A new party at Pa changa Pa tterson Story + Photos BRADLEY HAWKS Peyton Powell recently took over as Executive Chef in the kitchen at Astoria’s Pachanga Patterson, the Mexican third of the restaurant trio that also includes Vesta in Astoria and Venturo in Sunnyside. Previously the executive sous chef at Casa Mono since 2009, Powell also worked at DB Bistro Moderne, as well as Daniel. Powell met the owners of Pachanga by eating at Vesta, and seeing them around Astoria where he has been living for the last four years. “I loved what they were doing in the neighborhood, and wanted to be a part of it,” explains the chef. Previously, Pachanga focused on serving ‘family meals’ through the vehicle of Mexican recipes. A family meal, in the restaurant industry, is a staff meal served before a shift. Tacos were stuffed with duck, for example. And while the duck tacos remain, the theme has moved from fusion to classic Mexican. “What I’m trying to do at Pachanga is not strictly Oaxacan,” says Powell, “even though it’s my favorite region of Mexico, foodwise. I want to incorporate traditional Mexican flavors and ingredients influenced by my background, in a local, seasonal, and comfortable environment.” The result is some of the most delicious Mexican food in the entire city. Which comes as no surprise from a chef of such a background at a restaurant with owners who know how to run a successful business. A surprisingly light queso fundido arrives in a shallow clay dish, studded with hen of the woods mushrooms, tiny diced cubes of butternut squash, and pumpkin seeds. Quacamole is served in the classic style, or can be ordered jazzed up with pomegranate seeds, queso fresco, and chipotle pepper oil, making it sweet and spicy. If you order the Fideos con Mariscos, do not plan on sharing even a single bite, as these head-on prawns are sweet and tender, swimming with mussels in a pot of broken capellini stewed with cactus paddles in a habanero aioli. From the land, never has pork belly been executed to such deliciousness, glazed with tamarind and served with chicharrones and tangerines. Pachanga can loosely be translated into ‘street party’, which means there are plenty of unique cocktails to sip. Drinks range from a Coriander en Fuego to a Cactus Cooler, made from organic prickly pear puree, blended with tequila blanco. From appetizers to dessert, Pachanga Chef Peyton Powell Patterson is hitting it out of the park. Chef Powell is dishing out some pretty remarkable dishes worthy of at least a visit, if not two… or twenty. If only all Mexican food could taste this fantastic. 33-17 31st Ave Astoria, NY 11106 (718) 554-0525 pachangapatterson.com FOD & DRINK Cactus Cooler Grilled Octopus Red Snapper Aguachile
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