Tag Archives: Cholula

Hearing the boom (coming out your…nacho?)!

24 Apr
doba storm

Nachos taste better in a thunderstorm

After a long week of class and work and everything else, Nacho Patrol needed some crunchy refreshment. Thankfully the good people at Qdoba in Kenmore Square know how to treat us right. To anyone who doubts exactly how amazing fast food nachos can be should look no further than this photo. Crunchy, cheesy, stacked high with fresh toppings, beans, and meat, it’s the closest you will come to daily nacho heaven (for $6). Lurv!

Poe’s Kitchen Nacho Average Monday #2: A Veggie Tale

27 Jan

Having little else worthwhile to do on Monday evenings, Nachopatrol returned to the Rattlesnake Bar & Grill to have another go at their Nacho Average Monday specialty nachos. We love how Brian Poe is serious and vocal about making interesting food, and while it was rainy and we were tired and still slightly hungover and bruised from the weekend’s birthday celebrations, the description of these nachos was too good to pass up: Nachos con Sweet Poe-tato, topped with caramelized Spanish onions, gorgonzola cheese crumbles, frisee in watercress vinaigrette, and roasted sweet potato tomatillo salsa with rosemary sea salted corn tortillas

  • Appearance: ( 8 ) A muted green and orange color palette that vaguely reminded us of the 1970’s. We like the 1970’s.
  • Quality of Ingredients: ( 9 ) Once again, the salsa stole the show. The tomatillos in the salsa were cut into sizeable chunks that added a delightful tartness, working well with the sweet potatoes. The frisee added another layer of tart freshness. A sweet potato soup was used as the sauce in these nachos, and while it would have been delicious on its own, combined with the roasted sweet potato chunks it was just a little too sweet. Hankering for a little more zest, we made liberal use of the Cholula bottle and the chopped jalapeno and poblano chilies that our ever-accomodating waitress, Laura, brought to the table. The cheese, when we finally found it, was the missing link that these nachos needed.
  • Distribution of Toppings: ( 7 ) Everything was wonderfully arrayed, but for the cheese. There was very little of it and it was all in one slab in the center of the nachos. We would have loved more crumbles to add a little more savory.
  • Overall: 24/30. A meat-free nacho with substance, and a delightfully sneaky way to get in a serving of veggies. We could eat these five days a week, with only a little more cheese…

On The Border… of Nacho Goodness

1 Feb

On The BorderGo to Woburn. Go for the history–it was founded in 1660. Go for the architecture–their library was designed by Henry Hobson Richardson, who designed Trinity Church in downtown Boston. Go for the serenity–the population is 37,000. But don’t bother going for the nachos.

Nacho Patrol put on its hiking boots and headed 20 minutes north of Boston to On The Border, a chain with locations across the US, for their Grande Fajita Nachos. When we arrived, we immediately encountered a challenge: On The Border has some damn good ‘ritas. It has been raised as an ethical concern to the integrity of our nacho connoisseuring what should be done in moments of such encounters. But we were prepared. We brought a video camera to capture instantaneous reactions AND we verified the report with our designated driver. This Patrol was ready to roll:

  • Appearance: At first glance, these nachos are… intriguing. With only about 12 large chips laid flat on a plate, each chip had its own appointed layer of beans, chicken, and cheese. Talk about never coming across a lack of topping. The guac and salsa and sour cream were in scoops in the middle with a jalapenos and a very petite dribble of shredded lettuce. But the lack of “mound” or even multiple flat layers as the Patrol encountered at Uno’s was disheartening, and the color provided by the salsa and guac were instant indicators that both were in way too short of supply to be satisfactory even to only 12 chips. (5)
  • Quality of toppings: The chicken was first rate, obviously choice meat (as one might also say of fellow Patroller Harrison), but was poorly cooked! The white, flawless grilled chunks were devastatingly dry. The cheese was under-melted, but the beans and guacamole were fairly fresh. The pico de gallo looked fresh, but there was so little of it that it was difficult to rate. The chips were good and salty, but, as Patrol consult D-zores pointed out, were made soggy by the presence of toppings on each individual chip (see concluding paragraph). However, delicately placed on the table in a stroke of genius and thoughtfulness by the restaurant, there sat a Patroller’s best friend: a bottle of Cholula. Consulting with other patrollers, that earns 100 points toward a nacho. Balancing that against the rest of the “quality” review, we came up with a slightly lower number: (8 )
  • Distribution: While we have discussed the draw-back of soggification, there was no shortage of the three main ingredients on each and every chip. This would earn On The Border a perfect 10 if only they’d had the foresight to include sufficient guacamole and salsa. (8 )
  • Price: $10. For 12 chips. At 83 cents a chip in this economy, the Patrol demands that each chip have ample rations of guacamole and salsa! (3)
  • Overall: 24/40. No wonder the T doesn’t go to Woburn.

This Patrol brought up a very important ethical question regarding the pile-vs-spread ideologies of distribution. While the spread method ensures a no-chip-left-behind policy, the pile method offers a front line of sacrificial chips that ensure every chip is not subject to the soggifying treachery of the toppings.