questionswhere can i get the best nachos?


El Paso, Texas.

How do you like your nachos? With refried or charro beans? With chicken, fajita meat or ground beef? With Mexican white cheese or some American yellow? Sour cream and guacamole? Mild, medium or spicy?


@moondrake: I guess that would help :)
Refried beans, ground beef (other meats are OK, but I prefer ground beef), Mexican cheese, sour cream, guac and pico de gallo or salsa. Mild is about all I can handle. In my opinion, lettuce just gets in the way of the deliciousness, but I will tolerate it if it's worth it.


to piggyback on @moondrake question, do you like melted cheese or the liquidy nacho "cheese"


@conanthelibrarian: definitely the melted cheese on real nachos with all the other fixings. Melted real cheese always trumps liquid "cheese" in my book.


@conanthelibrarian: liquidy nacho "cheese"= sacrilege. :)


Well, then, if you can't make it to El Paso, try this:
White tortilla chips, preferably a Mexican brand but Tostitos will do
Canned refried beans
grease (see below)
Ground beef
taco seasoning
asadero cheese if you can get it, if not go with shredded monterrey jack
sour cream
ripe avocado
nice tomato
key lime
pico de gallo (you can make your own but it's so easy to just buy it

see cont'd


Make your beans
if possible, make chorizo for breakfast and save the grease. You want chorizo grease if you are going to properly make refried beans. If you don't have it, you can use bacon grease or even cooking oil.

Warm the grease in the pan. Stir in beans. Fry lightly, just till they are a bit darker in color and sizzly on the edges

Meanwile, Make your Meat
Just follow the directions on the taco seasoning and make the taco meat. Or do it yourself and scramble up the ground beef with your own selection of seasonings. If you want the meat to be less greasy, add a little water during cooking and pour it off at the end. Either way, drain the meat well.



While the beans and meat are cooking, make your guacamole

There are a hundred ways to make guacamole, this one is fast and delicious.

Halve the ripe avocados. Ripe avocados should be black and firm but squishable.
Pop out the seed. Using a spoon, scrape the meat into a dish. Add a dash of salt, a small cut up tomato, a couple of tablespoons of pico de gallo and the juice of one or two key limes to taste. Mash everything together with a fork.

Assemble your nachos on an over-safe dish. Lay out the chips, then top generously with beans, meat and cheese. Put in the oven under the broiler to melt the cheese. Just maybe a minute depending on the size of the dish. Serve hot with sour cream, guacamole and pico de gallo on the side.


@moondrake: That sounds amazing!! I will have to try it this weekend :))


Baja Fresh was pretty good, I think one order of the nachos is good for like two people.

Worst nachos however is probably at my movies (AMC). Very salty nacho chips.


I am truly in love with the Nacho's at Noche Mexicana in NYC on 102nd and Amsterdam. They make their own tortilla chips and use really authentic mexican ingredients.

I recommend getting them with Chorizo and a sangria soda on the side, or one of their fresh fruit milkshakes.

The Al Pastor or shrimp are really good as well, you get your choice of meat with the Nachos.

Plus they give you a ton.


I make my own using a little enchilada sauce over browned ground turkey/beef/chicken (your preference) with whole beans, corn, onions, and peppers. Spice to your taste, and simmer it all together.


@portezbie: That sounds great, and I might even make it to NYC sometime in the next month or two. Maybe I can convince my aunt to go here after our visit to the Russian Tea Room. I guess I can always just drag my husband along for a trip. I'm intrigued by the idea of a fruit milkshake - sounds like a terrific combination with nachos :)


the problem with real melted cheese is all the oil that ends up saturating everything. I prefer a good cheese-sauce.