Recipes

When we picture our dream kitchen, we always imagine a beautiful Mexican kitchen that looks something like  this with a set of doors opening onto a view reminiscent of this. We bask in the spicy aroma of chips, warm cheese, and peppers, and dance in the fresh scent of tender tomatoes, ripe onions, and sweet avocados. In reality, we live in a second-story apartment in Somerville, MA, amidst an ocean of pavement, salt, and dirty snow. Our kitchen usually smells like pork rinds and melancholy. But sometimes we actually make something decent. We’ve outlined those sparse, yet exciting, recipes below:

  1. Thanksgiving Leftover Nachos: holiday leftovers staging a coup in your refrigerator? Take control with our Tex-Mexicanized version of the pilgrim’s feast.
  2. Reuben Nachos: we’re pretty sure Top Chef would call this a deconstructed sandwich. We call a slice of cheesy gold.
  3. Trader Cho’s: our homage to the goodness of Trader Joes. We haven’t found a way to incorporate Three-Buck-Chuck, but somehow it still disappears…
  4. Kakachos: named for our kitty companion, Kakashi, our friends at Glenvillia show us what’s possible with a can of black beans and an unreasonable amount of cayenne pepper.
  5. Pizzachos: enjoy the bounty of Italican (Mexlian?) flavors in this slightly-more-successful-than-not  meeting of pizza and nachos.
  6. White Trash-os: these nachos will probably kill you in the long run, but are guaranteed to bring back all those pleasant childhood memories of grandma’s double-wide.

Have any other exciting nacho ideas you’d like to see come to life? Email us at nachopatrol@gmail.com!

One Response to “Recipes”

  1. Tim Parker April 5, 2011 at 9:17 pm #

    There used to be a great seafood Italian café here in Dallas. They had Italian nachos which consisted of deep fried fresh pasta “chips”, mozzarella & provolone, real crab meat, artichoke hearts, pepperoncini rings & seasoning. Damn, I miss them.

    One of my favorite unusual nacho toppings are hot pickled quail eggs (quartered). I pick up a few jars every time I’m in south Louisiana.

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