<p>Nachos were invented in a Mexican border town for a group of American ladies who lunch, and now they are considered food for the beer-drinking, football-cheering everyman. They can come piled high with twenty ingredients; a plate of nothing more than chips with melted Velveeta are also considered nachos. Whatever floats your tortilla, Kenji and Deb discuss ways to optimize every bite. Also, our Executive Producer Audrey Mardavich gets advice on how to slay the Super Bowl potluck.</p><p>Recipes mentioned:</p><ul>
<li>
<a href="https://www.seriouseats.com/ultimate-fully-loaded-vegan-nachos-recipe-food-lab-vegan-experience">The Ultimate Fully Loaded Vegan Nachos</a> (Serious Eats)</li>
<li>
<a href="https://smittenkitchen.com/2016/06/corn-and-black-bean-weeknight-nachos/">Corn and Black Bean Weeknight Nachos</a> (Smitten Kitchen)</li>
</ul>

Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

Podurama

Home

Trending

Personal

Your Podcasts

New Episodes

My Files

Favourite Episodes

Tags (Folders)

Recently Played

Bookmarks

Followed Playlists

Nachos (and something just as good, with our EP Audrey)

The Recipe with Kenji and Deb

AI Chapters

AI Insights

Reviews