Everybody loves nachos. A crunchy layer of tortilla chips can be a vehicle for just about any ingredient you can imagine, from shredded chicken and jalapeños to crawfish and pickled okra—both of which appear in the upcoming cookbook ¡Buenos Nachos!, by Gina Hamadey. It’s a collection of recipes from fifty nacho-loving chefs, writers, and celebrities, including chef Ashley Christensen of Poole’s Downtown Diner in Raleigh, North Carolina, New Orleans musician Big Freedia, and Garden & Gun contributor and Southern Foodways Alliance director John T. Edge.
“Nachos are an exercise in balance,” Hamadey writes, and there are many more paths to crisp-and-gooey harmony than just chips and cheese. Chef and farmers’ market evangelist Steven Satterfield of Miller Union in Atlanta loads his nachos with black-eyed peas, summery green tomato pico de gallo, and dollops of tangy yogurt and sour cream. Not only do these chips stand out on a cookout table piled with ribs and deviled eggs, but they’re also easy to make: the lightly doctored black-eyed peas come out of a can, and the only trick to the pico is finding green tomatoes. Of course, you don’t have to tell anyone that.