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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 with jack cheese, smothered in your choice of red or green chile, and topped with more cheese. Served with hash browns and a flour tortilla.
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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 tortilla. Vegetarian posole may be substituted.
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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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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 with a cinnamon-sugar rim; Prickly Pear Margarita: slushy margarita made with Sauza Silver tequila, lime juice, and prickly pear puree.
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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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