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Redux: Nachos

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Redux: Nachos
Photos by Scott Suchman (left) and Josh Huskin (right)

Nachos without Borders

Nachos know no bounds. Welcoming a host of toppings from pulled pork to pickled green tomatoes, the Tex-Mex staple can transform into an eclectic entrée in minutes. In San Antonio, Johnny Hernandez keeps things simple with volcanes, a Mexican street food he calls nachos’ South-of-the- Border cousin. Meanwhile, DC chef Jeff Tunks’ shrimp-and-crab riff introduces the nachos of his Texas upbringing to the flavors of his former home of New Orleans. From tailgates to the dinner table, these takes are sure to be crowd favorites.

Jeff Tunks

Shrimp and Crab Nachos

Gulf seafood and the holy trinity of onion, bell pepper, and celery play well together in Cajun and Creole classics, so Jeff Tunks tapped the combo for his shrimp and crab nachos. The chef oversees eight restaurants in the DC area, including Acadiana, a culinary ode to South Louisiana.

 

 

Johnny Hernandez

 

 

Volcanes

Native San Antonian Johnny Hernandez is at the head of a small restaurant empire around the Alamo City. His eateries include El Machito and newcomer La Gloria, a celebration of Mexican street food. “If there was anything in Mexico that resembled nachos, it would be a volcan,” he says. “My personal favorite is the classic carne asada.”