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Nachos

Nachos are the ultimate party starter, traditionally topped with lots of melted cheese, beans or ground meat, salsa and sour cream. The key to getting great nachos is lots of layering—pay attention to the ratio of chip to filling, and add fresh toppings, like sour cream and avocado, right before serving so they stay cool. We like to take basic nachos and add tons of fresh veggies, like peppers, scallions, red onion, corn, jalapenos and tomatoes. For a totally unique on this Tex-Mex classic, give totchos (tater tot nachos) a try. We like ours slathered in a creamy kimchi-spiked cheese sauce and topped with homemade guacamole. Get these recipes and more from F&W’s guide to nachos.

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Hot Dog Nachos

Rating: Unrated
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These next level hot dog nachos from Food & Wine’s Paige McCurdy-Flynn are drizzled with sharp cheddar beer cheese that takes less than 2 minutes to cook in the microwave. Slideshow: More Nacho Recipes 

11 Celebrities’ Dream Nachos

Celebrities: they’re just like us. And they love nachos. ¡Buenos Nachos! by Gina Hamadey (Dovetail 2016) collects nacho recipes from actors, musicians and celebrity chefs to demonstrate the surprising versatility of the cheese-on-chips model.Dessert nachos? Check. Breakfast nachos? We’ve got those, too. Check out the book for an extended love letter to this classic, and feast your eyes on a selection of beautiful nachos dreamed up by some of our favorite celebrities. —Hannah Walhout

East Bay Buritto Nachos

Rating: Unrated
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Jorma Taccone, of the comedy trio The Lonely Island (Popstar: Never Stop Never Stopping) and writer-director Marielle Heller (The Diary of a Teenage Girl) both grew up in the East Bay of San Francisco, but didn’t meet until they were in college at UCLA. The first time they were back home together, they headed out for a burrito, but fought about where to go. “We ended up at Ramiro and Sons, in Alameda, so I could convince him it’s the best,” says Heller. It only took her 15 years. “It hurts my heart to admit that I might like Ramiro more,” says Taccone, a diehard fan of Gordo’s in Berkeley. “My friends would kill me if they see that in print.” So what makes an East Bay burrito so great? Simple ingredients, says Heller, whose brother, Nate, has been helping them perfect this nacho recipe in homage. To mimic the way the tortillas are steamed with cheese, they bake cheese slices on tostadas before layering on the burrito ingredients. Heller, a lifelong vegetarian, skips the carnitas and swears it’s just as good. One important thing: “No fucking lettuce,” says Jorma.Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

Breakfast Nachos

Rating: Unrated
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“Growing up in Southern California, nachos were something of a weekly craving,” says Tiffani Thiessen. The actress who played Kelly Kapowski on Saved by the Bell and Valerie Malone on Beverly Hills, 90210 is now a food and entertaining personality with a show (Dinner at Tiffani’s) on the Cooking Channel. Here, she’s reimagined her childhood craving into a breakfast-worthy dish that tends to disappear “within three to four minutes after serving.”Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

Weekend Nachos

Georgia restaurateur and Top Chef judge Hugh Acheson believes that the weekend is for letting creativity dictate nachos. “Start by making some beer-braised beef short ribs,” Acheson says. “And fancy that, you made too many! With the leftovers, you will make nachos. In this idealized experience, you will frolic in the woods, foraging for ramps. You are dressed like a gnome, but nobody cares. You get back to the kitchen and have some pressure-cooked pintos all ready to go. Let’s build some nachos: Take the beef plus pintos plus jack cheese, pickled peppers, those ramps all charred and tasty and assemble it all over tasty white corn tortilla chips, which maybe you made yourself. That gets baked until crisp and gooey and melty, and then you get all Jackson Pollock when the crema comes out. You eat and drink a beer, all the while wearing that gnome uniform with pride.”Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

Heebster Nachos

Top Chef judge, food critic and author Gail Simmons grew up in Toronto and Montreal, home to some of the world’s best Jewish delis. She has since settled with her husband, Jeremy, and daughter, Dahlia, in Brooklyn, where she continues to schmear almost everything. That includes nachos. “These are totally silly and go against everything I hold dear about Mexican nachos,” she says. “BUT. THEY ARE INSANELY DELICIOUS. And addictive. My friend Teresia and I made them and basically ate the whole platter standing up at my counter, leaving behind just three chips. Jeremy came home four hours later and devoured them, even though they were soggy and sad by then. That’s when I knew I might be onto something.”Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)
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Black & Blue Nachos

Rachael Ray is a nacho connoisseur who’s published dozens of nacho recipes in her magazine, Rachael Ray Every Day, and her many cookbooks. “I love these nachos because they are meat-free and very healthy, with warm, spicy black bean dip and tons of veggies,” she says. “When it comes to nachos, more is more, and with these healthy toppings, I feel less guilty about eating a big, crunchy, cheesy pile of chips.” Slideshow: Outrageous Nachos  Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) 

Holy Guacamole Nachos

Rating: Unrated
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Colin Hanks, star of the TV show Life in Pieces and director of the documentary All Things Must Pass: The Rise and Fall of Tower Records, expresses his undying love for guacamole in these nachos. “There is nothing I do not like about guacamole. I could live off of chips and guac,” he says. “In fact, I have tried on numerous occasions. I just want to put it on everything.” Indeed, these nachos are not only served with Hanks’s favorite guacamole recipe (page 139), but they’re also layered with that recipe’s deconstructed ingredients—tomato, red onion, avocado, cilantro, lime and his secret weapon, pureed chipotle peppers in adobo, which lend a smokiness to the guacamole and distribute the heat better than the more common chopped jalapeño or serrano peppers.Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

Smuggled Mole Chicken Nachos

This ultimate nacho recipe from Chef Brad Farmerie at Ghost Donkey can also be served with avocados, thinly sliced radishes, and lime wedges. Slideshow: More Game Day Recipes