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Hands off! That’s nacho poutine, it’s mine!
We have fun here at Church of Poutine, but this dish is deadly serious. Being from Texas, it’s hard to deny the influence of our hermanos from south of the border; and considering our mission to erase international lines (culinarily speaking, of course), this one was easy for us.
Nachos are as much a part of texas as brisket or lonely stars. Equally at home in an upscale restaurant as they are in a back yard surrounded by Bud Lights, Nachos are a food of the people, not entirely unlike poutine. Nachos are really just Mexico’s poutine, when you really get right down to it…
We begin our flavor fiesta with our standard poutine. Then we go straight for the black beans and savory seasoned ground beef. What’s that, shredded cheddar? It’s your turn? You bet your sweet nalgas it’s your turn. But we’re not done yet. We still have the issue of our delightful pickled onion and tomato relish to sort out. The fresh jalapeno brunoise really adds a beautifully sweet, but fiery element to this area of the dish. Oh, I see you there Mr. cilantro and smoked habanero crema. I’m not sure who invited you to this little shindig, but we’re glad you could make it. We’re topping it all off with a little bit of fresh cilantro and lime, because our mothers taught us to always do the right thing.
Now, I’m sure that there are plenty of fancier or more authentic plates of nachos to be had. But, for my money, I’ll take the nacho poutine every time.