Vatos Urban Tacos
  • Editor Rating

  • Rated 5 stars
  • Spectacular
  • 0/5 Avg. User Rating

  • Rated 0 stars
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  • Vatos Urban Tacos
  • Reviewed by:
  • Published on:
  • Last modified: November 10, 2015
  • Ambience
    Editor: 95%
  • Food
    Editor: 95%
  • Service
    Editor: 90%
  • Value
    Editor: 85%

Review Summary:

Every now and then a restaurant comes in that changes the scene. Vatos could very well be it. They serve modern California-Baha style Mexican street tacos--the kind that have been hitting the U.S. by storm. People rave about the Kimchi Carnitas Fries, loaded down with tender braised pork and stir-fried kimchi. Addictive. The tacos are inexpensive and full of flavor. They're not the Tex-Mex that's common in Korea. It's a different mature style. They are always experimenting with their menu, and their food is always fresh. The cocktails are worth the trip alone. The Mexican Martini comes with a shaker, and they usually allow only one per customer. There is also a secret menu. Maybe you can coax it out of Kenny, Sid, or Jonathan

Location: Itaewon
Cuisine: Mexican, Ko-Mexican
Reservations: Taken
Suggested Items: Kimchi Carnitas Fries, Galbi Tacos, Mexican Martini, Sid Burger

Other Amenities: English menu, English spoken

Phone: Check map


More pictures on Flickr.

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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan.Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide.He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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