Cafe Society

Jack-n-Grill's Jack Martinez on red and green chile, kitchen drama and alfalfa sprouts

Jack Martinez Jack-n-Grill 2524 Federal Boulevard; 2630 West Belleview Avenue 303-964-9544; 303-474-4242

This is part one of Lori Midson's Q&A with Jack Martinez, owner/exec chef of Jack-n-Grill. Check back here tomorrow to read part two of that interview.

For eight years straight, Jack Martinez hauled his weathered pick-up truck up a desolate New Mexico roadway and across state lines to a small patch of land on Federal Boulevard. This was his ritual every weekend between August and October, when scores of capsicum warriors motor up and down Denver's lionized length of asphalt in search of New Mexican green chiles. "We'd leave Albuquerque after work on a Friday, arrive in Denver in the wee hours of Saturday morning, get some sleep and start roasting organic Socorro chiles by 8 a.m. Saturday morning," recalls Martinez, the chef/owner of Jack-n-Grill, the New Mexican restaurant he founded a decade ago on Federal, which now has a second location in Littleton -- and will soon add one in Westminster.

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Lori Midson
Contact: Lori Midson