chipotle

On our way to the office, we push past the fluorescent parka-wearing Empire State Building guys inexplicably asking us, with our headphones, sunglasses and strategic avoidance of standing-and-staring tourists, if we're going up today. Kvetch as I might about the foot traffic and that time I got run over by a bike rickshaw, I really like eating lunch in this neighborhood. Here's why, all within three blocks.

When the FDA finally comes out with their list of Top 5 Most Important Tailgating Foods (should be any day now), I expect to see nachos close to the top. As I demonstrated recently with our other nacho-centric Test Kitchen creation, Baja Fish Nachos, a good topping can elevate a simple party dish into...dare I suggest, a meal?  

In this classic Mexican combination of chocolate, almond, cinnamon and chile I use powdered chipotles, which are dried, smoked jalapeños. The chipotle powder imparts a subtle, smoky note that complements the chocolate, as well as a bit of heat to the finish.