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"At Panxa Cocina, Chef Art Gonzalez makes a strong case for Southwestern cuisine by spotlighting roasted hatch chiles across the menu, but the enchiladas steal the show: served with a 'Christmas salsa' of both red and green, roasted-and-pureed hatch chiles add a smoky kick to layers of tortilla, short rib, and cotija, transforming the dish into something unrecognizable from the casserole of childhood." - Crystal Coser