Mestizo PDX

Our new Fall/Winter Menu launched TODAY which means it’s officially SOPA SEASON! 🥣

We are so happy to welcome back our Sopa De Tortilla Tlalpeña! This soup has a smokey and flavorful base made from roasted chile and tomato, plus chickpeas and shredded chicken. Then it’s topped with avocado, crunchy tortilla strips, lettuce, and queso fresco to your liking!

This is our version of a classic soup that originated in the southern part of Mexico City. And it’s Gluten Free, as always. We can’t wait for you to try it!

Lunch: 12 to 3pm
Dinner: 4pm to 9pm
Tuesday-Sunday 🫶

📸 miguel

Best Gluten Free Restaurant PDX | Best Latin American Food Portland | Gluten Free dining in Portland, OR

PSA: Do not sleep on the rice & beans here at Mestizo! Order some sides for the table with your tapas and be prepared to be genuinely impressed by how delicious something so simple is. Our rice pilaf is flavorful and fluffy and the beans are stewed with onion, garlic and sherry, served with their liquid. Perfect for dipping chips or drizzling onto the rice!

Our Mestizo Rice Bowl, Surf and Turf Bowl, and our Carne Asada Bowls all start with a base of our delicious rice and beans as well! Have you ever tried our Rice & Beans?

Best Gluten Free Restaurant PDX | Best Latin American Food Portland | Gluten Free dining in Portland, OR

Finishing our chef spotlight series strong, we have Chef Chuck of Valla Table who is joining us from NYC for our (sold out!) Baan Puen Dinner!

Chef Chuck Valla grew up in a restaurant family in Northern Thailand. He was raised by his grandfather, who was a butcher, and his grandmother, who owned two restaurants, one specializing in various gaeng or Thai curries served with rice and the other specializing in such Chinese style Thai dishes as khao ka moo, stewed pork leg over rice.

When he was still a boy, Chuck’s grandmother introduced him to the kitchen by having him grind spices for sai ua, a Northern Thai sausage flavored with chili, kaffir lime, galangal, and lemongrass.
“I was seven years old. I thought I was playing,” he recalls. “I didn’t know she was putting me to work.”
As a young man he also spent time working at his mother’s restaurant in Bangkok.

In 2012 Chuck began cooking Thai food professionally for Kitchensurfing, a company that linked private chefs to at home diners. He got the gig thanks to a former classmate who saw his Facebook posts showing off Thai dishes he made at home. From the very beginning Chuck’s philosophy has been to present Thai cuisine in a modern way, while retaining its authentic flavor.

After Kitchen-surfing, he worked as a private chef in the Hamptons before opening Valla Table in October 2020 during the height of the Covid-19 pandemic. The decision to open the restaurant was driven by a sharp downturn in his private chef business as well as Chuck’s need to have a place where he could showcase his creative approach to Thai cuisine.

Continuing our chef spotlight series for our SOLD OUT Baan Puen Dinner: Meet Chef Evan of norah • plant-based 🌱

A Portland native with a deep passion for Asian flavors, Evan leads the culinary team at Norah with curiosity, precision, and creativity. As head chef, he is the one who brings owners Nan and Prae’s visions to life on the plate— refining ideas, building dishes, and ensuring every plate that leaves the kitchen reflects the balance, depth, and intention that define Norah. His dedication and craft are a key part of Norah’s success story.

Six chefs, one very special evening.
We can’t wait to see you there!

Baan Puen Chef Spotlight: Chef Kasem of Farmhouse Kitchen Thai Cuisine ™

Chef Kasem Saengsawang, known as Chef Pop, came to the U.S. with $300 and a dream inspired by his grandmother in Loei, Thailand. Starting as a prep cook, he worked his way through school and earned a culinary diploma from Le Cordon Bleu in San Francisco. He is now one of America’s most recognized Thai chefs.

Founder of Farmhouse Kitchen, Daughter Thai, Son & Garden, and Noka Ramen, he leads a “Thai Food New Generation” movement. A 2025 Food Network Chopped champion, he’s earned Thai SELECT honors, Michelin Bib Gourmand recognition, and continues sharing Thai culture through food and community.

This one night only chef’s dinner on Monday, August 31st is almost completely sold out! We can’t wait to see you there! The tix are available in the link in our bio.

So grateful to be invited back for the second year to be part of the Women’s Global Sports Summit Portland Japanese Garden

It was such a great experience creating cocktails for this event and connecting with so many talented female chefs, winemakers, and women doing incredible work in their industries.

Thank you to the lovely Travel Portland team Travel Portland for trusting me again and making me feel so welcome! I was proud to be part of this event and left feeling so inspired. 🙏

Baan Puen Chef’s Dinner Spotlight: Chef Tue of nudi

👋 Hi, I’m Tue Yutha—Bangkok-born, Portland-based, and always fueled by flavor and flowers. I studied culinary arts at Rajamangala University of Technology Chotiwet, then dived into LA’s Thai food scene before bringing my passion to the Pacific Northwest.

I run Nudi (est. 2011)—a Thai fusion spot in SE Portland where tradition meets bold creativity. I’m proudly LGBT, obsessed with tasting everything, and find peace in flower arranging (my kind of meditation). I don’t just cook—I create from the heart. I can’t wait to cook for you at this one night only event! 💜

Link in bio for tix or feel free to DM for a link! Seats are very limited.