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‘We’ll make it happen’

ALBUQUERQUE, N.M. — Enchiladas your way. That’s the concept of The Jealous Fork.

“Everybody does enchiladas here in New Mexico, especially out here in Albuquerque, but nobody does it this way,” said owner and executive chef Josh Kennon. “I’m going to pertain toward the customer. How they want their

Adolphe Pierre-Louis/Journal
The Jealous Fork owner Josh Kennon came up with a concept where guests could get enchiladas made to order.

enchiladas built, so from the tortilla to the protein to the sauce.”

A host will guide guests through the motions. The menu is simple, but ample enough to allow for a number of rolled enchilada varieties to include vegetarian, vegan and Keto-friendly options.

“We make everything from scratch … whatever it is you want, we’ll make it happen. I don’t think there will be any other place that do it the way we do it,” said Jealous Fork chef Daniel Melendez

Guests begin with their choice of tortilla and can select corn, flour or a hybrid blend of both, or have their enchilada wrapped in a roasted poblano. They move on to their choice of menonita, muenster, Oaxaca or Mexican Jack cheese and can choose up to two.

Then it’s time to pick a filling of either brisket, braised pork, herb chicken or wild mushroom. Finally, choose up to two sauces of either Young Guns’ Hatch red or green chile, pasilla chile or tomatillo chile as your sauce.

Top it off with up to two of “The Extras” that include diced onion, shredded Napa cabbage, diced tomato and fresh cilantro. For an extra fee, add avocado, crema or a fried egg.

“I’m from Deming, New Mexico,” Kennon said. “Anybody from New Mexico loves enchiladas. It’s part of your life, part of the staple when you grow up. So I figured I’d kinda go a different direction from culinary school since I’m French trained, and all those processes and stuff, but still involve those in the kitchen in what I do, but do it very simplified, going back to my roots, which back home is enchiladas.”

The restaurant also offers sides of red chile pork posole, pinto beans and achiote rice, as well as elote that is roasted corn dressed with an aioli Mexican crema, cotija cheese, cilantro, smoked paprika, and a sprinkle of salt and pepper, and served with a fresh wedge of lime. Desserts offerings are Tres Leches cake and wafer waffles.

The 1,400-square-foot Jealous Fork is located next to Kennon’s other popular modern eatery, Fork & Fig, in Uptown. Kennon plans to expand to Highland Central Market, a food court tentatively expected to open next summer across from Presbyterian Hospital near I-25 and Central. The Jealous Fork inside the market will feature the same concept as its Uptown counterpart and Little Fig will be a smaller, condensed version of Fork & Fig.

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