As much as I love the Bay Area, we’ve definitely been lacking in the Korean taco department — eschewing it for things like cupcakes and Chinese tacos instead. But since I read about MoGo BBQ in SFoodie a few months back, and then later got an email from the good peoples at MoGo BBQ (Facebook, Twitter), I knew I had to find out what was up. They’re aiming to cover the entire Bay Area, from San Jose to Berkeley. Also, forgive me for the lack of posts in recent weeks. I’ve just moved to Germany!
1) Why is everyone so crazy about Korean tacos? Why are your Korean tacos the best around? What’s the one thing about Korean food that us non-Koreans don’t know about?
The reason Korean tacos have generated so much buzz, besides the fact that they’re delicious, is because they’re a uniquely Californian food. They can only exist in this kind of environment, where we have different types of ethnic communities and foods coming together. This kind of experimental fusion cuisine has normally been the domain of high-end restaurateurs. We’re kind of turning that idea on its head by making it available to the masses in a taco truck. As far as MoGo BBQ is concerned, we put a lot of love into making our food and don’t compromise when it comes to the ingredients. We even make our own kimchi. We take time to properly marinate the meat and make sure we cook it on the truck the same day. Those details are important, and they come out in the taste of our food. I think one thing that people don’t know about Korean food is that it’s one of the healthiest kinds of food you can eat. Kimchi is a huge health superfood – it strengthens immunity and fights disease. There’s really nothing it can’t do.
2) Tell me about your background in food/cooking/eating and what you did before starting the truck. What’s your favorite non-Twittering taco truck in the Bay Area?
I actually don’t have a background in the restaurant business–I just eat food and mess around in the kitchen here and there. I am a real estate investor on the side and have scaled back on that for obvious reasons. I do believe that food plays a special role in Korean cultures, and really many Asian cultures, in that food is about love and sharing. In my house, for instance, if someone cooks something, everybody shares it, even to the point of eating out of the same bowl. My mom would make something for us and say “Mogo,” meaning, “Eat this” – that’s how the name came about. It does take someone with experience and training to take that concept and those flavors to the people in terms of starting a business, and that’s where our chef, Chef Jojo, comes in. He’s been a chef at resorts in Napa for more than five years, and is really a genius with putting flavors together. He makes the food; I eat it. My favorite non-Twittering taco truck? David’s Taco Truck in Santa Clara.
3) What’s the best thing on the menu? (And don’t say “Everything.”)
The short rib burrito. I say that because it has most all the ingredients we carry on the truck: marinated meat, kimchi rice, cabbage slaw, chipotle sauce, everything. If you get the burrito, you get all of MoGo BBQ, basically. We’re also working on a new burrito that’s going to be extremely spicy, the ultimate challenge for Koreans and other spicy food eating masochists. I’m pretty sure that’ll be my favorite once we debut it. We welcome any suggestions for the name of our new ultra spicy burrito!
4) How do you determine your route? Why are you concentrating on the Peninsula/South Bay?
I grew up in the South Bay, so I wanted to bring it here first to see if all my friends would like it. At first, we targeted the local hangouts, like coffee shops and bars. Then word got out, and we started to get invited to companies like Facebook, Cisco, Moxsie, and Google. We try to hit the big festivals and events, like San Jose Bike Party, and we’re definitely going to take the MoGo BBQ truck to other areas soon. We’re going to be getting a second truck soon, and will be taking it up to San Francisco and the East Bay to expand our taco truck empire!
I might lose some friends over this answer–OB.