talk to your dad. >> roy kim: oh, yeah. [ laughter ] that's, that's a problem. >> anthony: what do you do if you're a locavore in l.a.? you look around. what's local and delicious, artisanal and authentic, and as iconically l.a. as it gets? if you're roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great mutation mash-ups of korean and mexican to the people. what started as one truck became four trucks and three brick- and-mortar restaurants to go with them. >> roy choi: for me, kogi was always one truck in my mind. but then the lines got big, you know? and it evolved. hola, herlindo. [ speaking spanish ] >> anthony: roy trained at the culinary institute of america and interned at le bernardin in new york city. he runs his trucks like you'd expect of someone with that background. >> roy choi: within our food media landscape, we've