You go to lift up a chip and most of the stuff (toppings) is left on the tray.
Try to scoop anything up and you get so little that it’s more headache then it’s worth.
Not saying they shouldn’t exist, just I would never order them.
You go to lift up a chip and most of the stuff (toppings) is left on the tray.
Try to scoop anything up and you get so little that it’s more headache then it’s worth.
Not saying they shouldn’t exist, just I would never order them.
bad nachos suck.
Fresh properly made nachos are FIRE.
It requires the right kind of chips (size and strength) the right kind of cheese (needs to have the right stringy consistency to hold together but not too strong that it fights the chip being pulled away) and it needs to have the right amount of toppings spread thinly and evenly across the plate.
Too many places use anemic chips or way too much refried beans/other toppings. They layer them too deep as opposed to wide. They either don’t melt the cheese enough or they melt it too much and then serve it once it’s already started to hardened.
Truthfully nachos are a difficult dish to do correctly, but when you get good nachos they are absolutely heavenly.
Excellent comment
I think one of the biggest problems people have is that they assume there is some level of skill present in food service providers and restaurants - There really isn’t.
Obviously many are skilled, but in a general sense, people don’t know what they’re doing with food and they just throw ingredients in a heap and heat it up.
The internet is filled with fake culinary people wearing blackly latex gloves, they have pig butchery tattoos, and they think a brioche bun is how you serve a hamburger. Like no.