One of the specials of the day was this Korean Taco, which Cantalupo says was inspired by a MenuDirections session on street foods from a few years ago. He serves pork and chicken tacos, which are both topped with Korean barbecue sauce, a cucumber kimchee and what the account calls guasacava but is actually called guasacaca. "It’s a very popular sauce in Venezula," Cantalupo says. "It’s like here you get bread and butter, but there you get this sauce. It’s basically like a creamy guacamole. It has avocados, cilantro, parlsey, oil, red wine vinegar, onion, garlic—all pureed up. That plus the Korean barbecue sauce brings three different cuisines togetherr. People go crazy for it"