Chefs continue to dig into nachos, exploiting their craveability and potential for upgrades. Much like the artisan toast or loaded fries trend, modern nachos are showcasing unexpected flavor systems in a nacho presentation.
The Pasta Nachos at Puccini & Pinetti in San Francisco take a red-sauce classic and move it into nachos, starring deep-fried wontons topped with fennel sausage, pomodoro sauce, melted mozzarella, tomato, red onion and Serrano chiles.
At Gourdough’s Public House in Austin, Texas, Marvin’s Nachos crown Yukon Gold potato chips with buttermilk-battered oysters and housemade rémoulade.
On The Menu
Smoked Chicken Nachos: Crisp tortilla strips with guajillo-smoked chicken and queso blanco, topped with guacamole and sour cream
—State Fare Kitchen & Bar, Houston
>Tuna Poke Nachos: Sweet onions, spicy soy, nori, avocado, wasabi cream, Sriracha mayonnaise, tomatoes, crispy wonton
—Iron Horse Tavern, Sacramento
> Apple Pie Nachos: Cinnamon-sugar chips topped with apple pie filling, cheddar, whipped cream and caramel
—Coors Field, Denver
Nachos are seeing play on dessert menus, too. At The Original Dinerant in Portland, Ore., the Ice Cream Nachos combine cinnamon sugar chips, mango salsa and ice cream.
