Recipe: La Torta Koreana

Food is my muse. I am so fond of our skyrocketing foodie culture, and I love that the buzz revolving around incredible chefs and their restaurants have really been expanding in recent years. Part of this trend played a role when I drew inspiration for the La Loteria Dinnerware. I love to cook, I love to plate and, of course, I love to eat. In fact, I enjoy food more after seeing it on the plate—I am a visual person, after all!

The La Loteria Dinnerware was made to create visual appeal within any setting, but I also wanted to channel that playful and light-hearted spirit that resonates throughout my Mexican culture. Cooking inspires me and great food lifts my senses visually and blissfully.

One of my newest creations is what I call “La Torta Koreana,” a simple recipe that you can find below.


  • Pan de Telera (Mexican torta bread)
  • Bulgogi (Korean marinated beef)
  • Pork Bulgogi (Korean marinated spicy pork, optional)
  • Chopped cabbage
  • Mayonnaise
  • Golden mustard
  • Sriracha
  • Lemon
  • Avocado
  • Red onion
  • Pickled jalapeños


  1. Create the cole slaw by mixing the chopped cabbage with mayonnaise, lemon and Sriracha to taste. Put aside.
  2. Heat up the Korean meat on a skillet. You can make your own bulgogi (recipe here), but I bought the pre-marinated goods at a Korean store nearby.
  3. Optional: Combine the Korean beef bulgogi with Korean spicy marinated pork (recipe here, or also available in any Korean store) for a kick of extra deliciousness.
  4. Cut the Pan de Telera in half and spread mayonnaise on it. Place on flat grill to toast lightly, then remove and spread a little bit of mustard.
  5. Add the bulgogi to the bottom half of the bread, top with cole slaw and garnish with avocados and red onions with a pinch of salt.
  6. Enjoy with pickled jalapeños and a beer!