Number 87: Corn-in-a-cup from Jack-n- Grill
It was my food-fearing neighbor who first told me about Jack-n-Grill, Jack Martinez's original New Mexican joint on 25th and Federal. (There's now a second location at 2630 West Belleview). It was ten years ago, and at the time, Jack-n-Grill had just graduated from a chile stand to a one-room chile stop with little more than a roaster, a cook, a couple of pinatas dangling from the ceiling and dusty shelves littered with every bottle of hot sauce under the desert sun. What a difference ten years makes.
I've loved this place from the moment it opened its doors, stopping by at least a few times a month, kid in tow, for Jack's infallible vaquero tacos, Frito pie, authentic green chile, his earthy red and the corn-in-a-cup, which isn't just one of my favorite dishes in Denver, but my solid dependency dish when I've butchered by belly with whatever vice or addiction that week brings. The canary yellow corn kernels, bathed in butter, squeezed with lime, dusted with red chile and doused with hot sauce, should be jarred and sold. And delivered to my house on a daily basis, so that I've always got my fix.
Jack, are you listening?
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