From Our Editors
Having grown up painting with her grandmother, Chef Paulina of El Panzon y Frida has a natural appreciation for the arts. This creative background ultimately sent her on a path that led to the culinary arts. Upon training professionally at the renowned GLION, Institute of Higher Education in Mexicali, she came to call the kitchen home. After graduating, she explored her food styling and cooking techniques from within the restaurant industry. Eventually, she landed in that U.S., where she opened El Panzon y Frida.
With a menu that changes seasonally, the eatery continuously displays Paulina's flair for turning cultural inspirations into culinary pieces. For instance, seared scallops and coconut lobster are crafted with bell peppers, pickled potato, and tomato in a black garlic puree. And smoked lamb is presented with caramelized onion and gruyere cheese on rye bread. Though her cooking may seem upscale, Paulina keeps the dining experience casual with an urban yet rustic atmosphere. Wood tones and old-world brickwork collide with contemporary decor and polished concrete for an original design