Korea meets Mexico in the kimchi quesadilla

Published March 27, 2025

Mexico has never been afraid of taking something foreign and making it better. Ask the pig. Ask shawarma. So why not kimchi? Why not throw fermented cabbage, born in Korean winters, into a hot pan with melted cheese and a tortilla, the Mexican comfort blanket? And while we’re at it, why not drop in a little anchovy to tie it all together with that quiet, briny punch for delicious kimchi quesadillas?

Let’s back up. Fish has always been part of Mexico’s cooking story. Long before missionaries and European spices arrived, coastal peoples grilled and smoked fish over open fires, folded it into masa or dried it to travel. When the Spanish arrived, they brought olive oil, garlic and wheat— and suddenly fish was being fried, stewed and served with sauces that smelled suspiciously like a monk’s dinner party.

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