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Korean street food in Mexico
I really enjoyed the first season of Jinny’s Kitchen. Set in Bacalar, Mexico, it introduced Korean street food in the beautiful atmosphere of a seaside resort. The menu featured gimbap, ramyeon, tteokbokki, Korean corn dogs, Korean fried chicken, chibap, bulgogi rice, spicy pork rice and yakgwa. The restaurant’s design suited its Mexican surroundings beautifully, and both the atmosphere and the service made the experience enjoyable to watch.
One of the best aspects was the team itself. Everyone brought something unique, and their individual contributions came together to create a great result. Jung Yu-mi and Park Seo-joon were like professional chefs, handling their responsibilities with impressive skill and efficiency. Preparing food for so many customers under pressure was no easy task, yet they worked incredibly hard and maintained a high standard throughout.
I was particularly impressed by V. Although he wasn’t accustomed to cooking at home, he took on a variety of tasks in the kitchen, from preparing corn dogs and frying chicken to making sauces. He did much more than general kitchen chores; he actively participated in preparing the food and proved capable of handling the challenge. He worked hard, learned quickly and managed the demanding workload without much complaining. I thought he did remarkably well!
Woo-shik was another highlight for me. Beyond promoting the restaurant on the beach to attract more customers, he was an excellent waiter. He welcomed guests warmly, communicated with them confidently in English and quickly learned enough Spanish to interact with them as well. Despite his naturally shy personality, he proved charismatic and very capable in the dining area. His ability to connect with customers made him particularly enjoyable to watch.
Lee Seo-jin also deserves recognition. As the restaurant’s owner and the face of its logo, he was always smiling, organised and attentive to both the business and the customers. He helped coordinate the team and contributed significantly to the restaurant’s smooth operation. Together, the members created an impressive team dynamic, even under considerable pressure.
The customers’ reactions made the experience even more enjoyable, and I often found myself wishing I could try all those dishes myself!
My main criticism is the format. Too much time is devoted to the same daily routine: customers placing orders, food being prepared and served, and customers reacting to the dishes. Although these moments are interesting, the repetition becomes excessive over so many episodes. I would have preferred more opportunities for the team to explore Mexico, discover local attractions and enjoy experiences outside the restaurant. A lighter schedule, proper time off and more room for spontaneous interactions would have made the show even more entertaining. Recipe cards showing ingredients and quantities would also have been a wonderful addition, allowing viewers to recreate the dishes at home.
There were funny moments, both among the team and in their interactions with customers, but not nearly as many as in other Na PD productions that have made me laugh out loud. This wasn't because the members lacked humour or chemistry. Rather, the demanding workload seemed to leave them with little energy for the relaxed, playful moments I would have loved to see more often. I admired their professionalism, but I also felt that they deserved more opportunities to relax and enjoy themselves.
Nevertheless, the team did an excellent job. The combination of Korean street food, the Mexican setting and the members’ chemistry made this a very enjoyable season. I simply wish the show had offered a better balance between running the restaurant and enjoying the travel experience.
9/10
One of the best aspects was the team itself. Everyone brought something unique, and their individual contributions came together to create a great result. Jung Yu-mi and Park Seo-joon were like professional chefs, handling their responsibilities with impressive skill and efficiency. Preparing food for so many customers under pressure was no easy task, yet they worked incredibly hard and maintained a high standard throughout.
I was particularly impressed by V. Although he wasn’t accustomed to cooking at home, he took on a variety of tasks in the kitchen, from preparing corn dogs and frying chicken to making sauces. He did much more than general kitchen chores; he actively participated in preparing the food and proved capable of handling the challenge. He worked hard, learned quickly and managed the demanding workload without much complaining. I thought he did remarkably well!
Woo-shik was another highlight for me. Beyond promoting the restaurant on the beach to attract more customers, he was an excellent waiter. He welcomed guests warmly, communicated with them confidently in English and quickly learned enough Spanish to interact with them as well. Despite his naturally shy personality, he proved charismatic and very capable in the dining area. His ability to connect with customers made him particularly enjoyable to watch.
Lee Seo-jin also deserves recognition. As the restaurant’s owner and the face of its logo, he was always smiling, organised and attentive to both the business and the customers. He helped coordinate the team and contributed significantly to the restaurant’s smooth operation. Together, the members created an impressive team dynamic, even under considerable pressure.
The customers’ reactions made the experience even more enjoyable, and I often found myself wishing I could try all those dishes myself!
My main criticism is the format. Too much time is devoted to the same daily routine: customers placing orders, food being prepared and served, and customers reacting to the dishes. Although these moments are interesting, the repetition becomes excessive over so many episodes. I would have preferred more opportunities for the team to explore Mexico, discover local attractions and enjoy experiences outside the restaurant. A lighter schedule, proper time off and more room for spontaneous interactions would have made the show even more entertaining. Recipe cards showing ingredients and quantities would also have been a wonderful addition, allowing viewers to recreate the dishes at home.
There were funny moments, both among the team and in their interactions with customers, but not nearly as many as in other Na PD productions that have made me laugh out loud. This wasn't because the members lacked humour or chemistry. Rather, the demanding workload seemed to leave them with little energy for the relaxed, playful moments I would have loved to see more often. I admired their professionalism, but I also felt that they deserved more opportunities to relax and enjoy themselves.
Nevertheless, the team did an excellent job. The combination of Korean street food, the Mexican setting and the members’ chemistry made this a very enjoyable season. I simply wish the show had offered a better balance between running the restaurant and enjoying the travel experience.
9/10
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