I don't know about you, but basically all the Mexican dishes I grew up devouring weren't technically Mexican. Fajitas, chili, nachos—these are all cornerstones of Tex-Mex cuisine.
What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.
In some circles, the suggestion that topping corn chips with cheese and putting them in the microwave can result in "nachos" is heresy. But is it really that bad? Does the microwave do irreparable harm to your chips? I did a bunch of testing to find out.
There's a reason my wife married me, and surprisingly, it's got nothing to do with my debonair charm, my rugged good looks, or my dashing sense of adventure. No. She married me on the promise of cheese sauce. My month of hard-core veganism makes living up to this promise difficult, so I decided to tackle the problem head-on. The goal? To develop a recipe for a nacho sauce that is every bit as creamy, gooey, and smother-worthy as the real deal.
Want to know how to start a food fight in the living room? Start a debate about nachos. Next month, we're planning a full-on nacho war to determine once and for all which style is superior—but for now, we'll just hand you the fully tested, Serious Eats–approved recipes you need to make the nachos you want, whatever the style.
Sometimes, simplicity rules the nacho game. We recreate the Texas tradition of freshly fried chips individually topped with Longhorn cheese and a pickled jalapeño slice: a perfectly balanced snack.
Take all your ideas of what chicken and waffles should be—all of your reluctance to mess with the soulful original—and toss it all. Now open your mind to this insane concoction that combines the fried chicken classic with nachos and tamales, adding green chili and corn to the waffles and topping them with guacamole, salsa roja, and ancho-honey bacon.
Just when I thought I was finished with nachos—boring and cheese-sodden as so many are—I found some restaurants around Chicago sparking new life into that old go-to.
Nachos don't need to be overloaded with heavy ingredients. We make use of the bounty and flavors of summer and create a dish that celebrates all the things we love about warm weather eating.
A chile verde with chicken gives these nachos a hefty fruity, tangy, and spicy start, but it's the addition of a creamy pepper Jack sauce, cooling avocado salsa, and fresh cilantro, onion, jalapeños, and radish that makes them incredible.
We asked our own Texas-nacho-loving J. Kenji Lopez Alt to go head-to-head with piled-high nacho fanatic Dan Pashman, host of The Sporkful podcast and Cooking Channel web series You're Eating it Wrong. While we're not sure this spirited debate will solve anything, we do think the back-and-forth between these two highly opinionated writers is well worth the (albeit free) price of admission. And so, without further ado, may the best chip win.
This Korean spin on nachos features bulgogi-style steak, caramelized kimchi, gochujang-spiked cheese sauce, and lime sour cream, all of it served on top of fried wonton chips.
I've said it in the past: there is no dish that is better designed for sharing than a pile of nachos, but here's the thing: most of my friends are not vegan. So where does this leave me? I could take the hard-core route and decide that I need new friends, but that's a) crazy, b) stupid, c) classless, d) mean, e) snooty, and other adjectives as well. No. A much better solution is this one: Make vegan nachos so damn good that everybody will want to get in on the action, vegan or not.
With batch after batch of leftovers from working on my chicken tinga recipe, I looked for as many ways as possible to use them up. Tostadas were an obvious choice, topped with chicken, crumbled cotija cheese, and avocado. It also makes a great enchilada filling. All these things are delicious, but they're not the ideal party or game-day food. Nachos, on the other hand, are where it's at.
As all nachos should, the Machos Nachos at Little Goat look like an absolute mess, but there is an underlying method to this madness that separates it from most others.
Forget everything you thought you knew about nachos and open your mind (and your mouth) to this Indian-inspired version. Crispy naan flatbread pieces serve as a sturdy and delicious stand-in for the standard tortilla chip base, and they're loaded up with generously spiced toppings that are at least as flavorful (if not more!) than their traditionally Tex-Mex counterparts.
Nachos topped with chipotle-spiced ground chicken, pinto beans, and gobs of melty cheese make for a hearty party snack or an easy weeknight meal.
Reversing the role of the pineapple and the pork in tacos al pastor to produce my bacon-wrapped-roasted-pineapple tacos was an easy way to make a familiar dish exciting and new. With tons of pineapple and bacon left over in my fridge, and nachos on the brain, I decided to adapt the recipe to work as individually topped nachos.
Say hello to our shiny new nacho generator: the ultimate tool to build your signature plate of 'chos.
Can you name a single dish more fun-to-share than a plate of nachos? No? Good. Here's where you can find the best in New York.
A new year, a new search for the best of New York. And while others are off pretending to keep their New Years resolutions, we're on the hunt for nachos.