Enjoy the fun and funky Nacho Hippo Restaurant as they reveal some of their secrets to the freshness of the cantina in the Market Commons in Myrtle Beach, South Carolina.
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RICH: My name is Rich Huggins. I’m the Director of Operations here at Nacho Hippo. What we’re going to do here today is cook a few items for you. Our nacho item is going to be the “Day After”, which consists of black beans, beef, chili and we top it with fresco cheese. We are also going to be doing a “What the Cluck”. It is our chicken version of a quesadilla and go through the ingredients, and let you see what we do here at Nacho Hippo.
We don’t consider ourself a Mexican restaurant. We’re a Southwest cantina bar and grill. We are very known for our fresh, daily items and our picos, out sauces, our mango habanera, our guacamole. Everything is made fresh daily.
This is our “Day After” nacho, and you will notice that we want to get you a bank for your buck. We don’t just put a bunch of chips on the plate and add a bunch of toppings. We do six ounces of chips first. You got your queso and your black beans. He’s going to do another layer of chips. He’s going to do some more toppings so when you get to the middle of those nachos; you’re not looking for cheese or your ingredients. It’s already there for you. And chili going on next. There you, Justin – black beans, beef (a little mix), Monterey Jack and cheddar – going into the melt. Here we go with a little bit of lettuce, pico, jalapenos to put up there, queso fresco and our fresh made daily.
This is Tyrese, the su chef here with Nacho Hippo. He’s going to go through the “What the Cluck”.
TYRESE: OK, first we’re going to start out with a 10-inch burrito shell and a pound and a half of cheese, kind of spread that around, fresh cut chicken breast – you like that blackened. Go ahead and it’s about 4 ounces like that blackened. Onions and peppers – probably about two to three ounces of each. Add beans, fresh pico and about an ounce of fresh corn. Keep on watching your chicken; you don’t want to dry it out. The peppers you want hot, but still crispy. Once you’ve got all your ingredients from the meet grill, bring it back over to your quesadilla grill, spread it out and let it brown. Fresh cut lettuce, pico, fresh blackened chicken – you’re going to have a little bit of beans, pico and corn inside of the quesadilla with onions and peppers, and the garnish is going to be fresh lettuce and pico.
We’re out front here at Nacho Hippo now. We’ve actually got some of our retail items here available for you so when you come out, just make sure you leave with a nice souvenir. Derek is one of our bartenders here. He’s been with the concept since day one.
DEREK: This is our three-way chips and salsa. It has our three different kinds of salsa – the fire roasted salsa – it’s not spicy; it’s more the way the vegetables are prepared. This is the tomatillo. This is the mango habanera – kind of like a sweet heat. And these are our margaritas. This is the Paradise Island margarita. He uses a coconut tequila, pineapple juice, margarita mix and a little bit of blue Curacao served with an orange, lime, cherry – good stuff. Followed by our Mexicali, one of our signature local favorites. It’s a big giant frozen margarita served with a 7-ounce Corona stuffed upside down in the middle of it.
I would challenge you to come out and take a look at our breathtaking view out here over the lake. We also have patio dining. We also have a banquet room in the back that if you have a private party, Christmas party – anything that you’re doing out this way at Market Common – we’ll be more than glad to help you.