I’m not ashamed to admit that I didn’t quite know how to pronounce Panxa before I stepped foot inside this New Mexico inspired restaurant.
Before ordering, and even being seated, my first question was “so how do you pronounce…?” She laughed. I waited for my embarrassment to subside. And then finally, “it’s pronounced ‘pan-sa’ meaning belly.”
Rightfully so. Panxa Cocina is quite the feast for your belly. Little did we know, or were prepared, for the flavor palate we’d be presented. We chose to visit on a weekend and check out the brunch menu. Panxa has quite a selection for brunch. I love brunch because it’s mix of my favorite meal of the day – breakfast and lunch. So what’s not to love?
We picked some items that intrigued us and then let Chef Arthur Gonzalez work his magic in the kitchen – after all, he’s the mastermind so why not?
If you’re starting small or still deciding on the menu, I’d recommend the Ceviche Mixto. Our waitress was kind enough to drop this off as we too were still undecided on the menu. We had devoured the bowl of fresh whitefish, pico de gallo and pepitas before she could come back for our order.
Still undecided and licking our lips from the ceviche, Chef surprised us with my new favorite (and maybe yours as well as soon as you taste it), the Panxa Benedicto. Looks are deceiving with this one but take a bite anyway. I suggest cutting into that perfectly poached egg, letting it run down the side of smoked ham, crispy polenta and finally into the black bean and chorizo gravy before taking a bite.
After a bit of savory, we were ready to dive into the Blue Corn Piñon Pancakes. Pancakes are a must for any brunch that these are served with a warm piloncillo syrup and a berry compote. What I liked is that they were not mushy or soggy. Every bite was fresh and flavorful – as it should be. We devoured our plate and still had room for what was next.
When asked how we wanted our Stacked Enchiladas, I wish we had been told to prepare for some heat. I honestly think this dish needs a warning label and maybe five hot red chili peppers but that just might be me. You can order your Stacked Enchiladas with something called “Christmas Salsa.” It’s a blend of green and hot salsa and if you’re not careful, you just might burn your mouth. My expert advice: add a fried egg and let that sit in the spice before taking a bite.
Last but not least, we ended our brunch with Chilaquiles Roja. Chilaquiles are probably my next favorite Spanish inspired dish so if it’s on the menu – it’s going in my belly. We ordered ours with sunny side up eggs and pork to end our delicious brunch on a high note.
Panxa Cocina won over our bellies and we’re excited to visit for dinner. Chef Arthur’s menu is inspired by the tastes of New Mexico so check out this quaint spot for yourself. Your panxa will thank you.