we find the “holidays” have really gotten out of hand. There’s National Hair Day (Oct. 1), National Fried Scallops Day (Oct 2.), National Boyfriend Day (Oct 3rd) and … bless it … Oct 4th is actually National Vodka Day. We are okay with this one. Hey, you might need the 24-hour celebration of Smirnoff if National Boyfriend Day finds you all alone with reruns of Gilmore Girls and a bucket of chicken wings.
We generally let these days slide on by us without a second’s thought, with one very large exception.
November 6th is National Nacho Day.
We’d be cool with if it if National Nacho Day magically replaced Christmas. Santa’s cool. But, cookies cannot really compete with cheese-laden chips.
This year, we are celebrating here in New York City at one of our favorite places for nachos––Ghost Donkey. This plucky little bar, tucked right off Bowery, is filled with eclectic Mexican art, approximately one-million red christmas lights, tons of mirrors, and a bar staff who knows tequila and mezcal like prizefighters know a knockout.
Ghost Donkey is a haven for nachos in New York City.
And we aren’t just talking about your standard Kraft cheddar, Tostitos and Pace Picante. We are talking about nachos given the respect they damn well deserve.
From truffles to slow-simmered chicken, from cheeseburger version to chorizo and tripe, these guys make our favorite game-day staple into a refined, gorgeous art form. Well … it’s artistic till we start fighting over chips like children.
In honor of this National Nacho Day, we bring you a visual romp through Ghost Donkey’s menu and a recipe.
As for you, National Lumpy Rug Day (May 3rd), National Postage Stamp Day (July 1) and National Blueberry Popsicle Day (Sept 2nd), we don’t have any use for you.
We know who we love. We love Nachos.
We have secured you a fantastic Autumn option.
This recipe is for Ghost Donkey’s Wild Mushroom Nachos, created by Chef Brad Farmerie. It serves 6 normal humans, or 4 people who are super into nachos, like us.
Happiest National Nacho Day to you all.
Ingredients for Mushroom Puree:
½ cup mushroom mousse
1/3 cup huitlacoche
1 heaping Tablespoon cotija, crumbled
2 ½ Tablespoons pickled jalapeno juice
1 ¼ teaspoons pickled jalapeno
¼ tsp salt
Method: Place n a food processor and puree
Ingredients for Oyster Mushrooms (yields 2 cups mushrooms):
4 cups cleaned oyster mushrooms
1 ½ Tablespoons minced garlic
¾ Tablespoons salt
3 Tablespoons unsalted butter
1 ½ Tablespoons chopped thyme
Method: Heat a small amount of olive oil in a sauté pan. Place the mushrooms and salt in the pan and cook over high heat until the mushrooms go golden and start to become crispy. Move the mushrooms to one side of the pan and add the butter to the empty side. When the butter starts to bubble, add the garlic and marjoram to the butter. Toss the pan, incorporating all of the ingredients together. Continue to cook until the mushrooms and the garlic are golden, crispy, and delicious. Cool on a tray until needed and start on the next batch. Use 3/4 cup per portion.
Ingredients for Poblano Salsa:
5 Tablespoons roasted and diced poblano chili
1 Tablespoon red onion
2 teaspoons olive oil
2 teaspoons jalapeno juice
2 teaspoons lime juice
¼ teaspoon salt
Method: Incorporate all ingredients and blend together.
Building Your Nachos:
½ cup corn chips
3½ Tablespoons of mushroom puree
½ cup cooked mushrooms
1/3 cup cheddar cheese
1 teaspoon cotija
2 pinches of chives
Poblano Salsa to your liking
Method: In a cast iron pan, cover the bottom, layering chips. Drizzle mushroom-puree over the chips. Scatter mushroom over puree as your heart desires. Sprinkle cheddar cheese over mushrooms covering completely. Repeat process for a second layer. Place in 350F oven for 7 minutes. Remove and immediately sprinkle with cotija, chives and poblano salsa.