¡Buenos Nachos!

¡Buenos Nachos! is a love letter to everyone’s favorite late night snack (and if it’s not your

favorite nighttime snack… well, you may be rethinking that soon). Favorite chefs offer their interpretations—how they’d serve and eat these mountainous melanges of chips, cheese, and beans. Just a few of the highlights:

• Jamie Bissonnette and Ken Oringer’s (of New York City’s Toro) Morcilla Nachos—a mess of Spanish blood sausage, pickled red onions, romesco sauce, and two types of cheese
• Individual Indian-Style Lamb Nachos from Houston, Texas chef Chris Shepherd—spiced ground lamb dolloped on pani puri shells, smothered in labne
• A vegan interpretation by Camille Becerra from Cafe Henrie in New York—radiant with pickled fennel, avocados, turmeric, and cashew queso

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