Next time you pass Delafield Liquor at 518 Delafield St. in Waukesha, look for the little yellow trailer parked in the side lot. That’s the Zenith food truck, a destination for fusion style fare that takes inspiration from Peru, Mexico, India and beyond.
Behind the truck is industry veteran Marco Lezameta, a chef whose experience includes work at Anmol and Belli’s Bistro and his son, Marco, a culinary student at WCTC who is gleaning experience working alongside his father.
“There isn’t a better gift than to have my son following in my footsteps,” notes Lezameta, who says that launching his own food operation after years of working for others has been rewarding.
“Our food is like no one else’s,” he says. “Because I have so many places to draw inspiration from, including my Peruvian background and years working with Indian and Pakistani food.”
Guests will find Indian influence in appetizers like vegetable pakora (fritters) with onions, paneer, pepper and cilantro ($6.99); and butter chicken poutine featuring fries topped with butter chicken, cheese curds and cilantro ($12.99).
Zenith’s signature wings are offered naked or breaded. Crispy breaded wings are gluten-free, made with a wet batter composed of garbanzo bean flour seasoned with turmeric, cumin, garlic and ginger.
Wings are served with a side of fries and a choice of sauces (mango habanero, BBQ, garlic parmesan, hot, lemon pepper, Korean kick and Nashville hot). Pricing is $8.99 for six; $11.99 for eight; $14.99 for ten and a dozen for $16.99. Lezameta recommends ordering them with his creamy yogurt-based cilantro chutney sauce on the side.
Zenith’s fried chicken is made to order with the same garbanzo-bean flour batter. Orders are served with a choice of rice, fries or macaroni and cheese (six pieces for $10.99; eight for $13.99; ten for $15.99 and a dozen for $20.99).
Meanwhile, there’s Peruvian, Indian and Chinese influence in Zenith’s Chaufa, a Peruvian-Chinese stir fry that Lezameta makes with basmati rice, egg, seasonings and a choice of chicken, steak or mixed vegetables ($11.99-$15.99).
There’s also the classic Peruvian dish lomo saltado featuring steak stir-fried with onions and tomatoes and served over French fries and basmati rice ($15.99).
Other staples include Manchurian Chicken, a sweet and slightly spicy dish with fried diced chicken breast, onions, chilies and peppers tossed in a sauce made from soy sauce, ketchup, garlic chili and a secret blend of spices (served with rice for $15.99). The dish is also available made with cauliflower instead of chicken for $13.99.
Guests who want to go spicer can try the Chillie Chicken, an Indo-Pakistani dish featuring fried diced chicken in hot chili sauce (served with rice for $14.99).
The truck also offers a variety of specials including Taco Tuesdays featuring tacos filled with beef, chicken, steak and a rotating special; Wingsdays on Wednesdays; and Chef’s Specials on Saturdays, which are announced on the truck’s Facebook page.
Saida Rao Chowdary Potla, a local IT professional whose investment in the business helped get the Zenith truck up and running says he’s proud to be part of the business.
“Talk to him [Marco] for a minute and you will fall in love,” says Chowdary Potla. “He is a reliable, flexible person. He is a continental chef, so he can do everything. And his food is delicious.”
Zenith is parked regularly at Delafield Liquor with hours Tuesday through Saturday from noon to 7 p.m. and Sunday from noon to 6 p.m. Folks looking for late night eats can also find the truck “After Dark” on Saturdays from 10 p.m. to 3:30 a.m.
For more information, updates and specials, follow @zenithfusionfoods on Facebook.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
