The New York Times published an article today exploring the relationship between marijuana and food, an intersection that many TACO readers have found themselves idling at from time to time.
Roy Choi, who owns the fleet of Kogi Korean taco trucks in Los Angeles, likens the culinary culture that has grown up around marijuana to the one that rose up around the Grateful Dead years ago. Then, people who attended the band’s shows got high and shared live music. Now, people get high and share delicious, inventive and accessible food.
“It’s good music, maybe a little weed and really good times and great food that makes you feel good,” he said.
“We’re not like Cypress Hill,” Mr. Choi said, referring to a rap group known for being outspoken advocates of pot use. “It’s not like a campaign to make food out of hemp, but it is a culture. It’s a vibe we have.”
Mr. Choi, who recently opened his first restaurant, Chego!, said he uses marijuana to keep his creativity up and to squeeze in quick breaks in the midst of 17-hour workdays.
“In the middle of a busy day, I’ll smoke,” he said. “Then I’ll go to the record store and hang out and clear my mind or pop into a matinee movie and then come back to the streets.”
Roy's new spot is Chego on Overland in West LA near the 10 Freeway. Maybe when he finally takes some time off, he can write a nug report for TACO.
