Hotel Buena Vista's World Famous Nachos
Make It Ethnic Recipes spent 33 years as a tourist in the East Cape village of Buena Vista, midway between La Paz and Cabo San Lucas on the Sea of Cortez. Last fall, my husband Terry and I sold everything in the States and moved to Buena Vista. In honor of our favorite hotel in our new home, we're sharing their most celebrated recipe. Hotel guests rave about these nachos, and eat them by the plateful. In fact, reading the recipe alone is guaranteed to give all former guests swim-up bar flashbacks.
Make It Ethnic Recipes spent 33 years as a tourist in the East Cape village of Buena Vista, midway between La Paz and Cabo San Lucas on the Sea of Cortez. Last fall, my husband Terry and I sold everything in the States and moved to Buena Vista. In honor of our favorite hotel in our new home, we're sharing their most celebrated recipe. Hotel guests rave about these nachos, and eat them by the plateful. In fact, reading the recipe alone is guaranteed to give all former guests swim-up bar flashbacks.
- 1 avocado
- salt & pepper to taste
- 2 tbsp cilantro chopped
- 3 cups tortilla chips
- 1 can refried beans heat on stove with 1 tbsp bacon fat and 1 tsp milk
- jalapenos (to taste) sliced
- 1 cup monterey jack cheese grated
- guacamole:
- 1 tbsp canned salsa verde
- garlic salt to taste
- pico de gallo:
- 1 chopped tomato
- â½ white onion chopped
- Carbohydrate 590.263043819857 g
- Cholesterol 117.48 mg
- Fat 222.124681685023 g
- Fiber 86.7941466675903 g
- Protein 131.471607540786 g
- Saturated Fat 47.2548968889785 g
- Serving Size 1 1 Recipe (1893g)
- Sodium 6428.31550159629 mg
- Sugar 503.468897152267 g
- Trans Fat 15.9118475097576 g
- Calories 4857 calories
Step-by-step
- On serving platter, place a layer of tortilla chips.
- Scoop hot refried beans over chips.
- Put on as many sliced jalapenos as your palate can handle.
- Sprinkle cheese over everything.
- Nuke for one minute.
- Top with guacamole and pico de gallo.
Managing Thermal Contrast
Cold elements like pico de gallo and guacamole provide an acidic, aqueous counterweight to the dense fats of the cheese and beans. Tomatoes release free glutamates, which enhance the savory perception of the bacon fat and salt.Ingredient Variations
Fresh jalapeños deliver capsaicin alongside a crisp, herbaceous bite, whereas pickled peppers introduce acetic acid that cuts through dairy lipids differently. Substituting canned salsa verde for fresh lime juice shifts the pH balance, altering how the palate perceives the salt content in the avocado mash.
