Explore the city’s burgeoning food-truck scene with Curbside Cuisine, a mobile-eatery lineup that started in March 2011 in Albuquerque’s International District and now happens every Wednesday from about 11 a.m. to 2 or 3 p.m. in the Talin Market parking lot. The roster changes, but might include the Rustic Truck’s American fare, like a green-chile cheeseburger ($8); the Supper Truck’s eclectic spread featuring fried-chicken bánh mì ($8) or grilled shrimp tacos (2 for $7); or Hot Off the Press, panini-makers offering specials like apple chutney and Cheddar ($7).
Think hyperlocal at Farm & Table, which sources its 80 percent New Mexico–produced fare from more than 40 nearby vendors. A seasonally changing dinner menu is offered Wednesdays through Saturdays in F&T's wood-beamed dining room. At the moment, the operation's own grass-fed steak (market price), raised on the farm in back, and mushroom-and-kale empanadas ($8), made with roasted green chilies and local Tucumcari Cheddar cheese, are among the selections. The restaurant also serves Saturday and Sunday brunch, with dishes like eggs Benedict made with locally raised pork and bacon ($13), and hosts a farm stand on Saturdays from 9 a.m. to 2 p.m., peddling freshly harvested produce like kale, chard, and mustard greens.
Dig into properly Mexican fare at Zacatecas Tacos + Tequila, located in the trendy Nob Hill area. The lively indoor-outdoor eatery (with garage-style doors that get raised in nice weather) received a James Beard nomination for Best New Restaurant in 2013, but the real evidence of quality is in the hordes of hungry diners. Grab a high-top table underneath the display of Mexican calaveras (skull masks) and dip into queso fundido with housemade pork chorizo ($8); then try the duck relleno, an Anaheim chile stuffed with duck confit and goat cheese ($10). Leave room for a sampling of the two-bite tacos in flavors like spicy chicken tinga ($10 for 4) or Mazatlan-style shrimp with pickled cabbage ($13 for 4).