The humble nachos get a high-end makeover at the iconic Brennan’s of Houston. Executive Chef Danny Trace channels his “Texas Creole” style into this luxe recipe. The Blue Crab and Caviar Nachos feature fire-roasted corn, St. Andre queso, alligator pear (aka avocado), mirliton pico de gallo, lime crema, and, of course, crab and caviar (an ounce of Petrossian caviar, to be exact).
Special Dishes: Blue Crab and Caviar Nachos
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