With Cinco de Mayo just around the corner, you’re probably thinking about all things Mexican food: tacos, burritos, and a personal favorite of mine: Nachos.

Of course all nachos are not created equally, and anyone that has had a nacho appetizer at any number of chain restaurants knows this as fact. Thin, flavorless nachos get drowned in a concoction of ground beef, canned olives, and cheese, among other things.

In honor of Cinco de Mayo, I’m urging you to change the way you think about nachos, starting from the ground up: the nachos. Ditch the bagged variety and make your own. Extra-virgin avocado oil is the perfect starter for that. It heats up like a good vegetable oil, but has a delicious avocado flavor that you won’t get from a store-bought chip. When sprinkled with some coarse Aztec Sea Salt and a squirt of lime juice, you’ll be lucky if you don’t eat these before you get to the topping.

For the topping, I combined some tomatoes, black beans, and corn with a variety of seasonings in a skillet, heaped the warm filling over my homemade nachos, and sprinkled a few more things on top. It’s totally customizable, and the perfect appetizer food for a Mexican themed party. Like your favorite margaritas, these will disappear fast!

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