By what measure, nachos? Seems the criteria should be: What kind of cheese? Just the petroleum-based movie-dispenser nacho cheese “sauce“? Exclusively real cheese? A combination? Is the cheese melted? It should be. Taste Freshness of ingredients Abundance of various ingredients Chips: Are many of them stuck together? Are they soaked in oil (yuck)? Are they […]
Month: January 2020
It’s probably not a good long-term strategy to start at the top, but here I go anyway. The best nachos I can remember can be had (consistently!) at Carmelita’s Mexican Grill & Cantina in Dunedin, Florida. The cheese is real and abundant. The chips aren’t greasy. They taste and feel great. The quantity of everything […]
If you want to immediately look at some (photos of) nachos, click here.
At their most basic, nachos are corn chips and cheese. But what a food design playground nachos can be! Here are some common ingredients in nachos: Corn chips (required) Cheese (required) Meat — chicken, ground beef, steak Tomato Jalapeño pepper slices Lettuce Salt (usually just cooked into other ingredients and sprinkled on the chips) Here […]
This is a place to savor my nacho ruminations.