Chips and cheese and so much more.
¡Buenos Nachos! is a love letter to everyone’s favorite late night snack (and if it’s not your favorite nighttime snack… well, you may be rethinking that soon). Favorite chefs offer their interpretations—how they’d serve and eat these mountainous melanges of chips, cheese, and beans. Just a few of the highlights:
- Jamie Bissonnette and Ken Oringer’s (of New York City’s Toro) Morcilla Nachos—a mess of Spanish blood sausage, pickled red onions, romesco sauce, and two types of cheese
- Individual Indian-Style Lamb Nachos from Houston, Texas chef Chris Shepherd—spiced ground lamb dolloped on pani puri shells, smothered in labne
- A vegan interpretation by Camille Becerra from Cafe Henrie in New York—radiant with pickled fennel, avocados, turmeric, and cashew queso
You’ll find recipes for quesos, relishes, and salsa, too. And don’t forget to wash your nachos down with one of the “Refrescos”. 2am never looked so good.
- Length: 160 pages
- Author: Gina Hamaday
Photography by Rocky Luten
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
A scrappy way to look at the jar half-full.
Cook in the Blank can make dinner easier (& cheesier).
They're speedy, spicy, and satisfying.