Take your nacho game to the next level by topping them with a layer each of refried beans, vegan creme fraiche, guacamole, pico de gallo, cheese, olives and jalapeños
There are several great women on my street, but two of them, Anna and Marina, make seriously good nachos. Or, more accurately, Marina makes great vegetarian nachos with all the fixings and Anna makes a glorious seven-layer dip, which is a Tex-Mex party classic that involves a very specific layering of ingredients, always starting with refried beans followed by soured cream, guacamole, pico de gallo, cheese, olives, herbs or jalapeños, and always eaten with tortilla chips for dipping. In a show of affection for both women and their cooking, I’ve merged the two to create these seven-layer nachos.
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