There are nachos, which usually call for the inclusion of tortilla chips with some kind of melted cheese, ranging from peel-off plastic container to queso fresco. Maybe some pickled jalapenos are dotted on top, as tradition calls. And then there are nachos grande, which takes this idea and makes it into a meal.
Yes, I consider nachos grande to be a meal. Sometimes, two.
With the addition of Tex-Mex style chili, spicy chicken, ground beef or braised pork, the nachos become grande. And the meat usually brings along the rest of the gang: salsa, sour cream, guacamole, cheese, refried beans, chopped tomatoes and sliced olives. It is, for all intents and purposes, a fiesta in there.
There are people who hunt nachos grande in every conceivable form (think Thanksgiving nachos), to back our case up. It’s really excellent food. Every chip is an adventure, a piece of art. This one has a large amount of melted cheese and beans and features little else. This one has pork and chopped tomatoes with an olive and a little guac. It is certain to be delicious. This one is 30% guac and 70% sour cream and I know I should scoop up something else with it but that particular combination and ratio is getting closer to my mouth all of a sudden aaand there it goes. Yup, tasty.
And if you’re ravenously hungry, slightly to moderately hungover, depressed about your team or simply want all those excellent taco and burrito ingredients without the risk of back-end spillout (fine, giggle), nachos, big big nachos, are my pick for lunch.
More Cinco de Mayo Mexican lunch specials on Food Republic: