Panxa Cocina
Restaurant · Long Beach
3937 E Broadway, Long Beach, CA 90803
Highlights
Seasonal Mexican fusion plates, top-shelf tequila, weekend brunch
Seasonal Mexican fusion plates, top-shelf tequila, weekend brunch
"Hosting its annual hatch chile festival on September 14, Panxa Cocina will be serving hatch chile fare like hatch chile queso and Oaxaca-stuffed hatch chiles, plus a hatch chile pizza from Speak Cheezy, and is even offering hatch chiles by the pound for pre-order." - Rebecca Roland
"Southwestern food isn’t very common around LA, but Panxa Cocina is one of the few restaurants that focuses on specialties such as fry bread tacos and “New Mexican pizza.” The food can be a little underwhelming, but we still consider this Belmont Shore restaurant a solid neighborhood hang where you can sip guava margaritas at Happy Hour. The drink specials run from 3-6pm, Wednesday-Saturday, and that’s also when there’s a high probability you’ll end up having a conversation with someone who has lived in Long Beach since the ‘70s. They have the same comfy brown booths you’d see in a classic diner and a long wooden bar with TVs that are usually screening ESPN." - Nikko Duren
"Panxa Cocina was one of the notable spots run by the late chef Arthur Gonzalez." - Farley Elliott
"Panxa Cocina in Long Bach is continuing its month-long Land of Enchantment series based on the culinary history of New Mexico." - Farley Elliott
"Panxa Cocina, the sister restaurant to Roe Seafood, is one of the small handful of Southwestern restaurants that thrive in Los Angeles. Chef Art Gonzalez is making a strong showing of the regional cuisine, with plenty of those coveted hatch chiles that make an appearance on everything from stacked enchiladas to charred queso. It’s those enchiladas that steal the show though, with a “Christmas salsa,” that is both red and green varieties, that add striking contrast to the plate. Those hatch chilies, roasted and pureed, contribute a smoky kick to layers of tortilla, short rib, and cotija, making it unrecognizable from the casserole dish of your childhood." - Crystal Coser
