How Babish Makes His Perfect Nachos: Every Choice, Every Step | Epicurious
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- เผยแพร่เมื่อ 7 มิ.ย. 2024
- When you make nachos, you have to make a lot of decisions. Chips, cheese, proteins, condiments-each element needs to work in harmony and find its natural place on the plate. Today on Epicurious Andrew Rea (AKA Babish) shouts out every decision he makes, step by step, when crafting his perfect tray of nachos.
Check out the Babish Culinary Universe! / channel
Director: Dan Siegel
On-Set Director: Cory Cavin
Producer: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Kris Knight
Talent: Andrew Rea
Sr. Culinary Director: Kelly Janke
Culinary Producer: Jeannie Chen
Culinary Associate Producer: Andrea Steinberg
Associate Producer: Oadhan Lynch
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lucas Young
Audio: Rebecca O'Neil
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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Babish explaining how to make the best nachos while I eat a plate of store brand nacho chips with shredded cheese that I warmed up in the microwave
any nachoes are good nachoes.
"the beauty of nachos is there's no right or wrong way" 0:26
AzzyHop: Did you notice they didn't even heat anything up at ALL?
@@violetviolet888 16:30 Did we watch the same video? I wouldn't "heat" guac or pico, those beans were at a point I can tell were heated up in a pan (off camera probaby) and the cheese was melted.
I can notice you don't what your talking about at all lol
Trying to overcomplicate comfort food is just dumb. Nachos and chips are things I just pick from the store on a friday night and spend some hours in front of TV eating it. I don't want to spend an hour picking the ingredient the another hour preparing it. If I had this much time to spend I would certainly not eat nachos.
"What I'm looking for is something that is distinctly unhealthy."
That got my like
Double layers of chips and cheese. Brilliant.
You had my interest, now you have my attention.
@@sfmc98”you had my curiosity, now you have my erection”
“You mean your attention?”
“You all know what I’m about”
This is not just babish telling us what he would choose but why our potential choices are terrible ones 😂😂😂
Babish is always such a delightful mix of things I deeply agree with and things that are not in any way understandable. I know those refried beans aren't on the 'not hot' table.
I can't believe I watched 18 minutes on making nachos - and enjoyed every second.
I agree with this guy
Babish is like that i could watch dictate grass growing and still enjoy it
That’s Babish babyyyy, his videos are always great all the way through even on someone else’s channel
Call that the babish effect
He is just so informative and his voice is very nice to listen to
Any "in store made" tortilla chips at the Mexican markets are the best, they're fresh, strong and are made from hand made tortillas from that store. They're usually thick and crunchy and also oily so they won't go soggy very quickly
Some Kroger/King Soopers stores have them made in the store too, excellent suggestion!!
Yeah for sure. Even the ones they make in kroger are very solid options
You could also just make your own tortilla chips by deep frying a kilo of fresh pressed tortillas. I'm surprised Babish doesn't mention this.
Those are horrible
@@walterthompson2195 Because he already did so on his TH-cam channel
Hearing babish say in one video that he doesn't like olives, and thinks beans add no flavor, made me cry a little.
I'm not a fan of olives either to be honest, they taste weird
Beans are flavorless garbage
Your loss.
@@Nornfangseveral entire civilizations just scoffed at you
Beans are objectively flavorless
Knowing that all he's tasting is soap really shows his dedication. That or his love for soap.
I like how babish looks right into my eyes at each introduction of every next step for the perfect nachos. Very immersive experience as a viewer.
10/10
I went to search for gifs, but there are none.
This guy is rlly good, he should have his own show
Yeah and he should call it binging with Babish
@@spiceyparcely9737I unsubscribed for a reason.
@@carlsjr7975 why
@@Skubbeshe had a reason smh
@@carlsjr7975 what was the reason
This is what he picked:
CHIPS: Hola Nola AUthentic Corn tortilla chips
CHEESE: Queso de Papa, Oaxaca (freeze to shred), Cabot pepper jack cheese
PROTEIN: Chorizo (smash and cook before assembly)
Vegetables: add to your taste. Red Onion, Cilantro, Black Olives, radish, pickled Jalapenos
CONDIMENTS: Guacamole (make your own), fresh salsa or pico de gallo, red onion, salt, pepper, Cholulu, Crema Mexicana (cultured sour cream) you can make your own, refried beans.
Assembly: Baking Tray, Wax paper, Layer of chips, cheese, a layer of chips, cheese, all stuff you want to be warmed up. in the oven for 1 min (or when the cheese melts). take out of the oven and put the rest of the stuff on your nachos.
EAT.
Hi! Just as advice in regard of the Oaxaca Cheese, you can pull it apart like string cheese and then cut it with scissors or a knife, like that you won’t have to freeze it :)
Greetings from Mexico
I butter the sides of a knife cut the cheese portion in half then cut it into strands,works great.
Thank you!
I love how Babish breaks down every decision he makes when crafting his perfect plate of nachos. It’s so helpful to see the thought process behind each element. Can’t wait to try this out myself!
Culinary Physics: They totally forget to heat the chips and cheese so the chips are ultra crispy and warm so the cheese is melt-in-your-mouth. They went through all the description of choosing cheese that melts well with strings when you pull and you FAILED to heat it up? Whats up Babish & Epicurioius? Taking viewers for granted? The best part about nachos thoughtfully layered on a jellyroll pan is to heat up the chip & cheese layer, pull it out and eat with cold toppings. I also suggest dicing the olives, radishes, & jalapeños for a more tasty experience for eaters.
@@violetviolet888 👍
good luck! you'll spend a couple hundred in groceries for nachos! a cheap food! food youtube is just crazy now haha
@@espressonoob how would this even come close to a hundred, let alone hundreds, when every ingredient is under $3?
@@violetviolet888they did heat them lol
This guy is so good on camera, he should have his own show
Agree, i would binge with babish
@@Coyyylesmells like someone’s an ol hatin ahhh
@@Coyyyle "Doesn't deserve to be here" he has 6 million more subscribers than this channel does
@@Coyyylehoes mad
@@Coyyyle He's entertaining to watch, my only problem is his recipes aren't great so i wouldn't recommend actually making any of the stuff in his videos. But he does share a lot of decent tips.
I'm surprised that, in the chip selection, Andrew didn't explore making your own by shallow frying up some cut up tortillas. Gives a super strong, non-absorbant crunchy chip.
Yea I half expected him to do that too 😂
I think he’s adapting this to what most people will do.
absolutely. Any wrap cut up with scissors and fried in a low wide pan 2 inch deep in sunflower oil. 280-300degrees.2 min?
I actually love the scoops, no layering of chips, you can treat each chip with the same love, like if you do with kids, its completely purposeful, no bare chips, who wants to be that guy to grab a chip with nothing on it
The scoops have too strong a corn taste for me.
Never heard of radishes as a nacho topping. But maybe throw them and the brine from the pickled jalapenos into a pan and quick pickle them.
I'd pickle the red onion first. It is nearly perfect on nachos.
Pickled radishes sounds pretty good, TBH. Roasted radishes are also yummy-- softer and less peppery, but maybe too blah for nachos.
@@XCodes Hm. It has been a loooooong time since I had radish of any kind. I might go snag some and try to throw it into my palate.
To Alex-wg4xd and colleenmahony8803 Best of both worlds. Pickle the red onions and roast the radishes. Add em all, I say!
Radishes are actually quite popular in real Mexican cuisine so their inclusion here makes sense. Nachos are really more Tex Mex than true Mexican even though they WERE invented in Tijuana but since Tex Mex is inspired by Mexican food I can see it.
I recently started adding shredded lettuce to the top of the nachos after they come out of the oven. I toss the lettuce in lime juice and black pepper. A nice, fresh crunch atop all the other textures.
Add a tiny about of finely cut cilantro into that mix for burgers. It's great
Meanwhile Dad made nachos with store brand chips, cheese, and picante salsa. Yes they got soggy, but that is still how I think of nachos. Simple and yummy.
& cheap!!! I'm eating it all the time now. I just out refried black beans the picture salsa hand shredded cheddar cheese & chicken spiced with garlic powder onion powder & cumin salt & peppr.
I am the weird one and actually LOVE the bottom of the plate soggy nachos. I like it all.
Aaahhhh yes. Daddy-o brand nachos. Store brand chips, picante ssalsa, and storebrand cheese that doesn't quite melt? All nuked to lava perfection in the microwave or baked on a sheet tray to crunchy perfection?
sir, you can’t trick me I know you are just bald ryan reynolds.
Love the message he is sending by not even acknowledging the Velveeta or canned Tostitos
i loveee the tostitos cheese tho😂
@@XCodesyoung cheeses reminded me of Gloria’s young Jesus 🥲🥲😂😂😂😭😭
2:48 “ if you can’t find these all you are looking for is thick, oily, flavorful and a bit too big to fit in your mouth” is my new favorite quote from him 💀
I watched tons of your content years ago. Just listening to you now feels so warm, familiar, and refreshing like it never skipped a beat.
My fav ingrediant for mine is char grilled corn kernals. Adds a nice sweet smokyness to it
This isnt the crossover we deserve, but its the one we need
We deserve this wtf
We always need babish
@@Fidozo15 yeah we do🎉
@@Fidozo15 very confident take of urs
Babish X Saul crossover
pro vs babish, battle of the balds, frank and babish
Tbh I would watch the hell outta that
No! Imagine babish and saúl!😂
Ryan Reynolds’s should shave his head, grow a beard and portray Bab’s life story on the big screen.
why is he teaching me how to make nachos if he doesnt like beans or cilantro
Now this is a bold crossover. Do it again.
Not!!!
bald*
And again.
@@mannysense3703 bro chill
The “secret” to nachos and what elevates them from good to great is freshly cooked tortilla chips. Doesn’t matter if you make the dough yourself or buy tortillas in a bag and cut them up. It takes and extra 10 minutes and can even overcome lackluster toppings.
Costs a pretty penny for the oil though.
the way he said "it's like trying to grate a snake" made me laugh so much and i have no idea why
I agree with almost every choice EXCEPT for the beans! I love black bean spread as a dip/topping for nachos. I just slightly drain my canned beans and just blitz em up with some oil and a lot of salt. So good!
Refried are superior in every way. He failed at oven baking nachos. WTF is that?
Wouldn't it be easier just to drain them and spread them on the nachos that way?
@Marnie Kilbourne like not blend them? I mean yeah its easier but i love the texture of the spread. The oil binds it to a very nice paste and it really coats your mouth.
At the end of the day you gotta do you and think Andrew would support your choices.
I like babish in this kind of video format, we get to see a little more of his personality
Nice New York City nachos (wink). As a Texan, I like grilled fajita (skirt steak) on my nachos. I don't make them in a pile. I make individual nachos, each with the perfect amount of toppings. Refried Beans (cooked in bacon drippings) on the chip first, a bite sized piece of fajita, some freshly grated cheese (Babish's blend is a good one), That's all for the nachos before they go in the oven. A bowl of guacamole and a bowl of pickled jalapeños on the side. Sometimes pico, if tomatoes are in season. Crema is in every store here. I don't use it on nachos because it is cold, but a lot of people do.
😢 you tryna seduce us Brah?!!
I appreciate how babish always makes cooking seem accessible, even to a commoner like me.
The end of the cheese that you can't grate is a perfect chef snack. Gotta keep up your energy for cooking the rest of the meal. Obviously.
Obviously 😅 (I’m waaaaay too guilty of this! It was too hard to resist the sautéed mushrooms, okay!? 😂)
Nah don't sleep on scoops, they hold more cheese and toppings, take up less room on the plate or pan and still have that satisfying crunch and corn chip taste. Plus instead of topping my nachos with salsa I like to dip my nachos in salsa so I can portion it out wisely. Makes every chip the optimal chip!
I love Andrew! Him being on Epicurious? Perfect!
Andrew is that person who could post or be in a video about making anything and no matter how long it is I’ll enjoy it
Most elaborately beautiful way of nacho making I've ever seen. Will definitely try to make this perfect tray of Nachos! 👌🏼💯🤤
Wow I really didn't think I'd ever see Andrew on this channel.
Andrew is being so Andrew - its like Andrew squared 😊 and now I have to go make nachos 😂
Thanks Babish! We made these tonight, the kids loved it, and the Chorizo was a great move.
Find an actual local Tortillera for your chips. If you have any reasonable Hispanic population near you there will be one. They’re thicker and actually fried in melted lard the taste is night and day better.
10+ years ago - 7 layer nacho dip was the thing. To this day, this is how I make nachos - every chip has the perfect amount of toppings and leftovers are never soggy.
I make nachos at least twice a month since there are always refried beans and queso chihuahua in the fridge. Leftover nachos are unfathomably gross. Never make more than you can eat at one time. Don't do leftover nachos please people. Don't use a microwave people.
That's like leftover fast food fries. Don't do that either. Better yet, don't eat fast food.
This has been my curmudgeon moment. Glad to be of service
If you live in the sun belt, just go to your local Mexican market and buy the big clear bag with the store’s sticker on it. They will always be the best nacho chips you can get for your money.
Omg I'm in heaven. 2 of my favorite TH-cam channels collaborating
"Mark my words, The damn nachos will be mine!" - Ulfric Stormcloak
Santitas wasn’t even an OPTION? Best chips hands down.
Those are my fav.
1:38 *Xochitl* Chips are *AMAZING* in texture for special hot sauces. The delicacy of the crunch lends itself as the perfect medium to taste strong hot hot sauces where you palette can focus on both without being encumbered by heavy, grainy, thick corn chips.
Well he is making nachos. He needed chips for NACHOS
I agree, Xochitl chips are great. I make nachos with them all the time and have no major breaking problems. Maybe he needs to learn how to pick up corn chips?
@@RyllenKriel Thank you. Context and intention are everything.
Nachos are an art form and he takes them seriously like I do. Excellent video.
love Babish, he's fun with this format :D
I don't really get the radish part, but other than that, it looks absolutely perfect to me!
Or the olives
From Wikipedia:
Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungent, slightly spicy flavor, varying in intensity depending on its growing environment. There are numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Being easy to grow and quick to harvest, radishes are often planted by novice gardeners. Another use of radish is as a cover or catch crop in winter,[1] or as a forage crop.[2] Some radishes are grown for their seeds; others, such as daikon, may be grown for oil production. Others are used for sprouting.
You're welcome
Binging with raddish.
Good palette cleanser, and cuts the richness from the fattier saltier foods
Get rid of the olives, cilantro, guac, the refried beans, the crema, swap out the shredded cheese with cheese sauce and we got ourselves some nachos.
If all you got is the grocery store common brands available, then Mission is the closest you'll find to what Babby selected.
Seconded. I use Mission rounds when I can't get to the Mexican joint
“That bean said”
That was smooth babish
I like to put each topping on each individual chip in order to have all the flavors on each chip while Ieating it. it does take a long time but it is delicious. So worth it.
I wish Epicurious would put their host's social media information in the video. For example the name of Babish's channel when he was introducing himself. Or like Emily and Chef Frank (and more) from the 4 Levels series. If they don't have a TH-cam channel put their IG handle or something else they may want. There is absolutely no reason not to. I am not going to stop watching your videos because now I know they have a channel...and why not help them out?
Waiting for them to do Emily dirty and just list her handle as @Heinz
Well Done! I have some chorizo in my garage freezer that's been looking for a 'home'. I have NOW found it! Thank You! btw: I sent this video to my daughter who's getting married in July, and she Loves Nachos. We'll see if she has the creativity to insert this into her reception. LOL
If I went to a wedding and there were nachos at the reception, I'd be very excited
No. They totally forget to heat the chips and cheese so the chips are ultra crispy and warm so the cheese is melt-in-your-mouth. They went through all the description of choosing cheese that melts well with strings when you pull and you FAILED to heat it up? Whats up Babish & Epicurioius? Taking viewers for granted? The best part about nachos thoughtfully layered on a jellyroll pan is to heat up the chip & cheese layer, pull it out and eat with cold toppings. I also suggest dicing the olives, radishes, & jalapeños for a more tasty experience for eaters.
@@violetviolet888 ......are you okay? 😅😂
@@faizahmohammedaruwa they're upset they aren't invited to the reception
@@faizahmohammedaruwa they’ve copied and pasted it under many comments. So no, I don’t think so. 😅
Bro I LOVE how you deconstructed this dish. So easy to get wrong but you put time and thought into it and what a result! Sorry (not really) but I too struggle with soap weed. Bravo! Looked amazing!
The bean slander hurts, but I guess I'm not surprised from watching Babish's channel. Home cooked beans are so insanely flavorful. My favorite kind is pinto. That said, these nachos look amazing. The chorizo is a great choice for the meat, and placing the dips around the edges is a good idea just in case some people don't want them. If I was making them for myself though, I would just load up everything all the way across.
I have discovered that chips are best if they come from a local Mexican restaurant and if that doesn’t work- order a large side of chips from El Pollo Loco. They are surprisingly good and hold up to the toppings.
love El Pollo Loco
What’s El Pollo Loco? Sorry, I don’t mean to sound so stupid, just never heard of it.
@@HavianEla it’s a fast food chain in several states.
Learning that my favorite online chef shares the cilantro aversion with me, well it made my day. And I love radishes, so there’s that too.
Me too, all I taste is soap whenever I've had the misfortune to eat cilantro.
surprised you jsut found out. the dude literally mentions his aversion to Cilantro in every video that has a recipe that normally calls for it. not that that's a bad thing but I've probably heard him say he doesn't like cilantro at least a hundred times
This is some solid tips on how to think through crafting nachos-- but rest assured you can ignore everything he just said and your nachos will still be delicious, because it turns out that baking cheese and topping on corn chips is just wonderful no matter how many corners you cut!
Double dose of babish in one day??? Epicurious what are you doing to us.
I'm in Colorado, so it doesn't feel like nachos without green chili. New Mexico feels me.
Cypressina: HATCH green chili.
A true artist! Love the logic. Beautifully platted. Welcome at any party. Or movie night on the couch. Great job,,
Breaking down the chip choices (pun intended) was a really useful start -- I'm too lazy to bother with ALL those toppings but how they were determined and prepped is top notch!
Epicurious with Babish 🎉
No pun intended 😂
That's such a good metaphor for how to live each day. Recognize pros, and cons for the best outcome. Then, put it all together step by step into the perfect bite/day.
😅
Babish is the only person, who can create fantasy food! Nachos let's go!!!
This reminds me of sitting down to watch an episode of Good Eats. My favorite cooking show ever.
Great video! 100% agree on the importance of making your own guac. I thought I did not like guac until I finally had some made at our table while dining years ago at El Vez in Philly. Gamechanger!💗And, I love that you also add a smidge of cumin. I do the same and it gives your guac that somethin'-somethin' others can't quite pinpoint as to why it's so darn delicious. Btw, I did not know the trick about how to soften avocadoes in your oven, so thank you! Do they still taste pretty good? Is their flavor ok?
It's been a while since we've seen Dan test kitchen gadgets.
i really enjoy this guys presentations
I am going to call cilantro / coriander, "devil's lettuce" from now on 🤣🤣🤣
I never even thought about there being an art to nachos, but I'm glad to learn it. I love nachos!
With store bought pico de Gallo, it sometimes has a weird aftertaste that was familiar but I couldn't place. Finally looked at the ingredients and... they add cucumber for bulk, and that cucumber is often "piffy" as my grandmother used to say. I can't remember if that's from it being underripe or overripe but it's not good
Interesting. I've never seen a store bought pico with cucumber but I've been personally adding it for about a decade now. I love it and it gives extra freshness and cools down the massive amount of spice that I infuse everything with lol
1:50 Babish breaking the chip 3 times and each time looking at the camera with a blank, expressionless stare. That got me! XD
I like doing everything with intent. I don't know about adding other veg when you already add salsa or pico de gallo and instead of individual chorizo and then individual refried beans, go ahead and combine the two. Frijoles con chorizo is awesome with chips (or with eggs, or rolled up in a burrito or with sopes or... you get the idea). Just put it together separately and then spoon it over your baked chips and cheese when they're done. Top with some crumbly queso fresco (yes, even more cheese) and you've got yourself a party.
We should get babish/Andrew Rea in the Home Cook vs. Chef Series.
Epicurious make it happen😊😊
I'd love to see the look on Frank's face when he probably sees different expensive ingredients, and I'd love to see Andrew improvise with the other chef's ingredients too.
"What to do with cheese at the end, do I grate my fingers?" I felt that.
Made this version today and I loved it. Covered in radishes and hot and sweet pickled jalapenos instead of olives. Yum.
What a nice chef, a nice refreshing new episode of epicurious. He sounds very passionate as well, wonder if he got any channels?
I can't tell if you're being sarcastic or nah.
^I'm with him. I honestly can't tell if you're joking or actually serious.
You should give arrachera a try for nachos. I would say it's the deluxe nacho protein of choice here in Mexico. Make sure not to overcook the arrachera. But since it should ideally be cooked briefly on a raging charcoal grill in order to achieve max juiciness and melt-in-your-mouthness, I guess it would be lacking in the convenience you are looking for in this video. You should still try it, though!
Love the House Of Guitars shirt peeking through the apron
I laughed multiple times. I love it! Also I'm hungry now.
"Nachos are like chips that have been dipped for you."
Unironically kinda insightful.
Babish DESTROYS bad nachos with INTENTION and LOGIC
Oh men! I love your presentation. I want to make nachos for Superbowl tomorrow,. My first experience with nachos. You helped me greatly and you're funny!! "CHEESE THAT STRECTCHES PORNOGRAPHICALLY"!! 😅😂😂
Useful video. This is very helpful! Oh I want some Nachos now!
There is only one store bought chip in the states where you can get them… Juanita’s!!! They are amazing. When I lived in a state where I couldn’t buy them, I had them shipped in and hoarded them. 😂
Not my two favorite channels making a video together ❤
The mashup I didn't know I needed
Oh. My. Gosh. Loved watching this. 😂😂 I live in SA and don’t have any of this on our shelves but I’m ready to make in best nachos ❤❤🥰
Awesome, but if you’re doing beans put it on your first layer and heat them too. Bean and cheese yumm.
The beans go between the chips and the cheese. You want the chips to be crispy and a little softy so you have a variety of texture
I did not just sit here and watch someone nerd out over nachos for 20 minutes
Love Babish, more Babish please.
"The beauty of nachos is that you can make what you like. I'm going to make my ideal nachos. I hate cilantro. I'm going to use a ton of cilantro because I guess I'm supposed to."
Shred cheese softest to hardest. The harder cheese helps to clean the grater (before my husband washes the dishes). At any time I have about 10 different cheeses in my refrigerator- I like cheese. Never buy pre shredded. Also blend cilantro with flat leaf parsley. Works for me as I find cilantro too strong.
Good tip. Cilantro is less strong when mixed with other ingredients.