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Notable Nosh: Dublin Nachos

Dublin Nachos 01

I had this rather novel, if decidedly un-Irish, snack food at the Halifax Alehouse during my visit to Nova Scotia this past July. The menu, at this rather pleasant Pub, describes their special Nachos as ‘thinly sliced potatoes piled with tomatoes, green onions, black olives, jalapeno peppers, and bacon, covered with our mixed blend and feta cheese.’ It sounded interesting (and perhaps was, I suppose), but I can’t really say I feel an overwhelming urge to indulge a second time…

Making an ‘Irish’ version of Nachos using potato is rather a clever idea, I grant you, but the execution was a bit less appealing. One of the pleasures of traditional nachos is the contrast of textures between the toppings and the crisp chips… Nearly soggy potato slices don’t quite ‘cut it’, sad to say.

I liked the toppings, actually… Feta and Black Olive is not standard and is something I’ll try on my own Nachos sometime. As for the Irish-Mexican fusion, a little work needs to be done… Chimichangas made with Boxty, maybe?

3 Comments Post a comment
  1. ohsohappy #

    The Alehouse should just call these what they are…loaded potato skins…and leave the nacho part out of it. And then just put the real deal on their menu, plain or gussied up with pico de gallo, avocado and sour cream. Here is a short bit about the history of nachos. I so love it when a culinary creation made from K-rations turns out to be a simple masterpiece.

    September 29, 2014
    • Ha … never heard that story before!

      I think proper potato skins (ie: mostly hollowed out skin) would have been better than these slices.

      September 29, 2014
  2. They look quite appetizing in the photo. They also look crispy, but judging by your description, they were not.

    October 1, 2014

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