Pan Con Queso
Restaurant · Creston-Kenilworth ·
Sourdough pizzas with Mexican-inspired toppings & salads
Sourdough pizzas with Mexican-inspired toppings & salads
"Pan Con Queso is one of the few joints in town putting Mexican spins on pizza. (Reeva is the other.) The results are flawless creations: chewy, multigrain bases loaded with ingredients like cotija, cilantro, chipotle, and corn. Take the chorizo con papas, with thinly sliced potatoes and spicy ground sausage, drizzled with cilantro crema—it’s a more substantial take on a breakfast taco. Since this place is barely bigger than a walk-in closet, we like to settle into a picnic table outside (or take a number sign and sit in Holy Ghost Bar next door) over a Hawaiiana that swaps canadian bacon for Spam." - krista garcia
"Pan Con Queso is one of the few joints in town putting Mexican spins on pizza. (Reeva is the other.) The results are flawless creations: chewy, multigrain bases loaded with ingredients like cotija, cilantro, chipotle, and corn. Take the chorizo con papas, with thinly sliced potatoes and spicy ground sausage, drizzled with cilantro crema—it’s a more substantial take on a breakfast taco. Since this place is barely bigger than a walk-in closet, we like to settle into a picnic table outside (or take a number sign and sit in Holy Ghost Bar next door) over a Hawaiiana that swaps canadian bacon for Spam." - Krista Garcia
"Inside Living Haus I found Pan Con Queso, where Henry Martinez and Makeila Magno serve inventive, heritage-driven pizzas daily; their three- or four-day fermented crusts, made with a blend of Shepherd’s Grain, Cairnspring Mills, and Central Milling flours, have more structure than a typical Neapolitan, show leopard charring from a high-hydration, hot bake, and carry a touch of rye for a faint nuttiness. Many pies use the couple’s house mozzarella (stretched in their tiny kitchen) or a cotija–Parmesan blend; highlights include the chorizo con papas with a heavily spiced house chorizo fragrant of cinnamon and clove (“almost more like a Spanish chorizo”), a seasonal elote with a white base, corn, mozzarella and chipotle aioli that Magno calls nostalgic, the Mr. Macarthur that pairs Spam with pineapple and onion, and the Californian El Chingon with jalapeño, pineapple, and pepperoni. Seasonal produce from Happy Apple Farm often appears (recently thinly sliced zucchini and kale; earlier versions used asparagus) and pizzas are finished with bright touches like tomatillo salsa. The menu also includes salads with Mexican touches—an arugula salad with rotating fruit and chamoy drizzle and vinaigrette and a house Caesar riff—and an amaretto flan finished with an amarena cherry. Pan Con Queso is open daily at Living Haus, located at 628 SE Belmont Street." - Brooke Jackson-Glidden
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