At Privateer, birria ramen combines slow-cooked birria meat with noodles in a rich consomé-based broth, often topped with onions, cilantro, and lime. The broth is intense and slightly oily from the meat, giving the noodles a deeply savory coating. Each bowl brings together the chew of ramen noodles and the tenderness of shredded beef, with acidity from garnishes cutting through the richness. Many visitors mention this hybrid dish as a fun way the restaurant extends its birria beyond tacos into something more slurpable.