These chips made by NYC’s beloved taco chain Tacombi hold up to a mountain of toppings without getting soggy
Let’s be honest, nachos should be their own food group. One of my favorite dinners is nachos with all the fixings , which I eat at least once a month. It’s an easy meal that’s endlessly customizable with different flavor profiles, depending on your toppings. There’s the classic: tortilla chips, cheese , beans, guacamole or avocado, salsa or tomatoes, pickled onions, grilled chicken or steak, tons of sour cream, and then you repeat.
But a truly perfect plate of nachos is often hampered by its chips: the ones that break in dips, get soggy under all the toppings, or are too thin to withstand them. The last thing I want for a game-day nacho is a chip incapable of balancing the desired ratio of toppings to chip, or one too weak to scoop up whatever has fallen onto the tray.
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