Celebrate Hatch Chile Month 2018 with Panxa Cocina’s Menus & Roastings

 

Panxa Cocina celebrates the coveted Hatch chile with a special Hatch chile tasting menu and a weekend “chile roast-out” during the entire month of September.  A portion of the proceeds going to New Mexico State University’s Chile Pepper Institute.  GREEN HATCH CHILE PANXA BURGER  (8 oz. beef patty, hatch green chile, queso Oaxaca, lettuce, tomato, pickled onion) above tells the popular version of this inviting story.  

Panxa Cocina’s smothered burrito with red and green chile sauce below also tells the colorful story.  Throughout the entire month of September, timed with the  6-week Hatch chile harvest season, Los Angeles’s only dedicated modern Southwestern restaurant, Panxa Cocina, is partnering with New Mexico State University’s Chile Pepper Institute (CPI) to launch the first-ever Hatch Chile Month in a restaurant.  

 

 

The month-long culinary event led and inspired by Panxa’s Executive Chef/Co-Owner Arthur Gonzalez in collaboration with the Chile Pepper Institute’s Co-Founder, Director, and world-renowned chile pepper breeder Dr. Paul Bosland features food, facts and a real chili roasting.  Devoted Chef Art will drive to New Mexico to get a batch of chiles for the event.

The enticing Panxa Cocina’s Hatch Chile Month menu will feature authentic Southwestern favorites with highlights including Heirloom Blue Corn Quesadilla with roasted Hatch chile jam, squash blossom, and house queso fresco; and Wagyu Country Fried Steak with Hatch chile gravy.

Bar Manager Greg Goin’s mezcal- and a tequila-driven cocktail menu will also be featured in the event.  A special Hatch Chile Bloody Mary is on the menu through September.

On Saturday, September 15 and Sunday, September 16 from 12-5 p.m., Chef Gonzalez and the team at Panxa will transform a dedicated outdoor space across from the restaurant to serve as the ultimate roast-out so guests can take home the beloved Southwestern ingredient to enjoy in their own homes.

The Chile Pepper Institute is the only international, non-profit organization dedicated entirely to the education and research related to chile peppers.

“We are honored to be able to partner with New Mexico State University’s Chile Pepper Institute and Dr. Bosland to celebrate an ingredient that I have been enamored with for my entire career. We hope that guests will have a newfound love for Hatch chiles after celebrating with us all month long here at Panxa Cocina,” said Chef Arthur Gonzalez.

For more information on New Mexico State University’s Chile Pepper Institute please visit //cpi.nmsu.edu, or follow the Chile Pepper Institute on Instagram, Facebook, and Twitter.

Chef Gonzalez. learned his skills creating Modern New Mexican dishes in the kitchen of Chef Eric DiStefano at Geronimo,  New Mexico’s James Beard Award-winning chef. Chef Art’s restaurant itself has become an homage to New Mexic0 and southwestern cuisine, reflected in the striking organic decor filled custom Southwestern art and artifacts.

Panxa Cocina, 3937 E. Broadway, Long Beach, (562) 433-7999; www.panxacocina.com. Open Mon.-Thurs., 11 a.m.-10 p.m.; Fri.-Sat., 11 a.m.-11 p.m.; Sun., 10 a.m.-10 p.m. Dinner for two, $40-$60, food only. Full bar.  Follow Panxa Cocina on Instagram and Facebook. For more information, please visit PanxaCocina.com