Before writing any of my missives, especially about a restaurant from a culinary culture about which I have not previously written, I take inventory of what I know about that culture. The September, 2026 launch of Street & Spice provided the opportunity to assess what I knew about Indonesia. It wasn’t a very long list. Undoubtedly the coolest thing (to me, at least) about Indonesia is that some of its islands are home to the Komodo dragon, a large lizard-like apex predator that may have inspired Star Trek’s “Gorn.” I also knew that Indonesia is made up of about 17,500 islands. One of those islands was Krakatoa where an erupting volcano generated the loudest sound in history (yes, even louder than the screeching on The View).
My knowledge of Indonesian cuisine was even shorter. The only Indonesian dish I’d ever had was at a now-closed Singaporean-Malaysian restaurant in Denver. That one visit, however, made a lasting impression on me. I was introduced to beef rendang, an extravagantly rich, dry-braised beef curry from the highlands of West Sumatra, Indonesia (and no Mike, it’s not kama Sumatra). Not even advancing geriatric progression (I’m now 39) ever dimmed my memories of the dish Splendid Table described as a”triumph of flavor.”
My initial reaction at learning about the launch of Street & Spice, a new restaurant at Rio Rancho’s The Block, was mild interest in the way you might be interested in candle-making. That’s because I assumed Street & Spice was another Vietnamese restaurant (Rio Rancho already has four) or maybe a Thai restaurant (within a hundred yards of the new restaurant, Rio Rancho already has Vong Sushi, Laos & Thai Cuisine, one of the best Asian restaurants in the metropolitan area). Then, I learned through Instagram that this Asian gem offers the foods of Vietnam, Laos, Japan and Indonesia. Hmm, could that possibly include beef randang?
The Block, as you may know, is an open-air container park, food hall, and community gathering space which invites visitors to “eat, drink, shop, repeat.” The Block sits on the Northwest corner of the Plaza at Enchanted Hills. It is home to more than twenty vendors, most of them offering diverse food offerings. Among those offerings are such highly regarded eateries as Thicc, one of the state’s very best pizza purveyors; Stackers Burger Co., an award-winning favorite; Busy Bee, home to outstanding frozen custard; and others we hope to visit soon. The Block was also home to That’s My Rez, a terrific sandwich shop that closed its doors despite a spate of media acclaim. We also plan return visits to Street & Spice.
Similar to other eateries at The Block, Street & Spice has a compact footprint of around 600 square feet. Unlike some of the venue’s open-air tenants, it offers limited seating. You will, however, be amazed by the incredible aromas and flavors coming from such a small space. Our inaugural visit transpired on an unseasonably warm late autumn weekday. The Block tends to be much busier in the evenings and especially on summer weekends. It’s a hub of activity and entertainment for residents of Rio Rancho’s northeast corridor.
Befitting its Liliputian digs, Street & Spice has a compact menu. Only three items are listed as appetizers: gyoza, shrimp tempura and egg rolls. There are also three desserts: viral ice cream, taiyaki and mochi ice cream. Three items also adorn the Indonesian section of the menu: gado gado, chicken satay skewers and beef rendang. Two items from Laos are also available: pork sausage and Laos fried chicken. Similarly, the Vietnamese section of the menu lists only three items: banh mi sandwich, pho noodle soup and a noodle plate. A small menu does not mean small flavors–at least in the case of Street & Spice.
Because what she can eat is much more limited than what her gourmand husband can eat, my Kim gets to pick the appetizers we’re to share. All three were tempting. Her choice was the tempura shrimp described on the menu as “lightly battered shrimp, crispy and golden.” Six elongated butterflied shrimp are served in each order along with a sweet and sour sauce. The shrimp were perfectly described though the adjective “delicious” could have been added. The sauce was too sweet for my liking, but my Kim could have had it for dessert.
Any menu offering fried chicken is a menu my Kim will like. Almost every major culinary culture around the world has its own unique interpretation or tradition of fried chicken, though the techniques, coatings, and flavor profiles vary wildly by region. Laos, for example, doesn’t coat or season its fried chicken like Americans do. Nor are individual pieces so large you might wonder if the chicken was on steroids. Instead Laos fried chicken is marinated in a savory blend of fish sauce, oyster sauce, garlic, turmeric, and lemongrass, then fried to a slightly crispy finish. Only one thing was wrong with Street & Spice’s version. There just wasn’t enough chicken on her serving. She found it mouth-watering but would have wanted a bucketful.
The chef and server was happy to see my excitement at finding beef randang on the menu. He was surprised to learn that this fabulous dish isn’t available in the Albuquerque area. Beef randang is made from tender beef (usually tough cuts that turn meltingly tender during long simmering) braised in coconut milk and a dense spice paste until the liquid reduces into a dry, caramelized coating. It’s not the best looking dish you’ll ever see, but it’s absolutly wonderful. For curry lovers, you’ll find some similarities between Thai curry (the sweetness of coconut milk) and Indian curry (the pungency of spices). Beef randang has a depth of flavor and richness that surpasses many of my Thai curry favorites.
Not surprisingly, what we witnessed other diners order most were Vietnamese dishes, especially the pho and the banh mi. It does my heart good to see how widely banh mi has been accepted. Not that long ago, many diners knew it only as a “Vietnamese sandwich.” It may be that, but it’s so much more. The only proteins Street & Spice’s version of the banh mi is available are beef, chicken and tofu (yes, tofu is a protein). Each banh mi is constructed with carrots, cucumber, cilantro, jalapeño and your choice of protein on a baguette. It’s a good banh mi though I missed pate. The baguette was surprisingly tender, a sumptuous canvas for so much deliciousness.
Street & Spice gives Rio Rancho residents (especially those of us missing That’s My Rez) another reason to visit The Block. The beef randang is my reason and it might become yours if you love spicy curry.
Street & Spice
7805 enchanted hills Blvd Unit #21
Rio Rancho, New Mexico
(505) 934-7274
Instagram Page
LATEST VISIT: 28 October 2026
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Beef Rendang, Tempura Shrimp, Banh Mi, Laos Fried Chicken
REVIEW #1558