Petty Cash Taqueria Steak and Egg Nachos Recipe
Petty Cash Taqueria’s Steak and Egg Nachos are a bold, flavorful dish featuring tender grilled steak, crispy tortilla chips, melted cheese, and a perfectly fried egg, combining comfort and indulgence in every bite.
Make Petty Cash Taqueria Steak and Egg Nachos Recipe at home with our Secret Copycat Restaurant Recipe and your Steak and Egg Nachos will taste just like Petty Cash Taqueria’s.
Photo by Ron Dollete
Petty Cash Taqueria Steak and Egg Nachos
A Local & Regional Favorite Mexican Breakfast Copycat Recipe
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Petty Cash Taqueria Steak and Egg Nachos Recipe is a Master Recipe
Master Recipes do not come from our favorite national chain restaurants. They come from beloved Local and Regional Favorite Spots from Superstar Chefs and, occasionally from talented Bloggers and Home Cooks with new ideas we need to experience.
Local and Regional Restaurants require a drive or plane flight to enjoy, star chef’s restaurants are expensive and hard to get into and the truly great and innovative blogger and home cooks are rare and hard to find.
For those reasons – and so that you can enjoy these wonderful dishes as much as we do! – we have chosen to share these recipes we find and love here on Secret Copycat Restaurant Recipes with you.
Petty Cash Taqueria
Petty Cash Taqueria, once nestled in the heart of Los Angeles, was a vibrant ode to modern Mexican cuisine, blending bold street food flavors with a touch of culinary artistry. Opened in 2013 by celebrated chef Walter Manzke, known for his work at République and other LA culinary landmarks, Petty Cash quickly became a hotspot for food lovers seeking a creative spin on traditional Mexican dishes. The taqueria drew inspiration from both the bustling streets of Mexico City and California’s fresh, farm-to-table ethos, crafting a menu that celebrated authenticity while pushing boundaries.
The vibe at Petty Cash was as dynamic as its food, with graffiti-adorned walls, a lively bar scene, and a soundtrack that hummed with LA’s energy. Signature dishes like the Steak and Egg Nachos and Baja-style fish tacos highlighted the balance between hearty comfort and refined flavor. Hand-pressed tortillas, house-made salsas, and the use of high-quality, locally-sourced ingredients elevated every bite. Drinks like mezcal margaritas and creative cocktails only added to the restaurant’s vibrant charm.
Despite its popularity, Petty Cash eventually closed its doors in 2020, marking the end of an era for LA’s dining scene. However, its legacy lives on in the hearts of those who savored its unforgettable tacos and celebrated its innovative take on Mexican street food. Petty Cash Taqueria remains a beloved memory of a time when the intersection of tradition and creativity created culinary magic in Los Angeles.
Steak and Egg and other New-Style Fusion Nachos
Nachos have long been a staple of casual dining, but a new wave of “fusion nachos” is redefining this classic dish and elevating it to star status on restaurant menus. One standout example is the indulgent Steak and Egg Nachos, a bold reimagining that turns simple chips into a hearty, flavor-packed meal. Featuring perfectly grilled steak, gooey melted cheese, and a luscious fried egg on top, this dish is a savory celebration of textures and flavors, ideal for breakfast, brunch, or a late-night indulgence. The runny yolk cascading over crispy tortilla chips makes every bite irresistibly decadent.
Restaurants across the country are putting their creative spin on nachos, blending global influences and inventive toppings. Korean BBQ nachos, for example, pair spicy marinated beef with kimchi and creamy queso, creating an umami-packed twist. In coastal eateries, seafood nachos with lobster or shrimp add a luxurious, briny edge. Even plant-based nachos are having their moment, loaded with jackfruit, vegan queso, and fresh avocado for a satisfying, guilt-free option.
Fusion nachos have gained immense popularity for their shareability and versatility, perfect for casual get-togethers, upscale bar menus, or even food trucks. Spots like Torchy’s Tacos in Texas and The Porch in Dallas have embraced this trend, making nachos a centerpiece rather than a sidekick. Whether they’re topped with brisket, spicy chorizo, or a creative mix of international flavors, these new-style nachos transform a beloved classic into a culinary adventure that’s impossible to resist.
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Petty Cash Taqueria Steak and Egg Nachos Recipe
Petty Cash Taqueria's Steak and Egg Nachos are a bold, flavorful dish featuring tender grilled steak, crispy tortilla chips, melted cheese, and a perfectly fried egg, combining comfort and indulgence in every bite. Make our Petty Cash Taqueria Steak and Egg Nachos Recipe at home. With our Secret Restaurant Recipe your Steak and Egg Nachos will taste just like Petty Cash Taqueria.
Yield: 1 Breakfast Appetizer Platter
Ingredients
- 1 pound Skirt Steak or Flank Steak
- Tortilla Chips thick and sturdy, ideally freshly made or high-quality store-bought
- 2 cups shredded Cheddar Cheese, Monterey Jack Cheese or Oaxaca Cheese
- 2 - 3 large Eggs
- 1 ripe Avocado
- 1 cup Pico de Gallo or Salsa store bought or homemade, of choice
- 1/4 cup Sour Cream or Crema
- 1 Jalapeño thinly sliced
- Salt and freshly ground Black Pepper to taste
- Fresh Cilantro chopped, to garnish
- Hot Sauce store bought or homemade, of choice, to serve
Petty Cash Taqueria Marinade for Steak
- 2 tablespoons Olive Oil
- 2 tablespoons freshly squeezed Lime Juice
- 2 cloves Garlic peeled and minced
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- Salt and freshly ground Black Pepper to taste
Instructions
- In a medium bowl, combine all marinade ingredients - olive oil, lime juice, garlic, cumin, paprika, salt and pepper. Mix well.
- Place steak in a large shallow bowl.
- Pour marinade over steak. Turn to make sure all sides are covered.
- Place in refrigerator to marinate for 30 minutes to 1 hour.
- Heat a grill or skillet over high heat.
- Remove steak from marinade, allowing excess to drip off, and place on grill or skillet. Cook 3 - 5 minutes per side for medium rare.
- Remove and let set for 5 minutes before slicing thinly against the grain. Set aside and keep warm.
- Discard marinade.
- Set oven to broil.
- Spread tortilla chips on a large baking sheet or oven-safe platter.
- Sprinkle shredded cheese generously over the chips.
- Place in oven and broil for 1 - 2 minutes, just until the cheese melts.
- Remove from oven and set aside briefly.
- Fry eggs sunny-side-up or over-easy in a nonstick skillet. (The runny yolks add richness to the nachos.)
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin.
- Slice or mash avocado.
- Layer steak slices over melted cheese and chips.
- Top with pico de gallo, avocado slices or mash, sour cream and jalapeño slices. Gently place fried eggs on top.
- Salt and pepper, to taste
- Add a sprinkle of fresh cilantro.
- Drizzle hot sauce over top.
- Serve immediately hot while the cheese is gooey, and the steak and eggs are warm.
Petty Cash Taqueria Steak and Egg Nachos
A Local & Regional Favorite Mexican Breakfast Copycat Recipe
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Photo of “Steak and Egg Nachos” is by Ron Dollete and is used by permission under the Attribution-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode.en. Thank you, Ron. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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