Okay, so honestly I don’t know what “Mexican Cantina Style” is supposed to mean. I don’t think it’s an actual genre, but I make these vegan nachos using 2 different salsas, guacamole and extra crispy chips and the taste reminds me of the little hole in the wall taco stands/bars that were everywhere when I had visited Mexico City (pre-vegan).
Get that fork away from your computer monitor!!! I will not be responsible for scratches you inflict on your own screen…and I don’t think you’re gonna be able to just buff those out.
You know when you eat something for the first time and you say….”Why have I been deprived of this my entire life?” The wife-unit had one of those moments when I put these vegan Irish nachos in front of her. Sure, she was hesitant at first because your typical vegan nachos use tortilla chips (buh-DOY!), but these ain’t yo’ momma’s nachos…unless yo momma is Irish…then I suppose they could be. Finding Irish nachos at happy hour is pretty rare. Finding a bar that serves vegan Irish nachos would be like winning the vegan happy hour lottery!
When we originally set out to make this recipe it was going to just be the “Cheesy, Oozy Guacamole Bean Dip” from Alicia Sylvesterstallone…err…Silverstone’s book The Kind Diet,
so all credit to her. If you haven’t picked up her book you should, the recipes are amazing and always ensure that you have leftovers (unless you have a family of like 6 people).
This stuff would probably be pretty amazing as it is from the book but we added a few tweaks for some extra spiciness and had to get creative with the sour cream because we didn’t have any in the fridge. The results were great and actually got better after leaving it overnight in the fridge so that the flavors could mingle a bit.