What you should never forget about nachos...

Which are the best nachos for your restaurant? Which cheese do you choose and what do you pay attention to?

Nachos, an indispensable part of the menu. They're a starter, daily snack, serving platter, snack or sharing dish. They're also profitable.

• But how do you ensure your nachos don't reach the table like wet newspaper?
• What do you pay attention to when choosing your products and how do you ensure that you have the best nachos in your town or city?
• What are the Do's and more importantly; the absolute Don'ts?

We've tried it.
To see if the difference is actually as big as we have always claimed.
We're happy to share this knowledge with you so that you can make the difference next season.

Enjoy reading and good luck. And you know, if we can help you with anything, we'd love to hear from you!

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You're not supposed to know this... (but we'll tell you anyway)!

Nacho chips: the BIG difference between supermarket and catering nachos.

You would think 'a nacho is a nacho' right? Why would there be a difference? 

As you know, we think it's important to keep a critical eye on our products so that you can continue to rely on our expertise.
That's why we did the nacho test.

We compared the nacho chips from Pablo's Choice with 4 other well-known nacho brands.
Upon seeing the chip, it was immediately noticeable that Pablo's chip is a lot thicker than all  the other chips.

The advantage of this? ➜ Less breakage in the bag and, if all goes well, chips that don't go soggy as quickly.

What happens when we cook all the different types of chips with the same cheese, in the oven?

• The supermarket chip is more likely to burn.
  Some corners even burn before all the cheese has melted.
  This is because this chip is actually just meant to be eaten on the couch in front of the television and not heated in the oven. Due to the thickness of Pablo's choice nachos, we can see that this chip won't burn so quickly.
• But the biggest difference can be seen after we've let the nachos stand for a while. The supermarket nachos are soaked with moisture from the cheese and are limp, while the Pablo's Choice nachos are still crispy.
  This is not only because the chips are thicker but also because they're made from coarsely ground maize from Mexico. 
  
  Soggy nachos? With our tips, this is Nacho problem-anymore. 😉
  

Nacho cheese: what's the truth behind the price differences?

Using the right cheese is crucial.
If you use the wrong cheese, the cheese will become hard and dry in the oven.
If your customer takes 1 nacho chip, you don't want them to pull all the hard cheese from the entire container of nachos at once.

This is why it's extremely important to choose a good cheese. Because only with a good cheese do you see those delicious creamy cheese strings – and the cheese actually tastes like cheese. While the mixes with a lot of analogue don't smell like cheese, but according to many, like molten plastic. What do you want to serve your guests?

Win-win-win...

• Why is one cheese mix much more expensive than another?
  The price mainly has to do with the question of how much cheese it contains and which cheese is used.
  The annoying thing is that you can't really see it from the outside of the bag.
  
  Often, far too much cheese analogue is added to cheese mixes. This is an imitation cheese (vegetable fat) which ensures that the manufacturer can keep the price down.
  However, it can no longer be called cheese, so creative names such as TexMex and Pizzatopping are used. This may not be misleading – but it is confusing.
  These types of products often contain 70% cheap analogue. When heated, a strange smell is released that some find smells like burnt plastic. 
  
  
• How do you know if you're using the right cheese?
  By smelling, tasting and comparing. Trust your senses and test it side by side. And this can be done easily and quickly. Request samples of the MexMix here and test it at your business. Because then you can ultimately make an informed decision based on your own tests and comparisons.

Sounds Cheesy
Even if you don't serve our cheese Gouda enough and leave it on the hatch just a little too long,
it will still be creamy! 😉

So my advice is: choose the best cheese.
Would you like to eat the cheese off our bread? (this time with permission😉)
Then feel free to request a sample.

Contact us

Guacamole: Why can't every label say 'guacamole'?

Actually, guacamole shouldn't be much more than pure avocado, with a few additions like lime juice, pepper, coriander and onion.
There are many jars and cans of green sauces on the market with creative names, such as Tex-Mex Dip and Guacamole Style Dip.

This is because they're not allowed to put guacamole on the label if it contains none or too little avocado.

In the ingredient list you can read that there is usually only a few per cent of dry avocado powder in the jar and a laundry list of e-numbers. 

We think it's important that you can work with the best products.
That's how we selected our avocado pulp from Pablo's Choice.

This makes our avocado pulp incredibly fresh and of great quality.
Because the bags are delivered to you frozen, there is no need to waste.
After opening you can keep it refrigerated for 2-3 days and the pulp is, of course, multi-purpose.
It consists of 94% avocado pulp and only some fresh coriander, onion and salt has been added to preserve it.
Use the pulp on your Nachos, your burgers, your tortillas, a lunch platter or just on an Avo Smash sandwich.

Which catering nachos should I choose?

It's a lot of information, so I'll just list it for you. 

There are roughly 2 types of nachos.
The pre-baked catering nachos from, for example, Pablo's Choice, aimed at speed and convenience, but good quality.
And the nachos that you can fry and season yourself, so they're very distinctive and unique. Which one to choose really depends on your type of business.

1. Pablo's Choice catering nachos are made from coarsely ground Mexican corn and are thick enough to remain crispy. They work quickly and easily, have little breakage and are extremely tasty. They are distinctive. Ideal for catering companies that want a good nacho chip and where convenience and speed are important.
   They are available in the following flavours:
   Nacho Natural triangle
   Nacho Natural round
   Nacho BBQ triangle
   Nacho Cheese triangle
   Nacho Chili triangle
   
   
2. Don't you want something different? Do you want to stand out from the crowd?
   Then you can use our pre-cut corn tortillas, which you fry yourself. We call these Precut Corn Tortillas. After frying, you can season them to taste (natural with just a little salt, or with one of Chef Paul Prudhomme's Magic spice blends). They can be used for at least 3-4 days after frying.
   The precut corn tortillas are available in the following types:
   Yellow Tortilla Nachos precut (Triangle)
   LA608.1 Happy Nachos 3 Colors Precut

What are the tastiest spice mixes to season home-made nachos with?
LA400 Fajita Magic from Chef Paul Prudhomme
LA460 Shrimp Magic from Chef Paul Prudhomme

Which Jalapenos can I use for nachos?

A jalapeno is a jalapeno, right?
No, there are real differences!
Turkish and Mexican jalapenos are mainly sold in the Benelux.

Which one suits you best – it's up to you. When I still owned my restaurants, I very consciously chose the crunchy and spicy Mexican jalapeno. Because I wanted the customer to really notice when they had a jalapeno in their mouth. And while Mexican peppers may be a bit more expensive, they're extremely good for your drinks turnover😊…

And which cheese sauce is the best for nachos?

Do you want to prepare a portion of loaded nachos in 10 seconds? You can, by using a warm cheese sauce instead of grated cheese. Cheese sauces are easy to store in your bain marie. They're ideal for snack trays, appetisers, food trucks, beach kiosks and sharing dishes.
If you opt for cheese sauce, you can choose from 2 basic types:

1. American Cheddar Cheese Sauce: Go for the authentic American cheese sauce in large 3-litre cans. The cheese sauce stays good for a long time in your bain marie and works quickly and easily. Perfect. Ours is from Winsconsin and it is, in my opinion, the best American Cheddar Cheese Sauce.
   Cheddar cheese sauce from Piñata
2. Irish Cheddar Cheese Sauce: pure and traditional cheese sauce with a high percentage of Irish cheese and cream. More pure and in a handy spray bottle that you can keep warm in your bain marie. The Irish cheese sauce is a bit more delicate and a bit more expensive.
   Cheddar cheese sauce LA157

When you run large numbers, with different kitchen teams, you need a sauce that has to be good, always. Then choose the American one. If you are looking for a distinctive sauce, with a higher cheese percentage and more traditional taste, I would go for the Irish cheese sauce.

There are also Dutch cheese sauces on the market. Although I've tasted them all, not one gave me the 'wow effect'.
But test them side by side for yourself and make your own decision!

Still unsure?

We don't know how but feel free to contact us... 😉

Contact us