Today we’d like to introduce you to Vanessa Auclair.
Hi Vanessa, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My journey in the restaurant industry began when I became a server at Coyote Café which was owned by Mark Miller in Santa Fe, NM. I was instantly captivated by the vibrant atmosphere, the bustling energy of the restaurant, and the hustle of the staff. I vividly remember feeling quite intimidated by the Executive Chef, Mark Kiffin, and the intensity of the kitchen. Little did I know I would end up marrying a chef myself.
Fast forward to a pivotal moment in my life when I met the “New Chef in Town” at one of my local hangouts. Chef Arthur Gonzalez had just moved from Long Beach, California, in search of inspiration and growth as a chef. After the meeting, our connection was instantaneous, and we became inseparable. At that point, I was working in real estate, but I always missed the excitement of the restaurant world.
We decided to move to Long Beach in 2007 and started our venture together at Boat House on the Bay (formerly McKenna’s on the Bay). It was the perfect match – I worked in the front of the house, serving, bartending, and managing, while he took on the role of Executive Chef in the back. We had the unique advantage of seeing each other every day but maintaining just enough distance to avoid driving each other crazy.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
We always had dreams of opening our own restaurant, but our financial situation at the time didn’t make it feasible. We were brimming with creative concepts, ideas, and talent, but we needed to prove ourselves. The most significant challenge we encountered was finding investors. Typically, when a “restaurant investment” concept is pitched, most sane people run. We were met with rejection after rejection, which was very discouraging and deflating. We heard “yes” many times, only to be let down repeatedly, but we never gave up.
Eventually, our determination paid off, and construction started for Roe Seafood in the Belmont Shore neighborhood of Long Beach. While the restaurant was under construction, we found ourselves operating a food truck to keep the community excited about our new seafood concept. That project took several years of blood, sweat, and tears and opened in 2016 but it taught us invaluable lessons that we carried forward to our future projects.
We’ve been impressed with Panxa Cocina, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
In 2014, we conceived the idea for Panxa Cocina, (Latin word for belly, aka panza) drawing on our deep connection to New Mexico. I had the privilege of growing up in Santa Fe, where we savored the flavors of indigenous Hatch Green Chile and Chimayo Red Chile on nearly every dish. Chef had honed his culinary techniques and developed a deep love for this cuisine during his time there. We were inspired to bring these bold and spicy Southwest flavors to Long Beach.
Panxa’s approach has been focused on building a sense of community. We want people to feel like they are part of the “Panxa family”. I thrive on talking to tables, getting feedback, and educating our guests about the rich culinary traditions of the Southwest. Panxa Cocina specializes in elevating traditional Southwest dishes and creating a memorable dining experience. We offer unique dishes like stacked enchiladas with “Christmas” (both green and red chile sauce), Fry Bread Taco, Frito Pie, Hatch Green Chile Quiche, and Blue Corn Pancakes. We also offer over 50 different tequilas and mezcals.
One of our standout annual events at Panxa is the Hatch Chile Roast, which has become a beloved tradition for our patrons. The Hatch Green Chile is indigenous to Hatch, New Mexico, and cannot be grown in California. It is like grapes for wine; it has to have a certain climate and soil to grow to its full-flavored, spicy potential. It always amazed me how people treasure these chiles and look forward to the roasting every fall in New Mexico. The smell in the air is captivating.
We’ll be celebrating our 9th anniversary this Holiday Season.
In 2020 during the pandemic, we collaborated with our team from Panxa and Roe. (Tom O’Brien, Greg and Paula Goins, and Nick Rowe), to start a catering business. This venture led us to Castle Rock, Colorado, where we embarked on a journey that would result in the opening of Tribe at Riverwalk at the end of 2021. Tribe at Riverwalk is a culmination of the best of California and New Mexico cuisine, offering a diverse menu featuring dishes like Duck Leg Carnitas, Rack of Elk, and Short Rib Stroganoff.
What’s truly unique is that we’ve managed to create a similar warm and inviting vibe as Roe Seafood and Panxa Cocina, maintaining consistency across all of our restaurants. The design of each underscores this with the help of a local Long Beach muralist, Adam James Dano, who has left his artistic mark in each of our establishments.
What I’m most proud of is the culture we have created and the way our food resonates with our guests, often evoking fond memories of home. The warm, welcoming atmosphere of our restaurants and the way our staff affectionately call me “Mama” reflect our commitment to fostering a family-run business. We’ve created a culture where our staff can enjoy their time at work while providing exceptional service.
We are proud to participate in local fundraisers like Pathways to Independence who provides education, healthcare, and therapy for young women in need. It is just as important to us to support our local farmers and purveyors who provide us with incredible seasonal produce and ingredients throughout the year, such as Farm Lot 59 founded by Sasha Kanno in Long Beach as well as Niman Ranch, which is all organic and provides humanly raised and sustainable meats.
Any big plans?
My plans for the future revolve around continuing to honor my husband’s memory and legacy. He passed away on May 11, 2021, from a massive heart attack. He was not just my partner but also my inspiration and love. We are committed to upholding all of his hard work, dedication, and culinary talent to ensure we are making him proud.
One of my aspirations is to further his dream of addressing the often-overlooked issue of mental health in the culinary industry. This field can be incredibly tough and demanding, and it’s important to shed light on the challenges it poses.
While this business is indeed rewarding, it’s not always as glamorous as it might appear. We aim to cherish the good times and learn from the challenging moments. Our focus remains on creating unique, warm, and inviting culinary experiences for our guests and continuing our mission of giving back to the community that supports us. I hope your Voyage readers have the opportunity to stop into Panxa Cocina in Long Beach or Tribe at Riverwalk if they are ever visiting Colorado. Follow us @PanxaCocina and @TribeatRiverwalk.
Contact Info:
- Website: https://panxacocina.com
- Instagram: @PanxaCocina
- Facebook: https://www.facebook.com/panxacocina
- Yelp: https://www.yelp.com/biz/panxa-cocina-long-beach
Image Credits
Photographer Credit: Andrew Ortiz – Vanessa Auclair Head Shot Photographer Arthur Gonzalez – Mural images
