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Nachos

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FOOD
December 17, 2009
The ever-improving Sidecar Bar, a pioneering gastropub in Graduate Hospital, took another step forward this fall with the addition of chef Brian Lofink. Formerly co-chef at Matyson off Rittenhouse Square, Lofink hasn't upscaled Sidecar's inventive bar fare so much as tweaked it with better ingredients. His nachos - usually a dish I dread - were an irresistible example. The gooey jack cheese has been replaced with a genuine Mexican melter - asadero. The salsa, a green tomatillo zinger studded with pineapple, jalapeño, and cilantro, was inspired by Lofink's brief stint with Bobby Flay.
FOOD
August 5, 2016
Nachos from grill to table Making nachos layered with cheese, beans, and pico de gallo is so doable with this new grill-top plate. Designed for making nachos, it will also work to sear foods you want to protect from the flame or from falling through the grates. The plate is porcelain-coated steel, has holes to allow smoke and heat to permeate, and lands nicely as a serving dish. - Samantha Melamed Steven Raichlen Best of Barbecue Nacho Plate/Searing Plate, $19.99 at smokenfire.com And for the authentic fixings Skip the grocery store and head to South Philly for the real-deal ingredients: freshly made tortilla chips (the best in town)
FOOD
January 22, 2016 | By Craig LaBan, Restaurant Critic
Few dishes are abused as much as nachos. At its worst, this iconic border cuisine fiesta-starter represents all that's wrong with Americanized Mexican food, a pile-it-high mess of flimsy chips, processed cheese, and canned jalapeños. But every so often, I'm reminded why good nachos can be great. And that's exactly what happened at Cantina Feliz, chef Tim Spinner's original Feliz, where quality ingredients and meticulous construction brought magnetic harmony to the pile. Chef de cuisine Greg McColgan begins with house-fried tortillas, then layers them with cuminy drizzles of sofrito-infused black bean puree, roasted poblano rajas, three cheeses blended for texture and tang (jack, cheddar, and Chihuahua)
ENTERTAINMENT
April 24, 1987 | By Gerald Etter, Inquirer Food Writer
For lovers of the likes of chimichangas, burritos and enchiladas - good news. Casa Lupita, on Street Road near Philadelphia Park Race Track in Bucks County, whips up some dandies and feeds them to you in a south-of-the-bord er atmosphere that could double as a Hollywood set from a 1950s Technicolor musical. More good news. The prices are about as pleasing as the setting. This relatively new Casa Lupita is one of a growing chain of Mexican-style restaurants. There are two branch villas across the Delaware River, in Marlton and near Princeton, N.J., and I understand that they are equally charming.
NEWS
January 13, 1989 | By Maria Gallagher, Daily News Restaurant Critic
What's your food rut? You know who you are, you restaurant customers who always order the same dishes at your habitual haunts. It may be something you can't make at home. It may be something you occasionally crave. Or maybe you're such a spent bullet after work that you wouldn't brave even an unfamiliar sandwich. At the North Star Bar, 27th and Poplar streets, I always used to order nachos or a salad. Always. But I've just found a new favorite thing there, and I recommend that you do likewise in this new year.
NEWS
June 2, 1988 | By SAM GUGINO, Daily News Restaurant Critic
The charm setting of Chestnut Hill was turned up a notch recently with the opening of the cute-as-a-button Rosebud's Cafe, where patrons can eat and drink al fresco as the Route 23 trolley rumbles by on Germantown Avenue. Rosebud's story is a lesson in how Chestnut Hill fights to keep its commercial strip from becoming malled. This vigilance - which regards neon signs as disdainfully as new money - makes the area a delightful place to visit and a great, if expensive, place to live.
NEWS
April 7, 1998 | Daily News wire services
After a three-year fight, the plaintiffs in Minnesota's tobacco trial yesterday finally got their hands on 39,000 of the industry's most closely guarded papers. Just hours after the U.S. Supreme Court refused to block the handover of the documents, attorneys for the plaintiffs began sifting through them for material that could bolster their case. Yesterday's order meant all the documents - totaling some 200,000 pages - must be surrendered to lawyers for Minnesota and Blue Cross and Blue Shield of Minnesota.
NEWS
August 26, 1987 | By MARIANNE COSTANTINOU, Daily News Nightlife Writer
On a patch of green, a bunch of guys in tight white pants and unflattering plastic hats are running around trying to catch a small white ball sent flying into the air by a long stick. This is baseball, America's favorite pastime and, for Joey Galagher, 8, it's the best excuse around to giggle with pals as they terrorize folks balancing nachos and beer and hot dogs and popcorn on teeny cardboard trays. "Sorry," he called out with a toothy grin, scampering down the aisle after causing one balancing act to topple.
NEWS
January 24, 2003 | By Barry H. Gottlieb
Life was a lot different 100 years ago. Back then, only 14 percent of American homes had a bathtub. The average worker earned 22 cents an hour. And 90 percent of the doctors had no college education - but you could buy marijuana, heroin, and morphine at the corner drugstore. Come to think of it, that's not such a big deal. You can buy all that on the corner right this minute, and you don't even have to go inside a store to do it. A hundred years ago the first World Series was played, Sanka was accidentally created when a shipment of coffee got drenched in sea water, and helium was discovered, without which there would be no Goodyear blimp, no balloons on the ceiling at children's birthday parties, and no parents at those parties doing bad Mickey Mouse imitations.
ENTERTAINMENT
September 26, 1997 | By Gerald Etter, INQUIRER FOOD EDITOR
If anyone should know what good Tex-Mex eating is all about, it would have to be folks who hail from that legendary food belt - a slice of geography that runs like melted chihuahua cheese along the Texas-Mexico border. People such as the creators of Don Pablo's Mexican Kitchen, who opened their first restaurant in Lubbock, Texas, back in 1976. The good news is that, 92 Don Pablos later, this nicely authentic rendition of a much-maligned regional cuisine is available here. The newest Don Pablo - and the second in these parts - opened in August on Woodhaven Road, across from the Franklin Mills Mall.
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ARTICLES BY DATE
FOOD
August 5, 2016
Nachos from grill to table Making nachos layered with cheese, beans, and pico de gallo is so doable with this new grill-top plate. Designed for making nachos, it will also work to sear foods you want to protect from the flame or from falling through the grates. The plate is porcelain-coated steel, has holes to allow smoke and heat to permeate, and lands nicely as a serving dish. - Samantha Melamed Steven Raichlen Best of Barbecue Nacho Plate/Searing Plate, $19.99 at smokenfire.com And for the authentic fixings Skip the grocery store and head to South Philly for the real-deal ingredients: freshly made tortilla chips (the best in town)
FOOD
February 5, 2016
Here is an excerpt from Craig LaBan's online chat of Feb. 2, 2016.   Craig LaBan: On a very sad note, there was tragic news out of Switzerland with the apparent suicide of chef Benoit Violier, the French-born chef of Le Restaurant de l'Hotel de Ville in Crissier who'd just been named "Best Chef in the World" by the French government. I'm sure much is still left to be illuminated about this, including more about his struggle to deal with the recent loss of both his father and his culinary mentor.
FOOD
January 22, 2016 | By Craig LaBan, Restaurant Critic
Few dishes are abused as much as nachos. At its worst, this iconic border cuisine fiesta-starter represents all that's wrong with Americanized Mexican food, a pile-it-high mess of flimsy chips, processed cheese, and canned jalapeños. But every so often, I'm reminded why good nachos can be great. And that's exactly what happened at Cantina Feliz, chef Tim Spinner's original Feliz, where quality ingredients and meticulous construction brought magnetic harmony to the pile. Chef de cuisine Greg McColgan begins with house-fried tortillas, then layers them with cuminy drizzles of sofrito-infused black bean puree, roasted poblano rajas, three cheeses blended for texture and tang (jack, cheddar, and Chihuahua)
ENTERTAINMENT
November 4, 2015
I hung out with my son on Halloween. We didn't trick or treat, but he wanted to dress up anyway, because his sister got a Supergirl outfit, and, like any sibling in the midst of a rivalry, he was keeping score to make sure he wasn't shortchanged. Ever the sucker, I took him to Party City just as other kids were hitting the streets to troll for candy. Though the shelves were plucked clean by the time we got there, my son managed to find the last Spider-Man shirt and hat. Then we set out for his real Halloween mission - getting stuffed.
FOOD
March 7, 2013
Here is an excerpt from Craig LaBan's online chat from March 5: Craig LaBan: What's been making your dinners, drinks, and snacks happy? My new invention to keep the kids from fighting at dinner? Personal nachos! Made these babies to order - chili for some, black beans for others, hold the salsa, heavy on the cheese - all a hit thanks to those addictive, amazing fresh chips from Tortilleria San Roman in the Italian Market. Are they the best chips on earth? ¡Creo que sí!
NEWS
May 1, 2012 | Bill Bender
Calvin Coolidge once said that "persistence and determination alone are omnipotent. " The fact that Councilman Bill Green is sharing a plate of Memphis nachos with his wife, Margie, on a breezy Sunday afternoon in Chestnut Hill is proof that the 30th president of the United States was right – even when it comes to Philly Democrats. The empty nesters get to talking about the night in 1986 when they caught each other's eye at the Hippodrome in London, where Green had fled to escape the massive shadow of his father, who served as congressman, mayor and head of Democratic City Committee.
SPORTS
March 19, 2011 | By Frank Fitzpatrick, Inquirer Staff Writer
There's much to know about wrestling. Covering this 2011 NCAA Wrestling Championship, I've discovered that all those Saturday mornings I spent cheering on Rowdy Roddy Piper weren't sufficiently instructive and that I needn't have worn a kilt here. But here are a few things I've learned about the Sport of Clings during a crash course: A takedown is a move. There are several basic variations, all of which I hope to avoid. There's a "high crotch", a "stuff the head," a "duck under," and a "front head lock," which my guide informs me occurs after the head is stuffed - but before the cranberry sauce is served.
FOOD
December 17, 2009
The ever-improving Sidecar Bar, a pioneering gastropub in Graduate Hospital, took another step forward this fall with the addition of chef Brian Lofink. Formerly co-chef at Matyson off Rittenhouse Square, Lofink hasn't upscaled Sidecar's inventive bar fare so much as tweaked it with better ingredients. His nachos - usually a dish I dread - were an irresistible example. The gooey jack cheese has been replaced with a genuine Mexican melter - asadero. The salsa, a green tomatillo zinger studded with pineapple, jalapeño, and cilantro, was inspired by Lofink's brief stint with Bobby Flay.
NEWS
February 9, 2008 | By SOLOMON JONES
THERE WAS a time when I accompanied my wife to the market every time she went. That was in the B.C. days of our marriage - before children. In those days, going to the market was like going on a date. I held the door for her. I carried her bags. It was fun, and sweet, and all the things that being together should be when you're in love. That was then. Don't get me wrong. I still love my wife, and I'm still thrilled to carry her bags when she finishes whatever it is she does in there.
NEWS
June 15, 2006 | By Hugh Hart FOR THE INQUIRER
Like slacker incarnations of Laurel and Hardy, Jack Black and director Jared Hess - one short and stout, the other stringbean-lean - materialized in the driveway of Beverly Hills' Four Seasons Hotel one afternoon last week. A study in contrast, they spent the day separately talking up Nacho Libre, their slapstick tribute to the Mexican masked-wrestling "lucha libre" tradition. "As a kid," Black said earlier, "I knew Mexican wrestlers wore cool-looking superhero masks, but I'd never seen a match or any of those films until Jared asked me if I'd want to play a luchador.
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