Not (Yo’) Nachos

Today is Mexican Independence day!

I feel very attached to Mexico- as you might know, I have recently graduated from the Courtauld Institute of Art with an MA in History of Dress, and my dissertation was all about nationalism in representations of Mexican dress immediately after the 1910-1920 revolution. I know I know, it sounds kinda boring, but I loved every minute I spent cooped up in the British library, pouring over photographs of Frida Kahlo and Mexican newspapers from the 1930s. I spent months reading everything I could on Mexican politics and culture, and then just as long writing 10,000 words exploring the subject further.


It was hard work, and very stressful at times but I found the subject so engrossing that I was actually quite sad to have to hand in my essay when I finally reached the deadline (but I was also, of course, immensely relieved!)

On a selfish, personal level, I love Mexican Independence day, because, if it wasn’t for Mexican independence, I really wouldn’t have had anything to write my dissertation about! I’m definitely going to be having my own one-person party to celebrate today, and gorge myself on Mexican food (which has always been my favourite!)


This is a new way, healthier way to make nachos, with much less saturated fat and salt than the traditional kind (even though those are, of course, delicious!)

Sweet potatoes! The solution to everything. To make your very own sweet potato nachos to celebrate all things Mexican (independence, food, tequila…) peel your sweet potatoes (allow about 1 potato per person).

Preheat the oven to 180 degrees. Slice your sweet potatoes as thinly as you can (think nacho chip!) and spread them out in an oven dish. Drizzle with a splash of olive oil and sprinkle over a pinch of salt. Roast in the oven for 45-50 minutes, or until they are soft in the middle but crisp on the outside.


Then, use them as you would normal nachos. Cover them with your favourite Mexican toppings (I went for black beans, with plenty of salsa, guacamole, coriander and lime- of course!) For my bean recipe, click here. Or be creative!

Happy Mexican Independence!



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