In a nation divided, we can all agree on one thing. Nachos are friggin’ awesome! We’ve found some of the best the Jersey Shore has to offer.
In my opinion, a good plate of nachos brings people together. Sharing a plate of nachos at the pub over some beers, watching the game or just shooting the shit is one of life’s simple pleasures.
However, a good plate of nachos must actually be “a good plate of nachos”. Recently I had an order that tasted great at a place I love, but a place that made the cardinal sin of nachos. That is misproportioned ingredients! As you can see from the photo below, the chef was just a little too heavy-handed with the chili! In fact, too much of any of the ingredients on a plate of nachos can take the dish from great to only so-so.
Speaking of ingredients, let’s go over the staples of a good plate of nachos.
It begins and ends with the chips. Round or rectangular, blue corn or yellow, from the fryer or from the bag, they have to be strong! A weak tortilla chip will end your nacho game before it’s even started. Thankfully, most restaurants don’t have that problem, serving hearty vessels to carry the delicious combo of goodness to your gullet. Next is the cheese.
I’m not going to dive too deep into this, because frankly, it’s all good in the hood. I love all cheeses, and if somewhere out there someone is putting blue cheese on nachos, I’m trying them! Whatever cheese you please, it’s got to be melted, plentiful, and hopefully multi-layered so there is enough to sustain the full nacho experience.
Everybody into the pool…er, the plate!
Moreover, the veggies, a spot where many plates of nachos can and do go wrong, need to be well proportioned, and placed properly. I like a good mix of diced tomato, red onion, black olive, green bell pepper, and some FRESH jalapenos.
Finally, the accouterments can make or break a nacho dish. I like pico de gallo either on the dish or off to the side. Saucy salsa can stay in a ramakin off to the side, as can the sour cream for waste watching people like my wife, who loves sour cream but likes to get her own dose. Gauc on the side, however, fresh avocados can be sliced right on top. Last but not least, I’d love a sprinkle of fresh cilantro over the top and some lime wedges. That combo takes any nacho plate to the next level.
That’s how I like MY nachos. How do you like yours?
Some folks a skeeved by olives. Others are not down with the sickness when it comes to tomatoes. Many people are allergic to avocados, while others are a bit scared of onion breath. I get it. Meanwhile, I myself, like chili on my nachos, but not too much. I’ll even take a good nacho plate with pulled pork, grilled chicken, rare tuna, or no meat at all. As long as the proportions are good.