In our experience at Dugout Bar & Grill, many foods taste better at restaurants than at home—for example, nachos. Some people believe all food tastes better when you don’t have to prepare it yourself, but we think it is more than that. If you want to understand what it is about restaurant nachos that makes them so tasty compared to home-prepared versions, we encourage you to keep reading to learn a few tricks of the trade. Then, come try our nachos to taste the difference for yourself.
- Melty Cheese – One factor that sets restaurant nachos apart from many homemade versions is the meltiness of the cheese. Many home cooks make nachos using pre-grated cheese, which is coated in anti-caking agents that prevent the cheese from melting as beautifully as the cheese on restaurant nachos. To get the meltiest cheese possible, grate it from the block yourself.
- Tortilla Chips – Another factor that affects the quality of your nachos, whether made at a restaurant or at home, is the freshness of the tortilla chips. Our team uses only the freshest and crispiest tortilla chips to create the best contrast with the melty cheese and other toppings.
- Topping Distribution – A third factor that makes restaurant nachos stand out is the more even distribution of the toppings. For the best nacho experience, use plenty of toppings and spread them out all over the tortilla chips. This helps ensure all the chips are loaded with the delicious toppings instead of coming out naked and sad.