We like to think so anyways – but then we have a different take on nachos than most. While there may be some appeal to the pile of chips with cheese glopped on top style, whenever we dig into such a plate we always end up eating all the good cheesy bits first only to be left with dry and bland chips underneath to end meal.
So we take a different approach. We make sure to make every nacho a work of perfection.
To start with, we fry the chips hot to order. When you order a plate of nachos, we cut up some corn tortillas and then fry them crisp on the spot. It doesn’t take much time and we think it makes for a better plate of nachos.
Next, on each individual chip, we pile on refried beans, sautéed peppers and caramelized onions, a homemade nacho sauce/salsa, your choice of grilled chicken breast or braised red chili beef or pork and then finish it all off with a generous throw-down of grated mozzarella cheese.
Into the broiler and 4 minutes later it’s done – and every chip is nacho perfection.