Katsuji Tanabe grew up in Mexico with a mix of cultures - his father from Japan and his mother from Mexico. You would never know to look at him that he is “hapa” (half). His 15 years of culinary experience (graduate of Le Cordon Bleu) and cultural background are a winning combination when it comes to food. For the last 8 years, he has been working restaurants where he has been in charge of the kosher menu. Being limited to certain types of food, you learn to be creative while still thinking “inside” the box of Kosher. With this arsenal under his belt, he started to ponder how he could make Kosher Mexican food. It was quite a challenge but in July 2011, MexiKosher was born, introducing a totally new food experience to both the Kosher and non-Kosher eating communities. In Southern California, we take it for granted since Mexican food is so prevalent in our lives. Eating a taco or burrito is second nature to us. When MexiKosher opened, Katsuji had to show people how to eat these foods as the concept was totally foreign to them. For example, most parts of beef that are used in our everyday tacos and burritos are not considered to be a Kosher part of the cows – pretty much any parts from the stomach down are not allowed. All pork is off limits as well as dairy products. There are many other items and ritual practices that need to be followed to be considered Kosher. See Wikipedia for more information: http://en.wikipedia.org/wiki/Kosher_foods
Kobe Ground Beef Taco tastes like a more robust ground taco meat than you’ll ever get at a restaurant. The beef flavor is accentuated by the chili and herbs. It is so juicy too! Thumbs up, way up!
To read more and see photo slideshow, please visit: http://www.examiner.com/review/mexi-kosher-is-an-adventure-mexican-kosher-food-los-angeles-ca
OC Food Diva