Nuestra Historia
Panfila means loved by all
It is not a marketing line. It is what the word means, and it is on the wall.
loved by all
Two chefs
They met over a stove in New York.
Gaby Hinojosa and Charlie Gonzalez are both from Mexico, and both ended up at the Culinary Institute of America in Hyde Park, New York. They cooked their way through kitchens that ask a great deal of a cook — Noma in Copenhagen for one of them, Signature at La Cantera under Andrew Weissman for the other, then Tlahco and SweetFire Kitchen.
In April 2022 they stopped cooking someone else's food. Panfila opened on Bulverde Road with a brunch menu built out of the dishes they actually grew up eating: chilaquiles with salsa ground that morning, guisados stewed overnight, sopes, molletes, pan dulce.
The technique is the part they brought back from those kitchens. The food is the part they never left behind.
The walls
Those are real weddings.
The black-and-white portraits hanging around the dining room are not stock photography bought by the metre. They are family — weddings, first communions, portraits taken in Mexico decades before any of this.
It is why the room feels the way it does on a Sunday at noon, with three generations at a farm table and a Conchota in the middle of it.
Two rooms now.
In July 2026 Panfila opened a second dining room at Park North on Loop 410. Same recipes. Same panadería. Same Panfila.
