Y'all can posit opinions on ground beef, fajita or chicken and all other varietals below. My question is: How do you prefer them served? Everything piled up all over the chips or served in a single chip manner where everything is made to fit each chip, just so. I can see merits in both, but I typically prefer the "kitchen sink" version. Thoughts?
Usually the "kitchen sink" approach, while delicious, almost always uses flimsy regular tortilla chips that go soggy in about 30 seconds. I like the crunchy freshly fried corn tortilla pieces in option 2, they hold up to the beans, cheese and toppings. Also, I prefer queso to melted hard cheese, and that just adds to the soggy factor with regular chips. A kitchen sink approach with real tortilla chips would be ideal.
The Dude agrees. I'm about to make some nachos right now. I have some leftover ballpark style nacho cheese sauce that has never been opened but it has a label that says best used by December 2016.
Best thread in a long time. Viva nachos! Living in NYC, the tex-mex here is trash. I have to make my nachos at home. Usually do individual, but sometimes the mood calls for a plate of hot mess.
Flamingos on Airline, Tampico on N. Main or Tampico at 75th and Canal. All other nachos are obsolete.
Kitchen sink style for me. I like how as you tear down the mountain of chips you get different levels of toppings and textures. If it gets soggy, I just bust out the fork and eat it that way. Speaking of, does anyone remember the "Mucho Grande Nachos" they had at Taco Bell back in the day? It was basically a supersized Nachos Bell Grande with more everything. I loved it.
I'm such a fan of nachos that in my chubbier days as a teenager I would stop at convenience stores to get nachos. that's devotion as apparently they've killed people, the gas station nachos. Chris Madrid's in San Antone' not only has some of the best burgers but nachos too!
I will say that, even though I prefer "Kitchen-Sink" variety, I'll say that Teotihuacan has the best fajita nachos in town right now.
Love that place. Was sad to hear about the fire, but they're running a food truck in the meantime (limited menu) until they reopen sometime this year. Love that place too, and I miss it dearly. TexMex outside of Houston/Austin/San Antone is generally crap. I've got one place reasonably near me that is solid, but I rarely feel like driving 30 minutes to go there. So I am generally deprived of good TexMex unless I cook it at home.
When it comes to nachos, Ill take the Taco Bell variety. I cant help but love that mystery cardboard meat and their fire sauce.
