"Ramen Del Barrio is tacos and tostadas, but it’s also tonkotsu and yakitori. It’s mole and aguachiles mixed with tsukemen and mazemen. This is fusion food at its maximum potential, finding the lines between Mexican and Japanese cooking and covering them with a thin layer of slow-roasted pork and a squeeze of lime. It’s food that immediately takes you out of the grocery store food court you’re in, and straight into a tiny ramen stall in Tokyo, a taqueria in Mexico, or an incredible hybrid of the two that never existed before Ramen Del Barrio. " - nicolai mccrary, matthew jacobs, raphael brion
Richard Casteel