Instead of going the traditional route this Cinco de Mayo, we decided to mix things up with Korean-spiced sesame beef, pickled cucumber and radishes, and a chili crema. It may be unconventional, but it doesn’t disappoint. Trust us, you want to skip the restaurant this year. Instead, select this meal off the menu and make a #ReservationIN at the best restaurant in town (aka your kitchen).

Can you describe the process of developing the recipe? What was your inspiration?

Chef Freida: I love Korean food, so this taco was loosely based on bulgogi, one of my favorite Korean dishes. It consists of thin, tender strips of grilled beef and pairs perfectly with either red or green cabbage.

The fusion of Korean and Mexican isn’t something most people are familiar with. What makes the flavors of each cuisine so compatible?

Chef Nate: Both feature lots of spicy and bold flavors — some extremely hot and spicy, others sharp and vinegary. Mixing them together is a nice way to vary the ever popular taco in a way that’s slightly unexpected but still echoes the flavors people are familiar with.

What’s the difference between Korean chili flakes and your standard, everyday chili flakes?

Chef Nate: Korean flakes are less spicy and come from a type of sun-dried chile pepper called gochugaru, whereas everyday chili flakes can come from a number of different chile peppers.

What do you like about cooking with sesame oil?

Chef Nate: Sesame oil is a great way to finish dishes. It has a concentrated sesame flavor that is lovely and pungent. Adding a little at the end of cooking or drizzling a little over a finished plate brings a depth and richness to the dish.

Why should customers be excited to cook this recipe on Cinco de Mayo?

Our fearless recipe writer, Miki, weighed in on this one…

The combination of Korean-spiced sesame beef, quick-pickled veggies, and chili crema may be an unconventional choice for Cinco de Mayo, but it certainly lives up to the maxim that everything tastes better in a tortilla.

What are the nutritional benefits of this recipe?

Rebecca, RD: I’d like to think that the star of this recipe is the pickled veggies. Since vinegar is high in acetic acid, it can help increase the body’s ability to absorb the essential minerals locked in foods. Plus, it’s exciting to learn a new cooking technique like quick-pickling that you can use in so many different ways to add a huge boost of flavor without a ton of calories, fat, or sodium.

Sarah, RD: I love that this recipe uses veggies as part of the filling in addition to putting them on top. Mixing them with the beef is a great way to add flavor and texture while also improving your health!

Select this taco off the menu today to get it in time for your Cinco de Mayo #ReservationIN.