He has also hung up some "mexican" decor. I think things must be going well for him.
Burrito 5500-mexican rice, salsa, lettuce, cheese, meat, and maybe more (didn't have it, my friend did). He had it with chicken and said it was fantastic
Taco al pollo- 4500 (?)
Quesadillas
Fajitas
Tacos 3500 (still my favorite, although i haven't had the aforementioend burriot before)
Nachos, nachos Grande
Sorry, I can't remember the prices on anythign else. He also had refried beans for 1000. Basically, they are pureed beans with nothing in them for flavor. Not htat great as a sad, btu a nice filler for veggie tacos. You get about two heaping spoonfuls for a 1000.
He has also hung up some "mexican" decor. I think things must be going well for him.
Dropped by recently and can attest to the fabulousnes of the chicken burrito. Great mix of the ingredients, esp. if you prefer them a little heavy on the salsa, with sublime cilantro after taste. If you're hungry that's your ticket, could hardly finish it. All I can say is muy delicioso!!! Biz is picking up but still quiet on weekdays.
hey, why is it that
ever'y time I return 2 read a new reply on this post
I just have-2 go back there again
ever'y time I return 2 read a new reply on this post
I just have-2 go back there again
"The tacos he makes are what mexicans would call tacos. But those form the US would call them Burritos (wich is a made up us-term anyways).
He uses soft wheat flour tortillas, as any taco should have. "
In every taqueria I've been to in both the Southwestern US and Mexico, I have yet to eat a taco served on wheat tortilla. A proper taco is always served on a corn tortilla, preferrably on two very small corn tortillas layered over each other.
I don't believe what he serves up there are what Mexicans would call tacos. Aside from the tortilla question, he uses sour cream and black olives, ingredients you would never find in an authentic taco. Same with cheese, for the most part.
Real Mexicans tacos (at least Northern Mexico, they vary regionally) are quite simple. You have your tortillas and your meat, with a bit of raw onion and cilantro sprinkled on top. Add whatever salsa you want, and there you have it.
That said, his tacos are pretty tasty, even if they aren't authentic. It's good to see someone doing it in Busan.
He uses soft wheat flour tortillas, as any taco should have. "
In every taqueria I've been to in both the Southwestern US and Mexico, I have yet to eat a taco served on wheat tortilla. A proper taco is always served on a corn tortilla, preferrably on two very small corn tortillas layered over each other.
I don't believe what he serves up there are what Mexicans would call tacos. Aside from the tortilla question, he uses sour cream and black olives, ingredients you would never find in an authentic taco. Same with cheese, for the most part.
Real Mexicans tacos (at least Northern Mexico, they vary regionally) are quite simple. You have your tortillas and your meat, with a bit of raw onion and cilantro sprinkled on top. Add whatever salsa you want, and there you have it.
That said, his tacos are pretty tasty, even if they aren't authentic. It's good to see someone doing it in Busan.
Hej,
as to my taste the Burritos are awesome!
The size serves perfectly well as lunch for 1 person. Went there the other day and told my Korean colleagues...they got so curious, that I had to give them directions and now they checked out themselves - and they even liked it. Guess I got him some new non-western customers :-)
The only thing he has to learn: I ordered first my food and then a Coke. It took him quite some time to prepare the food...but as I had ordered the drink after the food, I got it also served in the same order. Even though I asked for having the Coke first...
Moskito
as to my taste the Burritos are awesome!
The size serves perfectly well as lunch for 1 person. Went there the other day and told my Korean colleagues...they got so curious, that I had to give them directions and now they checked out themselves - and they even liked it. Guess I got him some new non-western customers :-)
The only thing he has to learn: I ordered first my food and then a Coke. It took him quite some time to prepare the food...but as I had ordered the drink after the food, I got it also served in the same order. Even though I asked for having the Coke first...
Moskito
QUOTE(pieceofmeat @ Sep 16 2006, 06:20 PM)
"The tacos he makes are what mexicans would call tacos. But those form the US would call them Burritos (wich is a made up us-term anyways).
He uses soft wheat flour tortillas, as any taco should have. "
In every taqueria I've been to in both the Southwestern US and Mexico, I have yet to eat a taco served on wheat tortilla. A proper taco is always served on a corn tortilla, preferrably on two very small corn tortillas layered over each other.
I don't believe what he serves up there are what Mexicans would call tacos. Aside from the tortilla question, he uses sour cream and black olives, ingredients you would never find in an authentic taco. Same with cheese, for the most part.
Real Mexicans tacos (at least Northern Mexico, they vary regionally) are quite simple. You have your tortillas and your meat, with a bit of raw onion and cilantro sprinkled on top. Add whatever salsa you want, and there you have it.
That said, his tacos are pretty tasty, even if they aren't authentic.
He uses soft wheat flour tortillas, as any taco should have. "
In every taqueria I've been to in both the Southwestern US and Mexico, I have yet to eat a taco served on wheat tortilla. A proper taco is always served on a corn tortilla, preferrably on two very small corn tortillas layered over each other.
I don't believe what he serves up there are what Mexicans would call tacos. Aside from the tortilla question, he uses sour cream and black olives, ingredients you would never find in an authentic taco. Same with cheese, for the most part.
Real Mexicans tacos (at least Northern Mexico, they vary regionally) are quite simple. You have your tortillas and your meat, with a bit of raw onion and cilantro sprinkled on top. Add whatever salsa you want, and there you have it.
That said, his tacos are pretty tasty, even if they aren't authentic.
I can vouch for the authenticity of his tacos. You should know that "taco" is a food served from the Rio Grande, down to honduras. And the fact is, there is no limit to what you can put in a taco, nor the type of flour that the tortilla can have. Olives and sour cream are sometimes served, just as pig brains and sliced advocados. There are also several different flours that can be used for tortillas, and different thickness for them. Any mexican would accept his tacos as original, because tacos do not have limitations on the fillings. I'm not mexican, but I'm colombian, and I have spent a lot of time in Mexico.... and for me his tacos are more original mexican than anything purchased at Taco Bell.
I will be going back today. As if I had any choice after reading this thread.
Ok I delivered some mexican Food here from taco chili chili to my korean co-workers and they loved it. Now with so many references here. maybe Pusan web can like make an official Seal of Approval to give to the man.
Nice idea Hike. Out of interest it seems a long times since Pusanweb did the 'Best of Busan' awards. Need to find out when the next ones will be. In the past if I recall correctly there was just an award for best non Korean restaurant. I think we should categorize a lot more next time. Best Mexican food, Indian, Chinese etc...
By the way was at the Mexican yesterday and he has changed the name to Taco El Puebla (apologies if my spelling is wrong) .
By the way was at the Mexican yesterday and he has changed the name to Taco El Puebla (apologies if my spelling is wrong) .
The new name is Taco Al Puebla
The food keeps getting better, as he carefully listens to suggestions, and then implements them. He is so open to hearing how to improve and change himself!
He's even got himself a CD of good Ranchera music... but I'm gonna him a couple of CDs of Salsa, Reggaeton, and Cumbia, to have some variety in the listening menu.
The food keeps getting better, as he carefully listens to suggestions, and then implements them. He is so open to hearing how to improve and change himself!
He's even got himself a CD of good Ranchera music... but I'm gonna him a couple of CDs of Salsa, Reggaeton, and Cumbia, to have some variety in the listening menu.
*Bump*
The tacos are still there, good as ever. The owner is now planning a trip to Mexico for a couple of weeks in summer, to learn about mexican cooking.
His english has improved a lot, and he is happy to strike up a conversation if your willing to.
The tacos are still there, good as ever. The owner is now planning a trip to Mexico for a couple of weeks in summer, to learn about mexican cooking.
His english has improved a lot, and he is happy to strike up a conversation if your willing to.
Visited today for the first time and I was ultimately satisfied. I am from Texas and can honestly say this is not "authentic" Mexican food, nor is it "Texmex." It was more of a "Mexicali" style serving of tacos and burritos. The Japs were tasty, beef was flavorful, sour cream was to die for, and the salsa was so-so.
There are however no complaints from me....this was the best food I have had since arriving in Korea 6 months ago. This will be my new weekend thing.....
There are however no complaints from me....this was the best food I have had since arriving in Korea 6 months ago. This will be my new weekend thing.....
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