For Chef Arthur Gonzalez of Panxa Cocina in Long Beach, California, opening up a restaurant that paid homage to Southwestern flavors was a genuine need, as his time in New Mexico along with pride in his Mexican roots were the major driving factors behind it.
One of the more unique dishes that resonated with Chef Gonzalez was the Navajo taco, a staple of indigenous and Southwestern cuisine. “I remember just walking through a local farmer’s market and having it for the first time. There was so much simplicity, yet flavor, to this Navajo taco that I’ll never forget.” Compelled by the spellbinding allure of Hatch green chiles and other bold flavors that he experienced while in New Mexico, Chef Gonzalez set his heart on a restaurant that would extoll the savory virtues of the Southwest to the people of Long Beach.
Check out my delicious dive into learning about the history of how frybread plays a crucial role in the Navajo taco as well as appreciating the layers of flavors that come together so simply.