I overheard my son on the phone with The Ex.
“I don’t know what Mommy made for dinner, but it’s really, really good. Like sooo good. Some sort of tacos. But not the normal kind.”
These are the types of conversations a Mom longs to hear.
No, they weren’t the “normal” kind of tacos, but they were about three and a half levels of deliciousness past that.
It all started with an e-mail. “Can you develop a recipe for us to celebrate National Taco Day? And use California black olives as an ingredient?”
Yes and yes.
Recipe development is one of my favorite things to do.
And a recipe to celebrate tacos?
Yes, please.
So then I started brainstorming. I wanted something completely different. Like “outside of the box and around the corner down the street” kind of different.
My mind leapt to these amazing nachos we used to get at Macaroni Grill when they first opened. Years and years ago. They were amazeballs good. Before you wonder how nachos ended up at the Macaroni Grill to begin with, they were not your mother’s nachos. An Italian riff on them, they were completely different (and unfortunately they are no longer offered on their menu).
And so the inspiration for these tacos was born. I wanted to recreate those nachos but put them in a handy little taco vehicle. All the better to get them to your mouth.
Natch.
The first time I had those nachos was also my first introduction to Asiago cheese. So these tacos had to have that. I created a cheese sauce similar to the one that I used on the Bacon Cheeseburger Pizza recipe I shared recently, with a slight variation on the buttery, garlicky goodness. Like “hang a left and go down Asiago Boulevard.”
Oh yes.
…
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