Attention restaurants and other organizations and peoples who engage in the practice of making nachos. It is vitally important, if you are making nachos for more than one person, that you learn the following word and that you embed it in your nacho-making brain:
Layers!
Making nachos is not some slap-it-together enterprise. Nachos are a wondrous — if not holy — food, and they must be put together with care and attention to detail because otherwise, you lose the magic.
If you’re only making them for you, then don’t worry about it. The basic nacho recipe works — make a layer of chips, put stuff on ‘em, bake and broil ‘em, eat and enjoy. Besides, if you’re making them for yourself, then you make them however you want to make them — it makes no difference to me.
If you are making them for other people, if you are making them for paying customers, or even paying customers who really understand the mythic quality of nachos, then you have GOT to master the simple art of layers.
It’s simple enough: You put a single layer of chips, then your various toppings, but drizzled in specs all over the layer. NO PILES! Just drizzled. Be sure to get to the edges. Then another layer of chips and another layer of toppings, and so on. Under no circumstances should you ever simply make a pile of chips, and then artlessly pile junk on it as if you’re trying to simulate the Leaning Tower Of Eatsa. It might look attractive, but you’ll precipitate a mess, as well as a Topping War, and you’ll be left looking forlornly at a plate filled with bare chips. Bare chips. Unthinkable!
Layers. It’s not complicated, it prevents Topping Wars, and every chip has something tasty and delicious on it.
Nachos are serious business.
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