Tag Archives: Irish food

St. Patty’s Day at Cornwalls: A few not-so-surprising thoughts RE: corned beef and jalepenos

22 Mar

We are FAR too lazy to review nachos these days. Spring is in the air and the last thing we want to do is continue to pad our abs with globs of cheese. But since we’re in Boston, we couldn’t pass up the chance to venture into the bowels of Kenmore Square in hopes of finding some quality Irish nachos this last St. Patrick’s Day. The beer was green, the Jameson was neat, and the Drop Kick Murphy’s were playing somewhere. Sadly, if there were nachos in the area, they were not forthcoming, and we were forced to take matters into our own hands at Cornwall’s Pub.

First and foremost, we were under the impression that Cornwall’s didn’t have nachos. Many a night when we were looking to do some quality sloshin’ and noshin’, we confirmed with some now-MIA companions that Cornwall’s didn’t do nachos. They do darts and board games and occasionally a drunk Dean of Student, but not nachos. We’d made peace with that. And then someone tells us they have nachos–and not just normal nachos, but nachos with genuine Velveeta-esque cheese sauce! That was something we needed to know about years ago! Judging from our other encounters with queso-ed nachos, a formal review of Cornwall’s nachos probably won’t go very well, but the prospect of finally finishing off the Kenmore bars gets us all worked up.

But that’s not what we’re here to talk about today. Today, we need to make a public service announcement.

As always, please disregard the photo quality. Alcohol, green food coloring, and dim lighting were factors. These are Cornwall’s normal nachos, except in our desperation to bring the luck of the Irish to our obsession, we elected to order them with corned beef. Great idea, right? A great idea until you remember that the following things don’t go well with corned beef: velveeta, sour cream, salsa, white cheese, and (most importantly) jalepenos. Individually, we enjoy all of these things. Together, it was a little bit of a disaster….a disaster which we nonetheless consumed with childlike glee/drunk munchies.

Now, if we were to make the perfect Irish nacho, it would include some sort of potato based chip substitute (potato chips or potato skins for instance), a cabbage slaw of some persuasion, some cheesy binder, and a pile of perfectly prepared, perhaps shredded, corned beef. It would not, despite what this website suggests, contain anything vaguely Tex-Mex. Shockingly, those two flavors just don’t mix.

We’ll be keeping that in mind for the next St. Patty’s Day. In the mean time, keep a keen eye out for our upcoming, very professional, well-planned, never drunk Official Review of Cornwall’s nachos.

Tommy Doyle’s: No Nacho-Afficionados Need Apply

28 Nov

Despite being Ground Zero for a lot of things (Hahvahd elitists, jaywalking tourists), Harvard Square can’t seem to produce a decent set of nachos without our help.  We’ve hit the usual suspects in the area but are having trouble motivating ourselves to hit the plethora of rather generic bars that probably have rather generic nachos.  Fortunately, Border margaritas are, among other things, excellent motivators.  After two apiece and basket of tortilla chips as a pregame, we hit Tommy Doyles, looking for nachos but not expecting much.  We got what we came for in their nachos with chicken:

  • Appearance: (6) A little dark, but maybe it was the lighting?  One reviewer thought that the jalapenos were a little wan, the other thought that they looked fine.  While multicolored chips were used, they were mostly blue, adding to the dark appearance.  Despite us having requested them, neither guacamole nor salsa were provided, which knocked the brightness down by a few notches.
  • Quality of Ingredients: (6) Smashley repeatedly contended that the cheese was very good.  We also appreciated the inclusion of black beans, always a plus.  The chips were homemade but on the greasy side, and chicken, while lacking in flavor, was perfectly moist.
  • Distribution of Toppings: (4) While the cheese was well-melted, in quickly congealed upon reaching the table, and tended to slide off of the chips when we pulled them out.  As a result, without the mortar of melted cheese, the other toppings refused to adhere to the chips as well, making for a frustrating nacho experience.  The hat of sour cream became oppressive and hard to get past to reach the toppings.
  • Price: (7) With chicken, $10, which is nothing exceptional.
  • Overall: 23.  Our quest for good nachos in Harvard Square presses on!

Jordan’s Irish Nachos: Luck of the Mexican

1 Oct

Despite their south-of-the-border roots, nachos have a chameleon-like ability to fit into any cuisine.  We’ve had good luck before with Big City’s Mediterranean Nachos, so when the opportunity arose to try Irish nachos (oh, the possibilities! Potatoes! Beer??) on our Denver vacation, we jumped at the chance.  Jordan’s, an Irish pub on the edge of DU, provided us with these beauties: kettle-fried potato chips topped with corned beef, swiss cheese, horseradish dijon, tomatoes and scallions.


  • Appearance: (8 ) Colorful, not too gooey, but still exciting.
  • Quality of Ingredients:  (9) We are mildly obsessed with potato chips.  Kettle chips, even more.  These were clearly house-made and delicious.  The corned beef was equally sublime, and the dijon creation added a nice zing.  The tomatoes and scallions were fresh and delicious, and swiss cheese added a nice mellow flavor.
  • Distribution of Toppings:  (8 )There was little viscosity in the toppings on these nachos; then again potato chips work better without toppings than do tortilla chips.  However, they made the dish as a whole heavy to eat, and when they did get a little soggy, they became immediately unpalatable.  The cheese was distributed well, although we could have used a little more of the corned beef.
  • Price: (7) Everything in Denver is cheaper than in Boston…except for these nachos, at $9.
  • Overall: 32/40.  We traveled from Boston, land of the Irish, to Denver, land of delicious Mexican food… and found a delicious Irish take on Mexican food.  There’s a conclusion to be drawn from that…somewhere.