Chef and Owner of West Asheville’s Zia Taqueria

interviewed by Dennis Ray

Chefs and Owners, Robert Tipsword and Kevin W. Grant, opened Zia Taqueria Asheville in 2013 in the spirit of the original location in Charleston. Even though the fixed menu is nearly identical, both locations serve unique specials year-round.

Rapid River Magazine: Tell us a little about Zia Taqueria and the symbolism behind your logo.

Robert Tipsword: Zia is a neighborhood-friendly Taqueria that serves New Mexican, Southwestern, Tex-mex and authentic regional Mexican cuisine. The symbol ultimately meaning balance has a lot of history to it. Relative to our food, we are always striving for a perfect balance of taste, texture, and aroma. We also find balance in all the different generations and cultures that have created these regional flavors and the way they have come together on our menu.

RRM: What exactly is New Mexico style cuisine?

RT: It is a blend of flavors from Spanish and Native American cultures that has been perfected over the course of 400 years in New Mexico, and these days in all different parts of our nation. At the center of it all is the New Mexican chile, in both red and green varieties — both piquant pods are an essential ingredient for cooked sauces in traditional New Mexican dishes.

Differences that separate New Mexico dishes are the way the foods are prepared and the use of spices and sauces. Also the dishes usually have more meat and fewer beans. You may also find different items on the menus such as fish tacos and shrimp quesadillas.

The foods are usually named the same as the dishes in Mexico. Burritos, chimichangas, tacos, and others consist with the same ingredients. The key difference being the use of New Mexican chile. The reason New Mexican Chiles are like no other in the world is the Southern New Mexico climate has 350 days of sunshine each year! Chiles crave warm, dry weather and warm soil to reach full flavor potential.

Some Mexican dishes that have a different taste in New Mexico include chorizo. It is a sausage that is spicy, being seasoned with red chile and garlic. Traditionally used for breakfast, our house-made New Mexican chorizo is used in an egg taco and on top of our Huevos Rancheros.

RRM: What was the inspiration behind creating this wonderful restaurant?

RT: In the beginning, it was obviously the concept, but then when I moved here in 2011 many counter parts developed — the biggest being the beautiful historic ranch building that once served traditional Mexican food and even some American food. It was an amazing canvas to start with and gain more inspiration from. Asheville, as well, was a huge inspiration with its love of art, casual grace and amazing produce.

We are fortunate to have a lot of very talented friends and family around us who all contributed, making this restaurant what it is. The Patrons and Staff have continued with their inspiration to keep the space evolving more every day.

RRM: Tell us a little about your menu. What are some of your most popular dishes?

RT: Our menu consists of Appetizers, Soup and Salad, ala cart Tacos, Tortas, and Enchiladas which all serve as a vessel for our proteins. We also have specials every day. Popular items include Shredded Carnitas Enchiladas with New Mexican Red Hatch Chile Sauce, Authentic Baja Fish Taco and Chipotle Marinated Grilled Fish, New Mexican Pollo Verde Platos, and Chocolate Tres Leches Cake.

If you would like to learn more about New Mexican chiles, and how buying them helps our nation’s economy, visit www.nmchileassociation.com.

Zia Taqueria
521 Haywood Rd., Asheville NC 28806
828-377-9393, www.ziatacom.com