An entire post ought to be dedicated to the reason we stop in Phoenix every time we drive home from Texas. There are many places to stop along the way, but this restaurant is what draws us to Phoenix.
Z'Tejas is a "chain" in the sense that there are many locations around the southwest (and one in Seattle). But it is truly something special! It was started in Austin Texas and serves food that is decidedly Texan in flavor.
This time around, Drew stated, "I hate this restaurant because everything tastes good." Each time we go we struggle to decide what to order, but because we go so infrequently, we end up ordering the same thing.
We started with the Texas Trio - a set of chips and dips to put all others to shame - hand-hacked guacamole, queso, and roasted pepper salsa (their house salsa). Our waitress was generous to bring one of the daily salsas - green chile with avocado - the best green salsa I have ever had!
For the main course, we got the usual. Green Chile Barbacoa Enchiladas for Drew, Santa Fe Smoked Chicken Enchiladas for me. There was ample sharing between the two of us. The Santa Fe Enchiladas can best be described as "Texas on a plate." The Green Chile Enchiladas are a very simple flavor combination, but the flavor really works, while the Santa Fe Enchiladas are a complex blend of flavors that leave you hungry for more. Oh, for three stomachs to try all the other items on the menu in one sitting.
We also ordered dessert - Cobbler with Ice cream on top. Superb - loved the ground pecans in the skillet...mmmm. I think I could just eat pecans and warm fruit from a skillet with ice cream on top and be a happy woman!
Drew also endulged in his customary Margarita trio. He always starts with their house margarita (6th Street), then moves to another "new" one, and finishes with his favorite. He would have to tell you all about the flavors because you couldn't pay me to take up room in my belly with anything but the food at this place.
Z'Tejas, we know you well. Thanks for the great food!
To my husband's chagrin, I rarely make the same meal twice. This is the chronicle of the meals made and the kitchen used.
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