Santa Fe Brewing finally updated their website as to which food trucks would be guest hosting for June. I found the menu of Ronin Izikaya posted online. I couldn’t find a website or a Facebook page for Ronin Izikaya. Ok, but they had Kimchi fries. Kimchi (fermented napa cabbage) is a house favorite. I have liked it ever since I lived in Chicago and my spouse is just crazy about it. So there you go, a win-win dinner. We stopped on Thursday night to check out the Kimchi fries(10)and the tempura vegetables(9).
The Kimchi fries are made with jalapeno,and a combination of cheeses, Gouda, Gruyere, and White Cheddar. There were also scallions, edamame, carrot, and of course, kimchee that was topped off with an incredible sriracha. Ok, this is my version of heaven on a plate. Everything was so fresh and delicious. The dish really came together. Magic!
The vegetable tempura was lightly battered. Our electronic device didn’t reach all the way out to the parking lot so it wasn’t as hot as I would have liked. There were some pieces of broccoli, zuchini, beans, peppers with some onions. No worries, we were eating take-out. So we heated both items when we got home. The Kimchi fries were the star. There was enough kimchi to make this dish interesting.
On Friday, we were in town and decided to stop by for some kimchi fries to take-out. I started eating mine in the car. It was incredible! Yes, hot food does make a difference.
On Sunday we were at Museum Hill, we went to the Museum of Indian Arts and Culture to see the Clearly Indigenous: Native Visions Reimagined in Glass. This exhibit is only there until June 16, 2021. I had thought that we would go to the Museum Hill Restaurant but the line was too long. Mental note, make a reservation or get on the waiting list before you go into the museum.
Once again, we stopped off at Ronin Izikaya. This time I had the special of the day, the Okonomoyaki(14)which is a kimchi pancake with bacon, topped with Japanese mayo and bonito flakes(which are fish flakes). I asked to make mine without the bacon. We also had the Poki Bowl(18) which had ahi tuna, sticky rice, a chile sesame dressing, carrot, cucumber, mango, avocado, Wasabi puree and some toasted nori. It was truly a feast in a bowl. All this food paired well with Santa Fe Brewing’s beer.
I talked to the Chef, who is also the chef at the new restaurant Horno in downtown Santa Fe. I was so impressed with his food. The cashier said they were coming back next weekend with different food. They do not have a working food truck, yet. That part is a work in progress. I’ll keep you posted as to what all will happen. Meanwhile, that food was incredible! The service was excellent even when they were getting slammed.
The food trucks are scheduled to be at Santa Fe Brewing from Thursday-Sunday 12-8pm.
Santa Fe City Different Foodie 