Pambiche Cocina & Repostería Cubana-Portland, Oregon-503-233-0511

Cuban style Mother’s Day at Pambiche, we’re open for breakfast, lunch and dinner giving you many ways to celebrate your matriarch!

Joel — Wed, 27 Apr 2011 03:56:01 +0000

Pambiche Cocina & Repostería Cubana-Portland, Oregon-503-233-0511USA macpdx@gmail.com

Now Offering Natural, Humanely Raised Meats.

Joel — Wed, 27 Apr 2011 00:57:10 +0000

Pambiche is pleased to announce that we are now offering all natural meats on our menu. Our meats are naturally and humanely raised on local, sustainable farms, fed a 100% vegetarian diet that is hormone, preservative and antibiotic free.

For those products that are minimally processed (bacon, hams, sausages, etc.), only natural ingredients are used when curing or smoking.

We proudly feature meats from the following purveyors: Carlton Farms, Carlton, OR; Draper Valley Farms, Mt. Vernon, WA; Hill Meat Company, Pendleton, OR; SP Provisions, Portland, OR; Cascade Natural Beef, Portland, OR; Zenner Sausage Company, Portland, OR.

Mother’s Day May 8th 2011

Joel — Tue, 26 Apr 2011 00:05:02 +0000

Celebrate Mother’s Day Cuban style this year at Pambiche, we’re open for breakfast, lunch and dinner giving you many ways to celebrate your matriarch! Buen Provecho!

Hours of Operation-Mother’s Day May 8th 2011:
Breakfast served 8 am – 2 pm
Lunch served 2 pm – 5 pm
Dinner served 5 pm – 10 pm

New Mural Coming Soon!

Joel — Tue, 12 Apr 2011 04:57:48 +0000

Before (above) and after (Coming soon!).

“John Connell-Maribona, Pambiche’s chef provides a taste of what Cuban cuisine once was and could be.”-Willamette Week

Joel — Mon, 20 Dec 2010 17:56:29 +0000

“From yuca and fritters to robust stews and giant gulf shrimp in fiery red sauce, the food lives up to the carnival surroundings.”-The A&E

Joel — Mon, 20 Dec 2010 17:39:33 +0000

“Don’t miss out on the incredible dessert here; it is the sole reason why some people make the trip.”-New York Times

Joel — Mon, 20 Dec 2010 17:37:57 +0000

“…it is nearly impossible to resist the high spirits here. The menu is almost mind-bogglingly extensive…” -Willamette Week

Joel — Mon, 20 Dec 2010 17:20:15 +0000

Willamette Week’s Best Restaurant Guide: Our Top 100 Favorite Restaurants

Joel — Sun, 19 Dec 2010 07:59:39 +0000

by Seth Lorinczi
“… this diminutive, appealingly cramped Cubano outpost. From the eye catching walls to the sparking flavors on the plates, it is nearly impossible to resist the high spirits here. The menu is almost mind-bogglingly extensive, ranging from delectable snacks like salt-cod croquettes and garlic-spiked taro fritters, to traditional Cuban sandwiches like adobo marinated pork with salsa, to massively filling dishes like ajiaco, a stew of pork and beef, corn, dumplings, and tropical tubers.

Save room, though. The traditional desserts and pastries arrayed in the deli case are special indeed. If you’re the drinking kind, do yourself a favor and try the white-wine sangria, a veritable explosion of mint and lime.”

New York Times: Travel-About Food

Joel — Fri, 17 Dec 2010 08:36:29 +0000

“Locals know that you can drive by Pambiche any night of the week and find it packed. With traditional Cuban fare including plantains, roast pork and Cuban espresso, it is no surprise why. If you have some time to wait for a table, you should stop by and make an evening of it at this hopping neighborhood hot spot. Don’t miss out on the incredible dessert here; it is the sole reason why some people make the trip.”