3 Ways to Make Babish's Nachos: Classic Pan or Edible Hat?

3 recipes

3 Ways to Make Babish's Nachos: Classic Pan or Edible Hat?

Q: What ingredient differences matter most when making Sombrero de Nachos?

Babish's Perfect Nachos (Epicurious): Uses store-bought sturdy chips, raw Mexican chorizo, and a trio of cheeses: Queso de Papa, Pepper Jack, and Queso Oaxaca. — Sombrero de Nachos de Mi Villano Favorito (Cocinando Corea): Features a dough made from 2 cups Harina de trigo (wheat flour) and 1 cup Maseca (corn flour), paired with liquid nacho cheese. — Sombrero de Nachos Gigante (Mi Villano Favorito 2) (Mis Pastelitos): Utilizes a massive 1:1 ratio of 0.5kg Maseca and 0.5kg wheat flour, relying on vegetable oil spray to achieve a 'fried' texture.

Q: Should I make Sombrero de Nachos the traditional way or use modern shortcuts?

Babish's Perfect Nachos (Epicurious): Employs a double-layering technique on a flat sheet pan to maximize surface area and ensure every chip is covered in cheese. — Sombrero de Nachos de Mi Villano Favorito (Cocinando Corea): Molds dough over aluminum foil and bakes for 90 minutes at 180°C to remove all moisture for structural support. — Sombrero de Nachos Gigante (Mi Villano Favorito 2) (Mis Pastelitos): Uses a two-stage bake: first with a mold to set the shape, then a second bake without the mold to harden the entire structure.

Q: Which Sombrero de Nachos recipe has the most authentic flavor?

Babish's Perfect Nachos (Epicurious): A savory explosion of spicy chorizo and creamy cheeses, balanced by the fresh crunch of radishes and acidic pico de gallo. — Sombrero de Nachos de Mi Villano Favorito (Cocinando Corea): Combines the earthy taste of refried beans with the sharp heat of Chile serrano and the nostalgic flavor of liquid nacho cheese. — Sombrero de Nachos Gigante (Mi Villano Favorito 2) (Mis Pastelitos): A corn-forward, crunchy vessel designed specifically to be a neutral base for a massive amount of homemade guacamole.

3 recipes comparedUpdated 5/11/2026Analyzed by ChefChef

These three recipes offer vastly different interpretations of 'perfect' nachos, ranging from a gourmet sheet pan assembly to complex edible architecture. While Epicurious focuses on the science of melting cheese and chip structural integrity, Cocinando Corea and Mis Pastelitos recreate the whimsical 'Nacho Hat' using homemade dough. You will learn how to balance textures using ingredients like Queso Oaxaca and chorizo, or how to engineer a structural tortilla using Maseca and wheat flour. This comparison highlights the choice between a quick, high-quality snack and a labor-intensive, show-stopping party piece.

Recipes

Babish's Perfect Nachos

Epicurious

A masterclass in layering and cheese selection, focusing on structural integrity and the perfect melt using three distinct cheeses.

Cook time: About 45 minutes
Servings: 1 large sheet pan (serves 4-6)
Difficulty: Medium

Key ingredients

1 large bag Tortilla Chips (sturdy, restaurant-style, e.g., Hola Nola Authentic) · Approx. 8 oz Queso de Papa (or mild cheddar cheese) · Approx. 8 oz Pepper Jack Cheese · Approx. 8 oz ball Queso Oaxaca · Approx. 1 lb Raw Mexican Chorizo … +9

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Sombrero de Nachos de Mi Villano Favorito

Ingredient Differences

Babish's Perfect Nachos (Epicurious)

Uses store-bought sturdy chips, raw Mexican chorizo, and a trio of cheeses: Queso de Papa, Pepper Jack, and Queso Oaxaca.

Sombrero de Nachos de Mi Villano Favorito (Cocinando Corea)

Features a dough made from 2 cups Harina de trigo (wheat flour) and 1 cup Maseca (corn flour), paired with liquid nacho cheese.

Sombrero de Nachos Gigante (Mi Villano Favorito 2) (Mis Pastelitos)

Utilizes a massive 1:1 ratio of 0.5kg Maseca and 0.5kg wheat flour, relying on vegetable oil spray to achieve a 'fried' texture.

Method Differences

Babish's Perfect Nachos (Epicurious)

Employs a double-layering technique on a flat sheet pan to maximize surface area and ensure every chip is covered in cheese.

Sombrero de Nachos de Mi Villano Favorito (Cocinando Corea)

Molds dough over aluminum foil and bakes for 90 minutes at 180°C to remove all moisture for structural support.

Sombrero de Nachos Gigante (Mi Villano Favorito 2) (Mis Pastelitos)

Uses a two-stage bake: first with a mold to set the shape, then a second bake without the mold to harden the entire structure.

Flavor Differences

Babish's Perfect Nachos (Epicurious)

A savory explosion of spicy chorizo and creamy cheeses, balanced by the fresh crunch of radishes and acidic pico de gallo.

Sombrero de Nachos de Mi Villano Favorito (Cocinando Corea)

Combines the earthy taste of refried beans with the sharp heat of Chile serrano and the nostalgic flavor of liquid nacho cheese.

Sombrero de Nachos Gigante (Mi Villano Favorito 2) (Mis Pastelitos)

A corn-forward, crunchy vessel designed specifically to be a neutral base for a massive amount of homemade guacamole.

Recommendation

Choose Epicurious for a gourmet, high-quality snack that is ready in 45 minutes. If you want a fun, edible craft project for a themed party, Cocinando Corea offers a manageable 'Nacho Hat,' while Mis Pastelitos is best for those seeking a hard-difficulty, giant-scale centerpiece.