Z’Tejas Continues to Sizzle

Seasonal offerings spice up the classics menu

by Robby Nethercut

Operating and maintaining a lasting restaurant is a challenge. As new establishments open, food and dining trends come and go; how do you continue to stay exciting and popular, even during a pandemic? 

Z’Tejas Southwest Grill has been shaking up margaritas and sizzling Southwestern food for more than 30 years in the Valley. We believe our team members and the indulgen t service we provide are a big reason why we continue to thrive. We aim to exceed expectations, dazzle guests and entice those who have never joined us to come in. 

The staff has always strived to create a family atmosphere where guests feel safe and comfortable while visiting Z’Tejas. During this unique period, the teams have taken every precaution to ensure the dining rooms and kitchens are clean and safe, aiming to go above and beyond the CDC guidelines for the coronavirus for indoor dining. Guests are required to wear a mask when not seated, tables have been spaced, we are seating up to only 25% capacity and menus are viewed via QR codes on an individual’s phone. Staff have their temperature checked at the door and daily health screenings are done, plus everyone wears a mask at all times in the restaurant. 

The chef-driven menu features Mexican classics like the Smoked Chicken Relleno stuffed with a mix of pecans, apricots, raisins and mixed cheese and layered with green and red sauces. The Shrimp Enchiladas, one of several enchilada options on the menu, with cilantro pesto, chile con queso and avocado crema, is a guest favorite, while the Grilled Salmon with jalapeno cream sauce and seasonal vegetables offers a bit more traditional option for fish lovers. The Catfish Beignets served with a cilantro slaw have been a staple on the menu for years, and the Adobo Chorizo Meatloaf made with pork chorizo and ground beef and with a habanero barbeque glaze, shows off the Southwestern influence and flavors. 

Several times a year, a seasonal menu is released that highlights different ingredients and new dishes each with suggested drink pairings. There are also monthly specialty tacos such as braised short ribs or lobster and a “throwback” dish that revives an old favorite from past menus like Grilled Ruby Trout or the Smothered Burrito. 

Like its chef-driven menu, Z’Tejas has a carefully crafted cocktail list that uses the best ingredients and fresh-squeezed juices, hand mixing each drink to order. A new cocktail menu was launched in January that includes a Watermelon Strawberry Margarita, White Peach Margarita, Z’Colada, Ranch Water and several handcrafted zero proof drinks.

Brunch served Saturdays and Sundays offers enticing options like the Steak and Eggs Chilaquiles, Green Chile Pork and Tamale Eggs Benedict and Berries French Toast.

The restaurant is also excited to announce a new location will be opening in March in the Mercado del Lago plaza on Hayden Rd. and Via de Ventura. This beautifully designed space will include a 2,200 square-foot patio, large bar and a private chef’s table.   

7221 W. Ray Rd., Chandler
(480) 893-7550

10625 N. Tatum Blvd., Phoenix0
(480) 948-9010

Santa Fe Enchilada with smoked chicken

Mixed cheese, corn tortillas and smoked chicken with red sauce

Grilled Salmon

Jalapeno cream sauce, house rice and seasonal vegetables

Smoked Chicken Relleno

Pecan, apricot, raisin, mixed cheese, green and red sauces, crispy jalapeno and onion coins, sour cream and cotija

Robby Nethercut is chief operations officer at Z’Tejas. 

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