In an exciting development for food enthusiasts in New York City, Tacombi, a cherished taqueria known for its authentic Mexican flavors, is set to introduce a new culinary delight—Birria Ramen. Beginning Thursday, February 20, this unique dish will be available at all Tacombi locations throughout the city. This innovation marries traditional Mexican birria with Japanese ramen, capturing the attention of those who appreciate creative food fusion.
The inspiration for Birria Ramen draws from Tacombi’s existing beef birria, a succulent dish hailing from the Jalisco region of Mexico. Historically served with consomé for dipping tacos, this slow-cooked stew sets a flavorful foundation for the new ramen dish. The cultural exchange between Mexican and Japanese cuisine is not new; many establishments in urban areas like Mexico City and Los Angeles have already embraced this trend. It’s heartening to see New York City join this flavorful conversation.
Birria ramen has seen many variations, each showcasing local tastes and inventive twists. For instance, Nenes Taqueria presents a hearty birria ramen, rich with toppings like radish, cilantro, and zesty lime. On the other hand, Shinka Ramen and Sake Bar infuses the dish with Australian lamb shoulder and a bone marrow broth, demonstrating the dish’s versatility across culinary traditions. In the Bronx, Colima Taqueria pairs birria with variations such as pizza and imposes local flair with a substantial 32 oz birria ramen topped with pickled habanero onions.
The Craftsmanship and Collaboration
Tacombi’s approach to crafting Birria Ramen reflects a commitment to quality and authenticity, an ethos that runs deep in the restaurant’s culture. Founder Dario Wolos collaborated with Kenshiro Uki, the president of Sun Noodle, who comes from a lineage of skilled noodle makers. Their meeting was led by mutual friends, fostering a partnership grounded in respect for culinary arts.
Selecting Sun Noodle for the fresh ramen noodles, known for their craftsmanship in producing noodles for reputable eateries like Momofuku, adds to the dish’s credibility. This thoughtful selection of noodles ensures that the eaters will experience a delightful balance of flavor and texture when paired with Tacombi’s rich birria broth.
Central to the flavor profile of Tacombi’s Birria Ramen is the use of high-quality ingredients. The beef is sourced from master butcher Pat LaFrieda, utilizing an exceptional blend of 100% US Prime Black Angus brisket. This choice guarantees an ideal fat content enhancing the broth’s taste and providing a satisfying mouthfeel.
Preparing the birria involves marinating the brisket with a rainbow of chiles—ancho, guajillo, arbol, and pasilla—along with cilantro, radish, onions, and zesty lime to achieve a profound flavor complexity. As the brisket simmers overnight, it infuses the consomé with rich, layered tastes that embody the essence of Mexican cuisine.
Adding a crunchy flauta filled with Chihuahua cheese on top of the ramen creates an evocative texture juxtaposition, while the inclusion of morita tomatillo salsa adds a spicy warmth that rounds off the dish beautifully.
Wolos articulates the ethos behind the Birria Ramen perfectly, stating that it is a “rich and delicious example of taco culture that made its way to the West Coast.” This innovation offers diners a delightful experience that pays homage to the roots of both Mexican and Japanese cuisine while celebrating New York City’s rich food landscape.
Available for just $14, this innovative dish will be offered at Tacombi’s several locations, catering to customers in areas such as the Financial District, Upper West Side, Greenwich Village, and more. The introduction of Birria Ramen does not only enhance Tacombi’s menu but also embodies the spirit of culinary exploration that thrives in New York City.
As diners get ready to relish this hot new item, the collaboration between Tacombi and Sun Noodle serves as an example of how two distinct culinary worlds can beautifully intertwine, resulting in a dish that is sure to capture the hearts and palates of food lovers across the city.