Gab Chabrán is a lifelong resident of Southern California. He grew up in Whittier, where he attended Whittier College. He began his journalism career writing for the local music rag L.A. Record where he wrote album and live music reviews. He became a regular contributor at L.A. Taco, where he was part of the James Beard Award-winning team.
Local and national news, NPR, things to do, food recommendations and guides to Los Angeles, Orange County and the Inland EmpireIf you're enjoying this article, you'll love our daily morning newsletter, How To LA. Every weekday, you'll get fresh, community-driven stories that catch you up with our independent local news.debuted its viral fast food take on birria ramen. But I missed the window. It was gone before I could try it.
I enlisted LAist Senior Editor George Kiriyama to help me see what the fuss was about. George is a self-described ramen connoisseur, having grown up in the South Bay in a Japanese American household. Ramen was a mainstay of his everyday diet. And I love birria.Upon the first slurp, the standout was the shredded beef. It had a melt-in-your-mouth quality, a surprisingly strong player. George agreed. “The beef was the best part of the Birria Ramen. Tender, flavorful.
LAist Food Editor Gab Chabrán and LAist Senior Editor George Kiriyama toast their birria ramen to good health and prosperity at Del Taco in Pasadena.George zeroed in on this as soon as we got our cups of soup: the temperature of the soup itself. Ramen soup should be served piping hot, he said. This was not. “The broth was lukewarm. I always look forward to a hot, steamy broth, and this did not cut it.
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