Since nachos hold a dear place in just about everyone’s heart, the Idaho Potato Commission called upon several chefs across the country to show us their favorite way to make one of America’s favorite dishes.
At Mastiff Sausage Company in San Diego, California, Chef Eric Gallerstein serves Idaho® Potato Pig Fries. This hearty recipe is prepared with Idaho® potato fries, pastor sausage, crispy pork belly, and slow roasted pork. The dish is drizzled with a signature Harissa Aioli sauce made of cumin; fennel, coriander and caraway seeds; honey; lemon juice; Dijon mustard; eggs; red wine and cider vinegar; garlic; chipotle chilies in adobo sauce and salt and pepper.
Chef Julie Crist from The Tot Cart, a food truck in Philadelphia, Pennsylvania serves a more classic nacho creation called Idaho® Potato Totchos. This dish is made with Idaho® potato tots, cheese, sour cream, taco seasoning and lime. For an added kick of flavor, this dish is topped with Salsa Fresca, which is made with tomato, onion, cilantro, lime and salt. Delicioso!
We invite you to take a look at our other chef recipes for inspiration on your next nacho creation.