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Aug 3, 2009 04:16 PM

(MSP) - Pancho Villa

Wife and I caught supper at Pancho Villa this weekend. It had been awhile since I'd been there, and the food is still top notch.

I had the pork tamal for an appetizer and the shrimp soup for entree.

I could have used a bit more crispness from the tamale, but the flavors were nicely done, and it was $2.

As for the soup, the broth was complicated without being overbearing, and had a nutty richness to it. The shrimp had just the right amount of bounce, and the carrots and celery (while strange choices) weren't soggy. This was a winner all around.

Wife had chicken tacos and a side of rice. The chicken was a bit dry (even the dark meat), though the rice was a nice surprise, and again the flavors were solid.

All told, dinner for two, with beer and soda (and leftovers), for $26. Pancho Villa remains one of the best dining deals in Minneapolis.

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  1. I'm drawing a blank here, Kevin, where is Pancho Villa?


    6 Replies
        1. re: The Dairy Queen

          Here's the Places link, as a reminder to myself to get there soon.


          Pancho Villa Restaurant
          2539 Nicollet Ave, Minneapolis, MN 55404

          1. re: AnneInMpls

            Best ceviche in town. The grilled seafood, particularly the red snapper with olives, is oh so satisfying. Plus they have Mexican Coca-Cola. (Speaking of which, my wife found boxfuls of Mexican Coca-Cola at Costco.) They also have mole and soupa. Is a Mexican restaurant really Mexican if they don't offer mole and soupa?

            The clientele at Pancho Villa is evenly divided between those who are determined to drink themselves into oblivion and chowhounds eating with determination. I always wondered if the drinkers have any idea what they're missing.

            1. re: discus

              im unfamiliar with soupa, but id say that fewer than 10% of all the mexican places ive eaten at (all over caifornia, the SW and midwest) because its is a regional thing most notably from puebla and oaxaca, and while many many american restaurant workers are of pueblan descent the typical offerings at most american mexican restaurants are not reflective of much typically oaxacan/pueblan offerings.

              How is the mole at PV? and to what other moles would you compare it?

              1. re: tex.s.toast

                Mole is to Mexican cuisine what pho is to the Vietnamese. Every restaurant has their own version and quality may well be a matter of personal preference.

                PV's mole is to my liking, a little spicy, a little cinnamon with a deep chocolate flavor. I've had mole at two other Mexican restaurants in the Twin Cities and they're more akin to a brown sauce. One of these is Pepito's and the other one is on Nicollet and 45th (I forgot the name). But that may just be my personal preference...

        2. I had the shrimp ceviche tostada and it was DELICIOUS. Perfect balance of acid and degree of "cooking" with the crunchy tostada. They really excel in all things seafood there.