It’s 4:00 a.m. in L.A. Do you remember where you parked your car last night? Check the impound lot on Hoover. Welcome to polyglot Los Angeles. This is where L.A. son Roy Choi set the food world on its ear with his crazy mash up of the foods of his youth.
If you lived in L.A. during the seventies and eighties you often found yourself waiting to hear the opening notes of “La Cucuracha” outside your apartment or office building or construction site. The taco truck aka “roach coach” has arrived. You could run out and grab tacos al pastor, tamales or carne asada or even lingua wrapped in burritos. Choi took it to the next level through social media and his willingness to mix Mexican and Korean together. It worked startlingly well. This is my tribute to the Choi way of thinking. This recipe makes one breakfast burrito but is easily multiplied for everone sleeping on your floor after a holiday meal or big game day like the World Cup final.
1 but can be multiplied
slice SPAM (original style), cut into dice, about 2 ounces
leftover white rice (chilled overnight)
hot sauce; sriracha (“ rooster”) or California Pepper Plant
Lightly coat your wok with peanut oil and a dash of sesame oil and bring up to medium high flame.
Add the SPAM and stir fry until nicely colored.
Add the rice and the beaten egg and continue to fry for two more minutes. Season with a splash of Maggi or else soy sauce. Remove from heat.
Tear off a sheet of aluminum foil, shiny side down, and place a tortilla on top.
Smear some hot sauce on the tortilla. Top that with the cotija. Add the fried rice mix followed by a layer of kimchi. Don’t over stuff it. Fold it and roll it. We showed you how to do that right? http://food52.com/blog/7267-how-to-make-any-burrito-in-5-steps
Wrap in foil and place in the oven.* Continue to cook for 10 minutes. Serve on a paper plate.
*Alternatively you can omit the foil and heat on a skillet, a flat top griddle or even under broiler. Without the foil cooking time will be shorter.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.