Vivas Tapas nachos


Vivas Tapas nachos

Viva Tapas & Bebidas, a small bare-brick premises  decorated with vintage furniture and kitsch bric-a-brac. Drinking happens under the watchful eyes of the Virgin of Guadeloupe – depicted on a giant mural, flickering from glass candles on the tables. Viva brings some Mexican flair and yummy Mexican tapas.


  • 3-4 tomatoes, (seeds removed) finely chopped
  • 1 red chilli, (seeds removed) finely chopped
  • 1 garlic clove, peeled
  • 1 large lime, juice only
  • ½ tbsp extra virgin olive oil



  • 2 x 200g/7oz bags plain tortilla chips
  • 200g/7oz tinned La Costena jalapeno chillies, drained, sliced
  • 200g/7oz mature cheddar cheese, grated
  • 1 x 150ml/5¼fl oz pot soured cream
  • Small handful of chopped fresh coriander leaves


Mix all of the salsa ingredients together until well combined. Set aside for 10 minutes.

Sprinkle the tortilla chips into a large ovenproof dish. Scatter over the sliced jalapeno peppers and grated cheese. Transfer to the oven and cook until the cheese has melted, about 4-5 minutes.

To serve, spoon dollops of salsa and soured cream on top of the nachos. Sprinkle over the coriander leaves.