Poblano Pepper Plans New Location on NE Broadway

“We know we are not the only ones, but we really love what we do.”

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: https://www.instagram.com/poblanopepperpdx_/)

With “2 Locations & Wheels On The Go,” Poblano Pepper is making a name for itself serving up Mexican cuisine with vegan and vegetarian options. And now, it’s adding a third location to its current two: this week What Now examined liquor licensing paperwork that shows a new Poblano Pepper opening at 2225 NE Broadway.

The documents show operating hours running from 9 a.m. to 9 p.m. daily, with indoor seating for 30 guests and outdoor seating for 10.

What Now confirmed news of the opening with Marcelo, owner of Poblano Pepper, on Thursday.

“My name is Marcelo, and I want to talk to you about our food,” says a statement on the Poblano Pepper website. “We didn’t know we really love what we do until we started doing this. We know we are not the only ones, but we really love what we do. My team includes my wife, Yara (the chief commander), and other great team members. Together we make a wonderful team to bring delicious food to you.”

The menu includes dishes like the Plato Con Carne (Choose any house meat with black or pinto beans, rice, sour cream, fresh guacamole, Pico de Gallo, and soft handmade corn tortillas), Chorizo Con Huevo (Mexican sausage, scrambled eggs, potatoes, cheese, and Pico de Gallo), and the Mar Y Tierra wrap (grill steak, shrimps, rice, chipotle mayo sauce, lettuce, and Pico de Gallo).

You can keep up with all things Poblano Pepper by following @poblanopepperpdx_ on Instagram.

Love our content?
Add WhatNow as a preferred source on Google to see more of our trusted coverage when you search.

Be the First to Know

From new restaurant openings to exciting retail launches and real estate insights, be the first to know what’s happening in Portland

Share This Article
Follow:
Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *