A beloved New York City taqueria is expanding its menu with a slurpable mashup.
Tacombi will serve a new birria ramen at all of its New York City locations starting on Thursday, February 20. Currently, beef birria served at Tacombi as part of the taco menu, a version of the slow-cooked stew from Jalisco, Mexico, and served with consomé to dip the tacos in.
The new dish utilizes that beefy broth as a base for ramen, as seen in restaurants across Mexico City, Los Angeles and yes, New York City. The Japanese-Mexican dish is already served throughout the boroughs. Nenes Taqueria offers a robust birria menu, including birria ramen loading noodles into the broth, topped with radish, cilantro and lime. Shinka Ramen and Sake Bar offers its own iteration of birria ramen with bone marrow birria broth, Mexican spiced braised Australian lamb shoulder, bean sprouts and sweet corn. In the Bronx, Colima Taqueria offers birria in various forms, including on pizza, and a 32 oz birria ramen with pickled habanero onions and various topping options.
Tacombi’s signature birria ramen will pay homage to the dish’s Mexican and Japanese roots and its New York City province.
The fresh noodles for the Mexican-inspired ramen come from Sun Noodle, the craft noodle producer known for churning out noodles for the likes of Momofuku, Ivan Ramen, and many more local Japanese eateries.
Tacombi’s restaurant in Fort Greene, Brooklyn
Tacombi
The special dish is a collab between Tacombi’s founder Dario Wolos and Sun Noodle’s s President and third-generation noodle maker, Kenshiro Uki, who met through mutual friends in New York. The duo chose the classic noodle for its flavor, texture and cook time resulting in the ultimate balance in a bowl of birria ramen. Meat for the birria comes from fourth-generation master butcher, Pat LaFrieda. 100% US Prime Black Angus brisket provides the optimal fat content for a flavorful consomé.
Tacombi cooks its birria and consomé in-house overnight, marinating the brisket in a mix of ancho, guajillo, arbol and pasilla chiles and then adding cilantro, radish, onions, and fresh squeezed lime. The bowl of noodles and broth is topped with a crunchy chihuahua cheese flauta.
“Birria Ramen is a rich and delicious example of taco culture that made its way to the West Coast. At Tacombi, we’re constantly excited by new ideas that showcase these traditions,” said Wolos “For this special, we’re lucky to team up with top quality partners, Pat LaFrieda for the brisket that goes into our unique Birria recipe using a mix of chiles and spices, and Sun Noodle, one the nation’s best makers of traditional Japanese ramen. We’ve added in Chihuahua cheese, a crunchy flauta and our famous morita tomatillo salsa for a very cozy, cold-weather wonder.”
Each bowl of Birria Ramen is available for $14 at Tacombia’s New York City locations in the Financial District, Upper West Side, Upper East Side, Greenwich Village, Nolita, Flatiron, Midtown, Fort Greene, Williamsburg, Forest Hills, and Long Island City.