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
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.