WaaOooo Coyotes of Conshohocken

Coyote Crossing Nachos:

The first crunch into these fat filled triangular crisps reveals that they’re just that: very crispy. You might even call the chips themselves extra crispy. Good for avoiding the dreaded end of plate soggy nacho that sags like a …. [use your imagination] From soaking in cheese and bean juice for a half hour ( or less if you’re sharing, as I was forced to do this evening)

The overall taste was excellent with the blending of the cheese, sour cream, guacamole, onions etc. Everything seasoned to perfection here, these people definitely know their nachos, not to mention the rest of the menu. Definitely worth the (whatever we paid for them). If you’re able to stand the heat, ask for the house habanera hot sauce, it will make you howl.

My one critique of the Crossing’s version of my favorite indulgence: the chef was a little stingy with the guacamole [for sure]. As a pair of self affirmed avocado aficionados, I prefer a heaping glob of the gooey green goodness mixed in with every bite. Between the two of us the wock gets gone pretty fast even when there’s a deluge. The mole here left us both wanting more.

Another successful spicy journey on jalapeno wheels, we’ll be rolling back to the crossing soon to tango with these prairie wolves another night.

Friday Night Nacho Remix

Cuban Nachos?

The Place:
Last Friday night, at 90 Main (The Sandbar) in New Hope, PA, my librarian co-worker, Matt, unknowingly subjected himself to my nacho blogging by ordering the Cuban Nachos as an accompaniment to cocktails and dancing. Nothing like breaking it down after housing some nachos!

The Recipe:
Garbanzo beans and chorizo provide the Cuban influence to this nacho concoction. Heaping sour cream and guacamole, lettuce, tomato, and chips stuck in a mire of the classic vinyl-esque nacho cheese complete this dish.

The Review:
After informing Matt of the Na'cho blog, he agreed to not only provide a rating of his plate of nachos, but also permit pictures. I am very thankful for his willingness to provide visual documentation of this most recent nacho experience. His rating: a mouth full of chips and chesse and both hands waving in the air - a perfect 10.

The Perfect Blend

Hello world.

This is my fourth consecutive attempt at blogging. My past blogs focused either on Library Science or living as a struggling librarian in Philadelphia. This time, I turn fingers to keyboard to write about what comes naturally - a love for discovering and creating nachos. My boyfriend and I have a mutually obsessive interest in this fine delicacy. In my years of unfilled blogdom, I had one faithful follower; my boyfriend. So to honor him, and to best represent our mutual affection for nachos, he will co-author this blog.

Just think about the shear variety of the junk food staple, the nacho. I love them all. From the ball park/movie theater super salty chips topped with an unidentified cheese-like sauce to the bean, meat, guac, and veggie topped variety. All a farce on traditional Mexican cooking, but delicious none the less!

How long can two people document a discovery of the perfect blend of corn chips and cheese? I guess we will find out! Look for this blog to provide Philadelphia area restaurant reviews, recipes, and other facts about nachos :)