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Julian Rodarte

When waffle fries meet nachos and all the toppings that may imply, you end up with wachos!

Wachos (Waffle Fry Nachos)


  • 1/2 pound waffle fries, cooked

  • 1 cup queso blanco, cubed

  • 1/2 cup whole milk

  • Pinch of white pepper

  • 1 red onion, minced

  • 2 Roma tomatoes, minced

  • 1 bunch cilantro, chopped

  • 1/2 lime, juiced

  • Salt

  • 1/4 pound chorizo, cooked

  • 1 cup shredded cheddar

  • 1 cup mayonnaise

  • 1 clove garlic, chopped

  • 1 tablespoon chipotle peppers in adobo sauce

  • 1 tablespoon olive oil

  • 2 tablespoons crema

  • 1 jalapeño, sliced


  1. Preheat oven to 350 degrees.

  2. In a saucepan, add queso blanco cubes, milk and a pinch of white pepper. Allow to melt while you prepare the pico de gallo.

  3. In a mixing bowl, combine the onion, tomatoes, cilantro and lime juice. Season with salt.

  4. Place waffle fries on a baking tray. Top with queso blanco, chorizo and shredded cheddar. Place in oven until cheese has melted.

  5. In a blender, add mayonnaise, garlic and chipotle peppers. Blend until it begins to emulsify then add olive oil and continue to blend until combined.

  6. Top waffle fries with crema, aioli and sliced jalapeños.

Wachos (Waffle Fry Nachos)




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- What's up, guys, my name is Julian and today we are making wachos! I know what you're thinking. What the heck is a wacho? Waffle fry nachos. Let's get started. Let me tell you what I've started to do already. I've got my chorizo cooked right here. I'm starting to create my queso blanco sauce, so I'm gonna turn my burner on about medium to high heat. What I did is I cut up some queso pieces and put it in the pan, added a little bit of milk and I'm gonna season it with a little bit of white pepper. Now on to the pico de gallo. We're gonna start with my onion. What we're gonna do is we're gonna take this back part off because we don't want that to end up in our pico de gallo. What you can't do is slice it this way. Two times. Top to bottom. All the way through and this will give you perfect slices every time. Take that. Put it in our bowl. We've got some beautiful Roma tomatoes here. Slice it all the way through. Now we're gonna chop up some cilantro. But we actually wanna leave the stems, the stems are actually what contain the most amount of flavor. So I'm gonna slice this lime right in half, side to side. We're gonna slice little slits and what we're doing is we're actually cutting through the little pieces of the lime that have all the juice inside. Mix this up and incorporate all of that and then season with a little bit of salt. So, gonna check on my cheese sauce and make sure that the consistency is how I want it to be. And we are almost there. I have my waffle fries here. So we're gonna start with... Our queso blanco. Very generously just pouring it all over the top. Now we're gonna throw on our chorizo. Now we're gonna finish with a little bit of actually shredded cheese, that way we get that nice stringiness. Don't be scared. Put as much cheese as you want. We're gonna throw this in the oven to let the cheeses melt and then I'm gonna make my aioli. I know it's a little hard sometimes when you have the fresh garlic kind of cut it up, I'm gonna show you an easy way to do it. In the kitchen, us chefs, we take our knives, we smash it on top and what it does is it actually releases the shell. Easier way to do and a little safer way, take a spoon, exact same thing, apply some pressure. That's all you need. Now it's easier to just peel this away. And now I'm just gonna slice it into little pieces. We just want really fine pieces. We have the garlic in here more for flavor, not so much for texture. Now I'm gonna add in my mayo. So you can buy chipotle peppers two ways. What we have here is chipotles that from a can in adobo. So I'm gonna add olive oil last, but what I'm gonna do is I'm gonna start blending and add it once it's kind of emulsified. Alright, that looks great. You know it's done when it's all completely emulsified together and you don't have just those little pieces of white mayo. Beautiful. These wachos smell amazing. What I'm gonna do is I'm gonna finish this off. We're gonna top this with a little bit of crema. Crema is essentially sour cream that we use in Mexico. Squeeze this aioli right on top. Put a little bit of my jalapenos depending on how spicy you like it, you can put as much as you want. I am a big fan of spice. And last but not least, a beautiful pico de gallo. Gonna sprinkle this everywhere. So I can't make this and not take a bite. Look at that. Mm! Wow. So, so delicious. You get the richness from the cheese, the crunch from the french fry and then all of those fresh flavors come through from the pico, the cilantro, the onion and then bang! You get a little hit from the chorizo. Absolutely delicious, you have to try this. Tag me when you do. Would love to see what you guys create. Enjoy.