Nacho Blog 1: Tacuba

Of the many functions this website will serve, chief among them will be to document my food travels via nachos. I love this dish and consider it tops when it come to bar food, appetizers, sharing snacks, late night binge, etc. Through my experience thus far though, it seems there is a sliding definition of what exactly constitutes this godly plate. From mountains to plains, I will walk it all, and share the cheesy results.

We start close to home at Tacuba. My co-pilot on this first documentation is my fiance Jess, and though we just recently got engaged, this will not be our first nacho shared since.

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Tacuba is an easy and frequent stop for us. Though it's typically noisy and hectic, we know the menu, skirting chips and salsa this go around for Nachos Tacuba with carne asada ($13 in total). Described as: Totopos, Mexican cheeses, black been puree, pico de gallo, Mexican cream, pickled jalepenos .

Served on an elevated rack, there are enough nachos for two to three people. The chips here are the star, and size, one of my judging points, is solid in that respect. As for the toppings, the puree was under most of the chips, stuck to the tray, making it hard to get to and there's no real kick left as is — there are three bottles of hot sauce on the table, however. 

Using size, price and taste as measuring sticks, I rank Nachos Tacuba a 6, with Jess giving a more favorable 8, saying, "the chips were good." Indeed they were; we finished the plate.