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2 to 3 people
Preparation time: 30 min

One of Willy’s favorite dishes for the festival season! Where there is Willy Nacho, there is a fiesta! Have you come across these super nachos at a festival before?


Pickled cucumber/radish*

  • 50 gr. Cucumber (cut into thin slices with a cheese slicer)
  • 50 gr. Radishes (cut into thin slices with a cheese slicer)
  • 100 ml. White vinegar
  • 50 ml. Water
  • 1 teaspoon of salt
  • 50 gr. Ginger
  • 1 Teaspoon of sugar


  • Steel pan
  • Tang
  • Cutting board
  • Knife
  • Tray
  • Serving dish

What to do / como trabajo:


Step 1

On low heat, heat the pulled pork with the Willy Nacho Parilla BBQ sauce in the saucepan. Remove the lid and seal from the Willy Nacho Cheese dip and heat in the microwave for 15 to 20 seconds. Then stir through.

Step 2

Put the tortilla chips in a serving bowl and spread the warm pulled pork over the tortilla chips. Then spread the Willy Nacho Cheese dip on top. Optional: draw stripes with the Willy Nacho Parilla BBQ sauce over the dish.

Step 3

Mix the chopped onion with the cilantro in a bowl.

Step 4

Spread the cucumber/radish mix on top. Serve with the onion/coriander mix in a bowl "on the side."

Pickled cucumber/radish

Bring vinegar with the salt, ginger, salt and sugar to a boil in a large saucepan. Add the cucumber and radishes. Let them cool in a jar to room temperature and close the jar.

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