I spent 33 years as tourist in the East Cape village of Buena Vista, midway between La Paz and Cabo San Lucas on the Sea of Cortez. Last fall, my husband Terry and I sold everything in the States and moved to Buena Vista. In honor of our favorite hotel in our new home, we’re sharing their most celebrated recipe. Hotel guests rave about these Nachos, and eat them by the plateful. In fact, reading the recipe alone is guaranteed to give all former guests swim-up bar flashbacks.

Yeah … it’s about 4:00 in the afternoon and you’re perched on an underwater barstool. In front of you is a Piña Colada, Margarita or cold cerveza. Up comes Ricardo with a huge plate of Nachos. You and three new best friends dig in. Heaven on earth!

2 –3 cups Tortilla chips
1 can refried beans: heat on stove with 1 tbsp bacon fat and 1 tsp milk
sliced jalapenos (to taste)
1 cup Monterey jack cheese, grated
guacamole: 1 avocado, 1 tbsp canned salsa verde and garlic salt to taste
pico de gallo: 1 chopped tomato, 2 tbsp chopped cilantro, ½ chopped white onion, salt & pepper to taste

On serving platter, place a layer of tortilla chips. Scoop hot refried beans over chips. Put on as many sliced jalapenos as your palate can handle. Sprinkle cheese over everything. Nuke for one minute. Top with guacamole and pico de gallo. Ay, yay yay!

Cooking with Baja Magic Dos - Mexican Recipes by Author Ann Hazard

This recipe is featured in Ann Hazard’ book, Cooking With Baja Magic Dos. The cookbook has over 60 new recipes with corresponding stories and all new art. Whether or not you have Ann’s original cookbook, you will want a copy of Baja Magic Dos! For more information on Ann and her Baja books, visit her Facebook page or order her book from Amazon.com.