{"id":41724,"date":"2024-01-26T00:01:54","date_gmt":"2024-01-26T06:01:54","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=41724"},"modified":"2026-04-04T13:46:05","modified_gmt":"2026-04-04T19:46:05","slug":"thai-heritage-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=41724","title":{"rendered":"Thai Heritage & Vegan – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Thai Vegan & Heritage in Nob Hill<\/figcaption><\/figure>\n

Who among us hasn\u2019t learned at least one thing about Thai culinary heritage from The Big Bang Theory? In a 2011 episode, for example, we learned that according to Thai tradition the last morsel of food, the greng jie<\/em>, goes to the most important person in the room. At least that\u2019s what Sheldon tells Penny when she reaches for the last remaining dumpling. Thanking everyone for the honor, she devours the dumpling. Sheldon’s retort: “I’ve seen pictures of your mother. Keep eating<\/em>.” Some of us learned that Thai food is meant to be eaten with forks not chop sticks though in Thailand, they don\u2019t put the fork in their mouth. It\u2019s simply a tool to put the food on a spoon which then goes into the mouth.<\/p>\n

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The Expansive Dining Room<\/figcaption><\/figure>\n

We also learned that Sheldon, the quirky wunderkind with an obsessive compulsive tendencies orders mee krob and chicken satay with extra peanut sauce on Mondays. Every Monday! As an adventurous diner with polygamous culinary tendencies, the concept of ordering the same meal repeatedly is galling. When expressing my intolerance towards monogamous (monotonous?) diners to my Kim, she quickly knocked me off my high-horse, reminding me that whenever we dine at a Thai restaurant I almost always order a curry dish. Whether it be Penang curry, Masuman curry, yellow curry pumpkin curry, curry with catfish or Kristen Currie<\/strong><\/a> (if she was on the menu), it\u2019s invariably a curry dish our server ferries to our table. Kim suggested my next curry meal should come with crow.<\/p>\n

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Chef Onuma Thongthip and our lovely server<\/figcaption><\/figure>\n

In truth, curry is a dish to which I graduated after having explored the myriad of other Thai food options. While Thai restaurant menus are replete with zesty, spicy, flavorful dishes, curry dishes are the pinnacle of deliciousness. Curry is Thai food self-actualized, Thai food as good as it possibly can be–complex, bold, pungent and aromatic. Curry satisfies my need for balance and order with sweet, savory and piquant notes in perfect proportion. It’s layered with comforting richness and soul-warming flavor. So why deprive myself?<\/p>\n

My Kim also chided me for calling some aspects of Thai cuisine across the fruited plain \u201cAmericanized<\/em>,\u201d recalling that she\u2019s never heard me complain about the portion size of my curry being too small. Americans–me included–tend to like prodigious portion sizes which, in the land of the brave, are easily twice or thrice the portion size served in Thailand. She urged me to remember a wise Thai aphorism: \u201ceat Thai food like the Thai do\u2026sparingly<\/em>.\u201d Grrr, I hate that she\u2019s always right, but she is my conscience and my buffer.<\/p>\n

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Fried Papaya Salad<\/figcaption><\/figure>\n

During our inaugural visit to the first instantiation of Thai Heritage in 2016 it took only a brief perusal of the menu to recognize that Thai Heritage may be the Albuquerque restaurant in which my every order might not be curry-centric. In the appetizer section alone, there were a number of dishes heretofore not seen on Duke City Thai restaurant menus. The genesis of these appetizers is the Issan Province in northeast Thailand. Issan dishes are characterized by incendiary chilies, pungent fish sauces, lip-pursing sour bites and flavorful sauces.<\/p>\n

Sadly, Thai Heritage was short-lived at its Montgomery location.\u00a0 In 2018, it reopened on Central Avenue in the Nob Hill district\u00a0 east of The University of New Mexico between Solano Drive and Aliso Drive. \u00a0Initially signage was a bit confusing.\u00a0 Scrawled just above the entrance to the restaurant were the words “Thai Vegan.”\u00a0 Today, the restaurant’s signage reads “Thai Heritage & Vegan. \u00a0Conspicuous by its absence is a photograph of the Thai royal family. \u00a0Every other Thai restaurant I’ve visited has a framed photograph of the Thai royal family.<\/p>\n

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Steam Curry Dumplings<\/figcaption><\/figure>\n

Issan dishes are still strewn throughout the\u00a0 menu including two salad dishes Thai food aficionados will recognize: larb (chopped chicken, mint, basil and red onions dressed with lime juice and ground red chilies) and papaya salad (shredded papaya mixed with garlic, lime juice, chilies, tomatoes and ground peanuts). It\u2019s certainly a menu that deserves serious exploration. Your explorations will reveal several dishes\u2014such as orange chicken and pineapple fried rice–more closely associated with Chinese restaurants than with Thai eateries. You\u2019ll find that noodle dishes outnumber rice dishes by a wide margin. You\u2019ll delight in seeing eight desserts on the menu, more than at just about any other Thai restaurant in town. Alas, there are only four curry dishes including a tempting pumpkin curry. Nonetheless, this is a menu in which even those of us who\u2019ve tried everything (or think we have) will find something new.<\/p>\n

Owner-chef Onuma\u00a0 prepares every meal to order which means you\u2019ll experience fresh Thai flavors at their alluringly aromatic best. As the name implies, Thai Heritage celebrates authentic Thai recipes handed down over generations. The gracious chef, a smiling, peripatetic presence strives to give her guests the experience of the fundamental Thai tastes in every meal you order, the harmonious combination of sour, sweet, salty and spicy. If you\u2019ve ever lamented the over-emphasis of near cloying Thai food in the city\u2019s Thai restaurants, the promise of balanced flavors should excite you.<\/p>\n

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Spicy Noodles<\/figcaption><\/figure>\n

17 December 2016<\/strong>: Since first experiencing the transcendent papaya salad at An Hy Quan<\/strong><\/a>, Albuquerque\u2019s premier Vietnamese vegetarian restaurant until its closure several years ago, we\u2019ve craved the deeply satisfying balance of flavors in that dish. We often wondered if those flavors translated well to the frying process. Leave it to Thai Heritage to answer that deeply existential question for us. Yes, the menu does include a Fried Papaya Salad<\/strong><\/em>. Fried very lightly, a passel of shredded papaya is indeed infused with the flavors we love in its fresh counterpart\u2014piquancy from Thai chilies, pungency from fish sauce, sweetness from sugar, savory notes from garlic and sour notes from lime juice. Sprinkled with finely crushed peanuts and garnished with sliced tomatoes and green beans, it\u2019s a very enjoyable starter.<\/p>\n

12 April 2019: <\/strong>Curry cravings can be assuaged early at Thai Heritage with an order of the restaurant’s fabulous steamed curry dumplings <\/strong><\/em>(six crescent-shaped vegetarian dumplings in a green curry sauce).\u00a0 It’s an idea whose time has come.\u00a0 Not only can you luxuriate in the rich, deeply satisfying and nuanced flavor of green curry, you’re spared the monotony of any sort of dipping sauce.\u00a0 Pay close attention to the complex flavors of the curry and you’ll agree there’s more flavor there than you’d find in five dipping sauces.\u00a0 The dumplings are light and delicate though you’ll certainly want more than six.<\/p>\n

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Spicy Eggplant<\/figcaption><\/figure>\n

17 December 2016<\/strong>: In small part because my Kim got tired of me referring to Pad Thai, her favorite Thai dish, as \u201cPad Boring,\u201d she tends to order more adventurously\u2026and perhaps because she got tired of me proclaiming my love for it, she never orders curry. Ordering more adventurously doesn\u2019t mean departing too far from noodles though it may mean ordering something that bites back. Spicy Noodles<\/strong> <\/em>are a safe\u2014and surprising (considering her heat level preference for green chile borders on \u201cwimpy\u201d) choice. This dish (stir-fried flat noodle with basil, bell peppers, onion, carrots and pork) is actually quite good though the incorrigible mad scientist in me wonders what it would be like smothered in curry.<\/p>\n

12 April 2019<\/strong>: This is usually the portion of my review in which I wax poetic about the latest curry dish to enrapt me…and by now you\u2019re probably thinking \u201cenough with the curry.\u201d After a long and careful deliberation aided by my Kim\u2019s encouragement, I ordered a non-curry dish (and it didn\u2019t kill me to do so).\u00a0 Thai Heritage’s rendition of spicy eggplant<\/strong><\/em> (eggplant, onion, garlic, sweet basil and bell peppers with pork and chili paste) is a superb dish even though it’s not nearly as “spicy” as its name would imply.\u00a0 The melange of perfectly steamed al dente vegetables render your protein choice (pork or chicken) unnecessary.\u00a0 That’s especially true of the tender, soft-fleshed sweet-savory flavors of the eggplant.\u00a0 It’s eggplant for people who think they don’t like eggplant.\u00a0 Consider it disloyalty to my beloved curry if you will, but this is a dish you’ll find on my table again.<\/p>\n

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Chicken Satay<\/figcaption><\/figure>\n

26 January 2024<\/strong>: \u00a0My friend and publicist Bob of the Village of Los Ranchos and I marveled that at eighteen years of age his granddaughter Bailey traveled to Thailand. \u00a0We both agreed neither of us would have had the courage to embark on such an adventure until our 20s. \u00a0Suffice to say Bailey is more conversant in Thai culture and cuisine than either Bob or I. \u00a0That’s especially true of Thai street food, among the most popular of which is satay (small pieces of meat grilled on a skewer and served with a cucumber salad and peanut sauce). \u00a0The chicken satay<\/strong><\/em> at Thai Heritage & Vegan is available with soy chicken or the real thing. \u00a0Neither of us is enlightened enough to order the soy version of chicken. \u00a0The “real” chicken is a bit on the dry side, but has a pronounced grilled flavor. \u00a0Both sauces were very nice.<\/p>\n

26 January 2024<\/strong>: Muslim cooking traditions traveled from India, Malaysia, and Indonesia to Thailand via merchants and travelers seeking employment. The Muslim influence on Thai cooking\u00a0 is very evident in yellow curry<\/strong><\/em>, which gets its vibrant yellow hue from the generous amounts of turmeric, and a mild kick from yellow chiles, tempered by the coconut milk, sweet potatoes, vegetables (particulary red, green and yellow peppers) and peanuts. \u00a0Available with your choice of protein, it’s a terrific curry. \u00a0Our server didn’t ask my preferred heat level as most Thai restaurants are apt to do. \u00a0My curry dish was maybe a “4” on a scale of “1 to 10” for piquancy. \u00a0It was served with a heart shaped clump of rice.<\/p>\n

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Yellow Curry<\/figcaption><\/figure>\n

17 December 2016<\/strong>:\u00a0 With eight dessert options available, you\u2019d think picking one would be a challenge. Not so! Whenever mangoes with sweet sticky rice<\/strong> <\/em>are on the menu, it\u2019s soon at our table. We\u2019re at the very tail end of mango season so mangoes aren\u2019t at their peak of sweetness, but even a \u201csemi-sweet\u201d mango is delicious. Besides, the sweet sticky rice goes so well with mangoes that are just a bit on the green, tart side. Mangoes and sticky rice are one of the things we miss most about summer.<\/p>\n

26 January 2024<\/strong>: Picking two desserts wasn\u2019t much more of a challenge than picking just one. That\u2019s because the dessert menu includes roti<\/strong><\/em>. Described on the menu as a Thai-style pancake, it\u2019s more akin to a circular flatbread. Roti is enjoyed everywhere from India to Malaysia. The roti at Thai Heritage is wholly unlike any roti we\u2019ve ever had. Instead of resembling (to some extent) Indian naan, it resembled\u2014both texturally and in terms of flavor\u2014a very think puff pastry drizzled with chocolate and sweetened condensed milk. My friend BOTVOLR has been curious about roti for a while now so sharing roti with him was a thrill. \u00a0He enjoyed the roti so much that he ordered a take-home order.<\/p>\n

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Roti<\/figcaption><\/figure>\n

It really is hard to “eat Thai food like the Thai do…sparingly.” When restaurants such as Thai Heritage prepare it so well, you’ll want to eat sizable portions. Perhaps the biggest compliment I can pay this October addition to the Duke City dining scene is that it got me to order something other than curry…and I loved it.<\/p>\n

Thai Heritage Restaurant<\/strong>
\n3804 Central Avenue, S.E., Suite B.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 459-4978
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 26 January 2024
\n1st VISIT<\/strong>: 17 December 2016
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Roti, Mangoes with Sticky Rice, Grand Tempura, Fried Papaya Salad, Tom-Yam Namkhon Noodle Soup, Spicy Noodles, Spicy Eggplant, Green Curry Dumplings, Yellow Curry, Chicken Satay<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Who among us hasn\u2019t learned at least one thing about Thai culinary heritage from The Big Bang Theory? In a 2011 episode, for example, we learned that according to Thai tradition the last morsel of food, the greng jie, goes to the most important person in the room. At least that\u2019s what Sheldon tells Penny when she reaches for the last remaining dumpling. Thanking everyone for the honor, she devours the dumpling. Sheldon’s retort: “I’ve seen pictures of your mother. Keep eating.” Some of us learned that Thai food is meant to be eaten with forks not chop sticks though in Thailand, they don\u2019t put the fork in their mouth. It\u2019s simply a tool to put the food on a…<\/p>\n","protected":false},"author":1,"featured_media":65709,"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":[440,277,141,5631,91],"tags":[1648,1126,3634,3635,1128,959,2089,3638,3636,3637,3633,2087],"class_list":["post-41724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-new-mexico","category-very-good","category-thai","tag-chicken-satay","tag-curry","tag-fried-papaya-salad","tag-issan","tag-mangoes-with-sticky-rice","tag-nob-hill","tag-roti","tag-spicy-eggplant","tag-spicy-noodles","tag-steamed-curry-dumplings","tag-thai-heritage-vegan","tag-yellow-curry"],"yoast_head":"\nThai Heritage & Vegan - Albuquerque, New Mexico - 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=41724\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thai Heritage & Vegan - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Who among us hasn\u2019t learned at least one thing about Thai culinary heritage from The Big Bang Theory? In a 2011 episode, for example, we learned that according to Thai tradition the last morsel of food, the greng jie, goes to the most important person in the room. At least that\u2019s what Sheldon tells Penny when she reaches for the last remaining dumpling. Thanking everyone for the honor, she devours the dumpling. Sheldon’s retort: “I’ve seen pictures of your mother. Keep eating.” Some of us learned that Thai food is meant to be eaten with forks not chop sticks though in Thailand, they don\u2019t put the fork in their mouth. 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