{"id":17852,"date":"2012-09-29T19:45:57","date_gmt":"2012-09-30T01:45:57","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=17852"},"modified":"2020-07-30T12:38:07","modified_gmt":"2020-07-30T18:38:07","slug":"zsts-great-grub-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=17852","title":{"rendered":"ZS&T’s Great Grub – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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ZS&T’s Great Grub for great New Mexican food, sandwiches, burgers and delicious desserts<\/span><\/figcaption><\/figure>\n

\u201cHere\u2019s an idea: Quit playing on the Internet and get over to 5017 Menaul, N.E. for lunch. And dinner<\/em>.\u201d That\u2019s not Gil Gardu\u00f1o admonishing you to take a break from the invaluable research you\u2019re conducting on the Internet. That\u2019s ZS&T\u2019s Web site inviting you to what could very well be one of the best Duke City restaurants you\u2019ve never heard of, a restaurant so confident in its cooking that its Web site boasts, \u201cIf you don\u2019t think it\u2019s the best food in Albuquerque, we\u2019ll refer you to a good Ear, Nose and Throat doctor to get your taste buds adjusted<\/em>.\u201d Audacity, braggadocio or confidence? <\/span><\/p>\n

As Muhammad Ali used to say, \u201cit\u2019s not bragging if you can back it up.\u201d ZS&T\u2019s owners have the pedigree to back it up! While the restaurant itself is a relatively new player on Albuquerque\u2019s culinary stage, having opened in March, 2012, Suzie and Daniel Baca are certainly not newcomers to the city\u2019s dining scene. In fact, under their stewardship, La Fonda Del Bosque, the National Hispanic Cultural Center\u2019s flagship restaurant, garnered significant critical acclaim and hosted international glitterati from both the political and the cinematic arena. <\/span><\/p>\n

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The dining room at ZS&T’s Great Grub<\/span><\/figcaption><\/figure>\n

When the National Hispanic Cultural Center decided to take the Center\u2019s restaurant operation in a different direction, it was the impetus the Bacas needed to launch their own eatery, the culmination of a long-held dream. The Bacas named their first restaurant venture for their three sons \u2013 Zachary (Z), Sean (S) and Trevor (T). The restaurant\u2019s walls are much like the walls of any family home in which proud parents showcase their children\u2019s accomplishments. Those walls are a veritable shrine to the Baca scions\u2019 athletic achievements with a number of trophies, plaques and even a championship belt. All three boys are stalwart kick boxers.<\/span><\/p>\n

Interspersed throughout the walls are Oakland Raiders collectibles honoring the favorite NFL team of the Baca men. Mom Suzie is alone in supporting the St. Louis Rams, but that may be the only area of dissention among the Baca clan. In every respect, ZS&T\u2019s Great Grub is a family-owned, family-operated restaurant. When Suzie and Daniel conceptualized their mom-and-pop restaurant, they envisioned \u201cgreat grub, simply made and served with love\u201d where \u201cguests would be surrounded by the feeling of being at home.” Mission accomplished! During our inaugural visit, we were well attended by Trevor, a very well-mannered and personable young man.<\/span><\/p>\n

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Chips and salsa at ZS&T’s Great Grub<\/span><\/figcaption><\/figure>\n

The menu is inspired from recipes and favorite foods of friends and relatives with several items named for family members. It\u2019s executed by Daniel, a professionally trained chef who has delighted guests with his food at hotels and restaurants throughout the Land of Enchantment as well as in Arizona and California. Befitting the tiny but homey 1,400 square-foot milieu, the menu is relatively simple featuring soups and salads, sandwiches and burgers, traditional New Mexican plates and sumptuous sweets for the sweet. ZS&T\u2019s is open for breakfast and lunch every day but Monday and for dinner Wednesday through Saturday. Delicious food and a family environment are why Chris Pinkston, who raved about the restaurant to me, visits two or three times a week.<\/span><\/p>\n

The very first must-have on the menu is chips and salsa. What sets this salsa apart from the rest is its freshness. It is made-from-scratch daily from fresh ingredients. One ingredient you don\u2019t see often in salsas throughout New Mexico is carrot, but you will see tiny flecks of orange carrot on the ZS&T salsa. The carrots provide a touch of sweetness and serve as a counterpoint to more astringent ingredients such as garlic, jalape\u00f1o, tomato, cilantro and bell pepper. The salsa isn\u2019t especially piquant, but it\u2019s very, very good. The chips are just a tad on the salty side, but they\u2019re crispy and formidable enough for Gil-sized scoops of salsa.<\/span><\/p>\n

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Aunt Patty’s Melt<\/span><\/figcaption><\/figure>\n

There are three burgers on the menu, each one ostensibly better than the other, at least according to their sobriquets\u2014Basic Burger, Better Burger and Best Burger. Basic pretty well describes the entry-level burger which is constructed with grilled beef, cheese, lettuce, tomato, onion and pickle. Bacon makes it a Better burger. Add guacamole and green chile and you\u2019ve got the Best Burger. There are seven sandwiches on the menu including two named for sons Zach and Trevor.<\/span><\/p>\n

Then there\u2019s Aunt Patty\u2019s Melt, a unique take on the patty melt. This is a patty melt the way only a New Mexican would make it. If you surmised that\u2019s a sly way of saying it\u2019s got green chile, you\u2019re spot-on. The foundation for this excellent sandwich is a lightly grilled light rye bread. It\u2019s topped with a perfectly grilled beef patty, American cheese, grilled onions, 1000-Island dressing and green chile. The sweetness of the grilled onions and the sweet-tanginess of the 1000-Island dressing are a nice foil for the piquant-fruitiness of the green chile. The beef is juicy and well-seasoned.<\/span><\/p>\n

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Enchilada Plate Christmas-Style with a Fried Egg. Calabasitas and Beans on the side<\/span><\/figcaption><\/figure>\n

During their seven-year tenure at La Fonda Del Bosque, the Bacas enthralled visitors with their traditional New Mexican food. Ten New Mexican dishes are on the menu at ZS&T\u2019s, all served with beans and your choice of Spanish rice or calabasitas with a flour tortilla. Carne adovada is available only on the breakfast menu and it\u2019s the only item which includes cumin. Everything is made to order and arrives at your table steaming hot.<\/span><\/p>\n

The menu showcases the versatility of enchiladas, which are available with beef, chicken, carne adovada or solely cheese and served with your choice of red, green or \u201cChristmas\u201d style chile. A grilled vegetable and avocado enchilada plate is also available. The enchiladas are made flat, three corn tortillas per order and with onions unless otherwise requested. Top them with an egg for another unique New Mexico touch. These are Chamber of Commerce quality enchiladas, the type of which you\u2019d serve visitors to the Duke City to win them over about our cuisine. Neither the red or green chile is especially piquant, but both have a nice roasted flavor. Both the beans and the calabasitas are quite good. The fresh, crisp calabasitas include tomatoes, a very nice touch.<\/span><\/p>\n

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Natillas and Biscochitos, a fabulous combination<\/span><\/figcaption><\/figure>\n

During our visits to La Fonda del Bosque, one of our favorite dessert combinations were natillas and biscochitos. More specifically, we enjoyed dipping the biscochitos into the natillas. The biscochitos, New Mexico\u2019s official state cookie, are made with butter and have a just right amount of anise and cinnamon. The natillas are served cool. They\u2019re light, creamy and cinnamon-rich. Only a handful of restaurants make natillas and biscochitos nearly as good.<\/span><\/p>\n

The breakfast menu describes each of the eight items listed. The description for the Caramel Pecan Roll reads simply \u201cLEGENDARY!!!!.\u201d That\u2019s four exclamation points and capital letters. Someone is emphasizing (shouting) that you\u2019ve got to try these. The caramel pecan rolls are indeed exclamation point worthy. They\u2019re excellent. The rolls are yeasty and buttery with a glaze of caramelized cinnamon sugar. Spread on some butter to cut the sweetness a bit and you\u2019ll soon be swooning.<\/span><\/p>\n

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Caramel Pecan Roll<\/span><\/figcaption><\/figure>\n

I\u2019ll forgive you if you\u2019ve stopped playing on the Internet and made a beeline for ZS&T\u2019s, a family restaurant which makes you feel like you’re visiting a very nice family who will feed you very well.<\/span><\/p>\n

ZS&T\u2019s Great Grub<\/strong>
\n5017 Menaul Blvd, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 29 September 2012
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: *
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Enchiladas, Natillas, Biscochitos, Caramel Pecan Roll, Aunt Patty\u2019s Melt<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u201cHere\u2019s an idea: Quit playing on the Internet and get over to 5017 Menaul, N.E. for lunch. And dinner.\u201d That\u2019s not Gil Gardu\u00f1o admonishing you to take a break from the invaluable research you\u2019re conducting on the Internet. That\u2019s ZS&T\u2019s Web site inviting you to what could very well be one of the best Duke City restaurants you\u2019ve never heard of, a restaurant so confident in its cooking that its Web site boasts, \u201cIf you don\u2019t think it\u2019s the best food in Albuquerque, we\u2019ll refer you to a good Ear, Nose and Throat doctor to get your taste buds adjusted.\u201d Audacity, braggadocio or confidence? As Muhammad Ali used to say, \u201cit\u2019s not bragging if you can back it up.\u201d ZS&T\u2019s…<\/p>\n","protected":false},"author":1,"featured_media":17868,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,629,262,112],"tags":[],"class_list":["post-17852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2014","category-closed","category-new-mexican"],"yoast_head":"\nZS&T's Great Grub - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=17852\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ZS&T's Great Grub - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"\u201cHere\u2019s an idea: Quit playing on the Internet and get over to 5017 Menaul, N.E. for lunch. 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And dinner.\u201d That\u2019s not Gil Gardu\u00f1o admonishing you to take a break from the invaluable research you\u2019re conducting on the Internet. That\u2019s ZS&T\u2019s Web site inviting you to what could very well be one of the best Duke City restaurants you\u2019ve never heard of, a restaurant so confident in its cooking that its Web site boasts, \u201cIf you don\u2019t think it\u2019s the best food in Albuquerque, we\u2019ll refer you to a good Ear, Nose and Throat doctor to get your taste buds adjusted.\u201d Audacity, braggadocio or confidence? 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