By Susie Timm, Head Cheese
I am a sucker for smoked meat. I think that pretty much goes without saying at this point. I especially like dishes that include smoked meat as a featured ingredient inside a whole conglomeration of goodness. (read: NACHOS)
My husband and I were hosted by the Spotted Donkey Cantina folks at their newest location off Hayden and Via de Ventura earlier this month. As I drove up to the spot, I realized Spotted Donkey had taken over the space that used to house the El Paso BBQ Company. It did not occur to me at that moment however, that the chefs at the Spotted Donkey might be using the gigantic meat smoker that was left on the premises by the previous inhabitant.
We took our booth in the bar (against a VERY brightly lit orange wall that was strange, but not entirely off-putting) and settled into our surroundings. The space has been redone since the El Paso days and is expansive and cheerful.
We ordered some house made margaritas and were informed the chef was going to “send around” some food for us to taste.
The very first item that arrived was a plate piled high with pork nachos. Upon the first bite I realized the smoky and savory flavor of the meat could only be achieved on a smoker. They were off the hook. Here’s the mouth watering menu description:
“Large corn tortilla rounds with drunken black beans, pulled pork, serrano chile, fire roasted tomato and tomatillo salsa, and a blend of cheddar, manchego, monterrey jack cheese and mexican crema cheeses.”
The server told us it took the kitchen a few weeks to figure out they could and should use the built in smoker at the new location. They currently smoke all the meat for their tacos, burritos, enchiladas etc.
I’ve never had nachos that tasted like that–they were not your ordinary bar nachos topped with canned jalapenos and cheese wiz. Oh no, these were the real deal.
We tasted a variety of other items that night and highlights include jalapeno shooters and red & green enchiladas. I enjoyed the experience tremendously, but in my mind, I will always remember those nachos as among the most unique and flavorful I’ve had the pleasure of tasting.
Anyone want to join me for some nachos and margaritas this weekend? Just sayin…
The nachos at the Carefree location are made with slow braised pork shoulder and I am certain they are tasty as well.
