Could This Tex-Mex Inspired Ramen Be The New Thing?

I saw this picture on Facebook and I knew I had to write about it.

First, you have to know about me. When I was super-poor I had to eat Ramen for months on end. Then I didn't eat it for about 25 years. For the last 4-5 years I eat it every single day for breakfast and sometimes more than that. I am an absolute Ramen freak. I have sampled pretty much all of the flavors available locally (hot tip: hit up the Asian markets and World Market).

The most important thing to remember about Ramen is, even if you like it straight out of the bag, it can be in the incredible base for an endless amount of creations. Sometimes I'll add a sprinkle of vegetables, and other times I'll add taco meat to a package of chicken for a full-on "taco soup with noodles". Now, let's get to this masterpiece.

Many of my friends know my friend Pebbles (last name not even necessary). I knew she was an excellent chocolatier (her chocolates were delicious and insanely beautiful). She has continued on a culinary journey through pastry and now it's taking her through savory flavors (she is actually working on a culinary degree).

Let's have another look at her dish before we talk about it:

This is her take on "Birra Ramen" What I love about this dish is it takes traditional Ramen and brings in elements of Tex-Mex wonderfulness. You can certainly pick out the ingredients here, but for the record, she actually went with pork for her birra meat and that's not regular corn kids, that's full-on elote with crema and cotija cheese. As for the rest of the (divulged) ingredients, it's basic Ramen, onions, cilantro, lime, and the perfect soft-boiled egg.

Pebbles will be entering this masterpiece in a culinary competition but its already a winner in my book, having inspired me to step up my Ramen game.