El Tour Del Nacho

Nachos will be judged based on several categories and given a final rating between 1-10. These categories include:

• Presentation: are the nachos aesthetically pleasing? Are they packed on a plate that is too small?
• Quality of toppings: canned chili or fresh salsa?
• Distribution of toppings: is the cheese piled in one place, leaving the rest of the chips naked? Is it spread evenly and in layers throughout the chips? Does the restaurant skimp on beans or cheese?
• Price: is it worth it? Is it a rip-off? Restaurants will on a whole be graded in this category.
• Overall/Taste: arguably the most important category, are the nachos tasty and fulfilling?

While our mission will focus on the conventional bar nacho, we will also occasionally delve into the strange and fantastical “specialty nacho.” In addition to the aforementioned categories, we will also judge on uniqueness and blending of flavors.

At least two members of Nacho Patrol should be present at a tasting in order for it to be listed in the rankings. However, on occasion a single member may provide a posthumous review for nachos that either a) are no longer produced; or b) are produced at an establishment from which one or more members have been socially or legally ostracized. Fuck you, Coolidge Corner Clubhouse.

When available, accoutrements (such as guacamole, sour cream, chili, etc.) should always be opted for. We aim to sample the flagship “house nachos” at each establishment; however, we recognize the both the importance and deliciousness of meat in nachos, and request it when possible.