An unsatisfying visit to a franchise restaurant, has compelled me to write this column on nachos. With fierce competition in the restaurant industry, it surprises me that there are any menu options that lack flavour, let alone something as simple as nachos.
For approximately ten dollars (plus the cost of adding chicken or beef) I was presented with a mediocre sized plate of bland nachos. The presentation was colourful, but flavour was very scarce. There was nothing special about them. One would like to assume that restaurant owners/managers actually taste their wares and make efforts to offer the most superior product within their means and food cost budget, but obviously this menu choice was missed.
Flavour comes from a variety of ingredients that will produce a complex complimentary taste in the final product. First, let’s discuss seasoning. The chips weren’t even seasoned – not even a light dusting of salt. This gave the impression that the nachos were made with pieces of crispy cardboard. The so-called “spicy chicken” that accompanied the toppings was even bland. Seasoning is very crucial. For example, if one was consuming tomato slices, a light seasoning of salt and pepper would enhance the natural tomato flavour. Also, a sandwich or salad with a light dusting of salt and pepper will always taste better.
If preparing nachos for your family on New Year’s Eve, make sure to use a number of toppings to add depth of flavour and to increase the presentation value. I recommend starting with salted tortilla chips that are thick enough to support a number of toppings and inhibit sogginess. Rather than placing all of the ingredients on top the nachos, build two or three layers of chips, cheese, and toppings. This ensures that toppings are in abundance throughout the dish, and no one is left with plain chips once the top has been consumed.
One can use an array of ingredients, but I recommend the following: aged cheddar cheese, beef or chicken cooked with blackening spice or taco seasoning, fresh diced tomatoes, sliced black olives, green onions, and jalapenos. These array of colours alone will get everyone excited with anticipation.
Furthermore, season each layer with a light sprinkling of salt, pepper, and chili powder. The additional seasoning will guarantee the full taste of the toppings will be prominent.
Make a habit of being selective with ingredients in any recipe you prepare and you will have a more superior tasting product. For example, instead of using mild cheddar cheese, use extra-old aged cheddar – the taste will be more prevalent throughout. For the other topping suggestions, normally I would recommend “fresh” whenever possible, but pickled jalapenos from a jar are much tastier on nachos and typically not as spicy.
Serve with side dishes of sour cream, fresh salsa, and homemade guacamole for the perfect accompaniments and you will have everybody raving about your celebratory fare. All the best to you in 2021!
Dear Chef Dez:
Is it just me, or do you find that jalapeno peppers aren’t as hot as they used to be?
John M.
Chilliwack, BC
Dear John:
You are absolutely right. When I was a teenager, it was considered daring to order these fiery green rings on nachos and downing three or four slices was a feat in itself. I won’t reveal how long ago that was, but the demand for these peppers have grown considerably over the years. Through some investigation, I learned that in many instances they are now cultivated to be milder. This is done to expand the appeal of this pepper to a larger consumer market and thus increase sales even further.
Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com
Write to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4
