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Manx-Mex Chronicles: Chapter Ten: Mission de Mayo

Tortilla chips and salsa, chili con carne, and fajitas are now typical European bar food. Rare is the English pub that doesn’t serve “nachos.” The influence of Tex-Mex on world cuisine fascinates us here at Texas Eats. So when our correspondent, Julia Walsh, moved to Manchester, England in January 2017, we asked her to chronicle Tex-Mex influences on the local English fare. Here is her latest report:

On Friday, I woke up with a mission in mind: to locate and demolish a good plate of nachos. My recent experiences left me feeling reluctant to trust a pub to deliver the hot, cheesy goodness I was looking for, and with it being Cinco de Mayo, I needed a sure thing.

I found myself at Las Iguanas in Deansgate, who describe their food as “a mouth-watering confusion of native Latin American Indian, Spanish, Portuguese and African influences” and offer a “Mexican” section of the menu. (Restaurants here list themselves as Mexican, not Tex-Mex, but they often feature Tex-Mex dishes on their menus.) They looked like a promising place to go.


The starters were 3 for £15 and nachos topped the list, so we dove right in. I ordered the basic nachos (cheese, pico de gallo, roasted tomato salsa, guacamole, sour cream, and jalapenos) with refried black beans added. Despite the English style piles of wet ingredients, I can’t tell you how happy I was to see piles of molten, gooey goodness at the edges of the plate. The chips were dusted with an ancho chili salt, a welcome contrast to the plain corn chips I’ve been getting. The black beans came on the side for some reason, so after my initial photos, I poured them carefully over the whole plate.

Just look at that glorious stretch!

These nachos were crunchy, melty, and delicious, delivering all the right sensations and flavors. Mission accomplished.

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