At long last, the reincarnation of Hangzhou's popular Pancho's Mexican Restaurant has come to fruition, casting away the heavy haze of suspicion that had many of us believing there would never be a good place to get some classic Mexican favorites around here again, unless you made a voyage all the way up to Shanghai. It is indeed a tall order to fill, and with so many expats and locals alike who crave the good stuff, there is sure to be a fair amount of heated discussion over who makes the best fajita, burrito, or guacamole on this side of the border, especially since the Mexican border is roughly 12,000km away. The MORE crew was lucky to catch both the owner, and newly-deployed Mexican Chef Jaime Bazan, as they were putting the final touches on a few of the venue's upstairs fixtures. With a nicely stocked bar on the upper level, there will undoubtedly be a few nights that rival the best (or worst) of what you might find on a trip to Tijuana during the Spring Break holidays. That's a good thing, for those of you who don't know it yet, and the best part of it all will be sinking your teeth into plates of spicy, sizzling, and delicious foods that make you want to roll your tongue at every opportunity, after looking for the worm that purportedly hides out at the bottom of a tequila bottle. Our meal was fired up with a dish of salsa and corn chips, as well as a side of guacamole. Cool and smooth, with a good squeeze of lime juice, the guac was loved immediately by all. Moments later, Aztec soup, a unique and hearty play on an ancient dish, made us instantly appreciate the effort put forth by the Chef, as we discovered the presence of actual chipotle peppers. Enchiladas, carne asada, and chicken fajitas were solid performers, with the enormous bean and rice burrito making a real impression on us all. Pancho's parking is slightly better than most other street venues, with a few scattered slots out front. Rumor also has it that there will be a rooftop patio opening at some time in the future, but that's pure speculation at this point, and we'll all have to wait and see if it becomes a reality. Prices were fair for the mighty portions, and diners should also keep in mind that this food is not for lightweights, which means you should ask the Chef to tone down the spice if you don't have a tongue for dishes that are muy picoso!
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