Tinta y Cafe in Coral Gables is now the home of a hot ramen pop-up called Peacock Ramen, which occurs every Saturday from 6:30 p.m. to 11 p.m. It already has every local food blogger in Miami drooling for more — and New Times knows why. The pop-up was just launched by one of Miami's most revered ramen makers: Chef Harold Ruiz, who many know from his work at Dumplings Mi Amor in downtown Miami.
"Peacock came up during the pandemic," says Ruiz. "I was deep into ramen books, podcasts, etc, I did my homework and made a bowl of shoyu, and thought, 'Maybe I can sell ramen kits out of my home during the lockdown.'" And the rest is history.
Now, folks in the know are flocking to the Gables each Saturday for his bowls of chashu, clear shoyu broth, marinated eggs, and fresh garnishes. It may be a contender for an upcoming list of best ramen in Miami — readers tell New Times it's that good.
What's On The Menu at Peacock Ramen
Ruiz hand-makes each noodle himself from scratch using classic techniques. He's also one of the only chefs in Miami serving korokke (kr-ow-kee), a dish made with a mixture of shiitake and portabella mushrooms, garlic, ginger, madras, curry masala, and S&B curry roux for an "izakaya kick.""I made a sauce with the roux and topped it off with some sweet pickled shiitakes and fried curry leaves from my yard," he proudly proclaims in an Instagram post. This pop-up is so personal to the chef that every ingredient is intentional, and many are sourced locally, even from his own backyard.
In addition to the karokke, the menu features three main ramen dishes, including the "Tokyo-Style Shoyu Ramen," a flavorful soy-based broth made with light chicken stock and dashi, topped with tender pork chashu, a soft marinated egg, bamboo shoots, narutomaki, spinach, nori, and scallions, as well as the "Tan-Tan Tsukemen," a creamy sesame chicken broth with a touch of chili oil and cilantro, served with dipping noodles, savory ground pork, bok choy, and crunchy peanuts.
In addition to the karokke, the menu features three main ramen dishes, including the "Tokyo-Style Shoyu Ramen," a flavorful soy-based broth made with light chicken stock and dashi, topped with tender pork chashu, a soft marinated egg, bamboo shoots, narutomaki, spinach, nori, and scallions
Peacock Ramen photo
Only A Few Weekends Left Until Chef Ruiz Takes a Hiatus, So Go Soon
Although he left Dumplings Mi Amor, he still partners with the restaurant. But when he was offered a spot on Saturdays at Tinta y Cafe in the Gables, it was a no-brainer.At the end of July, Ruiz will take a short hiatus. Therefore, there are only a few more Saturdays left to dig into his delicious ramen. Plus, Ruiz teases customers that over the next few weeks, he will add new offerings to the menu.
Peacock Ramen. 1315 Ponce de Leon, Coral Gables; instagram.com/peacockramen.
