@@violetviolet888 16:30 Did we watch the same video? I wouldn't "heat" guac or pico, those beans were at a point I can tell were heated up in a pan (off camera probaby) and the cheese was melted. I can notice you don't what your talking about at all lol
Trying to overcomplicate comfort food is just dumb. Nachos and chips are things I just pick from the store on a friday night and spend some hours in front of TV eating it. I don't want to spend an hour picking the ingredient the another hour preparing it. If I had this much time to spend I would certainly not eat nachos.
Babish is always such a delightful mix of things I deeply agree with and things that are not in any way understandable. I know those refried beans aren't on the 'not hot' table.
Any "in store made" tortilla chips at the Mexican markets are the best, they're fresh, strong and are made from hand made tortillas from that store. They're usually thick and crunchy and also oily so they won't go soggy very quickly
I like how babish looks right into my eyes at each introduction of every next step for the perfect nachos. Very immersive experience as a viewer. 10/10
Hi! Just as advice in regard of the Oaxaca Cheese, you can pull it apart like string cheese and then cut it with scissors or a knife, like that you won’t have to freeze it :) Greetings from Mexico
I'm surprised that, in the chip selection, Andrew didn't explore making your own by shallow frying up some cut up tortillas. Gives a super strong, non-absorbant crunchy chip.
I love how Babish breaks down every decision he makes when crafting his perfect plate of nachos. It’s so helpful to see the thought process behind each element. Can’t wait to try this out myself!
Culinary Physics: They totally forget to heat the chips and cheese so the chips are ultra crispy and warm so the cheese is melt-in-your-mouth. They went through all the description of choosing cheese that melts well with strings when you pull and you FAILED to heat it up? Whats up Babish & Epicurioius? Taking viewers for granted? The best part about nachos thoughtfully layered on a jellyroll pan is to heat up the chip & cheese layer, pull it out and eat with cold toppings. I also suggest dicing the olives, radishes, & jalapeños for a more tasty experience for eaters.
I actually love the scoops, no layering of chips, you can treat each chip with the same love, like if you do with kids, its completely purposeful, no bare chips, who wants to be that guy to grab a chip with nothing on it
Radishes are actually quite popular in real Mexican cuisine so their inclusion here makes sense. Nachos are really more Tex Mex than true Mexican even though they WERE invented in Tijuana but since Tex Mex is inspired by Mexican food I can see it.
This is what he picked: CHIPS: Hola Nola AUthentic Corn tortilla chips CHEESE: Queso de Papa, Oaxaca (freeze to shred), Cabot pepper jack cheese PROTEIN: Chorizo (smash and cook before assembly) Vegetables: add to your taste. Red Onion, Cilantro, Black Olives, radish, pickled Jalapenos CONDIMENTS: Guacamole (make your own), fresh salsa or pico de gallo, red onion, salt, pepper, Cholulu, Crema Mexicana (cultured sour cream) you can make your own, refried beans. Assembly: Baking Tray, Wax paper, Layer of chips, cheese, a layer of chips, cheese, all stuff you want to be warmed up. in the oven for 1 min (or when the cheese melts). take out of the oven and put the rest of the stuff on your nachos. EAT.
I recently started adding shredded lettuce to the top of the nachos after they come out of the oven. I toss the lettuce in lime juice and black pepper. A nice, fresh crunch atop all the other textures.
Meanwhile Dad made nachos with store brand chips, cheese, and picante salsa. Yes they got soggy, but that is still how I think of nachos. Simple and yummy.
& cheap!!! I'm eating it all the time now. I just out refried black beans the picture salsa hand shredded cheddar cheese & chicken spiced with garlic powder onion powder & cumin salt & peppr.
Aaahhhh yes. Daddy-o brand nachos. Store brand chips, picante ssalsa, and storebrand cheese that doesn't quite melt? All nuked to lava perfection in the microwave or baked on a sheet tray to crunchy perfection?
@@Coyyyle He's entertaining to watch, my only problem is his recipes aren't great so i wouldn't recommend actually making any of the stuff in his videos. But he does share a lot of decent tips.
2:48 “ if you can’t find these all you are looking for is thick, oily, flavorful and a bit too big to fit in your mouth” is my new favorite quote from him 💀
Hello! Vegetarian nacho maker here. My jaw dropped when Babish said black beans are not flavourful! If you want flavourful black beans on your nachos: put a can of beans in a small pot (juices included), add a heaping teaspoon of cumin, chili powder, sprinkle of cayenne, bay leaf, and half a tsp of oregano, bring to a boil, and then simmer for 10-15 minutes. When the bean mixture has gotten thicker feel free to add lime juice and cilantro. You can also use taco seasoning with the beans or add/mix up the spices!
@@TrueMiz he says he doesn't eat beans at all because they have no flavour, so the above comment is correct. If you don't eat something because you think it has no flavour there's something wrong with your cooking
The bean slander hurts, but I guess I'm not surprised from watching Babish's channel. Home cooked beans are so insanely flavorful. My favorite kind is pinto. That said, these nachos look amazing. The chorizo is a great choice for the meat, and placing the dips around the edges is a good idea just in case some people don't want them. If I was making them for myself though, I would just load up everything all the way across.
Nice New York City nachos (wink). As a Texan, I like grilled fajita (skirt steak) on my nachos. I don't make them in a pile. I make individual nachos, each with the perfect amount of toppings. Refried Beans (cooked in bacon drippings) on the chip first, a bite sized piece of fajita, some freshly grated cheese (Babish's blend is a good one), That's all for the nachos before they go in the oven. A bowl of guacamole and a bowl of pickled jalapeños on the side. Sometimes pico, if tomatoes are in season. Crema is in every store here. I don't use it on nachos because it is cold, but a lot of people do.
This is some solid tips on how to think through crafting nachos-- but rest assured you can ignore everything he just said and your nachos will still be delicious, because it turns out that baking cheese and topping on corn chips is just wonderful no matter how many corners you cut!
Nah don't sleep on scoops, they hold more cheese and toppings, take up less room on the plate or pan and still have that satisfying crunch and corn chip taste. Plus instead of topping my nachos with salsa I like to dip my nachos in salsa so I can portion it out wisely. Makes every chip the optimal chip!
10+ years ago - 7 layer nacho dip was the thing. To this day, this is how I make nachos - every chip has the perfect amount of toppings and leftovers are never soggy.
I make nachos at least twice a month since there are always refried beans and queso chihuahua in the fridge. Leftover nachos are unfathomably gross. Never make more than you can eat at one time. Don't do leftover nachos please people. Don't use a microwave people. That's like leftover fast food fries. Don't do that either. Better yet, don't eat fast food. This has been my curmudgeon moment. Glad to be of service
If you live in the sun belt, just go to your local Mexican market and buy the big clear bag with the store’s sticker on it. They will always be the best nacho chips you can get for your money.
I agree with almost every choice EXCEPT for the beans! I love black bean spread as a dip/topping for nachos. I just slightly drain my canned beans and just blitz em up with some oil and a lot of salt. So good!
@Marnie Kilbourne like not blend them? I mean yeah its easier but i love the texture of the spread. The oil binds it to a very nice paste and it really coats your mouth.
"The beauty of nachos is that you can make what you like. I'm going to make my ideal nachos. I hate cilantro. I'm going to use a ton of cilantro because I guess I'm supposed to."
1:38 *Xochitl* Chips are *AMAZING* in texture for special hot sauces. The delicacy of the crunch lends itself as the perfect medium to taste strong hot hot sauces where you palette can focus on both without being encumbered by heavy, grainy, thick corn chips.
I agree, Xochitl chips are great. I make nachos with them all the time and have no major breaking problems. Maybe he needs to learn how to pick up corn chips?
I wish Epicurious would put their host's social media information in the video. For example the name of Babish's channel when he was introducing himself. Or like Emily and Chef Frank (and more) from the 4 Levels series. If they don't have a RU-vid channel put their IG handle or something else they may want. There is absolutely no reason not to. I am not going to stop watching your videos because now I know they have a channel...and why not help them out?
From Wikipedia: Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungent, slightly spicy flavor, varying in intensity depending on its growing environment. There are numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Being easy to grow and quick to harvest, radishes are often planted by novice gardeners. Another use of radish is as a cover or catch crop in winter,[1] or as a forage crop.[2] Some radishes are grown for their seeds; others, such as daikon, may be grown for oil production. Others are used for sprouting. You're welcome
With store bought pico de Gallo, it sometimes has a weird aftertaste that was familiar but I couldn't place. Finally looked at the ingredients and... they add cucumber for bulk, and that cucumber is often "piffy" as my grandmother used to say. I can't remember if that's from it being underripe or overripe but it's not good
Interesting. I've never seen a store bought pico with cucumber but I've been personally adding it for about a decade now. I love it and it gives extra freshness and cools down the massive amount of spice that I infuse everything with lol
I have discovered that chips are best if they come from a local Mexican restaurant and if that doesn’t work- order a large side of chips from El Pollo Loco. They are surprisingly good and hold up to the toppings.
I like to put each topping on each individual chip in order to have all the flavors on each chip while Ieating it. it does take a long time but it is delicious. So worth it.
Find an actual local Tortillera for your chips. If you have any reasonable Hispanic population near you there will be one. They’re thicker and actually fried in melted lard the taste is night and day better.
Well Done! I have some chorizo in my garage freezer that's been looking for a 'home'. I have NOW found it! Thank You! btw: I sent this video to my daughter who's getting married in July, and she Loves Nachos. We'll see if she has the creativity to insert this into her reception. LOL
No. They totally forget to heat the chips and cheese so the chips are ultra crispy and warm so the cheese is melt-in-your-mouth. They went through all the description of choosing cheese that melts well with strings when you pull and you FAILED to heat it up? Whats up Babish & Epicurioius? Taking viewers for granted? The best part about nachos thoughtfully layered on a jellyroll pan is to heat up the chip & cheese layer, pull it out and eat with cold toppings. I also suggest dicing the olives, radishes, & jalapeños for a more tasty experience for eaters.
Shred cheese softest to hardest. The harder cheese helps to clean the grater (before my husband washes the dishes). At any time I have about 10 different cheeses in my refrigerator- I like cheese. Never buy pre shredded. Also blend cilantro with flat leaf parsley. Works for me as I find cilantro too strong.
There is only one store bought chip in the states where you can get them… Juanita’s!!! They are amazing. When I lived in a state where I couldn’t buy them, I had them shipped in and hoarded them. 😂
If your Nachos don't start with freshly fried, homemade tortilla chips, then they are not "Perfect Nachos". It is INCREDIBLY easy to make your own tortilla chips and takes less than ten minutes to do. Freshly fried tortilla chips even with just cheese and a slice of jalapeno are miles above anything else made with store-bought tortilla chips. Yes, it is that big of a difference.
I like doing everything with intent. I don't know about adding other veg when you already add salsa or pico de gallo and instead of individual chorizo and then individual refried beans, go ahead and combine the two. Frijoles con chorizo is awesome with chips (or with eggs, or rolled up in a burrito or with sopes or... you get the idea). Just put it together separately and then spoon it over your baked chips and cheese when they're done. Top with some crumbly queso fresco (yes, even more cheese) and you've got yourself a party.
this guy really knows his way around the kitchen, I bet he had solid culinary training, he really should do a cooking channel called Binging with Babish or something, and also release cooking books
surprised you jsut found out. the dude literally mentions his aversion to Cilantro in every video that has a recipe that normally calls for it. not that that's a bad thing but I've probably heard him say he doesn't like cilantro at least a hundred times
I'd love to see the look on Frank's face when he probably sees different expensive ingredients, and I'd love to see Andrew improvise with the other chef's ingredients too.
You should give arrachera a try for nachos. I would say it's the deluxe nacho protein of choice here in Mexico. Make sure not to overcook the arrachera. But since it should ideally be cooked briefly on a raging charcoal grill in order to achieve max juiciness and melt-in-your-mouthness, I guess it would be lacking in the convenience you are looking for in this video. You should still try it, though!
What if one person is eating all of the fully loaded nachos and I'm stuck getting like, just chips. Like J U S T chips with none of the meat or cheese on them. Can I just go to the host and have them say that the house has a rule that no one guest can eat all of the fully loaded ones? Like they can come over and be like HEY, THAT'S NOT ALLOWED!
I feel you on the Cilantro thing Andrew. I know in my heart of hearts it should go in every mexican dish, but that goddamned gene has made me throw entire meals in the trash because that foul soapy taste just overwhelms everything else on the plate. I wish there was a way I could tell cilantro "It's not you, it's me."
You mean the food that originated in the city of Piedras Negras, Coahuila in Mexico where it was invented by a Mexican chef named Ignacio Anaya Garcia who was born and died in Mexico? What an odd thing to say.
@@paulnorvell2188 yeah technically you're correct, but it is considered tex-mex cuisine which is quite different from traditional Mexican food. And most renditions of the nacho that we see today don't even use Mexican ingredients, because there is no widespread Mexican tradition other than for tourism purposes to promote the nacho. If anything, the tradition of the nacho is much more American than Mexican
White corn tortilla chips, sharp cheddar, red onions (diced or slices), sliced jalapenos, bake 8-10 minutes at 425. In separate dishes: hot refried beans, hot (spicy not temperature wise) chunky salsa, sour cream, & guacamole. This is my plate of perfect nachos.
Great video! 100% agree on the importance of making your own guac. I thought I did not like guac until I finally had some made at our table while dining years ago at El Vez in Philly. Gamechanger!💗And, I love that you also add a smidge of cumin. I do the same and it gives your guac that somethin'-somethin' others can't quite pinpoint as to why it's so darn delicious. Btw, I did not know the trick about how to soften avocadoes in your oven, so thank you! Do they still taste pretty good? Is their flavor ok?
