Shōgun Taqueria, a tight little Asian-Mexican kitchen in Fort Worth’s Near Southside, is not shy about playing with its food. Here, birria lands in steaming ramen bowls, while ramen noodles get tucked into tortillas and bao instead of the usual broth. The dinner-only spot turns out a focused lineup of mashups like the ramen-rito, birria ramen, birria quesatacos and chicken tinga dumplings, all packed into a brisk evening service. Early tasters have praised the tacos and some of the bolder fusion moves, though one reviewer called the spicy birria miso broth underseasoned and found a squeeze of lime made it work.
Chef-owner Francisco “Paco” Islas opened the new concept in the former Paco’s on Magnolia after trying out Japanese touches at local festivals and in other…..