{"id":65607,"date":"2024-01-13T00:01:22","date_gmt":"2024-01-13T06:01:22","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65607"},"modified":"2025-02-04T11:30:07","modified_gmt":"2025-02-04T17:30:07","slug":"poke-serrano-asian-latin-fusion-rio-rancho-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65607","title":{"rendered":"Pok\u00e9 Serrano Asian-Latin Fusion – Rio Rancho, New Mexico (CLOSED)"},"content":{"rendered":"
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Pok\u00e9 Serrano in Rio Rancho<\/figcaption><\/figure>\n

Ask most people what comes to mind when they think about Hawaiian food and the likely answer is Spam\u00ae. \u00a0No matter how much the Aloha State’s tourism department does to showcase the state’s diverse and exciting culinary culture, the stereotype that Hawaiians eat Spam\u00ae for breakfast, lunch, dinner and snacks in between meals is engrained in many of us. \u00a0Because Hawaiians do consume seven-million cans of \u00a0Spam\u00ae per year (with a population of 1.42 million residents in the Islands), it begs the question “Is it really a stereotype if facts bear out the fact that Spam\u00ae is so immensely popular in Hawaii.<\/em>”<\/p>\n

Not everyone who spends time on the sandy beaches is as svelte as portrayed by media. \u00a0Widespread obesity plagues the Islands. \u00a0Some of that may be attributable to the quintessential canned ham product proudly made in Minnesota, a processed food \u00a0replete with salt and other “bad for you” things. Spam\u00ae became a vital part of the Hawaiian diet during World War II when rationing was a fat of life for its citizenry. \u00a0Hawiians figured out how to incorporate Spam\u00ae into their diet and figured out it’s a pretty versatile product. \u00a0Note<\/strong>: If you’re from Northern New Mexico and from my generation, your family did too.<\/p>\n

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When You Enter Pok\u00e9 Serrano, You’ll Espy the Bar Area to Your Left<\/figcaption><\/figure>\n

In recent years, another Hawaiian staple has been supplanting Spam\u00ae as the dish many of us think of when contemplating Hawaiian cuisine. \u00a0That dish is pok\u00e9 (pronounced (poh-keh), a term which means to “slice or cut crosswise into pieces<\/em>.” \u00a0Although the popularity of pok\u00e9 has exploded across the world in the past few years, pok\u00e9 has been around since long before Hawaii become the 50th state in the nation. \u00a0Fishermen in ancient Hawaii would take fish caught near the shore \u00a0and massage them with such simple ingredients from the sea as sea salt, seaweed or limu,<\/em> a type of algae.\u00a0 Salting the fish was done both for flavor and more importantly, to preserve the fish.<\/p>\n

Pokemoto<\/strong><\/a>, a wonderful guide to all things Hawaiian pok\u00e9 explains that “At its heart, Hawaiian pok\u00e9 is nutritious and healthy. However, as with anything else, it is easy to turn a once-healthy meal into something slightly less nutritious.” \u00a0<\/em>Most complicit in the transformation from healthy to not healthy is rice, the \u00a0primary base for many a tasty pok\u00e9 bowl. \u00a0Pokemoto recommends piling up the veggies instead of that nasty culprit rice. \u00a0 Pokemoto also cautions against some of the sauces used on pok\u00e9. \u00a0Many are high in calories, saturated fat, sugar, and sodium. \u00a0Darn, Pokemoto is taking some of the fun out of eating pok\u00e9.<\/p>\n

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Place Your Order Here<\/figcaption><\/figure>\n

We can thank restaurant impressario Robert Punya for introducing pok\u00e9 to landlubbers in the Albuquerque metropolitan area. \u00a0In 2016, Robert launched the first instantiation of Poki Poki Cevicheria<\/strong><\/a> in the Duke City. \u00a0Both locations (3517 Wyoming, N.E. and 3422 Central, N.E.) are still going strong, winning over converts and continuing to make regulars happy.\u00a0 New to Punya’s pok\u00e9 restaurant empire is Pok\u00e9 Serrano which opened its doors on 27 December 2023. Pok\u00e9 Serrano resides at 3755 Southern Blvd., S.E. in a site which previously housed 1933 Brewing Company<\/strong><\/a>, \u00a0Fat Squirrel Pub & Grill<\/strong><\/a> and before them the Turtle Mountain Brewing Company<\/strong><\/a>.<\/p>\n

None of the former tenants resemble one another much, but Pok\u00e9 Serrano probably had the most significant make-over. \u00a0Instead of one yawning space, the restaurant has been transformed into separate and distinct areas. \u00a0To your left as you walk in is a bar, to your right a dining room. \u00a0Beyond that is a long counter where you place your order. \u00a0Options include composed poke bowls or a make-your-own option. \u00a0Only a glass sneeze guard is between you and the ingredients used to build your bowl. \u00a0At the end of this serpentine counter is where you settle your fare. \u00a0Another dining area occupies the remainder of the space.<\/p>\n

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Teriyaki Chicken<\/figcaption><\/figure>\n

Denizens of the City of Vision are just thrilled the restaurant finally opened. \u00a0Since the Cabrona Virus ravaged the world, we’ve been driving past the site without seeing much progress. \u00a0Much of that was due to lack of continuity among the various contractors who worked on the space. \u00a0No doubt city mandated inspections and red tape contributed. \u00a0Pok\u00e9 Serrano is unlike any concept Rio Rancheros have seen. \u00a0Part of the larger space is dedicated to another concept called Sweet Cup. \u00a0It’s got a separate entrance or you can enter from the restaurant. \u00a0Sweet Cup offers self-serve frozen yogurt with toppings, pastries, scratch-made desserts, espresso, boba, cheesecakes and macarons.<\/p>\n

Pok\u00e9 Serrano isn’t strictly a pantheon dedicated to pok\u00e9. \u00a0That’s given away in the second part of the restaurant’s name. \u00a0“Serano” indicates it’s an elevated Latin-Asian fusion concept much like Poki Poki Cevicheria<\/a>. \u00a0<\/strong>The melding of familiar Latin elements with fish should prove popular with diners. \u00a0In addition to pok\u00e9, the restaurant serves ramen, stir fry, tacos and much more. \u00a0The website explains it all: “Whether you like fresh, Hawaiian poke bowls and seafood options or cooked items such as steak, chicken or carnitas tacos, there’s something for everyone<\/em>!”<\/p>\n

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Ceviche<\/figcaption><\/figure>\n

Whether you want to compose your own pok\u00e9 bowl (build your own) of you order one of the eight bowls on the menu, you have plenty of options. \u00a0For example, you can select the base for your bowl from among that aforementioned unhealthy white rice, brown rice, corn chips and more. \u00a0You can also choose how large your bowl should be: regular, large or ultimate. \u00a0The seafood portion of your bowl \u00a0can be seared or raw. \u00a0 Frankly, whether you build your own bowl or you order one of the composed bowls, your options are virtually unlimited.<\/p>\n

My Kim, who’s admittedly a huge fan of Panda Express’s teriyaki chicken plate (which she loves almost as much as she loves Olive Garden’s spaghetti) wanted to start our meal off with an appetizer order of popcorn chicken<\/strong><\/em> served with teriyaki sauce. \u00a0She didn’t appreciate it as much as she did Panda Express’s version. \u00a0The chicken was overly breaded, desiccated \u00a0and tough, obviously the product of being fried for too long. \u00a0The Dude, our debonair dachshund (who loves chicken as much as Henery Hawk did on the old Foghorn Leghorn<\/strong><\/a> cartoons) didn’t like it either.<\/p>\n

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Ramen<\/figcaption><\/figure>\n

For her entree, my Kim proved more audacious. \u00a0No, she didn’t have any of the raw bowls. \u00a0Noodle-lover that she is, she ordered the tonkatsu ramen<\/strong><\/em> with \u00a0two toppings (hard-boiled eggs and corn). \u00a0“Tonkatsu” translates from Japanese to “pork bones<\/em>.” \u00a0Traditional tonkatsu ramen is prepared by boiling pork bones in water for up to eighteen hours, giving the broth a somewhat “murky” appearance. \u00a0 Poke Serrano’s version has that telltale appearance backed up by lots of tender pork. \u00a0It’s quite good with lots of that porcine flavor ramen lovers crave.<\/p>\n

One of the more popular appetizers at Mexican restaurants is ceviche tostadas<\/strong><\/em>. \u00a0Predictably it’s usually made the same way with shrimp or fish piled atop a single tostada. \u00a0Vegetables the colors of the Mexican flag–red (chopped tomatoes), green (cilantro) and white (onion)–intermix with the seafood. \u00a0All elements are given a bath in citrus \u00a0juice. \u00a0We were curious to see if \u00a0Pok\u00e9 Serrano’s would add any Asian fusion elements. \u00a0Alas, the only difference in this ceviche and that of many Mexican restaurants is that instead of a single tostada shell flattened like a disk, the shell is formed into a bowl (much as is done when composing taco salads). \u00a0Red, green and white veggies weren’t quite as plentiful as Mexican ceviche nor was the amount of citrus (though sliced limes were provided for a “squeeze your own citrus” experience). \u00a0There were no Asian fusion elements to the ceviche.<\/p>\n

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Spicy Bowl<\/figcaption><\/figure>\n

As a bona fide fire-eater, my cravings lean toward dishes that are piquant. \u00a0No, not to the extent that they obfuscate other taste elements. \u00a0I still like to taste every element of every dish and am blessed with the taste buds to discern variety. \u00a0There could only be one choice for my inaugural pok\u00e9 dish experience at Pok\u00e9 Serrano. \u00a0That’s the spicy bowl<\/strong><\/em> (white rice and chips, spicy tuna and salmon, passionfruit sauce, krab, avocado, pico de gallo, cucumber, jalape\u00f1o, lime, green onion, onion crisps, furikake, chipotle mayo and Sriracha). \u00a0With so much variety, it’s a challenge to discern each individual flavor. \u00a0Instead, my enjoyment came in the beautiful blending of ingredients, each lending something different to the bowl. \u00a0This is an artistic creation with lots of deliciousness and just enough heat.<\/p>\n

The City of Vision continues to expand its culinary offerings. \u00a0 Pok\u00e9 Serrano is a very welcome addition whose menu we hope to explore further.<\/p>\n

Pok\u00e9 Serrano<\/strong>
\n3755 Southern Blvd S..E,
\nRio Rancho, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: \u00a013 January 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: \u00a0Ceviche, Teriyaki Chicken, Spicy Bowl, Ramen
\nREVIEW #1376<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ask most people what comes to mind when they think about Hawaiian food and the likely answer is Spam\u00ae. \u00a0No matter how much the Aloha State’s tourism department does to showcase the state’s diverse and exciting culinary culture, the stereotype that Hawaiians eat Spam\u00ae for breakfast, lunch, dinner and snacks in between meals is engrained in many of us. \u00a0Because Hawaiians do consume seven-million cans of \u00a0Spam\u00ae per year (with a population of 1.42 million residents in the Islands), it begs the question “Is it really a stereotype if facts bear out the fact that Spam\u00ae is so immensely popular in Hawaii.” Not everyone who spends time on the sandy beaches is as svelte as portrayed by media. \u00a0Widespread obesity…<\/p>\n","protected":false},"author":1,"featured_media":65612,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3569,36,262,57,141,265,18],"tags":[969,3602,3612,3600,3615,3616,3614,3601,3618,3611,3619,3617,3613],"class_list":["post-65607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-closed-in-2024","category-fusion","category-closed","category-mexican","category-new-mexico","category-rio-rancho","category-seafood","tag-fusion","tag-hawaiian","tag-hawaiian-cuisine","tag-poke","tag-poki-poki-cevicheria","tag-popcorn-chicken","tag-robert-punya","tag-spam","tag-spicy-bowl","tag-sweet-cup","tag-tonkatsu-ramen","tag-tostada-ceviche","tag-white-rice"],"yoast_head":"\nPok\u00e9 Serrano Asian-Latin Fusion - 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