‘Below Deck’: Chef Rachel Shares Her Nacho Recipe That Would Definitely Pass Captain Sandy’s Test

Chef Rachel Hargrove from Below Deck shared her version of nachos that had fans raving about the recipe, which would most likely be a very welcome dish on Captain Sandy Yawn’s boat too.

Rachel Hargrove
Rachel Hargrove|Laurent Basset/Bravo

Yawn faced a few nacho fails on Below Deck Mediterranean. She and the crew were floored with chef Mila Kolomeitseva’s rendition of chips and cheese during season 4. The nacho theme was revisited again during season 5. Chef Hindrigo “Kiko” Lorran also made nachos during the infamous “Vegas night” that ultimately got him fired.

Nachos have now become somewhat of a joke within the Below Deck fandom with nonstop memes and remarks about serving nachos on an expensive yacht vacation. But, Hargrove is clearly smashing that notion with her “Not Your Normal Nachos Pulled Pork Carnitas with Salsa Verde and Cotija Cheese” recipe she generously shared on social media.

Chef Rachel wants fans to try her recipe and share photos

Hargrove offered a link to the recipe and asked fans to share photos when they make the nachos. “Hey Everyone here is my Nacho recipe to make for this next episode! Tag us in on your photos!” she wrote.

She shared that chicken would be an acceptable substitute for pork. Plus, the recipe detailed how to prepare the dish like a pro. No microwave or Old El Paso box ingredients are listed. The recipe calls for fresh ingredients and the dish is baked. She also used her Instapot, which she previously told Showbiz Cheat Sheet is one of her favorite cooking tools.

RELATED: ‘Below Deck’: Chef Rachel Reveals the Menu That Has Charter Guests (and Fans) In Love With Her

This isn’t the first time Hargrove shared her recipes. She shot a video where she made her famous French toast recipe. Plus, Hargrove shared the menu that had guests drooling. While every group of guests has raved about Hargrove’s food, she shared the 50th birthday party menu. Dishes included “Tsar Imperial Osetra Caviar from Petrosian Served with Traditional Accompaniments and Peruvian Potato Chips” and  “Herb Crusted Rack of Lamb Served with Asparagus Tips and Polenta Medallions Dressed with a Salsa Verde Comprised of White Balsamic, Shallot & Green olives).” 

Chef Rachel boldly explores new flavors and cuisines

Unlike previous chefs on the series, Hargrove launches headfirst into all types of cuisine – even vegan and gluten free. She initially began her food journey when she suffered from a stomach issue that had her searching for a new way of eating.

 “That was the initial reason why I initially [got into a variety of cuisines],” she told Showbiz Cheat Sheet about dealing with stomach issues.

RELATED: Chef Rachel Reveals Why She Is the First ‘Below Deck’ Chef Who Doesn’t Freak Out Over Vegan and Gluten-Free Requests

“I realized that the macrobiotics was really good, but it wasn’t alleviating [the actual issue],” she added. “I just couldn’t put my finger on it. So I went to India and I ended up learning about Ayurvedic [cooking].” She eventually got to the root of the problem and ultimately resolved her stomach issue.

But her voracious appetite for the study of cuisines didn’t end there as she continued to travel the world and devour new cultures and cooking methods.

Below Deck is on Monday at 9/8c on Bravo.