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This list is coming a bit late this year, but I figure late is definitely better than never. This one’s comprised of varieties made in, and specifically for the US market. Some really tasty stuff here is your backyard if you didn’t know! These are my favorite US varieties out of reviews up to review 4,650 that are currently on the market. Got something I’ve not tried? Hit me up! Anyways, let’s check out The Ramen Rater’s Top Ten American Instant Noodles Of All Time 2024 Edition!
Here’s the second Cielo variety – Menudo. When I kid, I think on the ABC channel they had a lot of stuff about a show called Menudo – or a band – and I think Ricky Martin was in it? Well, that’s different from the soup. Menudo was honestly the first real introduction to latino culture I really got – I grew up in a town that was pretty white. It isn’t that way anymore which is nice though – lots of different people. Here’s what the soup consists of – ‘In Mexican cuisine, Menudo, also known as pancita ([little] gut or [little] stomach) or mole de panza (“stomach sauce”), is a traditional Mexican soup, made with cow’s stomach (tripe) in broth with a red chili pepper base. Hominy, lime, onions, and oregano are used to season the broth.’ I can probably pull off some lime and onions. I tried hominy once before I realized it is cooked in bacon fat and I never have bacon, nor bacon fat on hand. Let’s give this a try!
You might not be familiar with pozole – I have tried a pozole ramen in the past but unfortunately I still haven’t sampled the actual dish. Here’s what Wikipedia has to say about it – ‘Pozole (Spanish pronunciation: [po’sole]; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically chicken , but possibly pork), and can be seasoned and garnished with shredded lettuce or cabbage, chilli peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, today the stew is common across Mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish.’
Menudo and pozole are very popular varieties – but as ramen? I’ve seen a lot of peopler really into these in the past and now with new packaging, they’re getting sampled all over the west coast and beyond. Check em out – reviews soon!
