Essential Long Beach food and drink happy hours: 2018 Edition

I am, admittedly, late on the Roe game. I got a ton of flack for not including it on my best restaurants of 2017 list—Chef Art Gonzalez has not one but two restaurants in the city, this one being his muse so to speak, given it took him well over five years to get off the ground—but in all honesty, I hadn’t been so it would have been difficult for me to ethically put it on such a list.

It is now becoming a more common part of my dining out routine—especially for its happy hour.

Go for the $2 oysters—some of the best happy hour oysters in the city, if not the best—and the delectable $7 duck fried rice.

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Michael Kirkpatrick
Chile Expert Breaks Down How It's Nearly Impossible To Describe The Taste Of One

At Panxa Cocina, Chef Art Gonzalez is integrating this chile with traditional, New Mexican dishes like enchiladas. However, he also leaves room for experimentation, like mixing it into their potato-cheddar pancake recipe. The consistency of its taste keeps it thriving in the market, yet it, too, is subject to change merely based on natural mutations in the breeding process — from one generation of chile’s to the next.

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Michael Kirkpatrick
Top Orange County Things to Do in September 2018

Led and inspired by Panxa Cocina’s Executive Chef/Co-Owner Arthur Gonzalez in collaboration with the ChilePepper Institute’s Co-Founder, Director and world-renowned chile pepper breeder Dr. Paul Bosland, this month-long culinary event will include diverse programming surrounding the distinctly New Mexican Hatch green chile. The tasting menu is available for lunch and dinner featuring authentic Southwestern favorites with highlights including Heirloom Blue Corn Quesadilla and Wagyu Country Fried Steak.

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Michael Kirkpatrick
NMSU Chili Pepper Institute reaches Executive Chef in Long Beach

New Mexico State University’s Chile Pepper Institute, the longest established chile research program in the U.S., has attracted the interest of a chef in Long Beach, California.

Executive Chef/Co-owner of Panxa Cocina, Arthur Gonzalez, who is an avid user of green chile, wanted to come to the source of his top ingredient while also finding a way to give back to them. Gonzalez will be donating a portion of his restaurant’s earnings in September to the institute to be used toward the CPI endowed chair funding.

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Michael Kirkpatrick