Salty, crunchy tortillas. It's a yes from us.
Imagine a tray of salty, crunchy tortillas. Now slap on some vegan mince, pinto beans, fresh peppers and salsa. Gleefully sprinkle some jalapenos and dairy-free cheese. Pop on some red onions and pineapple chunks. Then slather it all in gorgeous hot sauce. You now have yourself some chilli loaded nachos.
Yet, even if you try to follow this guide at home, with all the good will and top quality supermarket ingredients in the world, it’d be impossible for you to reach the heady heights of Carolina’s Chilli Loaded Nachos. It’s not a dig, it’s just the truth. Because, whipping up a feast from their fancy food stall in Sherwood Vegan Market, Angela and Mark manage to put together one of the finest Tex-Mex meals you’re likely to try. It just happens to be vegan and gluten-free.
The ingredients taste fresh and flavourful. The homemade hot sauce - Scarlett’s, Carolina’s own creation - takes things to another level. And even the pineapple, which I wouldn’t consider a must-add if I was making this dish, goes down a treat. Each layer of food adds a new wave of deliciousness, until the fake meat sweats take hold and you need a lie down. It’s a real journey, working your way through this, and every step is one of utter delight.
So, when you’re next out and about in Sherwood Vegan Market - or any self-respecting street food market, for that matter - keep your eye out for the vibrant colours of the Carolina’s Chilli food stall, and take a punt on a proper plate of nachos. You won’t regret it.
@carolinas_chilli
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