How Chefs in Mexico Are Inspired by Japanese Flavors | Eater

"An udon bar in the Roma neighborhood conceived by the grandson of the creators of cacahuate japoneses, designed to evoke his grandparents’ kitschy living room while showcasing a range of bowls that span from traditional Japanese styles to inventive Mexican-Japanese hybrids. Offerings can include classic udon and ramen preparations as well as bowls featuring lamb and consomé de barbacoa; the chef also prepares fresh ramen with salsa verde and experiments with seafood paired with somen, lime dashi and jalapeños. The operation embodies a family legacy of Japanese influence on Mexican snacking and a deliberate, playful fusion of both culinary vocabularies." - Nili Blanck