I’ve always had a soft spot for this Tex-Mex snack, invented, as so many good things are, out of necessity. Asked to feed some hungry customers after the kitchen had closed, a Mexican cook called Ignacio (“Nacho” for short), fried strips of tortillas, melted cheese over them and topped them with pickled chillies. The simplest of ‘fast foods’ are lifted to a new level with quality Ingredients. I use Vannella smoked scamorza for a great smokey flavour, Mutti passata and Mission brand white corn tortilla strips (never flavoured ones). If you’ve made my Chilli sin Carne and have any leftover, this is the perfect way to use it up – no need to fry off the beans with passata and chilli. I find that an ice-cold glass of Pikes Premio fiano/pinot grigio blend works a treat with nachos. See video below for another cheesey classic from North America.
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