No piped-in mariachi. No kitschy sombreros or pastel piñatas. And certainly no overstuffed burritos sheathed in aluminum foil. A new class of Boston chefs is embracing the symphony of textures, spices, and soul in indigenous Mexican food like never before.
Pho was just the beginning. These days, your noodle fix might come with tender lo mein, aromatic-laden broth, or a side of schmaltz. Here’s how Boston chefs are turning their love of ramen, udon, and even Indonesian soto into the ultimate seasonal pick-me-up.