Are you familiar with esquites? Also known as elote en vaso, esquites are an experience you’ll remember. Esquites are Mexican street corn (elote) cut off the cob, served in salad form.
Esquites are creamy, tangy, spicy, sweet and savory all at once. In other words, they’re completely irresistible. This elote recipe was the best recipe to come off our grill last summer, and I’m excited to share this stovetop variation with you.
Esquites share the same ingredients with elote: fresh corn, mayonnaise, cilantro, chili powder, lime and crumbled Cotija cheese. The combination is sublime, and this variation is much easier to eat. I’ve enjoyed both options in Mexico City and love making them at home. I’m going to cook this simple salad all summer and through the rest of the year.
Esquites have one strong cooking advantage over elote—you can start with frozen corn kernels, which really cuts down on preparation time! We’ll just cook the frozen corn in a hot skillet until it’s seared and delicious. If you’re using frozen corn, you can prepare this dish in about twenty minutes, from start to finish.
Pigs in a Blanket
Pigs in a Blanket is an easy recipe and requires only two ingredients (three if you want cheese!). Simply wrap mini hot dogs in crescent rolls and bake… Perfect for kids, parties and the Super Bowl!
READ: Pigs in a Blanket
Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.
Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.
In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.
This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.
This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!
Are you ready for the Super Bowl? While I’m usually just in it for the snacks, our home team is playing tomorrow! We’ll be cheering for the Chiefs from Kansas City.
I’ve rounded up thirty-three of my best game day recipes for you. True to form, they’re all fresh and vegetarian. You could call many of these recipes healthy, or healthier than the usual Super Bowl snacks. Above all, they’re delicious and will make for a memorable evening at home.
I’ve organized the recipes by appetizers and dips, main dishes and sides, desserts, and cocktails. Be sure to bookmark this page for future game days. You can find even more options right here. May the best team win!
That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…
That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.
It’s time for my favorite Sunday sporting event! The game where eating is always encouraged, and your snack choices are almost as important as the football itself. For this “Game Day” creation, my goal was to loop in my favorite snack foods while still maintaining the integrity behind the pairings on the plate. Pepper Jack and chorizo? Sign me up!
Buffalo sauce on Brussels sprouts? Yes. Yes indeed, a very good idea. I only thought to try this combination after, oh, eight failed attempts at buffalo cauliflower. (I think I’ve just figured out the trick to that one, but trust me, you’ll definitely want to give these sprouts a try this weekend.)
These buffalo Brussels sprouts are a fantastic Super Bowl appetizer. They’re fresh and irresistibly spicy at the same time. You can have your fill of these and feel good about it later.
This recipe starts off with a base of golden, roasted Brussels sprouts drizzled with a simple, three-ingredient homemade buffalo sauce. Top them off with ripe avocado or blue cheese (your choice, both optional) and fresh herbs.
These sprouts will offer some balance to a full-blown snack spread. I hope you love them as much as I do!
Here’s the very best nachos recipe, loaded with all the classic toppings! These tips make a delicious sheet pan everyone will love. What’s better than a big pan of nachos? (Answer: not much.) This Tex Mex favorite is one of life’s great pleasures, and we’re here for them. They’re ideal an appetizer to feed a crowd, but even better: they work as a simple dinner too! Here’s the best part about our Ultimate Nachos Recipe: it works for any diet. We’ve got a variation for meat eaters, vegetarian, vegan, and gluten-free eaters! We’ve also research all the best nacho toppings so you know exactly which ones are essential to that classic flavor. Keys to the best nachos recipe (that fits any diet) Like any good food nerds, we’ve done a bit of research to find the best way to make nachos. Here are a few of the features of the absolute best way to make nachos that will be a huge hit with everyone at the table. Here’s how to make a pan of classic nachos while accommodating many diets: Make vegan taco meat OR ground beef. This walnut taco meat tastes so meaty, your family might not know the […]
Here’s the very best nachos recipe, loaded with all the classic toppings! These tips make a delicious sheet pan everyone will love.
What’s better than a big pan of nachos? (Answer: not much.) This Tex Mex favorite is one of life’s great pleasures, and we’re here for them. They’re ideal an appetizer to feed a crowd, but even better: they work as a simple dinner too! Here’s the best part about our Ultimate Nachos Recipe: it works for any diet. We’ve got a variation for meat eaters, vegetarian, vegan, and gluten-free eaters! We’ve also research all the best nacho toppings so you know exactly which ones are essential to that classic flavor.
Keys to the best nachos recipe (that fits any diet)
Like any good food nerds, we’ve done a bit of research to find the best way to make nachos. Here are a few of the features of the absolute best way to make nachos that will be a huge hit with everyone at the table. Here’s how to make a pan of classic nachos while accommodating many diets:
Make vegan taco meat OR ground beef. This walnut taco meat tastes so meaty, your family might not know the difference. (Sounds weird, but we promise!) It makes for a healthy nachos recipe spin. Serving meat lovers? We’ve got instructions for the standard taco meat below too. Better yet, make both!
Add the essential toppings. There are a handful of toppings that are in all the best nachos (see below).
Consider toasting the chips first. Just a few minutes in the pan makes super crisp chips that get less soggy.
Essential nachos toppings
What are those essential toppings? We did a survey nacho recipes and all our favorite nacho experiences. Here are the top toppings you must have to make the best nachos:
Cheese (see below)
Refried beans: we mix ours with salsa to get big flavor; it also helps to get nice melty cheese
Pico de gallo: use purchased or sub in finely diced tomato and red onion
Green onions: the onion-y flavor and bright green color are essential
Sour cream: Sour cream is an absolute must! Serve on the side if you’re serving for a crowd, to
Guacamole: Same idea: feel free to serve on the side for dipping, or dollop on the entire pan
Cilantro: You can go either way, but we’re cilantro people over here
The second string players when it comes to nacho toppings? Sliced black olives are popular: go for them if you’re an olives fan. Canned corn or crunchy romaine lettuce are also nice adders.
Shredded cheese vs nacho cheese
When it comes to cheese: should you use shredded cheese or nacho cheese for your nachos?
Shredded cheese: Shredded cheese is most common for nachos. We like a blend of Colby Jack cheese or Mexican cheese best, but you can also use cheddar.
Nacho cheese: Use nacho cheese if you’re a fan of the gooey stuff: or if you want plant-based nachos! This Vegan Nacho Cheese is to die for: even meat-lovers are head over heels for it (we’ve tested on many friends and family!).
What chips to use for nachos
Here are a few tips on the best chips to use for nachos…because it really does matter! Here’s what to know:
Look for organic chips with a short ingredient list. Going for a healthy nachos recipe? Or healthier? Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.
Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings. Speaking of soggy…
How to avoid a dry or soggy nachos recipe
There are two dreaded nachos recipe states: too soggy or too dry. This recipe avoids both and lands solidly in the “just right” camp. Here’s what we’ve learned on the soggy vs dry nacho front:
Add a little cheese to the chips first, which forms a protective barrier. Then layer your toppings on top.
Even better, toast the chips in the oven for a few minutes. This helps to crisp them up even a little more (we don’t always do this, but you can do it if you plan to set them out).
Use refried beans with cheese, sour cream and guacamole per the recipe below. This makes sure they’re perfectly loaded with goodness: no risk of dryness!
Step it up: use a kitchen torch
Want next level nachos? Here’s a tip we learned while making this nachos recipe. To get our cheese a little gooier for the photo, we used a kitchen torch — you know, the kind you use for creme brulee. Turns out, it infuses a delightfully smoky nuance into nachos! We assume most of you probably don’t have one of these at home, but if you do: try running it lightly over the cheese. It’s very, very good.
And that’s it! These nachos are a great appetizer for a party, perfect for game day or even a simple dinner recipe. Looking for a few other ways to make nachos? We’ve got lots of ideas because…well, we can’t get enough of them! Here are some ways to vary the theme:
Grillable Loaded Nachos Want smoky, irresistible nachos? Put them in a cast iron skillet and throw them on the grill.
1/2 cup pico de gallo (or finely diced tomato and red onion)
1 tablespoon cilantro, chopped
2 green onions, thinly sliced
1 jalapeño pepper or 1/4 cup pickled jalapeños
Sour cream, for garnish (omit for vegan and use nacho cheese)
Guacamole, for garnish
Optional toppings: Black olives, lettuce or corn
Preheat the oven to 400 degrees Fahrenheit.
For the meat: Make the Walnut Taco Meat (or make it in advance; it stores well). Or if using ground beef, add it to a skillet with 1 tablespoon cumin and 1 teaspoon each smoked paprika, onion powder, and garlic powder. Cook for about 8 minutes until browned, then drain the fat.
For the beans: Mix the refried beans with the salsa. Taste and add a few pinches kosher salt if desired.
Bake the nachos: Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese and taco meat. Bake 5 to 10 minutes until the cheese melts, then remove from the oven. (Optional: Add a smoky flair by charring the cheese with a kitchen torch — only if you have one, but it adds mega flavor!)
Top the nachos: Top with the pico de gallo, cilantro, green onion and jalapenos. Dollop with sour cream and guacamole and serve.
Keywords: Nachos, Nachos recipe, Best nachos recipe
Ohhhh yes! Today I’m sharing a bunch of my favorite super bowl recipes for super bowl sunday! Regardless of if you actually want to watch the game or just enjoy the snacks, these are my top picks. I used to do a huge football food post every september and I have a LOT of delish […]
Ohhhh yes! Today I’m sharing a bunch of my favorite super bowl recipes for super bowl sunday!
Regardless of if you actually want to watch the game or just enjoy the snacks, these are my top picks. I used to do a huge football food post every september and I have a LOT of delish ideas for game day. These are my absolute top picks – all of which I wish could appear in my kitchen right now!
It’s not a party without 7 Layer Dip! We make it with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives. It’s an essential Game Day appetizer. Continue reading “7 Layer Bean D…
It's not a party without 7 Layer Dip! We make it with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives. It's an essential Game Day appetizer.