May your chips be crisp, your cheese melty, and your guacamole perfectly seasoned.
Love,
Nachopatrol
Tag Archives: Nachos
A How To: Throwing the Banginest Nacho Party of All Time
22 Mar
When Nacho Patrol said that they would be live blogging the 1st Annual Spring Break themed Nachopalooza, we meant that we would write about it ten years later. Due to an unfortunate incident involving Comcast high speed internet, approximately 60 jello shots, and a newly-breasted Indiana Jones, we were unable to keep our loyal fans updated. Don’t worry though–here are the highlights, the lowlights, and a complete list of instructions for having your own nacho-worshiping event.
Ingredients:
- A varied selection of cheeses: approximately 6 bags kept 12 people fully cheesy, with some to spare
- 3 lbs of tortilla chips, though this was barely enough
- Crock-o-chili: ours served 8-10, but perhaps we overdid it a little (Nacho Patrol passed out before having the opportunity to put it in the fridge, and the licensed food handlers in the group deemed it unsafe in the morning)
- A jar of jalapenos: for those with stronger palates than ours.
- A jar of salsa: As much as we complain about store bought salsa at restaurants, we are too lazy to make our own.
- A pint of sour cream
- A can of refried beans for our vegetarian friends
- Diced tomatoes
- Diced green onion: unnecessary, you may say, but delightfully delicious
- Black olives: obviously
- Handmade guacamole in massive quantities.
Nacho Patrol had nacho production down to a science. The broiler was preheated, baking sheets were lined up, the aluminum foil was unfurled. The results…were varied.
Cherrie and Julia went the simple route, combining forces to make a large sheet of cheese-only nachos.
Rosannah made nachos that were probably pretty good, but she ate them before we were able to take a picture.
A’Nova was extremely coy, and refused to show us her creation, although in all likelihood it was the best of the night and she just didn’t want to show off.
- What you don’t know can’t embarass you
Laura’s nachos had all the makings of a classic…
…while Andi loaded hers up with color.
- Brighter than thou
Ann Marie was dressed for the occasion and made a seriously meat-laden plate of nachos.
- More ground beef than your body has room for
Skyler went heavy on the cheese and light on the salsa.
Angela came late to the party and was forced to scrounge amongst the leftovers.
- Please sir, I want some more!
A number of other guests/Nacho Patrollers created nachos of note, but we kinda forgot to keep taking pictures. The reason? This:
SPRING BREAK!
From left:
- Tequila and lime jello
- Malibu, Absolut New Orleans and white rum with Blackberry Fusion jello
- Malibu and pineapple jello
- White rum and coke with raspberry jello
- White rum and cherry jello
In the end, we chalked up Nachopalooza 2009 as a success!
May The Four’s Be With You
9 FebNotice: This “specialty nacho” Patrol has been submitted by Smash, with reluctant permission by the Nacho Patrol gods, on the condition that she keep it short and sweet.
The Four’s–in Downtown Boston, very close to North Station/T.D. Banknorth–DOES offer your run-of-the-mill Nachos Grande. I vow that someday I shall drag my fellow Patrollers with me and buy them more Nachos Grandes than even we can stuff into our big mouths. And I shall do this as compensation for NOT reviewing those nachos. Not today. Today, I must review The Four’s OTHER “nacho,” if you will, the “nacho” which distracted me from my Nacho Patrol duty. This is the Patrol of The Four’s Buffalo Chicken “Nachos.”
- Appearance: Very colorful if you’re into fall, but without guac or, well, any organic ingredients for that matter, we’re working from a limited palette. But the substance, whiteness of chicken meat, and quantity make these “nachos” eye-candy.
- Quality of toppings: Choice meat, crisp and salty chips, and of course excellent mozzarella cheese and buffalo sauce.
- Distribution: mozzarella was clearly melted from fresh deli-style balls directly down to the chips, making for huge, perfect pockets of cheese everywhere. The buffalo sauce was slightly overdone and inescapable.
- Price: At $10, I wasn’t complaining, and there was much more than enough to satisfy me and my 6’1″ companion, to the point that we had to take most of it home.
- Overall: AMAZING. I cannot give these “nachos” an official numerical rating, as they are outside the bounds of acceptability for our criteria. I only venture to inform our readers that this is a damn good chip.
