If there’s one dish I am absolutely addicted to, it’s a huge plate of nachos from nowhere, but Tacofino. I don’t even bother with other nachos, TBH. After you’ve had the best, it’s hard to do anything but.

Let’s be clear – their nachos aren’t like your typical soggy nachos. First off, everything tastes FRESH AF. Not like, stale and old from sitting under the heat lamp a few too long… they use a distinct combination of aged cheeses, roasted jalepenos, salsa fresca + chipotle crema.

Anyone who knows me, knows these are my weakness and my go-to for delicious, mouth-watering nachos. And now – we can make them at home (thanks to chef Jason Sussman), which makes me really happy. I randomly whipped some up the other night for my husband and he was floored by how good they were. He’s made me make them twice since, and I can’t deny how good they are, too.
You only need a few ingredients and they’re actually super easy and quick to make!

Here’s your shopping list:
you may want to adjust your quantities depending on how much you are making, this was perfect for 2

+ 4 jalapeños
+ 5 Roma tomato’s
+ 1 small red onion
+ bunch of cilantro
+ 2 fresh limes
+ good quality tortilla*
+ chipotle purée (only need a few tsps, to taste)
+ asado cheese
+ aged white cheddar
+ Monterey Jack cheese
+ sour cream
+ oil (for frying tortillas)


This sounded daunting to me, but was actually very simple. The trick is to find a *high quality tortilla. If you wanted to skip this step altogether, you can also just use your favorite tortilla chips (our is Que Pasa), you’re not sacrificing on flavor, but the fried chips just offer some extra crunchy goodness. If you’re going to go for the real-deal, fill a skillet with an inch of oil until hot. Add your cut tortillas and fry until golden (aprox 1 min or less). Place on a plate lined with paper towel.


Wash + dice tomatoes, 1/2 red onion & cilantro (to taste) & mix in a bowl. Add fresh lime juice, crushed sea salt and some diced jalapeños for heat.


Drizzle remaining jalepenos with oil on a baking sheet and bake in oven, roasting at 350 for about 15 mins or until blistering. Once they cool, dice & set aside.


Mix sour cream & chipotle purée to taste in a small bowl. Add sea salt to taste.


+ lay chips in a single layer on a baking pan – I actually love using my serving platters from Fable, because you can put them in the oven and then you are ready to serve, instead of having to transfer on to a plate.

+ cover layer of chips with cheese, making sure to cover each chip. Cover with another layer of chips & cheese & some diced roasted jalepenos.

+ bake in the oven at 350ish for 5 or so mins, or until everything is looking cheesy, melted & golden.

+ take out of oven, add chipotle crema, salsa fresca and top with cilantro.



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