Fork to Fit Inspiring Fast-Food Revolution 


Few restaurants in the Rio Grande Valley have proven as innovative or ambitious as Fork to Fit Kitchen. The McAllen-based restaurant opened its first location in 2018 and has since worked to transform the current state of fast-food dining.

“Our mission at Fork to Fit is to revolutionize the way people eat,” said Alex Velasco, one of the restaurant’s two founders. “We’re nourishing that through macro-balance and well-portioned, tasty meals.”

The enterprise began in 2016 when Velasco and his co-founder launched their meal-prepping service. The pre-portioned meals featured 10 original recipes and offered a healthy alternative to fast food options. Velasco provided meals at a McAllen gym, noting that the project relied on flavor and nutrition.

“I wanted to create meals that were tasty,” Velasco said. “I knew people wouldn’t adapt overnight.”

The first Fork to Fit restaurant opened two years later in McAllen. The enterprise has since expanded to feature six restaurants throughout the Rio Grande Valley, including locations in Mission and Edinburg.

The nutritious restaurant is a welcome addition to the McAllen metro area, drawing national attention for its record obesity rates. Velasco remains hopeful that Fork to Fit can impact dietary habits in Texas and beyond.

“It’s not only in the Valley that people are suffering physically,” Velasco said. “I want to revolutionize the way people eat throughout the United States. Fast food is a big problem.”

The restaurant has embraced its mission by prioritizing customer satisfaction. At Fork to Fit, employees strive to understand their clients’ perspectives to create positive customer experiences. Key to their objective is the balance between satisfaction and nutrition, with Fork to Fit offering healthy substitutes for products by competitors. Low-calorie drinks are among several menu items that seek to satisfy needs with nutritional integrity.

“We obsess over how customers react to our product,” Velasco said. “We want to see what they need to live a happier, healthier life.”

The restaurant maintains an active strategy beyond its kitchens and dining rooms. Many Fork to Fit meals serve as donations to local food banks to support individuals in need. The company also partners with the University of Texas Rio Grande Valley to supply students and athletes with nutritious meal options. Velasco recalls a welcoming response from the students at UTRGV, adding that the brand’s success has affirmed the vision of Fork to Fit.

“As soon as we dropped off our first set of meals at UTRGV, kids were rushing toward these meals,” Velasco said. “It was just amazing to see.”

The company accordingly plans to increase its number of operating locations. New restaurants are expected in several cities throughout the Rio Grande Valley, including Brownsville, Harlingen, and Weslaco. The founders hope to capitalize on a widespread series of lifestyle changes.

“I know that we’re causing a change,” Velasco said. “I’ve heard that from many of our clients who just feel different. They feel happier and healthier.”

For more information about Fork to Fit Kitchen, visit


Bill Hill