{"id":70654,"date":"2025-11-19T00:01:32","date_gmt":"2025-11-19T06:01:32","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=70654"},"modified":"2026-04-05T12:11:49","modified_gmt":"2026-04-05T18:11:49","slug":"tulas-kitchen-pan-american-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=70654","title":{"rendered":"Tula’s Kitchen (Pan American) – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Tula’s Kitchen on Pan American Freeway<\/figcaption><\/figure>\n

\u201cPizza makes you a hero in the eyes of your kids. <\/em>
\n\u201cDaddy got pizza!\u201d <\/em>
\nYou are higher status walking in the door with a pizza <\/em>
\nthan if you were returning from a war with a Purple Heart<\/em>.\u201d
\n\u2015\u00a0Jim Gaffigan,\u00a0Dad Is Fat<\/a><\/strong><\/p>\n

Virtually since its inception, Dion’s Pizza has been a beloved Albuquerque staple–as much a Duke City institition as the Albuquerque International Balloon Fiesta, the Sandia Peak Tramway and the Albuquerque Isotopes.\u00a0 \u00a0Denizens of the Duke City love Dion’s, a prolific purveyor of pulchritudinous pies since 1978.\u00a0 With thirteen locations in Albuquerque alone as well as several others throughout the state, Dion’s pizza has become a mainstay not only at the family home, but at business functions.\u00a0 It’s not only dads who become heroes when they ferry this pizza home.\u00a0 Every boss thoughtful and savvy enough to bring Dion’s to a party or meeting is instantly regarded as a great boss.\u00a0 \u00a0Great pizza will do that for you.<\/p>\n

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

Ironically, founders Jon Patten and Bill Scott didn’t set out to create New Mexico’s most dynastic and beloved pizza place.\u00a0 After purchasing a small place called New York Pizza, Jon and Bill began to carry out the plans of turning the pizzeria into a Greek eatery\u00a0 While awaiting the equipment to make gyros and baklava, the previous owner taught them how to make pizza so they could start serving hungry customers immediately.<\/p>\n

\"\"
Green Chile Cheese Bread<\/figcaption><\/figure>\n

Bill and Jon had the perfect name for their pizza-for-now-but-really-Greek-restaurant: \u201cDionysus, after the Greek god of god of wine, revelry, and theater (a real party animal). When it came to designing the restaurant’s signage, they balked at the price. Inflation had skyrocketed since ancient Greek times. They asked the sign maker what they could do to make their sign less expensive. He laughed and replied, \u201cWell, you could knock off a few letters<\/em>.\u201d And that\u2019s just what Jon and Bill did. From that moment on, their restaurant became known as Dion\u2019s\u00ae.<\/p>\n

Dion’s offers a profusion of “have it your way” pizza options.\u00a0 That includes fourteen toppings, including such New Mexican favorites as green chile and pine nuts.\u00a0 Build your own options include a gourmet crust and the restaurant’s original crust, both of which are the canvas for small (12-inches), medium (14-inches) and large (16-inch) pies.\u00a0 Seven custom pies are on the menu, too, for those of us with mad scientist tendencies who don’t always trust our limits.\u00a0 Then there are five “gourmet” pies, ostensibly named for locations in which pizzas with specific ingredients would be popular: Duke City, Kansas City, Napoli, Santorini and Tuscany.\u00a0 The Duke City pie, for example, is topped with Cheddar, turkey, green chile and Parmesan.<\/p>\n

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Italian Meatballs<\/figcaption><\/figure>\n

As someone who thinks about food as much as Auguste Rodin’s The Thinker<\/strong><\/a> sculpture thinks about how to prevent those annoying pigeons from disrespecting him, I’ve often wondered why Dion’s has not offered a Detroit-style pizza on its Gourmet pizza menu.\u00a0 After all, founders Jon Patten and Bill Scott grew up in the Detroit area.\u00a0 If you’ve never had Detroit-style pizza, you’re in for a treat.\u00a0 It’s this gastronome’s favorite pizza style.\u00a0 Although Dion’s still doesn’t offer Detroit-style, you can find it at Tula’s Kitchen on Pan American.\u00a0 Tula’s, as you may know, is the younger (founded in 2022) sibling of Dion’s.\u00a0 Two locations now grace the Duke City, the original<\/a><\/strong> at the La Cueva Town Center at Wyoming Blvd and Paseo del Norte and the second at the location which previously housed Nick & Jimmy’s Bar & Grill<\/strong><\/a>.<\/p>\n

Although it’s recognized that the best marketing comes from the word of mouth of satisfied customers, Dion’s and Tula’s is blessed to have an oustanding marketing and content coordinator in Mandie Segura.\u00a0 Mandie invited me to visit Tula’s to sample the Detroit-style pizza on the restaurant’s bar menu.\u00a0 It was my first visit to the Pan American location.\u00a0 From the exterior, not much has changed since Nick & Jimmy’s occupied the space, but step inside and there are few vestiges of the previous tenant.\u00a0 \u00a0Tula’s uses the expansive space very efficiently in a venue that’s both comfortable and pristine.<\/p>\n

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Tula’s Feta Dip<\/figcaption><\/figure>\n

When Detroit style pizza was first offered at the Dion’s on the Pan American Highway, the pizza was found only a one-page bar menu which your server would ferry to your table along with the restaurant’s regular menu.\u00a0 At the time, only four Detroit-style pizzas graced the bar menu.\u00a0 Apparently, Detroit style pizza has caught on.\u00a0 It is now on the regular menu along with the appetizers previously found only on the bar menu.\u00a0 The menu apprises diners that the pizza is “baked in a rectangle pan with a light and airy crust, and caramelized edge<\/em>.”\u00a0 You’re also informed that the pizza is “perfect as a starter for two or a meal for one<\/em>.”\u00a0 Pizza aficionadoes won’t see the latter statement as a challenge, but as an opportunity to order more than one pizza.\u00a0 Believe me, you’re going to want to sample all of them.<\/p>\n

As we contemplated which pizza(s) to order, our server toted over a complimentary plateful of green chile cheese bread<\/strong><\/em>.\u00a0 God bless Tula’s!\u00a0 Very few restaurants serve complimentary bread any more.\u00a0 Some restaurants even charge entree prices for bread.\u00a0 At Tula’s, the bread is akin to a cross between biscuits and rolls.\u00a0 This bread is fluffy without crumbling like biscuits do.\u00a0 Best of all, it’s replete with two of the best ingredients ever conceived–cheese and green chile.\u00a0 The green chile shouldn’t bother tender-tongued diners, too much though I had secretly hoped my Kim would find it too piquant and send it all my way.\u00a0 Cheese is one of those perfect foods that mollifies piquant foods and Tula’s bread is a turophile’s dream.\u00a0 Slather on some of Tula’s honey butter and you’ll swoon.<\/p>\n

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Red Chile Beef Detroit-Style Pizza<\/figcaption><\/figure>\n

18 July 2025<\/strong>: The “Savory Shareables” menu lists ten appetizers.\u00a0 During our inaugural visit, we opted for the Italian meatballs<\/strong><\/em> (three Italian meatballs in marinara sauce topped with Tula’s cheese blend, served with crostini).\u00a0 Great meatballs are characterized by a balance of flavor, texture and versatility.\u00a0 These meatballs have that balance:\u00a0 flavor from seasoning (garlic, oregano, basil), texture from just enough binding for each meatball to hold its integrity and versatility which means they’re delicious with or without sauce.\u00a0 That marinara sauce is liquid gold, speckled with basil and onions.\u00a0 Use it as a dip for the crostini.<\/p>\n

19 November 2025<\/strong>:\u00a0 My Kim seems to go through a recitation of all the savory shareables we’ve enjoyed at both Tula’s locations.\u00a0 It’s becoming increasingly more challenging to find one we haven’t had.\u00a0 Surprisingly, we’d never had Tula’s feta dip<\/strong><\/em> (a chilled dip with Greek feta, cucumbers, Roma tomatoes, red onion, and red and green bell peppers, garnished with Kalamata olives, and served with sumac-dusted pita chips).\u00a0 \u00a0This is an oustanding dip with seemingly all the personality-resplendent flavors and ingredients we’ve come to love about Greek cuisine.\u00a0 Though we would have preferred soft pita over the pita chips, the pita chips actually makes more sense because you can spoon the dip onto it without it falling apart.<\/p>\n

\"\"
Margherita Detroit Style Pizza<\/figcaption><\/figure>\n

18 July 2025<\/strong>: New Mexicans will be hard-pressed to choose between two Detroit-style pizzas designed to cater to local tastes: Tula’s 505 (cheese blend with New Mexico certified green chile, pepperoni and Italian sausage drizzled with marinara and the Red Chile Beef<\/strong><\/em> (cheese blend with chile-braised beef, goat cheese and red onions topped with arugula and drizzled with marinara and crema).\u00a0 In the red or green chile debate, my tastes gravitate toward red which I’ve found to have a more nuanced earthiness and richness.\u00a0 Unlike green chile, it doesn’t necessarily have to be piquant to be delicious.\u00a0 The red chile with which the beef is braised doesn’t have much heat, but it’s got a wonderful taste complexity that shines.\u00a0 The marinara and crema drizzle is superb!<\/p>\n

18 July 2025<\/strong>: Dough on Detroit-style pizza is often compared to focaccia due to its light and airy texture, but from a taste-perspective, Tula’s dough is reminiscent of sourdough.\u00a0 That’s a good thing.\u00a0 So is the Margherita<\/strong><\/em> (fresh mozzarella, sun-dried tomatoes, grape tomatoes and fresh basil).\u00a0 Margherita is really the pizza that started it all<\/strong><\/a>.\u00a0 Fashioned in the red, white and green colors of the Italian flag, it’s still one of the most popular pizzas across the fruited plain.\u00a0 Tula’s version is outstanding!\u00a0 The sun-dried tomatoes have a concentrated, intense flavor that is both sweet and tangy with a slightly salty and chewy texture. It contrasts beautifully with the acidic notes from the grape tomatoes.\u00a0 Fresh basil adds its sweet, aromatic notes.<\/p>\n

\"\"
Tula’s 505<\/figcaption><\/figure>\n

19 November 2025<\/strong>:\u00a0 Nick, our affable server, told us the Detroit style pizza concept has really caught on.\u00a0 Not only are the pizzas now available on the regular Tula’s menu, there are more of them to enjoy.\u00a0 There are now five of them (and still available only on the Pan American location).\u00a0 Nick’s favorite and the one he recommended we try is Tula’s 505<\/strong><\/em> (Tula’s cheese blend with New Mexico green chile, pepperoni and Italian sausage drizzled with marinara and served with a side of Dion’s famous ranch dressing (ask for green chile ranch)).\u00a0 Green chile on a pizza is genius.\u00a0 Green chile on a Detroit style pizza is inspired.\u00a0 This savory, saucy pie is an absolute delight.\u00a0 Though the green chile would barely register on the Scoville heat scale, Dion’s green chile ranch punches up the piquancy quite a bit.<\/p>\n

19 November 2025<\/strong>:\u00a0 My Kim isn’t nearly as fond of marinara sauce as is her saucy husband.\u00a0 In fact, she’d just as soon her pizza not have any sauce at all.\u00a0 Sacrilege, I know.\u00a0 Tula’s has a pizza just for people like her.\u00a0 It’s the Five Cheese Pizza<\/strong><\/em> (Tula’s cheese blend, Irish Cheddar, fresh Mozzarella and Parmesan served with a side of marinara).\u00a0 Somewhere in that “cheese blend” must be where you find the other two cheeses that make it five.\u00a0 Though it’s more reminiscent of cheesebread, this is a wonderful pizza.\u00a0 Whether you dip it into the marinara or into green chile ranch dressing, it’s thoroughly enjoyable.\u00a0 There’s no shortage of cheese on this pie.<\/p>\n

\"\"
Five Cheese Pizza<\/figcaption><\/figure>\n

19 November 2025<\/strong>:\u00a0 Tula’s has a “Sweets” menu to envy…or if you’re more positively inclined, to love.\u00a0 There are six items on the Sweets menu, every one of them sure to appeal to your sweet tooth (diet be damned).\u00a0 My favorite (thus far) is the turtle bread pudding<\/strong><\/em> (warm bread pudding baked in cinnamon-spiced custard with chocolate chips and pecans, topped with vanilla bean ice cream and caramel).\u00a0 Unlike most bread pudding, the bread is actually hard as if oven-toasted.\u00a0 It’s got a pronounced crunch.\u00a0 It’s also quite delicious.\u00a0 My only complaint is that it could have been bigger.\u00a0 A bread pudding this good should be the size of a bail of hay.<\/p>\n

My Kim, as sweet as all the items on the Sweets menu, opted for the root beer float<\/strong><\/em> (ice cold root beer with vanilla bean ice cream).\u00a0 No ordinary fountain root beer is used in the construction of this fabulous dessert.\u00a0 It’s made from Sioux City<\/strong><\/a> root beer, one of the very best root beers on the market.\u00a0 Served in a mug that has to be a foot tall, it’s big enough to share with or without two straws.\u00a0 Tula’s is generous with its scoopage of vanilla bean ice cream–and with the root beer, too.\u00a0 The bottle in which the root beer came accompanies the float.<\/p>\n

\"\"
Turtle Bread Pudding and Root Beer Float<\/figcaption><\/figure>\n

Detroit-style pizza at Tula’s Kitchen is one of many reasons you need to visit Tula’s on Pan American.\u00a0 Detroit-style pizza is truly “the next big thing” in the world of pizza and Tula’s does it Detroit-worthy well.<\/p>\n

Tula’s Kitchen<\/strong>
\n5021 Pan American Freeway,\u00a0 N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 985-5599
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 19 November 2025
\n1st VISIT<\/strong>: 18 July 2025
\n# OF VISITS<\/strong>: 2
\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>: Italian Meatballs, Margherita Pizza, Red Chile Beef Pizza, Green Chile Cheese Bread, Turtle Bread Pudding, Tula’s 505 Pizza, Five Cheese Pizza, Tula’s Feta Dip, Root Beer Float
\nREVIEW #1479<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u201cPizza makes you a hero in the eyes of your kids. \u201cDaddy got pizza!\u201d You are higher status walking in the door with a pizza than if you were returning from a war with a Purple Heart.\u201d \u2015\u00a0Jim Gaffigan,\u00a0Dad Is Fat Virtually since its inception, Dion’s Pizza has been a beloved Albuquerque staple–as much a Duke City institition as the Albuquerque International Balloon Fiesta, the Sandia Peak Tramway and the Albuquerque Isotopes.\u00a0 \u00a0Denizens of the Duke City love Dion’s, a prolific purveyor of pulchritudinous pies since 1978.\u00a0 With thirteen locations in Albuquerque alone as well as several others throughout the state, Dion’s pizza has become a mainstay not only at the family home, but at business functions.\u00a0 It’s not only…<\/p>\n","protected":false},"author":1,"featured_media":71541,"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":[440,21,141,68,5631],"tags":[5316,1102,2420,5317,5311,5049,5314,5315,5050,784,5051,1325,5313,5310,5312],"class_list":["post-70654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-new-mexico","category-pizza","category-very-good","tag-bill-scott","tag-detroit-style-pizza","tag-dions","tag-dionysius","tag-five-cheese-pizza","tag-italian-meatballs","tag-john-patten","tag-mandie-segura","tag-margherita-pizza","tag-ranch-dressing","tag-red-chile-beef-pizza","tag-root-beer-float","tag-sioux-city-root-beer","tag-tulas-505","tag-turtle-bread-pudding"],"yoast_head":"\nTula's Kitchen (Pan American) - 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Please take a few minutes to tell me what you think. 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