Nachos topped with fermented vegetables and cashew cream

Taqueria Fermented Vegetable Nachos

When the mood strikes for a snack that is crunchy, creamy, tangy and spicy, these nachos might be the perfect choice.

Aromatics including Mexican oregano, cumin seeds, and garlic allow the fermented carrots and jalapeños to take on a depth of flavor.

Loaded with vegetables, textures and probiotics, this version of nachos stands out for the multitude of colors and layers of flavor it showcases — minus the grease.

What's Good to Know with Chef O:

  • Creating the cashew cream by using leftover brine is not only resourceful but also creates a rich flavor profile while adding probiotics into the equation.
  • Cut the fermented vegetables into smaller pieces to create the perfect bite.
  • Adding raw apple cider vinegar to the brine when lacto-fermenting the vegetables helps the pH drop quicker and helps the vegetables retain a crunch.
  • Add a protein or plant protein and serve as a heartier meal.
  • Looking for a different vehicle for your ferments? Load these ingredients onto tortillas to make tacos instead or serve over greens as a salad.

The time to get your nacho on is now — Super Bowl playoff season is upon us, after all. 


Taqueria Fermented Vegetable Nachos


For the Cashew Cream:

  • 1 cup raw cashews, soaked
  • 1/4 teaspoon sea salt
  • 3/4 cup taqueria fermented vegetable brine (recipe below)

For Assembly:

  • 1 bag tortilla chips
  • 4 cups taqueria fermented vegetables (recipe below), cut into smaller pieces
  • 1 tomato, diced
  • 1/2 cup sliced black olives
  • 1 bunch cilantro, chopped


  1. Blend soaked cashews with sea salt and taqueria vegetable brine.
  2. Lay out tortilla chips on a plate or bowl. Dollop with spoonfuls of cashew cream.
  3. Top with taqueria fermented vegetables, tomato, black olives and cilantro.

Taqueria Fermented Vegetables

Yield: 1 1/2-gallon jar


For the Vegetables:

  • 4 shallots, quartered lengthwise
  • 8 jalapeños, cut in half lengthwise
  • 1 carrot, peeled and cut into diagonals

For the Spice Mixture:

  • 2 tablespoons Mexican oregano
  • 1 tablespoon black peppercorns
  • 4 garlic cloves, sliced
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 2 tablespoons sea salt
  • 1 cup apple cider vinegar
  • water, to cover


  1. Add shallots, jalapeños and carrot to a medium bowl.
  2. Gently massage in Mexican oregano, peppercorns, sliced garlic, bay leaf, cumin seeds and sea salt.
  3. Transfer to a sterilized glass 1/2-gallon jar.
  4. Add in apple cider vinegar and pour enough water to cover.
  5. Fasten the lid and attach the airlock.
  6. Ferment at room temperature for 7 days.
  7. Refrigerate for extended storage.

More fermented recipes by Chef Olivia:

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