Tag Archives: Mexican food

Nachos

5 Aug

Nachos

Done well, nachos are a wonderful thing. And when it’s so easy to do them well, it’s frustrating how often they are a disappointment.

Here are some tips, based on my experience of making nachos at home:

  1. Chips: Use the right sort of tortilla chips – plain, triangular, no fancy flavourings or shapes.
  2. Layering. Build your stack of nachos in layers, scattering toppings each time you add more chips.  You want melted cheese throughout the heap fusing the chips together, not sulking in unappetizing puddles. And don’t overdress the top – this just steams the chips.
  3. Toppings: Grated cheese, sliced black olives, sliced green onions, finely chopped tomato, or pickled jalapenos – all good. Meat products not so much, and coriander leaves just burn, so save them for the salsa. Anything else is a no-go around here.
  4. Temperature: Don’t cook nachos at too high a temperature, or the top will burn before all the chips have a chance to crisp up. 375°F is about right. I’ve also used the gas barbeque, well heated then dropped to medium-low. Three or four minutes with the lid down resulted in perfect nachos.
  5. Dips: Salsa, guacamole, sour cream – either dolloped on top after taking the nachos out of the oven, or served on the side. You need to eat them more quickly with them on top – but that’s never been a problem…

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Fish tacos

10 Jul

Fish tacos

We celebrated Mexico’s appearance in the World Cup with fish tacos and Coronas. We had this dinner the first time Mexico played on 13 June, but I didn’t take any photos so decided to feature them again.

Actually, we have fish tacos pretty regularly — it being one of the few ways that Lyra will eat fish.  I pretty much follow this recipe I found on the Love and Lemons website. Continue reading

Refried beans

13 Sep

refried beans

Refried beans are very easy to make, and taste so much better than the tinned ones you can buy. Continue reading

Andrea’s salsa

5 Aug

Salsa

This recipe evolved through my attempts to recreate the salsa served at the Topanga Cafe in Vancouver. Continue reading