Dooriban

"Dooriban was started by five Korean and Mexican women who sold their own kimchi. It opened in 2021 as a corner spot in the Roma Norte neighborhood, serving hearty dishes like bibimbap and kimchi fried rice seasoned with gochugaru, a Korean paste made from Mexican guajillo chiles. “Mexican and Korean cuisine may be different, but they also have many similarities that we celebrate, like the heavy use of heat, fermentation, and ancestral beverages,” says Sofia Acuña, one of the cofounders. Recently, Acuña and her team started producing a fermented milky rice drink, makgeolli, under the brand name Haru Haru." - Travel + Leisure Editors

"Dooriban’s Korean homestyle cooking took Mexico City’s Korean food scene by storm after the chef started making “Kimchi Mama Park” out of a ghost kitchen in Colonia Juárez. (Now, it’s a proper restaurant in Roma.) The kimchi bokkeumbap—bacon fried rice with that excellent fermented cabbage—is the main event, but it’s nearly eclipsed by the Korean fried chicken wings served in a delightfully messy gochujang sauce. If you’ve spent the day walking around Roma, this is a great way to refuel at lunchtime." - guillaume guevara

"Adaptation is also a theme at Dooriban, another multigenerational restaurant in a busy stretch of Roma lined with galleries, boutiques, and cafes. The restaurant was founded in December 2021 by Ju Hee Park, affectionately known as Mama Park, and her daughters Jin Hee and Seo Ju. It evolved from a home-based kimchi business, launched in April 2020. The family joined forces with Seo Ju’s school friend, Sofía Acuña, a former project director for Grupo Enrique Olvera, and Sofía’s wife Fernanda García." - Robyn Huang

"Dooriban’s Korean homestyle cooking took Mexico City’s Korean food scene by storm after the chef started making “Kimchi Mama Park” out of a ghost kitchen in colonia Juarez before becoming a proper restaurant. The kimchi bokkeumbap—bacon fried rice with that excellent fermented cabbage—is the main event, but it’s nearly eclipsed by the Korean fried chicken wings served in a delightfully messy gochujang sauce. If you’ve spent the day walking around Roma, this is a great way to refuel at lunchtime." - Guillaume Guevara

"Dooriban’s Korean homestyle cooking took Mexico City’s Korean food scene by storm after the chef started making “Kimchi Mama Park” out of a ghost kitchen in Colonia Juárez. (Now, it’s a proper restaurant in Roma.) The kimchi bokkeumbap—bacon fried rice with that excellent fermented cabbage—is the main event, but it’s nearly eclipsed by the Korean fried chicken wings served in a delightfully messy gochujang sauce. If you’ve spent the day walking around Roma, this is a great way to refuel at lunchtime." - Guillaume Guevara