The Criteria

There's a saying that if the nachos are good at a restaurant, then the rest of the menu will be great. This blog is out to test that theory. By eating beer and nachos.

It's not an exact science.

The ingredients for nachos are simple: chips, cheese. And yet the variations are endless: toppings, dips, types of cheeses. Endless and delicious. Or terrible and inedible.

So here's what I'll be grading each nachos on:

1) Meltiness of the cheese
2) Cheese coverage
3) Quantity and quality of chips
4) Toppings
5) Types of sauces (and how they come)
6) Price point (and if they have half orders)

And just so we know where my bias lies, here's a description of my perfect nachos: cheese so melty that is bubbles on the chips, layered, salty chips with fresh tomatoes, red, green and hot peppers and a side of guacamole and salsa, and it costs roughly $12. Mmmmm!

Why nachos? Nobody says it better than xkcd.