Stone Creek on E 27th has great nachos because they are individual chips that stand alone with their own toppings. Not a pile of chips topped with a pile of stuff. Who else has these? Bar or restaurant. Dive or destination. Doesn't matter.
Food writer Molly Watson dispels any illusions people might have about making nachos. For the record, using cheese sauce and a microwave are fatal errors. Her method only takes a few minutes, and you get crunchy nachos with flavor in every bite rather than a soggy, inconsistent mess. Find inspiration for your next nachos feast with these recipes and ideas.