Left: Blue Corn Piñon Pancakes ($9.50): Blue corn meal and piñon nuts give these pancakes a New Mexican flair. Served with butter and real maple syrup. Right: Chile Rellenos Omelet ($11.25): A two-egg omelet filled with a roasted green chile stuffed wit
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Left: Blue Corn Piñon Pancakes ($9.50): Blue corn meal and piñon nuts give these pancakes a New Mexican flair. Served with butter and real maple syrup. Right: Chile Rellenos Omelet ($11.25): A two-egg omelet filled with a roasted green chile stuffed wit
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Stuffed Sopaipillas can be stuffed with pinto beans and cheese ($9.25), along with chicken, carne asada, or calabacitas (for an additional $2.95). They come topped with red or green chile alongside a helping of pork posole, pinto beans, and a flour torti
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Stuffed Sopaipillas can be stuffed with pinto beans and cheese ($9.25), along with chicken, carne asada, or calabacitas (for an additional $2.95). They come topped with red or green chile alongside a helping of pork posole, pinto beans, and a flour torti
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Housemade chips and salsa, and a basket of sopaipillas, New Mexico’s quintessential fry bread, which are served with honey but can also be used to sop up extra chile sauce.
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Housemade chips and salsa, and a basket of sopaipillas, New Mexico’s quintessential fry bread, which are served with honey but can also be used to sop up extra chile sauce.
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Blue Corn Enchiladas ($10.25): two layered blue corn tortillas (made with Portland’s Three Sisters Nixtamal tortillas) stuffed with cheese and topped with red or green chiles. Served with pinto beans and pork posole.
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Blue Corn Enchiladas ($10.25): two layered blue corn tortillas (made with Portland’s Three Sisters Nixtamal tortillas) stuffed with cheese and topped with red or green chiles. Served with pinto beans and pork posole.
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Coconut Vanilla Flan ($6.50)
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Coconut Vanilla Flan ($6.50)
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The Panza Gold: house margarita made with Sauza Gold, Grand Marnier, fresh-squeezed lime juice, and blue agave nectar; Nectar De Los Dioses: house made horchata (sweetened rice milk with vanilla and cinnamon) mixed with light rum, served on the rocks wit
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The Panza Gold: house margarita made with Sauza Gold, Grand Marnier, fresh-squeezed lime juice, and blue agave nectar; Nectar De Los Dioses: house made horchata (sweetened rice milk with vanilla and cinnamon) mixed with light rum, served on the rocks wit
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Huevos Rancheros ($10.25): two eggs any style on a yellow corn tortilla bathed in your choice of red or green chile and topped with cheese. Served with hash browns.
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Huevos Rancheros ($10.25): two eggs any style on a yellow corn tortilla bathed in your choice of red or green chile and topped with cheese. Served with hash browns.
Christmas has come to Portland this summer—Christmas-style chile, that is. Enter La Panza Café, tucked away next to a Plaid Pantry on the corner of SE 26th and Division, offering New Mexican staples from huevos rancheros, blue corn enchiladas, stuffed sopaipillas, and chile rellenos—all smothered in either red or green chile sauce for breakfast, lunch, and dinner. The cozy spot decked in glass and metal lanterns and mini succulents is the creation of Santa Fe natives Jessica and Andy Razatos, who moved up to Portland with the dream of sharing their beloved regional cuisine with the Pacific Northwest. Anyone familiar with New Mexican cuisine knows a dish is only as good as its chile sauce, and Andy is especially proud of his rendition, which he picked up from his mother. Razatos strongly believes in the quality of his red and green chiles—which he sources from Chimayo and Hatch, New Mexico, respectively—and the guiding principle behind both recipes is to keep things as simple as possible, to let the chiles speak for themselves. Unsure of which sauce you want? Order both—lovingly known as “Christmas style” in New Mexican speak. Click through the slide show to get a glimpse of what La Panza is serving up.
