Sal’s Ristorante & Pizzeria

This blog post celebrates the resilience and culinary excellence of Sal's Ristorante & Pizzeria, an establishment that weathered the pandemic and emerged with its passion for authentic Italian cuisine intact. It delves into the history of Sal's, originally known as Mimmo’s, highlighting its homemade dough and a menu that has pleased patrons since 1984. The post paints a picture of Sal's as a slice of old-school New York in Albuquerque, with offerings that range from classic pizzas to full Italian dishes, a coffee bar serving handcrafted cappuccinos and espressos, and beloved dishes like the "Bat and the Ball". It's a tribute to a local eatery that's much more than a restaurant—it's a part of the community fabric, promising a comforting, delicious experience to all who visit.

Mark Stensland

10/16/20225 min read

"Sal's Ristorante & Pizzeria: The Triumphant Taste of Resilience"

In a world where the word 'pivot' became as commonplace as 'unprecedented', Sal's Ristorante & Pizzeria stands as a testament to the resilience of the human spirit and the enduring love for authentic cuisine. When the tempest of the pandemic forced many establishments into darkness, Sal Cerami's Mimmo’s—now reborn as Sal’s—endured a nine-month slumber. Yet, like a phoenix rising from the ashes, Sal wasn't ready to let the embers of his culinary dream die out.

With a team of dedicated employees and a chorus of customers yearning for a taste of nostalgia, Sal's made a triumphant return. This isn't your run-of-the-mill pizza joint; this is a slice of New York's soul, nestled right in the heart of ABQ. Since 1984, Sal's has been kneading homemade dough and crafting pizzas that are more than meals—they're memories in the making.

Step into Sal's, and you're stepping into a comforting embrace of old-school charm. It's a place where time seems to slow down, inviting you to savor each bite and each moment. And while the pizza, with its golden crust and fresh, homemade sausage, is the star of the show, there's a whole Italian menu waiting to dance on your palate.

But Sal's is not just about dining; it's about experience. Here, a coffee bar stands ready to craft made-to-order cappuccinos and espressos, transforming a simple meal into a culinary event. The crusts cater to every diner, from classic to gluten-free aficionados, to those who yearn for the heartiness of a deep dish.

Amongst the favorites are the "Bat and the Ball"—a homage to Italian tradition with homemade meatballs and sausage swathed in marinara, ricotta, and mozzarella. And for those seeking a lighter fare, the Caprese Salad offers fresh, vibrant flavors, while the Limoncello Cake is a sweet symphony that promises to linger long after the last bite.

So, here's to Sal's—a place where the past has been lovingly preserved, and the future is served up one slice at a time. It's a corner of Albuquerque where every dish tells a story, every customer becomes family, and every visit reminds us that some good things not only last but get better with time. Come to Sal's, where every meal is a testament to the flavors of life and the unyielding spirit of a community that loves to eat well.

Transform Your Pizza Box into a Food Dehydrator (AKA: Pizza Flakes Maker)

Stop throwing away produce!

Every year, Americans waste about 30-40% of their food supply, which then contributes to the 8% of global greenhouse gases that cause climate change. Let's save the planet one slice at a time and turn that old pizza box into a DIY food dehydrator! This hilariously easy project will transform your leftovers into delicious dried snacks.


- 1 large pizza box (clean, without grease – yes, that means ordering another pizza)

- Aluminum foil (to make it shiny like your future)

- Plastic wrap (because who doesn't love plastic?)

- Black construction paper (very goth, very functional)

- A utility knife or scissors (sharp objects: handle with care!)

- Tape (the universal fixer of all things)

- A small fan (optional, if you want to go high-tech)

- Wooden dowels or skewers (also optional, but let’s get fancy)

- Mesh or cheesecloth (to keep it all in place)


1. Prepare the Pizza Box:

Open that pizza box and line the inside with aluminum foil, shiny side up. This will reflect heat and make your box look like a science experiment. Cover the bottom of the box with black construction paper. This will absorb heat and add to the mystery.

2. Create a Window:

On the top of the pizza box lid, cut out a rectangular window, leaving about a 1-inch border around the edges. Make it artsy. Cover the window with plastic wrap and secure it with tape. This will allow sunlight in and create a greenhouse effect. Now your pizza box is officially smarter than your last smartphone.

3. Create Air Vents:

Cut small air vents on the sides of the pizza box to allow for airflow. You can make these by cutting small flaps and folding them back slightly. These vents are like your dehydrator’s nostrils.

4. Optional: Add a Fan:

If you have a small fan, place it near the air vents to enhance airflow. This will help to speed up the drying process and make you feel like an engineering genius.

5. Create Racks:

If you have wooden dowels or skewers, create racks to hold your food. Simply poke holes in the sides of the box and insert the dowels through the holes, creating a grid. Now it’s looking like a mini barbecue. Alternatively, use a piece of mesh or cheesecloth to lay your food on inside the box. It’s like a hammock for your snacks.

6. Place Your Food:

Arrange your food items on the racks or mesh, ensuring they are spread out evenly and not touching each other. Give them space to breathe – it’s yoga for your veggies.

7. Position Your Dehydrator:

Place the pizza box dehydrator in a sunny spot outside. The plastic wrap window should be facing the sun to maximize heat absorption. Your neighbors will be jealous of your eco-friendly contraption.

8. Monitor and Rotate:

Check on your food periodically and rotate the box if necessary to ensure even drying. You’re basically a helicopter parent for dehydrated snacks. Depending on the weather and the type of food, drying times can vary from several hours to a couple of days. Patience, grasshopper.

Dehydrating Specific Foods:

Red and Green Chiles:

Preparation: Wash and dry the chiles. Slice them into rings or halves, removing seeds if desired. Fun fact: Spicy foods can increase your metabolism by up to 8%! Drying Time: Chiles typically take 1-2 days to dry completely. They should be brittle and break easily when fully dehydrated.


Preparation: Wash and dry the tomatoes. Slice them into ¼ inch thick slices or cut cherry tomatoes in half. Did you know tomatoes are technically a fruit? Mind blown. Drying Time: Tomatoes can take 1-3 days to dry. They should be leathery and pliable when done.

Popular Herbs (e.g., Basil, Oregano, Thyme):

Preparation: Rinse herbs and pat dry. Remove leaves from stems if they are large. Herbs can improve memory by up to 75%. Okay, I made that up, but it sounds good! Drying Time: Herbs generally dry within 1 day. They should crumble easily when touched.

9. Enjoy Your Dehydrated Food:

Once your food is sufficiently dried, remove it from the dehydrator and store it in an airtight container. Congrats! You’ve just saved the planet one dehydrated snack at a time.

This DIY food dehydrator is an easy and cost-effective way to preserve your favorite foods using just a few household items. Happy drying, and remember, every little bit helps in the fight against climate change!