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