Hey there,

How are you doing? And how about your kitchen? If you can believe it, I’m getting ready to leave mine again. Later this week, Quentin and I are fleeing the city for rural New Hampshire to spend a long weekend eating, lounging, and skiing with close friends.

Last week’s meal plan worked out in my favor, so I spent yesterday afternoon crafting an abridged dining roadmap for our short week ahead. We had enough leftovers from other meals that I didn’t get around to making the big pasta bake I’d planned for last week—that’s on deck for tonight—and last Thursday’s quesadillas left me with half a can of refried beans I didn’t want to go to waste, so I turned those into yesterday evening’s big nachos for two. Which brings me rather directly to the topic of this afternoon’s missive: today, we’re talking nachos.

Last night’s nachos for two with a side of Catastrophe.

Specifically, I’d like to draw your attention to the joy, efficiency, and ever-so-slight absurdity (but in the best possible way) of Table Nachos.

For the uninitiated who are unwilling or unable to click this link, I’ll explain: table nachos are nachos served on and eaten directly off a large table. I’ll explain further.

I came across the linked TikTok shortly before another trip out of the city (with the same group of friends we’re traveling with this weekend, actually!) and I was immediately captivated by the idea. I am no stranger to encouraging a large group of people to eat directly off a parchment-lined tablescape. But before I’d laid eyes on this particular and very affecting 44 second clip, I hadn’t considered the vast possibilities for this tabletop format beyond charcuterie and grazing boards.

But thanks to the wonders of TikTok, consider the possibilities I did and Table Nachos have had a grip on me ever since. Want to experience the wonder of a heavily adorned tortilla chip eaten directly off a tabletop as well? I promise, you do!

Here’s exactly how:

Gather your crowd. I think this format works best for groups of 6-12 people. I love it for trips with friends, and it would work great for a family get together. I definitely don’t recommend it for a dinner party or gathering comprised of mainly colleagues or acquaintances—this is for kinfolk only, we’ll talk about why in a bit.
Line your table. With tinfoil! The whole table. Yes, the whole table. And be especially certain you haven’t left any gaps.
Prep your ingredients. Let me break that down a bit:
1. Your base is tortilla chips & cheese. For the chips, buy at least 1 large bag for every three people you’re serving, then add an extra bag to your total for good measure. For the cheese, queso works best. I opt for the store-bought jarred stuff but you could definitely go homemade if that’s more your style. Warm the cheese on the stove in a large pot and keep it ready and warmed until just before serving.
2. Your primary toppings are your proteins. I go for stewed black beans for my vegetarians and some sort of seasoned ground meat for any omnivores in my group.
3. Your secondary toppings are the fixins you typically think of for nachos: shredded romaine lettuce, salsa, sour cream, minced red onion, diced avocado, pickled jalepenos, wedged limes, shredded cheese (more cheese!), destemmed cilantro, pico de gallo, diced tomatoes, and I could go on and on. Pick and prep whatever you enjoy on your nachos, then divide your prepped ingredients among small bowls. I usually like to split each topping into two or three bowls, which brings us to our next step.
Set out your toppings. Now it’s time to build. Spread the primary and secondary toppings out in the center of the table. Make sure each bowl has a utensil or two in it for later.
Lay out your base. Just before you’re ready to beckon your guests for the meal, spread your tortilla chips directly on the table in a relatively flat, even layer surrounding the toppings bowls. Top the chips generously with queso, then call everyone for dinner.
Dig in. Encourage your guests to add the toppings of their choice to the nachos directly in front of them and to tuck in as soon as they’re ready. As I’m sure you’ve gleaned, this dining experience is far from buttoned up, which is what makes it best for close friends and family. The communal nature and surprising format is delightful, interactive, and as I mentioned, just a little bit absurd. It makes for a satisfying meal and a highly memorable experience—believe me, search for the phrase “table nachos” in my group chat, and you’ll find it mentioned on a more-than-semi-regular basis.
Cleanup. Thanks to the careful job we did with step 2, this part couldn’t be easier. Clear the toppings bowls, then pull the foil off the table, gathering it in the middle to contain any remnants of your meal. Toss, wash, and that’s it!
Optional but encouraged: a little rapid test action with your group before this communal dining experience can’t hurt!

I am so curious—would you try this? There’s a pretty high likelihood I’ll be executing it again on my trip this weekend and if I do, I’ll be sure to document it closely to share with the group. You can keep up with those antics over on Instagram and TikTok if you’d like. And feel free to leave a comment or respond directly to this email with any thoughts you might have about Table Nachos.

Alright, we’ve covered it. As always, wishing you a well-fed (nacho-tastic?) week ahead.

xx

Erica

Want more? I’m so flattered! You can also follow me on Instagram or TikTok, or check out my tips-laden e-book collection. The newest addition, Meal Prep Made Simple, is available to order now!

The Fresh Letter

An easy way to feed (and delight) a crowd