What drives you to order finger food? Celebrating a special occasion, hunger and wanting to try something new… The number one factor is simply the fun of sharing with friends – did someone say nachos?
Makin’ it Simple
Follow these easy steps to make NACHOS! And if you’re feeling brave, why not try your very own salsa?! These recipes can be adjusted in any way to suit your tastes. Pasilla, ancho, guajillo, serrano, and chili arbol are the recommended chili peppers for salsa roja, but any will do! And if you happen to like your salsa volcano hot, add some of the seeds from the pepper!Salsa Roja
Combine all of the ingredients in a medium sized bowl. Let it sit for an hour to combine the flavours. Serve with tortilla chips, tacos, burritos, or black beans. Refrigerate unused portion. Will keep for several days.Nachos Canadianos
- 1 – 14 oz bag of golden Tortilla chips
- 3 cups Canadian cheddar cheese
- Pickled, sliced Jalapeno peppers
- 1 diced fresh tomato
- 2 sliced green onions
- 1/4 cup of real bacon bits
Preheat oven to 350°F. Arrange a layer of tortilla chips in a shallow baking pan. Sprinkle the cheese, peppers, tomatoes, onions, and bacon bits over the chips. Create a second and third layer, doing the same steps. Bake in the oven for 10 minutes, or until cheese is melted. Serve with salsa, sour cream and guacamole on the side.
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Got a great spin on the traditional nacho recipe?
Have you visited a restaurant that serves great nachos?
LET US KNOW! Post a comment!
Nachos for dummies? If lists of ingredients and numbered instructions leave you puzzled, check out this simple, step-by-step YouTube video for an alternate recipe.Nachos aren’t just a tasty snack! Thanks to Disney, Nachos can be a fun web game! Help Bueno Rufus fill orders at a fast food restaurant. Click here to play online. 
Have you ever wondered when, or where nachos were invented?
Ignacio Anaya, nicknamed Nacho, first invented nachos in 1943, while he was working in a restaurant in Piedras Negras, Mexico.When a group of 10-12 patrons were waiting and the cook was nowhere be found, Anaya decided to take matters into his own hands.He grated some cheese, sprinkled it over tortilla chips and then put them under a broiler, then put on a slice of jalapeno pepper.
A fried tostado. Yellow cheese. A slice of jalapeno.
So simple. So delicious. So monumental.
for On the Danforth web
Crunch TimeIn the guise of seeking the Danforth’s best nachos, my intrepid sidekick and I ventured into unfamiliar grounds and found even more than we expected!
By Ellen Ewart and Michelle Vanderlans
Cheese. Everyone loves cheese. When I dine out, I’m always drawn to a cheese dish: brie with garlic or pineapple, fresh parmesan and prosciutto on crostini, melted Monterey on escargot, bright feta tossed in a greek salad …While these cheese dishes will always have their place on menus – and in my heart – regular old cheddar will never go out of style. Neither will the nachos they come on.Nachos can make or break a ballgame. They can fill the silent void of an awkward blind dinner date or save the lives of your post-bar-hopping friends.Nachos are the filet mignon of casual dining. Even run-of-the-mill nachos are always a hit. And while doing something creative with the dish can make a repeat customer of any guest, making the wrong culinary choice can downright break a person’s heart.The most obvious place to find a Mexican dish is a Mexican restaurant. La Cabana (467 Danforth Ave. near Logan Ave.) boasts authentic Mexican cuisine with lively Spanish music, colourful décor and a welcoming staff. Their botanas menu ranges in price from $2.50 for soup to $9.95 for most other appetizers, and features roughly twenty dishes. On the nacho front, La Cabana offers three kinds of nachos: plain tortilla chips with salsa, Autenticos, and Mexicanos.Both the Autenticos and the Mexicanos are served in a basket with cheese, sour cream drizzled over top, ranchero sauce, “onion’s”, jalapeno and cilantro. The Mexicanos are also served with a blend of flavourful meat and refried beans. While the tortilla chips are top notch, both dishes – with their stingy helping of cheese, onions, jalepenos and cilantro – were quite disappointing. The meat dish, however, was flavourful enough to keep our taste buds interested. Choose the Mexicanos and a pitcher of Margaritas and you can’t go wrong at La Cabana.
Stepping outside of the straight-up Mexican venue, we decided to hit a pub-style restaurant. Pub on the Danforth? That’s right, we went straight the most obvious place: Allen’s. Despite the warm glow, delicious scent and bustling atmosphere, Allen’s could not accommodate our request for nachos. We were directed instead to The Willow Tex-Mex Bar & Grill down the avenue (193 Danforth Ave. near Broadview Ave). Although first impressions of The Willow left much to be desired after the warm welcome at Allen’s, it does boast the supposed best Tex-Mex cuisine in town.The Willow has an entire nacho section on the appetizer menu, all served with sour cream, guacamole and roja (salsa) on the side. With four nacho options, Old Style, Especial, Supremo and Ultimate, there is an option for every diner. For $6.99, Old Style gives you corn chips and cheese with the standard side toppings. Supremo, for $10.99, gives you lettuce, chicken, olives, onions, and tomatoes. The Ultimate brings it home with beef chili, onions, peppers and tomatoes for $10.99. But we opted for the Especial with jalapenos, Mexican veggies, shredded lettuce and refried beans for $9.95.The presentation is where this dish loses major points. With the pile of refried beans covering most of the heap of chips, with no garnish to brighten it up, it didn’t look too appetizing. Once past that, the Especial nachos were quite special! There was no shortage of toppings and it was a great size for sharing (two people). The chef might do well to consider keeping the beans on the side along with the guacamole – a change that might also make this dish easier to eat. The star player in this dish is easily the guacamole that is served, happily, with each nacho dish at The Willow. If only every nacho dish on the Danforth were served with guacamole!The gold medal for nachos, both in presentation and taste, goes to a bar slightly off the avenue called Whistler’s (Whistler’s Grille and The McNeil Room, 995 Broadview Ave, North-East corner of Mortimer and Broadview). Whistler’s offers a relaxed pub experience with a giant southern-facing patio. The appetizer menu ranges in price from $2.99 for soup to $15.99 for twenty wings – the average price is $9.99. There are several salads that can be dressed up with grilled toppings.Whistler’s makes a welcome change to the typical nacho dish. The nachos are smothered with layered cheese, onions, zucchini, tomatoes, lettuce and jalepenos peppers and served with sour cream and salsa on the side. The most impressive thing of all, however, is the nacho chips themselves. Here, Whistler’s subs in the lattice fry and thus combines our two favourite pub foods! There is no shortage of toppings and at $8.99 this dish is a giant heap of fries and toppings, easily feeding two people. Be warned: You won’t find these Irish Potato Nachos on the appetizer menu, they are listed under the platter section on the second page. Thankfully the server took care to direct our attention to the dish and we were happy for it.Our nachos on the Danforth experience led us to some different destination choices. They were a great way to step outside of our comfort zone to explore a new aspect of our neighbourhood. Often we were pleasantly surprised not only by the venue itself but by the shops and restaurants we passed along the way. Never stop exploring the Danforth! If you’re faced with just an ordinary weekend, why not try a restaurant you’d never otherwise select. It might just end up being your wildcard destination!
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