Two weekend we met up with the kids for dinner at Moxie's Grill & Bar in London located at 441 Richmond Street. This is a premium casual restaurant that was founded in Calgary in 1986, now operating 63 restaurants in seven provinces. The atmosphere is delightful, their wait-staff are very friendly, the food is delicious but their presentations are outstanding! The children's ice cream came served in a bowl surrounded by a cloud of fog (caused by dry ice) that was quite impressive especially for our little grandkid (age 4). I really wanted to share that picture but my policy has always been to not post pictures with my family in them.
We have enjoyed a lot of nachos over the years. The most common presentation is the toppings over the nachos. The second most common presentation is the sour cream and salsa served in little plastic cups with lids. Moxie's did something a bit different. First they used coloured nacho chips and second they served the sour cream and salsa in mini taco bowls. These are a bit different than the
restaurant style deep fried taco bowls but equally easy to make at home. I have a mold I will show you how to use to make larger taco bowls but for now here is how to make the small bowls.
Method: Make or buy corn (or wheat) tortillas that are about 6 - inches in diameter. Gently fold each tortilla into quarters without creasing. Put each folded tortilla into a non-stick muffin tin. Open the tortilla pressing lightly but firmly against the bottom and sides of the muffin tin. Bake at 350ºF until just lightly browned. Remove from oven and cool. Fill as desired.
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