Homemade Mexico City Nachos

Having really enjoyed the Mexico City Nachos from Wahaca, I decided I would have a go at making them myself.

I used some tinned black beans, I added some tortilla chips, and then dressed the dish with guacamole, chorizo, sour cream, grated cheese and a homemade salsa.

It was a really nice and fresh dish, and was a good copy of the dish I had in London.

I did a variation before with refried beans and homemade pink pickled onions, which was also a good copy.

Mexico City Nachos

The last time I went to Wahaca it was just before lockdown. In May 2022 I was up in London for an event with my son, and afterwards we decided to get something to eat. Our first choice was Bills in Victoria, but they were full. So, I suggested that we head to Oxford Circus and go to Wahaca. We caught a tube across London.

We arrived to find there was a bit of a wait for a table, well it was a Friday evening in London, not too surprising. We decided that we would wait. It wasn’t too long before a table was free, we sat down and looked over the menu.

We chose six dishes, the one we started with, was the Mexico City nachos. These were nachos Trealy Farm chorizo, black beans, crema, cheese sauce, tomato and avocado salsas.

These were excellent. I’ve not had this dish before, I’ve also not had this kind of dish from Wahaca before. The crisp nachos went well with the different toppings. I enjoyed the freshness of the avocado and sour cream. I liked the sharpness of the picked red onions as well. The black beans were nice and added texture to the dish.

I will talk about the other dishes in future blog posts.

Nachos and Salad

For tea we did nachos with beef fajita, all served with salad.

I use a box pack for the nachos, just adding cheese before baking in the oven.

nachos

For the salad I made a nice mixed salad with butternut squash, sliced radish and artichokes.

Nachos

Nachos

These are a regular dish at home and enjoyed by everyone in the family.

We use the kits from most supermarkets, which contain a bag of tortilla chips, and usually two sachets of salsa.. To this I usually add some grated cheese before heating in the oven for five or six minutes.

I serve them with guacamole and sour cream. Sometimes I will add the fajita mix to mine.

I do now check the ingredient list as, for example, the Asda kit contains gluten as it had Barley Malt Extract used in the salsa..

Time to choose the squash

I wanted those crispy cauliflower bites again, however in the end it wasn’t to be. It was time for a another visit to Wahaca, this time the branch in Fitzrovia which I have been to before and had a lovely meal.

It was early evening and I hadn’t expected the place to be so busy, but it was basically full. The manager though was wonderfully welcoming and made a real effort to find me a table. This level of customer service was excellent and made me feel welcome. The place was really busy and noisy, but that really added to the atmosphere. As with other branches of Wahaca, this one had its own style and decor. It was quite dark in the restaurant, but I am not sure if that was intentional, or that on the occasions I have visited the place it has been in the evenings!

Since that previous visit the menu had changed, as it does quite often. I had intended to have one of the specials that I missed out on my most recent visit to Wahaca which were the grilled fish tacos. Alas that wasn’t meant to be, as they had changed their specials to the Christmas ones, and I didn’t fancy the turkey dinner taquito! I did think about getting those crispy cauliflower bites again, however in the end I decided I should choose something new.

I was quite hungry, so I did order some nachos and guacamole. 

nachos and guacamole

There was a decent portion of guacamole and the nachos were crunchy and not too salty.

So what of my street food choices? Well I went with three dishes and my first choice was the duck croquetas, these are crispy duck & sweet potato balls with smoky hibiscus & chipotle salsa.

duck croquetas, these are crispy duck & sweet potato balls with smoky hibiscus & chipotle salsa

They were a delight, crispy outside and smooth tender inside. Great flavours and the smoky hibiscus & chipotle salsa was delicious and really complemented the croquetas.

On my last visit to this branch I had really enjoyed the butternut squash.

I really enjoyed this dish, was full of flavour and very tasty. I think it could have been improved if the squash had been peeled, but the flesh of the squash did come away from the skin despite this. I really liked the chargrilled aspect of the dish and you could taste that in the squash. This dish is advertised as vegan, and I suspect people might avoid it, but if it comes back onto the menu, go for it, it was delicious.

So when I saw the roasted butternut squash tacos, with a creamy cashew nut and herb mole, citrusy tomatillo salsa and pumpkin seeds, of course I had to choose it.

roasted butternut squash tacos, with a creamy cashew nut and herb mole, citrusy tomatillo salsa and pumpkin seeds

It was a very different dish to what I had before. As you can see it was a couple of tacos filled with chunks of roasted butternut squash. The dish before had been very different.

Chargrilled Crown Prince squash grown by Riverford Organic, served with kale & cashew nut mole

It had consisted of large chunks of chargrilled butternut squash.

However though it wasn’t the same dish, I really enjoyed the new tacos version, it was full of flavour and very tasty.

My third choice was hard, I did consider the mushroom tacos, but in the end I went with something I had ordered before which was buttermilk chicken flour tacos served crispy fried with pink pickled onions & spiced mayo.

buttermilk chicken flour tacos served crispy fried with pink pickled onions & spiced mayo

They were delicious, great textures and flavours.

The table services was excellent, friendly and efficient. Despite how busy the place was, the food arrived in good time. You can tell how popular this place was, as I left there was a huge queue of people waiting for tables. Will I go again, well I will, if I can get in next time.

More tacos, oh and some nachos!

Crispy Chicken Taco

You can tell when I enjoy something I have it again and again. Its one of the reasons I blog about food, so I can tell I have too much of a good thing. I like to think I try different things, the reality is when there is something I’ve enjoyed, I do have it again and again.

This is pretty much the situation with the delicious tacos from Taco Barra at the St Nicholas Market. Needing lunch again in Bristol instead of choosing something new, I went with what I liked and enjoyed the last time I was in Bristol. Though this time I did go with something slightly different.

Halloumi Taco

I went with two tacos, one was the crispy chicken and the other was the fried halloumi. You have a choice of salsa, I went with mango, and they also include salad. They use white and blue corn tacos which are heated to order. I enjoyed the crispy chicken taco which I had the pineapple salsa. The chicken was tender and tasty, and the salsa was a great contrast to the crispness of the chicken strips.

The halloumi was nice, I had BBQ salsa (or was that just BBQ sauce) which was okay, but I didn’t like it as much as the mango I’ve had before and the pineapple I had on the crispy chicken.

In addition to my tacos, I went with a side of nachos., these had some pineapple salsa and sour cream.

Nachos

They really needed more salsa and more sour cream, I think I would have liked some guacamole with them as well.

Overall I wasn’t as happy as I had been on previous occasions, the food was great, but the BBQ sauce wasn’t great and the nachos felt rather plain. I think I will go with the tacos again, probably won’r have the nachos though.

Nachos

I do like a plate of Nachos, though due to the salt content they are a rare treat for me.

I take some tortilla chips, I have found it impossible to find unsalted corn chips so I try and find the ones with the least salt. I have once tried making it with proper corn tortillas, which had n added salt, but I had to cut them into the “triangles” and they didn’t crunch up to how I like them. They’re probably more authentic like that, but if I ever go to Mexico then I will eat authentic out there.

Having taken the tortilla chips, I spread them on a baking sheet and then add stuff. This time I added tomato salsa, chopped red and green pepper and then scattered some Monterey Jack cheese on top. Other toppings I like adding include refried beans and sliced jalapeño chillis.

I then place these into the top of a really hot oven for about five minutes.

Nachos about to go into the oven

Serve with sour cream, guacamole and napkins.