Chevy’s Crab Enchiladas
By Mary Swift-Swan
Published: May, 2004
Nothing seems to phase the popularity of Chevy’s in Alameda’s Mariner’s Square. Whatever it takes to g et there, be it a car rally ’round orange cones, getting there by Estuary ferry, or arriving by private yachts at the new docks along the Alameda Estuary, people find a way. The Alameda Chevy’s flag waves in the surrounding changes proudly and continues to welcome customers. The Alameda Chevy’s was the original restaurant that launched a whole new way of thinking about Mexican food. Chevy’s has a six-part company pledge that is the mantra of their success-- No Cans in the Kitchen. Although you won’t find cans, you will find a never-nending supply of warm crispy chips and fresh salsa, hot tortillas rolling off El Machino every 53 seconds and served with every meal, and really fresh seafood.
Chevy’s Restaurant, “Fresh Mex” dining, was started by the builder of Pier 39 and the Blue & Gold Fleet, Warren Simmons, and his son Scooter in 1986. Chevy’s continues to prosper. First it branched out in the Bay Area, then it expanded across the nation. Chain growth for Chevy’s Restaurants was given a major boost when Pepsi Co. purchased it in 1993. It was boosted again when it was purchased and privatized by J.W. Childs in 1997. Chevy’s can now be found in 17 states with more than 110 restaurants. Chevy’s corporate offices are next door to their waterfront restaurant in Emeryville , which is the home of the corporate test kitchen, Emeryville is one of the locations where customers are sometimes treated to new menu items first. Customers help by ranking their favorites, often leading to new menu items for all Chevy’s.
When crab is in season it is “all over the menu” at Chevy’s. Of the many ways crab is served, a popular choice is Crab Enchiladas, an excellent option for Mother’s Day Brunch, a Cinco de Mayo fiesta, or anytime the crab is fresh. Crab Enchiladas with Chipolte-cream cheese sauce is a hit for any occasion.
In a saucepan over medium-high heat, melt the butter. Add the onion and sauté until translucent. Add the jalapeno, garlic, and bell pepper and sauté until soft. Add the oregano, salt, cumin, and Chipotle Puree. Decrease the heat to low, add the cream cheese, and simmer for 5-10 minutes. Remove the saucepan from heat and stir in the jack cheese, stirring until melted and well incorporated. Keep warm over the lowest heat till used.
Combine all in sauce pan over high heat. Bring to a boil. Decrease heat to medium low and simmer for 30-45 min. Remove from heat and cool completely. Puree the mixture in a blender or food processor until smooth and store in an airtight container in the refrigerator until used or up to 3 days.
Filling: Heat the olive oil in a saucepan over medium-high heat. Add onion and sauté until clear. Add the garlic, red peppers, and green onions and sauté for 30 seconds, until soft. Add 1/2 cup of the Chipotle-Cream Cheese Sauce and bring to a boil. Remove from the heat and fold in the crabmeat. Season to taste with the salt and pepper.
Enchiladas Preparation: Preheat the oven to 375 degrees. Lay 4 to 6 of the tortillas on a baking sheet and place in the oven for 3 to 4 minutes to warm and soften (or 30 seconds in a microwave). Set a tortilla on the work surface and spoon about 1/3 cup of filling in a line down the center of the tortilla. Loosley roll up the tortilla and place in a 9x13-inch baking pan. Warm and fill the remaining tortillas filling the baking pan. Cover the enchiladas with the remaining 3-1/2 cups of sauce, and sprinkle the remaining grated cheese over the top.
Bake: Bake the enchiladas in the oven for 15 to 20 minutes, or until the cheese melts and the enchiladas are warm throughout.
Melvin’s Bio
Chef Melvin Vasquez is from El Salvador. He came to the United States with his two brothers and four sisters as a young boy. After finishing high school, he worked at two jobs to help the family and support himself. He worked at a dry cleaning shop and at Chevy’s, first washing dishes or cleaning the floors. He became inspired and asked to learn more about the restaurant. He learned the different line positions and skills, earning raises with his new responsibilities until he was able to quit the other job and give his full attention to Chevy’s.
At 20, Melvin was given an opportunity to become a Leadarity, or shift leader, with responsibilities similar to a Kitchen Manager. He was required to show a high level of expertise, get along well with others, and gain their respect so a crew would listen and follow directions when preparing and presenting food. “It’s a lot of responsibility to make sure it is done right and goes out on time. I was the Leadarity for two years when my manager asked if I wanted to become a manager. I was so excited. It was what I was looking for. I went through training at the Stonestown location, initially working at the same restaurant and then continuing to move up to become the General Food Manager, and now I’m a Regional Food Supervisor in the Bay Area. Opportunities at Chevy’s are out there for people like me who want to learn and grow within a good company. Many managers and leaders are promoted from within the ranks. It makes good sense to promote people who are familiar with the food and concept. They are very proud of what they do and what Chevy’s is about.” Melvin supervises the food quality for ten Bay Area restaurants ensuring food quality, and he is one of four regional teachers who train restaurant lead chefs from the area on how to make new dishes .
Melvin is married to a lovely lady named Sonya. They have a son, Morgan, who just turned 15. After a 12+-hour day, Melvin enjoys spending time with his family and working on cars. Morgan is not interested in cooking. He does not want to work the many hours required in the restaurant business. He wants to be an NBA player instead, and Melvin encourages him to reach for what he wants. He believes in liking what you are doing, day by day. Only Melvin’s brother shares his passion for cooking. His brother is the Kitchen Manager of the San Francisco Embarcadero Chevy’s. “I love what I am doing. I’m learning everyday. It is not easy to make everything from scratch everyday. It is a big challenge but we do it and are always trying to improve it and do it better. That is my inspiration with the company. There is always something new. There are no cans that come to our back docks. It is always crates of fresh tomatoes, onions, peppers, avocados, and everything fresh. It makes for a very good and very healthy food.” He finished with a proud smile.
The dish described is one of 70 favorite Chevy’s recipes now available in the Chevy’s Fresh Mex Cookbook available at Chevy’s restaurants or online at www.chevys.com.
While working with Melvin in the kitchen, I had the good fortune to be offered a new dish just created, the New Shrimp and Crab Enchiladas with a very special sauce. The dish was nationally released mid-April to rave reviews. There are many similarities to the above recipe, but to try the Shrimp and Crab Enchiladas, you gotta go to Chevy’s. To make that easy, Chevy’s Alameda and Emeryville restaurants are offering a two-for-one entrée special using the ad in this issue Take the ad, a friend, and have some Fresh Mex!
