Taste Test: Birria ramen and Ripple Fries
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Birria ramen at Tacombi. Photo: Monica Eng/Axios
Two trendy chains have introduced buzzy additions to their menus, and I tried them.
Birria ramen at Tacombi combines world-famous Sun Noodle with the chain's rich Mexican birria broth made with Black Angus brisket and a blend of chiles.
The verdict: The portion is not huge, but I loved the bright cilantro, radish lime accoutrements, the crunchy flauta, intense broth and springy noodles.
Air-fried avocado oil Ripple Fries ($4.85) from Sweetgreen debuted Tuesday across the nation and in 20 Chicago locations, catering to those who want to sneak some fries with their salad while avoiding seed oils and deep frying.
The verdict: I love these crisp, chewy spuds with the garlic aioli dip rather than the overly sweet pickle ketchup.
Yes, but: My partner had the exact opposite reaction to the dips.