Critic Brad A. Johnson says this beef pozole is unlike anything else in the area.Read More
Chef Arthur Gonzalez was featured in the January 2019 (issue 31) of Entrepreneurial Chef magazine! He was interviewed by Jenna Rimensnyder.Read More
Jane Adler profiles Chef Gonzalez, Panxa Cocina and Chef’s stacked enchiladas for Locale magazine.Read More
Chef Gonzalez was interviewed by the Long Beach Post about his culinary background and the delicious food he will be brining to the Music Tastes Good festival coming up soon.Read More
“It’s a rite of passage in New Mexico to experience the tongue-burning sensation of the state’s prized green and red Hatch chiles.” So writes Jean Trinh of Los Angeles Magazine.
Trinh interviewed Chef Gonzalez as part of his piece on Hatch ChiliesRead More
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.Read More
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.Read More
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.Read More
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.Read More
Roger Grody features Roe Seafood in the May issue of Where magazine.Read More
Sarah Bennett of OC Weekly features Chef Art Gonzalez and his local sourcing of produceRead More
A feature by Allison Levine at Please the Palate on brunch at Panxa.Read More
Join Chef Arthur Gonzalez at Panxa Cocina for a night of Mezcal and Mole on May 3rd.Read More
Join Chef Art Gonzalez for Caviar and Bubbles at Roe on Wednesday, May 9th.Read More
Crystal Coser from Eater LA features Panxa's stacked enchiladasRead More
Brian Addison of LONGBEACHIZE features Panxa Cocina as a great happy hour spot in Long Beach.Read More
Eater LA's list of 17 essential Long Beach Restaurants now includes both Panxa Cocina and Roe Seafood!Read More
Chirashi means “scattered sushi” in Japanese. Essentially it’s rice topped off with a variety of sashimi and various optional elements such as roe, pickled vegetables, avocado, uni, and a traditional egg omelet. Roe Seafood was features as one of the 7 restaurants with the best chirashi bowls to help you get your sushi fix in a new way.Read More
Recently featured in UPROXX by Alia Stearns, Chef Gonzalez shares his favorite restaurants in Long Beach.Read More