Vineyard Nacho

Last week, Aaron and I went up to Martha's Vineyard with his parents, and one of the many over-indulgences we consumed were nachos - of course!

If you come from a family of cooking and eating lovers like Aaron and I do, then you will understand the complexities of choosing where to go to eat while on vacation. Aaron's parents have devised a simple, yet effective, "list system." A good restaurant is on "the list." Restaurants can "make the list" or be "cut from the list." Sort of like a draft system.

On try outs to make "the list," Zapotec, produced some of the best nachos and Mexican food. Such outstanding plates of food earned Zapotec a place on "the list." The nachos had simple, fresh ingredients. Homemade tortilla chips, cheddar, fresh tomatoes, lots and lots of jalapenos, minced red onion, and black beans. The black beans were slow cooked and seasoned which really tied the whole pile of yumminess together.

Zapotec is in Oak Bluffs, Martha's Vineyard. In addition to the nachos, we highly recommend the fish tacos...and stay away from the shrimp tacos.

Other nacho-esque snacks from the vineyard...inspired by the culinary prowess of Annie and Whitters ;)

Guac/Salsa Dip:
1/2 jar hot salsa
2 avocados, peeled and diced
dash garlic powder, salt, pepper
1 Tbsp lime juice
Combine and mix with a fork, mashing larger avocado pieces

Cheesy beef dip
1 jar Newman's own queso dip
1/2 lbp lean ground beef
1 small white onion, diced
salt, pepper, hot sauce or jalapenos to taste
Saute beef and onion in a little olive oil over medium heat. Season as cooking. Stir in queso dip...reheat as needed

We are looking forward to keeping better tabs on the nacho blog - a crazy, crazy summer is winding down - so that means more time to cook and write - NACHOS

To chili or not to chili

After a post-work nap on a Friday evening, I woke up ready to go out and hungry. I am anxiously awaiting a move to Manayunk, and I thought Friday night would be a perfect opportunity to check out my soon to be new stomping grounds. The closest bar to my new place is the Ugly Moose. I heard good things about the food, atmosphere, and beer selection so I used this arsenal of positive information to validate my choice. Needless to say, it might have been the high expectations, or the chili on the nachos, but we were disappointed.

I had a more positive review than my co-author. So, there is some debate in this post over various aspects of the bar's atmosphere, menu options, and the always controversial issue of placing chili a top a heaping pile of nacho goodness.

The Friday night crowd (it was about 10:30pm when we arrived) detracted from the ambiance of the Ugly Moose. Clearly some individuals remained cemented to a spot in front of the bar since happy hour time. As our luck would have it, we grab bar stools next to this specific group of people (only stools available - shocker). The after work crowd tried to take our drinks multiple times, due to complete unawareness from the after-workers, my co-author was able to simply grab our drinks back(no Snooki reminiscent punch out scenes...sorry). Punches were thrown amongst the after-workers, co-author got a few elbow jabs, and we had to wait an eternity for a table. Since I did not physically interact with the after workers, I was still enjoying myself, sipping away at my Steamer ale, contemplating my dinner selection. Co-author was ready to leave. Luckily, as we were debating on leaving, we were called for our table. Also, besides the annoying left over happy hour crowd, the place was charming. The bar looks a large, modern log cabin. There was a fire pit, exposed beams, and of course an ugly moose head hanging from the main wall of the dinning area. Taxidermy does not frighten me or take away my appetite so I was ready for food.

Both of us were anxious to provide some content to the blog, and we had a particular hunger for nachos. It was at the description of the nachos that spawned great debate. The nachos were topped with chili. Co-author was immediately disgusted. His opinion is based on the fact that chili makes the chips soggy. Also, as he pointed out, does chili really have a place or a need a top a pile of nachos? I was willing to find out. On a positive side, the chips were not soggy. The layer of white cheddar/american melted cheese created that lovely lipid barrier that prevents moisture from hitting the chip. On a down side, the combination of heavily tomato sauced ground beef, totally lacking in spices and flavor, does nothing but provide a more filling pile of nachos. In our opinion, a good nacho has creamy, spicy, savory flavors mixed with cool, crispy, and salty components for a perfect blend of textures and flavors. Great nachos accomplish this and provide a little something-something in terms of flavor. Co-author deems Ugly Moose nachos terrible; I provide a "just not great" verdict on the dish.

Despite the ups and downs in our dining experience, I am willing to give the Ugly Moose another try. First of all, I would like to return to follow my father's advice. He is a great connoisseur of all foods served in a pub, and his motto "when in a bar, order bar food" provides a key to unlocking those pub menu attempts at offering variety and modernism in addition to pub classics. The vast beer selection, summer outdoor seating, and willingness to rate the Ugly Moose based on a good old burger and fries will motivate another visit. However, due to the "not so goodness" of the nachos, there will not be another blog post dedicated to said pub.

TEN DAYS TO CINCO DE MAYO

WaaOooo Coyotes of Conshohocken

Coyote Crossing Nachos:

The first crunch into these fat filled triangular crisps reveals that they’re just that: very crispy. You might even call the chips themselves extra crispy. Good for avoiding the dreaded end of plate soggy nacho that sags like a …. [use your imagination] From soaking in cheese and bean juice for a half hour ( or less if you’re sharing, as I was forced to do this evening)

The overall taste was excellent with the blending of the cheese, sour cream, guacamole, onions etc. Everything seasoned to perfection here, these people definitely know their nachos, not to mention the rest of the menu. Definitely worth the (whatever we paid for them). If you’re able to stand the heat, ask for the house habanera hot sauce, it will make you howl.

My one critique of the Crossing’s version of my favorite indulgence: the chef was a little stingy with the guacamole [for sure]. As a pair of self affirmed avocado aficionados, I prefer a heaping glob of the gooey green goodness mixed in with every bite. Between the two of us the wock gets gone pretty fast even when there’s a deluge. The mole here left us both wanting more.

Another successful spicy journey on jalapeno wheels, we’ll be rolling back to the crossing soon to tango with these prairie wolves another night.

Friday Night Nacho Remix

Cuban Nachos?

The Place:
Last Friday night, at 90 Main (The Sandbar) in New Hope, PA, my librarian co-worker, Matt, unknowingly subjected himself to my nacho blogging by ordering the Cuban Nachos as an accompaniment to cocktails and dancing. Nothing like breaking it down after housing some nachos!

The Recipe:
Garbanzo beans and chorizo provide the Cuban influence to this nacho concoction. Heaping sour cream and guacamole, lettuce, tomato, and chips stuck in a mire of the classic vinyl-esque nacho cheese complete this dish.

The Review:
After informing Matt of the Na'cho blog, he agreed to not only provide a rating of his plate of nachos, but also permit pictures. I am very thankful for his willingness to provide visual documentation of this most recent nacho experience. His rating: a mouth full of chips and chesse and both hands waving in the air - a perfect 10.

The Perfect Blend

Hello world.

This is my fourth consecutive attempt at blogging. My past blogs focused either on Library Science or living as a struggling librarian in Philadelphia. This time, I turn fingers to keyboard to write about what comes naturally - a love for discovering and creating nachos. My boyfriend and I have a mutually obsessive interest in this fine delicacy. In my years of unfilled blogdom, I had one faithful follower; my boyfriend. So to honor him, and to best represent our mutual affection for nachos, he will co-author this blog.

Just think about the shear variety of the junk food staple, the nacho. I love them all. From the ball park/movie theater super salty chips topped with an unidentified cheese-like sauce to the bean, meat, guac, and veggie topped variety. All a farce on traditional Mexican cooking, but delicious none the less!

How long can two people document a discovery of the perfect blend of corn chips and cheese? I guess we will find out! Look for this blog to provide Philadelphia area restaurant reviews, recipes, and other facts about nachos :)