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Food truck alternative: The Kitchen’s savory menu complements Palmer Brewery offerings

The Kitchen’s Hangover Burger features green chile, bacon and cheddar cheese and is topped with a fried egg. (Courtesy of Siarza Social Digital)

The Kitchen at Palmer Brewery and Cider House/Left Turn Distilling is a savory alternative to food trucks.

The permanent pop-up inside the brewery, cidery, and distillery at 2924 Girard NE is serving flavorful dippers, specialty burgers, tacos and more with options for vegetarian diets from 3 to 9 p.m. Wednesdays through Saturdays. Customers who prefer pickup orders can call the Cider House/Left Turn Distilling at 508-0508. Delivery orders can be made through

The Kitchen’s signature burger is The Tourist Burger, said owner Damon Maddox who also has a culinary background and spent years in fine dining.

“It’s our house ground beef on a brioche bun with green chile and then smothered in our queso,” he said. “So it’s a green chile cheeseburger that’s just messy and soggy, gooey.”

Another burger on the menu is the Hangover Burger, with green chile, bacon, cheddar cheese and a fried egg. A Mushroom Swiss burger and a Red Pepper & Goat Cheese Burger are offered, as well as The Blue Burger, topped with bacon and blue cheese. Patrons can choose a plant-based Impossible burger patty rather than a beef patty. The Kitchen also has a chicken sandwich made with a chicken breast tossed in its Buffalo sauce as well as a brisket sandwich made with smoked brisket marinated in Palmer Brewery’s stout and topped with Napa cabbage slaw and Sriracha mayo.

Chicharrones are one of the dippers offered at The Kitchen. The pork skins are fried and dusted with AlbuKirky Anchonero rub. (Courtesy of Siarza Social Digital)

The ChicharrĂ³nes have quickly become a popular dipper item on the menu. Pork skins are fried to “cracklin’ perfection” and dusted with AlbuKirky Anchonero rub. They can be ordered with a side of queso to dunk in.

“It’s a pork skin, and we smoke it for two hours and then dehydrate it and then fry it up to order,” Maddox said.

The Kitchen’s signature Anchonero chile rub has a red chile forward flavor and is used in a few items on the menu, including the red chile tacos, the red chile wing sauce and seasoned fries upon request.

The Kitchen was formerly Cocina Amada, but in addition to its name its concept has also changed.

“My two partners, they decided they want to get out of the restaurant business,” Maddox said. “And a lot of the old recipes were based on their grandmas’ recipes, which was a fun concept. And the other reason we kind of changed and added things is because I just listened to what the clientele coming in were looking for, what they wanted. … Everybody was asking for a burger, and so we kind of just decided to go that burger route this time around and have those fun things on it.”

Crispy fried wings in traditional, green chile or lemon pepper are served with blue cheese or ranch dressing at The Kitchen. (Courtesy of Siarza Social Digital)

Maddox said several of the old appetizer staples that people loved remained on the menu, including chicken wings.

“We’re the only restaurant in town, I think, where you walk in and when you ask for your chicken wings you get the Albuquerque question, ‘What do you want? Red or green?’ ” Maddox said. “I have a green chile chicken wing. I have a traditional red chile (chicken wing).”

The Kitchen’s mission is to create menu items that complement Palmer Brewery and Cider House/Left Turn Distilling.

“The concept that I’m working on here I’m working on to be able to take this to other breweries,” Maddox explained. “… But the idea is, it’s you know, it’s our answer to food trucks. Right? So we come in, we’re gonna be open every time they’re open. And we’re gonna design our menu around their spirits and beers they’re pouring.”

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