photo credit: Guillaume Guevara
Dooriban’s Korean home-cooking style took Mexico City’s Korean food scene by storm after the chef started making “Kimchi Mama Park” out of a ghost kitchen in colonia Juarez. The success of that kimchi was so notable that a freestanding restaurant was inevitable. The kimchi bokkeumbap, a bacon fried rice with that excellent fermented cabbage, is the main event, only eclipsed by the Korean fried chicken wings with a delightfully messy gochujang sauce. If you’ve spent the day walking around Roma, this is a great way to refuel at lunchtime.
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