All photos by Liz Barclay

Today is a very important day for mankind: In 1975, the creator of nachos, Ignacio “Nacho” Anaya, shed his mortal coil and henceforth October 21 was declared the International Day of the Nacho in his honor. And what better way to celebrate International Day of the Nacho, we thought, than by making some smoked-meat poutine nachos with the pros over at Mile End?

The Brooklyn-based, Montreal-inspired delicatessen has gained a serious cult following for its smoked meat, which falls somewhere between pastrami and corned beef and is supremely juicy and peppery. It also adds some added gluttonous oomph to the deli’s formidable smoked-meat poutine, a stack of starchy skin-on fries smothered in roast-chicken gravy, fat cheese curds, and brisket.

We’ve often dreamed of combining poutine—essentially Canadian nachos, let’s be real—with a more traditional base of tortilla chips to create a South of the Border-Great White North hybrid of epic proportions, but we needed some pro guidance. And it just so happens that smoked-meat poutine nachos are on the list of top five family meals at the Mile End Deli spinoff in Manhattan, along with braised chicken with salsa verde, frittata, chicken shawarma with homemade pita, and “anything breakfast for dinner.” The poutine nachos were first created by Mile End Deli head cook Eduardo, and Mile End Deli sous-chef Josh Sobel was kind enough to walk us through the step-by-step process of making this mashup masterpiece.

For this edition, Sobel put a spin on the typical poutine nachos that have become a family-meal tradition, adding Russian dressing to create something more like “Smoked Meat Poutine-Reuben Nachos.” You can stick to the recipe or add your own twist, maybe by swapping out the Russian dressing for salsa verde or sour cream. Go with your gut in terms of toppings—after all, that’s exactly what Anaya did when he invented nachos all those years ago.


Click through the gallery for the step-by-step poutine nacho building instructions.

RELATED: The Big Nacho Interview: Dale Talde Talks Influences, Architecture, and Cheese Sauce

RELATED: How to Make the Ultimate Cheese Sauce