Our favorite British hunt companion and English teacher T. Wise sent us his newly devised signature nacho dish. We’ve crawled through the bars of London and Oxford with him in search of something bordering on good. Since that rather poor introduction to nachos, Wise has moved to greener pastures, Mexico to be exact, and his understanding of the potential of the nacho has increased. Thank you Wise, you earn the distinction of being the first contributor to READER RECIPES.
As a nacho lover I have come a long way in terms of standards and quality and it is a great honor to pen a guest post on this wonderful blog (can’t help but feel it would make a great book – I’d publish you lads!). I currently live in Mexico but I come from a land that is horribly short of good nachos, that land being England. In fact, I believe it was my recipe that informed the “British Nachos” post (Doritos, grated cheese, microwave, disgusting). Now, I no longer work at Harrods, but I do love nachos and since those heady, stomach turning days I have sought an education in the fine art of nacho preparation. I have broadened my horizons, sampling far and wide, a young Mexican chef took me under his wing and I’ve even supped on a fine plate concocted by one of the authors…and now I am finally ready to go it alone. I can now make a quite delicious plate of nachos.