Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi’Lantro is one of chef Aarón Sanchez’s favorites. For his famous late-night snack, Chi’Lantro chef and owner Jae Kim tops hot french fries with caramelized kimchi, grilled Korean-style beef and a mayonnaise spiked with Sriracha.
Kimchi can be brutal to pair with wine—its acidity and heat will overwhelm a wine’s flavors. But beer, like a zippy pilsner, can hold its own. Try Avery’s Joe’s Pilsner or Oskar Blues’s Mama’s Little Yella Pils, both from Colorado and sold in cans.