Review: Los Amates

LOS AMATES

Location: Fitzroy, Melbourne

Price: Small $9.50
          Large $15.50

Notes: Vegetarian Nachos. Nice Authentic Mexican                       restaurant

Best: Can't think of anything :(

Worst: The lack of beans.

September 2013

Los Amates in Fitzroy is a pretty little Mexican Restaurant on Fitzroy’s busy Johnston St. The restaurant itself is great. It has a real Mexican authenticity and vibrant atmosphere. So if I was to review everything but the Nachos, then this review would be just dandy, but we’re in the Nacho game, and this ain’t gonna be pretty.

It is actually really difficult to write this review. Usually I would start by listing the best aspects of the dish, but my page remains blank. New approach. Let’s just use onomatopoeia to describe this dish, ‘bleh’.

Ok, Ok, let’s try harder now. The first thing I noticed as I crunched down on the chip was how bad a quality it was. They basically tasted like old Doritos. Cheese coverage was poor, and by the end of the meal I was left with a plate full of corn chips as they must have served all the condiments with a tiny little teaspoon. The beans were so sparse I think I could have counted each bean with my 2 hands.

For the amount I paid and the standard of the restaurant, I expected much much more. Unfortunately this time around, Los Amates only scores 2 corn chips out of 5.

Score: 2 / 5

Review: Courtyard Cafe

COURTYARD CAFE

Location: Fountain Gate Westfields, Melbourne

Price: Plain (cheese and salsa) $8
          Supreme (cheese, salsa, sour                         cream and guacamole) $9

Notes: Vegetarian Nachos.

Best: Bowl made out of corn chip!

                                                                                   Worst: Fake guacamole

September 2013

That’s right, we’re doing shopping centre food court nachos. Who knows, one of these places might just make, the best Nachos! However, it definitely wasn’t the Courtyard Café in Fountain Gate Westfields.

The novelty of these nachos was that they came in a bowl made out of corn chip. Now that scores some points. The chips were actually quite tasty, and the cheese coverage was plentiful with the chips inside the bowl all smothered in the golden stuff. A large amount of sour cream was dolloped on top followed by some very sweet salsa and artificial guacamole or guacamole flavoured sour cream.

Eating the bowl was satisfying and the quantity was sufficient (so much there i couldn't eat it all). Not bad for a hungry shopper looking for something to fill them up and give them more shopping powers. For the effort, Courtyard Café score 2 corn chips out of 5. 

Score: 2 / 5

NACHO DOMESTICO vol. 1: Jeremy

Player Profile

Name: Jeremy

D.O.B.: 3/6/89

Hometown: Sydney, NSW

Occupation: Environmental Regenerator

Favourite Quote: "You win some, you lose some" - S. Chin

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Introducing... THE ALL AMERICAN NACHO. By Jeremy

GN: What is the name of your nachos?

Jeremy: the All American Nacho

GN: What's in your Nachos?

Jeremy: Corn chips, homemade BBQ sauce, slow cooked pulled pork, fresh avocado, freshly grated cheese, sour cream and a salsa with tomato, chilli, fresh parsley and onion

GN: What is the key component to your recipe?

Jeremy: The perfection of the Carnitas.

GN: Why are your Nachos the best in the world?

Jeremy: My nachos are the best in the world, because. (GN, doesn't make sense, but ok).

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September 2013

It was a warm Sunday afternoon when Jeremy accepted his fate and participated in Good Nacho's first ever, 'NACHO DOMESTICO'. Was he scared, no. Was he completely up himself and thought that his Nachos were the best Nachos in the world, yes. And so the cook up began...

To be honest it was a long wait, and as I sit slumped on the lounge chair flicking through their cable television I thought to myself, these nachos better be worth the wait or I could get aggressive. But alas, the trumpets sounded and Jeremy walked out with his 'All American Nachos'.

At first it was quite awkward. I was left sitting in the room alone as he shooed the other guests away and nervously stood around the corner watching me take my first bite. I barely began to chew before he jumped out and got all up in my face asking if i needed more guacamole or BBQ sauce. I requested he take a moment to relax, and once his nerves settled he began to get less creepy and sat down with the other guests and we all began to eat normally.

The pulled pork carnitas was definitely the highlight of the dish. Cooked to perfection and coupled with his homemade BBQ sauce, this dish was well on it's way to victory. The salsa was crisp and featured fresh herbs from the family's garden. A good serving of sour cream and fresh guacamole added extra points to the All American Nachos and was leading me into a long awaited food coma.

So after eating at Jeremy's house i can see why he claims to have 'the best Nachos in the world'. Besides having him watch me eat every bite and continuously asking me if I need more guacamole, it was a great night with great Nachos (well worth the wait). Hats off to you Jeremy, and congratulations on being Good Nacho's first ever NACHO DOMESTICO contestant. This will go down in the history books.

GN

Our custom licence plate

Review: The Reverence Hotel

THE REVERENCE HOTEL

Location: Footscray, Melbourne

Price: Rev's Nachos (vegetarian) - $12
          Slow cooked beef or housemade vegan pork for $3                 extra
 

Notes: Nice homely pub in Footscray with pool table, bar and band room.

Best: The amount of black beans!

                                                                   Worst: Cheese coverage on bottom layers of chips.

September 2013

The Revereence Hotel, a cute little pub on the corner of a highway in good ol’ Footscray makes good Nachos. That’s right, Footscray!

These nachos arrived in a deep boat shaped dish with the crew comprising of delicious black beans, golden cheese melted chips, finely chopped salsa, chunky cold guacamole, sour cream and a spreading of sliced mild jalapeños. It seemed that ship was sailing to yummy island and never coming back.

The cheddar cheese was melted perfectly on top. This made my eyes water. However, as I delved into the bowl I found the under layers of chips to be (cue doomy music), cheeseless. This left a sad little hole in my stomach. But nonetheless, this hole was quickly filled with black beans! A healthy amount of black beans mind you. No skimping here.

I managed to battle my way through the continuous waves of corn on the cob juice splashing my way from my friend across the table, to finish the Nachos full and satisfied. Unlike most places, the toppings of beans and guacamole were plentiful and all the ingredients tasted homemade and fresh. The only rough seas that this dish faced was the lack of cheese coverage on those bottom layers of chips, but besides that, some of the best Nachos I have eaten so far. So if you happen to find yourself hungry in the western suburbs of Melbourne, dock into the Reverence Hotel and order yourself Rev’s Nachos. Good Nacho give it 4 corn chips out of 5, Ahoy Matey!

Score: 4 / 5

Introducing NACHO DOMESTICO

NACHO DOMESTICO


"I make the best nachos", is the 7th most common phrase in the English language.

Introducing, 'Nacho Domestico', Australia's most anticipated culinary experience.

Over the next 25 years I will be travelling Australia's most diverse suburbs making my friends cook me Nachos. Some may think this is selfish, but no, I feel like this is my way of giving back to the community. Letting my friends know if they really do, make the BEST Nachos or not.

Participants in this exercise will not only receive an honest and thorough rating of their Nachos, but also, their very own GOOD NACHO t-shirt! These you cannot purchase at your local store or on Ebay.

Stay tuned next week, where we visit a small town in Sydney to see if Jeremy makes the BEST NACHOS.

x GN

Breaking News from Europe: Could Einstein be the inventor of Nachos?

The True Einstein Quotes Revealed

After much study, students at the University of Cambridge have revealed that few to many of Einstein's famous quotes had been tampered with before publishing. Studies show that the German Government had 'altered' the quotes to protect Einstein from public outrage over his meal of choice. One insider said, "At the time, Nachos were not popular in Europe. If you weren't eating a Bratwurst, you weren't normal. And Al wasn't eating Bratwurst's." 

It is revealed that the German's got word that Einstein was favourite to take out the 1921 Nobel Prize, something that would be great for their countries reputation, so they didn't want that opportunity to escape them, hence the alterations.

Quotes revealed to have been changed include:

Altered Quote: "Everything should be as simple as it is, but not simpler".

Original Quote: "Nachos should be as simple as it is, but not simpler".

Altered Quote: "Most of the fundamental ideas of science are essentially simple, and may, as a rule, be expressed in a language comprehensible to everyone"

Original Quote: "Most of the fundamental ideas of Nachos are essentially simple - chips, guacamole, salsa etc etc, and may, as a rule, be expressed in a language comprehensible to everyone"

Altered Quote: "You ask me if I keep a notebook to record my great ideas. I've only ever had one."

Original Quote: "You ask me if I keep a notebook to record my great ideas. I've only ever had one. Nachos."

Altered Quote: "A table, a chair, a bowl of fruit, a violin; what else does a man need to be happy."

Original Quote: "A table, a chair, a bowl of Nachos, a violin; what else does a man need to be happy."

Altered Quote: "The most beautiful thing we can experience is the mysterious. It is the source of all true art and science."

Original Quote: "The most beautiful thing we can experience is Nachos. It is the source of all true art and science."

Pictured: Einstein with his formula on how to make Good Nachos.

Wings

Passing the Chip

Review: Mexicali Cantina

MEXICALI CANTINA

Location: Essendon, Melbourne

Price: Mexicali Nachos
          Small: $11.95 (+$4 for meat, beans or             chille con carne)
          Medium: $17.95 (+$4 for meat, beans             or chille con carne)
          Large: $21.95 (+$5 for meat, beans or             chille con carne)

Notes: - Also serves Traditional Nachos – As               above without guacamole or sour                   cream. Soooooo I guess this just leaves           it as corn chips and cheese?
                                                                                             - Another nacho choice is Volcano                                                                                                      Nacho for the chilli lovers. Even more                                                                                             expensive.
                                                                                    Best: Size
                                                                                    Worst: Value

August 2013

I had high expectations for Mexicali Cantina, Essendon. I remember hitting this joint up about 5 years ago and what sat before me was a giant delicious plate of nachos that slipped me into a food coma. But this time around, no food coma. Just a stomach full of disappointment.

The first thing that stunned me was the price! For a basic nacho no meat the price was quite extravagant, and the extra dollars for meat or frijoles was $4-$5! The size, whilst blocking out the ridiculous price, was pretty good. Oh yeah, but then you remember the price they’re charging and look at it and think, is that it?

It was to be fair, quite a mountain. The mountain had all the basics, trees, grass, a few rocks... But this was no Machu Picchu. The sauce looked and tasted like it was poured straight out of a supermarket bottle, and to go with that was a dollop of sour cream and guacamole. The only slight delight from these nachos was the size and cheese coverage. And even that was mediocre as the plate wasn’t put into the oven long enough, so some of the cheese and corn chips were still cold.

The nachos were ok. Ok if you were starving and rich. $17.95 for a plate of corn chips with average condiments slapped ontop of them is not my idea of a good nacho. Sorry Mexicali Cantina, but it’s 2.5 corn chips out of 5.

Score: 2.5 / 5

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Follow us at 'goodnacho'

and hash tag any photos to

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Now go get snappin'!

Review: Los Latinos

LOS LATINOS

Location: Maidstone, Melbourne

Price: $14.50

Notes: 2 locations (we will review Location 2                              another time)
           Family run Latin American Restaurant
           Other items on the menu tasted delicioso!

Best: The seasoning sprinkled on top

Worst: The meat

July 2013

Los Latinos, a small Latin American café based in the suburbs where culture thrives. Posters of Central American landscapes and weird Latino ragdolls adorn the walls. Some would say ‘tacky’, but for me, tacky just gets me excited for the food. It means it’s authentic, it means some mum has attempted to show off her interior design skills, and it means the chances of them concentrating more on their food rather than the decorating is highly likely.

However, in regards to their nachos, it unfortunately was not the case for Los Latinos. Amped with excitement about going to an authentic Latino family run restaurant, I was thoroughly let down by their Tex Mex Nachos, and to rub salt into the wounds, the rest of my tables non nacho dishes looked and tasted authentic and delicious.

My plate was cold and the chips tasted like CC’s. Cheese was minimal and the lower layers of chips were dry and begging for a slathering. Spread across the top was a layer of very terrible chile con carne where the meat was fatty and resembled the meal I use to dish out to my cat for her dinner. Actually the cat food looked more appetising.

Basically I expected a lot more from a restaurant with a 92% rating on Urban Spoon. I’ll admit, I really did want to give this family run business a good score. Fair enough, Nachos aren’t technically an authentic Latin American dish, but if you’re not going to do them right, do us all a favour and leave them off the menu. So for the poor attempt at a dish that can be oh so tasty, Los Latinos scores only two corn chips out of five.

Score: 2 / 5

Player Profile: Ricky Davidson

Known around the world as the Nacho King, Ricky Davidson is an absolute legend in the industry. His ability to make a structurally sound plate of nachos is second to none. 

Rumour has it that Ricky once bathed in a bath of corn chips and cheese in the coastal Mexican town of Mazunte to be spiritually accepted by the ancient Mayan God of Nacho. 

Good Nacho were lucky enough to catch Ricky and ask him some quick questions on how to make it in the thick, fickle and crunchy nacho industry.

Name: Ricky Davidson

Nickname: Sticky Ricky Nacho Chief

Age: 21

Hometown: Beaconsfield, Victoria

Height: 178cm
Weight: 73kg
Year turned pro: 2007
Year retired: 2012
Past Employers: Taco Bill
Best known in the nacho world for: Making bloody good Nachos.
Favorite quote: "I bet somewhere out there, a horse is drinking coffee"  - Homer J. Simpson.


Good Nacho: Hi Ricky, thanks for taking the time out of your busy schedule to talk to Good Nacho. For all aspiring nacho artists out there, can you tell us how you got into nacho making?

Ricky: I started out getting a job at a Mexican Restaurant. I began as a dish pig, then was named 'Nacho King' not long after, as one night one of our cooks was ill and had to leave early. I stepped in and made a bloody ripper Nachos, and after that I was always called upon to make whatever Nachos it was that our customers were after, whether it be plain, beef, chicken, beans or a combination of all three!

GN: Wow! a combination of all 3! That's amazing! And why is it that you decided to retire when you were clearly at the peak of your career?

Ricky: I wouldn't say I retired as such, but I got a new job which wasn't in the Nacho industry. I still make them at home if we're having a Mexican dinner, or if I'm with buddies and they want some Nachos made by the King!

GN: Is it true that when you are nervous you subconsciously scream nacho?

Ricky: Nacho!

GN: Corn chip or tortilla chip?

Ricky: Corn chips for days!

GN: If you could be a corn chip, what type would you be? Round, triangular, beetroot flavor etc...

Ricky: I'd have to go with the triangular chip. I don't want anything to do with beetroot, especially a beetroot flavoured corn chip.

GN: Describe to us how you use to layer your nachos.

Ricky: 1. Starting off with the plate, sprinkle a bit of cheese on the plate, this is so the Nachos don't go slip n' sliding all over the place, (and there is never any harm adding additional cheese!)
           2. Layer down some chips evenly to cover the face of the plate.
 (now from here, there are two ways to go about the cheese/fillings, and here is the way to start fast tracking your Nacho King career.)
           3. If you're adding some sort of meat/bean, place it on the chips, then add your cheese. This way, you have chip and filling covered in delicious, delicious cheese. The cheese melts the filling to the chip, making it easier to handle, and you'll find you won't have as much of a mess.
           4. Now repeat the third step, making sure you go chip... filling... cheese, all the way up. You'll want to make sure the shape of your nacho resembles that of a pyramid, this is so the Nachos don't fall over.
           5. Now that you have made it to the top of the pyramid, I suggest putting the Nachos in the microwave for about 10-15 seconds, this may seem sac-religious to the traditional nacho maker but let me explain - melting the cheese this way lessens the risk of over cooking or burning the chips in the oven.
           6. After the Nachos have been in the microwave, you'll only need to put them in the oven for 2-3 minutes, or until you see the cheese melting over the golden corn chips.

STICKY RICKY HINT: If the cheese starts to bubble, you're in a bit of trouble, as the bubbling cheese will become stiff, so you'll be left with a miserable texture of stiff chip and stiff cheese, which nobody wants. You want your cheese to be runny and stringy! So if it does start to bubble, just start over.

GN: We heard that you once made a tray of nachos that stood taller than Michael Jordan. Is this rumour true?

Ricky: Well as tall as Michael Jordan may be a bit of a fib. This is because they were roughly the size of the Great Pyramid in Giza, except it didn't take 20 years to make and there wasn't 100,000 men in the production. It only took about half an hour at most and there was only one man involved...... the Nacho King!!!!!!

GN: OK, no need to scream that Ricky. Do you think one day you will make a return to the game?

Ricky: It's hard to say at this point, I'll always be a part of the game, whether I'm working in the industry or not, Nachos are always good, whether it be as a main meal at a restaurant, or whipped up in your own home. But there will always be Nachos to be made by the King!

GN: What advice have you got for the young kids out there who want to become a future Ricky Davidson nacho king or queen?

Ricky: Don't bother for I am, and always will be, the Nacho King. But if you do want to bother I guess grab some chips and cheese and go through the six steps above, get a job at a Mexican joint or buy my soon to be released book, Six Easy Steps to Nacho published by Guac and Co.

Oh... and Egmont cheese is the cheese to use, don't bother with your mozzarella or tasty or cheddar or any other bullshit cheese, because Egmont is the cheese of the Nacho Kings!


For more updates on Ricky stay tuned to Good Nacho. Ricky will be participating in an 'Ask Ricky' column on our Facebook page so make sure you 'like' and keep checking Good Nacho facebook for more details.

WORLD NEWS : Will and Kate replace baby with Nachos.

Will and Kate replace future King with Nachos

Only days after giving birth to her first child, George Alexander Louis and Britain's newest Prince, Prince William and Kate Middleton have announced that they will be surrendering their child to authorities as they want to spend more time devoting themselves to charity work and eating nachos.

Reports say that Kate could not handle splitting her time between raising a child, charity functions and nachos. Whilst Prince William became aggressive when reporters questioned the move, "Look you chav, I just want to eat nachos!"

Queen Elizabeth is yet to comment on the move but insiders say that she is disappointed and slightly hungry for corn chips.

Kate and Will seen nursing their favourite dish outside Kensington Palace

Review: Mi Corazon

MI CORAZON

Location: Brunswick East,                                   Melbourne

Price: $15.50

Notes: Vegetarian
           Gluten Free

Best: Sides served in bowls

                                                                                   Worst: No beans or meat        

July 2013

Mi Corazon. Translated as ‘My Heart’. Was Mi Corazon, Brunswick East going to steal my nacho chomping heart? Quite possibly, but all I was hoping was that my nachos were going to come out just as cheesy as the name.

Dark setting, candlelight, Corona. Oh yeah, we’ve got the Mexican mood set. Don’t mind the Melbourne trams flying past the front window or the drunk girls at the front using their 'outside voices' to communicate to the person directly next to them. Focus, focus. Now, time for the nachos. For $15.50, the price matched the portion of the meal. Big portion make me happy! The plate sat at a nice hot temperature but as I assessed the bottom layers of the corn chips I soon saddened as I realised they were cheeseless. Warm, but cheeseless. Which flattens my initial hopes of a cheesy meal. But this was made up for with a healthy dose of fresh guacamole and sour cream and salsa served on the side. The sour cream and salsa were both served in small bowls, which I thought was ingenious! Although going against the traditional dollop, the bowls made it easier for the eater to control their condiment portions with every bite, and it didn’t melt or make the chips soggy.

Besides these sides, the nachos lacked bulk. There was no beans or meat, so it felt like I was eating dip for my main meal. But nonetheless, a big portion of dip. Overall I was satisfied with my nachos at Mi Corazon. Although a few things can be added to make it more delicious, it passed the test, but maybe didn’t pass with straight A’s.

Score: 3 / 5

Review: Trippy Taco

TRIPPY TACO

Location: Collingwood, Melbourne

Price: Regular - $10
           Large - $16

Notes: Vegetarian Only
            Vegan Options
            Gluten Free

Best: Homemade Guacamole

Worst: Not enough black beans        

July 2013

Could it be a case of first time lucky? Or do the cook’s at Trippy Taco, Collingwood know how to make a delicious nachos? I think I’ll go with the latter.

Trippy Taco offers two types of nachos - ‘nachos’ and ‘vegan nachos’. Tonight the thought of eating fake cheese made my head feel wheezy, so I opted to order the traditional nachos, which for those who are part of the new hit craze of Gluten Free, Trippy Taco has got you covered. And as for all meals on the menu, vegetarian.

Quick to hit the table the dish straight away passed the very technical ‘Plate Hotness Test’ (fresh from the oven) and immediately drew my attention to the ever important, cheese. Aesthetically the cheese coverage scored full points which made me nervous to check the under layers, as it has been a fault of many cooks since ancient nacho making days to forget the poor little chips underneath. But no, not this time. All chips got a slathering. As for the melting quality, perfect. Taken out of the oven just in time to display a beautiful golden glow.

Adorned atop of the high scoring cheese was a serving of tasty tomato salsa and a healthy dollop of freshly made guacamole and sour cream. In all its glory, the only fault I can give this meal was the lack of black beans to sustain the size of the dish.

How could I tell these were good nachos? By the end of the meal my plate was empty. Not only because I am a good eater, but because the nachos were gooooooood.

Score - 4 / 5

Re-launch July 2013

***July 2013***

Get your elastic pants on! Good Nacho is re-launching July 2013!

Well we think it's a re-launch seeings we only got as far as a front page last time... Whatever amigo, Let's get ready to eat!!!!!!!!!!!!

The U.S.A. Tour

It's 11.43pm and I am sitting in the Maui Airpot baggage claim area with no accomodation and preparing myself for a night of sleep on a curbside bench before our early morning flight to Kaua'i tomorrow.

So what better time to introduce my special segment on Nachos Abroad - The U.S.A. Tour. As I am taking time off from my busy nacho schedule back home in Melbourne, I find myself in the land of the free. Or better known as, the land of the food. 

Got a normal size portioned meal? Well double it. 

Have a healthy snack? Ad some cheese.

Got some fruit? Cover it in in caramel and peanuts. 

Or if all else fails. Deep fry it. That's the American way. And I can't say I don't not like it. But my waste line is definitely paying for it. And my understanding as to why America is the most obese country in the world is also becoming much more clear.

In this brief section before the Melbourne examination begins, I'm going to review a few of the best nacho dishes I have had in this crazy country and make your taste buds salivate. So strap yourself in and get yourself ready for Good Nachos USA review.

The U.S.A.Tour - Smoke Daddy's / Chicago

For a city known for their deep dish pizza, they sure can make a mean nachos. Oh did I say mean nachos? I'm sorry, I meant a deliciously, BBQ'd, porked up, yumbo, double delicious nachos.

It was a pity that I had already eaten a giant sized American dish for lunch, so my stomachs need for a hearty meal wasn't at its usual high.

Coming in at under $10, the slow cooked pulled pork nachos is a dish that will make any heart content. 

As the waitress trudged to our table she seemed to be holding with 2 sturdy hands, something that looked alarmingly heavy. Yes, it was indeed heavy. And yes, it was my nachos. 

The slow cooked pulled pork was a meal in itself. But then, as Americans do best, they added more.

My eyes watered knowing that I hugely unprepared for this meal. Why did I have such a big lunch!? The things I could have done to that dish if my stomach was on empty. But nonetheless I did what I could. Teamed up with a hard crisp cider, this nachos went down a treat. Size, quality, ingredients, price. All the right factors to go down as a top notch nachos. 

Move over deep dish, Smoke Daddy's Pulled Pork Nachos is here to stay!

The U.S.A. Tour - Big Daddy and Sons / Venice Beach

Venice Beach California. A circus in itself. Body builders, rappers with discmans trying to get you to listen to their tracks, medical marijuana green doctors, dogs in lingerie... Yep, that's Venice Beach. A comical location, but definitely worth the visit if you're in Cali. And something to entice you even more to make you want to take a stroll down this strip, Steak Fries Nachos.

Ok, ok, not technically you're everyday nacho, but how could I go past this? Meat, potato chips, cheese, tomatoes, jalepenos and sour cream. Some would also refer to this as a heart attack in a bowl. But as nachos are my business, I did it. I ordered a Steak Fries Nachos.

As the lady passed it through the window to me, I nearly mistook it for her passing me a large sized baby. It was incredibly heavy. Solid. I readied myself with the prospects of gaining 16kg after eating this dish, and I started.

The meat pulled away with every lift of the chip and a large oily string of cheese followed close behind it. The cubes of fresh tomato were the only things to warrant it having any health benefits whatsoever. But that thought was quickly erased as I came nearer to the bottom and saw the orange tinged oil/fat wading on the base. Despite the worry of my health, my stomach kept telling me that this concoction was pretty dam good. Not something I would recommend to everyone, in fear of them falling victim to a serious heart disease, but delicious for what it's worth. The fries were a good size and added a different texture from your usual crunch of a corn chip. Meat was a treat and all the ingredients combined for a scrumptious yet unhealthy meal.

If you happen to find yourself strolling down this circus strip, go ahead and treat yourself to a steak fries nachos. Hey, at least it's not the most unhealthiest dish on the menu as this place also sells deep fried pizza.

The U.S.A. Tour - Rancho Bravo / Seattle

As we entered the hostel in Seattle, lumbered with our heavy bags upon our backs, strain permeated my legs with each step up the carpeted stairs. Morale was down and I was riddled with fatigue. My stomach was hungry and let out a barbarous growl as we reached the lobby where my eyes drifted across the room to focus on a laminated piece of paper blu tacked to the front counter. 'Seattle Food Tour', it read in bold letters. Suddenly my energy levels rose. I lifted my head and read what the tour entails, then, just as I thought all my food dreams had come true, I saw we had missed the tour by a day! Energy levels decreased back down. However, never to be defeated, I continued reading where it listed the locations of the tour stops. 'Rancho Bravo - 2nd best tacos in North America'. Ding! My energy levels back up again. If they have the 2nd best tacos in North America, that means there can be no logical reason as to why their nachos can't be just as good! Right? 

Come Saturday we walked the hills of Seattle in search of Rancho Bravo. I urged myself along with the anticipation of nachos at the peak. My legs powered on.

I could see my happy nacho rainbow forming as we approached 1001 Pine St. I was very excited. Standing out front, it was a definite, don't judge a book by its cover moment, with it's 1990's Burger King facade, tiled floor and plastic bench seating. 

"One horchata and one nachos with carnitas please". Nervously I waited, and out came what seemed to be a little chunk of gold in a grey cardboard bowl.

The first thing I noticed was its colouration. The cheese that covered the top was not an artificial bright orange colour that had adorned so many of my American nachos in the past. Could they be using a cheese with a lower fat content than if I ate a block of butter? An American first. The cheese coverage was near perfect, and the melt and grill factor made the hills of cheese acquire a golden glow. Diced tomatoes and onions were esconed amongst the crispy chips with sliced jalepenos scattered around the dish. A large dollop of sour cream and a side of guacamole topped it off, and when I thought all was near perfect, I tasted the the perfectly cooked carnitas. The most glorious meat to complement this dish. 

So does Rancho Bravo warrant the title of 2nd best and the popularity that comes with it? Hek yes! Look, I'll say it. Best Nachos I have eaten in America! Oh yes I did... Now that's a title they may want to replace their '2nd best' with.

So in conclusion I say, bravo Rancho Bravo for fulfilling my American golden nacho dreams. Bravo.

**Breaking News** - Jay Z and Beyonce like Nachos