Owner and chef Jason Sussman shares the recipe for Tacofino's famous nachos



  • 1 pack of good quality corn tortillas, cut into chips
  • Oil for deep-frying
  • 10 jalapeño peppers
  • 2 tbsp oil
  • 1 cup cheese mix (equal parts aged white cheddar, Monterey Jack and asadero)
  • 1½ bunches cilantro, rough chopped
  • 1 cup salsa fresca (recipe below)
  • ¼ cup chipotle sour cream (recipe below)
  • 2 tbsp queso fresca or feta cheese


  1. To fry chips, heat one inch of oil in a large frying pan over medium-high heat to 350°F. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about one minute or less. Drain chips on a paper-towel-lined plate.
  2. To roast the jalapeños, mix with oil and place on a baking sheet. Roast at 350°F until blistering (about 15 minutes). Take out of oven and cool. Dice.
  3. Lay chips in single layer on a baking pan. Cover with cheese making sure to cover each chip. Cover with another layer of cheese and some roasted jalapeños.
  4. Bake in oven at 350 to 400°F for 5 minutes or until cheese has melted. 
  5. Take out of the oven. Add chipotle sour cream, salsa, queso fresca, and the rest of the cilantro. Serve with a side of jalapeños for anyone who likes a bit more heat. If you have any chorizo and black beans, add them on top for extra flavour.

 Salsa Fresca Ingredients

  • 10 roma tomatoes
  • 1 jalapeño
  • ½ red onion
  • 1 tbsp salt
  • Juice of 2 limes
  • 1 bunch cilantro


  1. Dice tomatoes, jalapeños and red onion. Rough chop the cilantro.
  2. Mix everything together and add the lime juice and salt.
  3. Adjust seasoning to taste.

Chipotle sour cream Ingredients

  • 1 litre sour cream
  • 4 tbsp chipotle purée
  • 2 tsp salt


  1. Mix all of the above ingredients together.