Earlier this week, Mexico met Japan in an artsy cocktail, and in round two, Mexico meets Japan in this artsy ramen:
This Chicken Tortilla Soup Ramen hybrid is made with bacon dashi, chicken-tortilla-Tom-Yum paste, shrimp paste, chicken thigh, soft soy egg, avocado, corn, fried tortilla, pickled yellow onion, jalapeño, cilantro, garlic, and lime. Talk about fusion.
It’s from East Side King at Hole in the Wall, Top Chef winner Paul Qui’s newest Austin venture (for now–He’s working on some other new exciting projects too, so expect a stream of PQ food pics from me in 2013-2014, you’re welcome).
Oh, by the way, it’s amazing.