Go Whole Hog With These Game-Day Nachos
October 12, 2015
It’s officially fall, and your customers are ready for some football—and nachos that aren’t drowning in sad cheese sauce, olives and bland sour cream. At Chicago's Cantina 1910, Diana Davila traded in flimsy tortilla chips for hearty masa chips, and boring ground beef for housemade moronga chili. She uses pig’s liver and pig’s blood from whole hogs butchered in-house to make a loose...