{"id":94331,"date":"2026-10-31T00:01:25","date_gmt":"2026-10-31T06:01:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=94331"},"modified":"2026-10-31T06:59:57","modified_gmt":"2026-10-31T12:59:57","slug":"street-spice-rio-rancho-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=94331","title":{"rendered":"Street & Spice – Rio Rancho, New Mexico"},"content":{"rendered":"
\n
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Street & Spice at The Block in Rio Rancho<\/figcaption><\/figure>\n

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.\u00a0 The September, 2026 launch of Street & Spice provided the opportunity to assess what I knew about Indonesia.\u00a0 It wasn’t a very long list.\u00a0 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.”\u00a0 I also knew that Indonesia is made up of about 17,500 islands.\u00a0 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).<\/p>\n

My knowledge of Indonesian cuisine was even shorter.\u00a0 The only Indonesian dish I’d ever had was at a now-closed Singaporean-Malaysian restaurant in Denver.\u00a0 That one visit, however, made a lasting impression on me.\u00a0 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).\u00a0 Not even advancing geriatric progression (I’m now 39) ever dimmed my memories of the dish Splendid Table described as\u00a0 a”triumph of flavor<\/em>.”<\/p>\n

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Shrimp Tempura<\/figcaption><\/figure>\n

My initial reaction at learning about the launch of Street & Spice, a new restaurant at Rio Rancho’s The Block<\/strong><\/a>, was mild interest in the way you might be interested in candle-making.\u00a0 That’s because I assumed\u00a0 Street & Spice was another Vietnamese restaurant\u00a0 (Rio Rancho already has four) or maybe a Thai restaurant\u00a0 (within a hundred yards of the new restaurant, Rio Rancho already has Vong Sushi, Laos & Thai Cuisine<\/strong><\/a>, one of the best Asian restaurants in the metropolitan area).\u00a0 Then, I learned through Instagram that this Asian gem offers the foods of Vietnam, Laos, Japan and Indonesia.\u00a0 Hmm, could that possibly include beef randang?<\/p>\n

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<\/em>.” 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<\/strong><\/a>, one of the state’s very best pizza purveyors; Stackers Burger Co<\/strong><\/a>., an award-winning favorite; Busy Bee<\/strong><\/a>, home to outstanding frozen custard; and others we hope to visit soon.\u00a0 The Block was also home to That’s My Rez<\/strong><\/a>, a terrific sandwich shop that closed its doors despite a spate of media acclaim.\u00a0 We also plan return visits to Street & Spice.<\/p>\n

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Laos Fried Chicken<\/figcaption><\/figure>\n

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.\u00a0 Our inaugural visit transpired on an unseasonably warm late autumn weekday.\u00a0 The Block tends to be much busier in the evenings and especially on summer weekends.\u00a0 It’s a hub of activity and entertainment for residents of Rio Rancho’s northeast corridor.<\/p>\n

Befitting its Liliputian digs, Street & Spice has a compact menu.\u00a0 \u00a0Only three items are listed as appetizers: gyoza, shrimp tempura and egg rolls.\u00a0 There are also three desserts: viral ice cream, taiyaki and mochi ice cream.\u00a0 Three items also adorn the Indonesian section of the menu: gado gado, chicken satay skewers and beef rendang.\u00a0 Two items from Laos are also available: pork sausage and Laos fried chicken.\u00a0 Similarly, the Vietnamese section of the menu lists only three items: banh mi sandwich, pho noodle soup and a noodle plate.\u00a0 A small menu does not mean small flavors–at least in the case of Street & Spice.<\/p>\n

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Beef Rendang<\/figcaption><\/figure>\n

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.\u00a0 All three were tempting.\u00a0 Her choice was the tempura shrimp<\/em><\/strong> described on the menu as “lightly battered shrimp, crispy and golden.”\u00a0 \u00a0Six elongated butterflied shrimp are served in each order along with a sweet and sour sauce.\u00a0 The shrimp were perfectly described though the adjective “delicious” could have been added.\u00a0 The sauce was too sweet for my liking, but my Kim could have had it for dessert.<\/p>\n

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.\u00a0 Instead Laos fried chicken<\/strong><\/em> is marinated in a savory blend of fish sauce, oyster sauce, garlic, turmeric, and lemongrass, then fried to a slightly crispy finish.\u00a0 Only one thing was wrong with Street & Spice’s version.\u00a0 There just wasn’t enough chicken on her serving.\u00a0 She found it mouth-watering but would have wanted a bucketful.<\/p>\n

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Banh Mi<\/figcaption><\/figure>\n

The chef and server was happy to see my excitement at finding beef randang on the menu.\u00a0 He was surprised to learn that this fabulous dish isn’t available in the Albuquerque area.\u00a0 Beef randang<\/strong><\/em> 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.\u00a0 For curry lovers, you’ll find some similarities between Thai curry\u00a0 (the sweetness of coconut milk) and Indian curry (the pungency of spices).\u00a0 Beef randang has a depth of flavor and richness that surpasses many of my Thai curry favorites.<\/p>\n

Not surprisingly, what we witnessed other diners order most were Vietnamese dishes, especially the pho and the banh mi.\u00a0 It does my heart good to see how widely banh mi has been accepted.\u00a0 Not that long ago, many diners knew it only as a “Vietnamese sandwich.”\u00a0 It may be that, but it’s so much more.\u00a0 The only proteins Street & Spice’s version of the banh mi<\/strong><\/em> is available are beef, chicken and tofu (yes, tofu is a protein).\u00a0 Each banh mi is constructed with carrots, cucumber, cilantro, jalape\u00f1o and your choice of protein on a baguette.\u00a0 It’s a good banh mi though I missed pate.\u00a0 The baguette was surprisingly tender, a sumptuous canvas for so much deliciousness.<\/p>\n

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.<\/p>\n

Street & Spice<\/strong>
\n7805 enchanted hills Blvd Unit #21
\nRio Rancho, New Mexico<\/strong>
\n(505) 934-7274
\nInstagram Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 28 October 2026
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Beef Rendang, Tempura Shrimp, Banh Mi, Laos Fried Chicken
\nREVIEW #1558<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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.\u00a0 The September, 2026 launch of Street & Spice provided the opportunity to assess what I knew about Indonesia.\u00a0 It wasn’t a very long list.\u00a0 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.”\u00a0 I also knew that Indonesia is made up of about 17,500…<\/p>\n","protected":false},"author":1,"featured_media":94339,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[277,36,380,141,265,50],"tags":[802,6133,5075,6136,6138,6135,6134,4684,6137],"class_list":["post-94331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-fusion","category-japanese","category-new-mexico","category-rio-rancho","category-vietnamese","tag-banh-mi","tag-beef-rendang","tag-enchanted-hills","tag-indonesia","tag-japan","tag-laos-fried-chicken","tag-tempura-shrimp","tag-the-block","tag-vietnam"],"yoast_head":"\nStreet & Spice - 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