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The Business of Nachos
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The Business of Nachos

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Review: Doritos Loaded

July 25, 2015 Derek Sotak

I have a dream. A cheesy, cheesy dream related to either some Tlazolteotl Bruja in my bloodline, or a portent ingrained into the DNA of all those who eat nachos: Non-Euclidian spires of chips rising from seas of melted cheese, hooded chefs speaking The Cheese Speech, and before all, an order of nachos made entirely of cheese. Instead of chips, hard pieces of cheese. Instead of toppings, chunky bits of cheese. Instead of melting cheese on top, you’d melt seven different cheeses on top. I wanted to make this dish a reality, but could never figure out how to make chips of cheese, until last night the hooded chefs whispered two words, “Doritos Loaded”.

Doritos Loaded, or maybe Doritos LOADED, are what happen when a mozzarella stick has a three way between it, some Doritos, and some bad nacho cheese, and then you get rid of the mozzarella and change the stick shape into that of a triangle. If you took a glob of raw nacho cheese ore, rolled it around in some smashed Dorito bits to solidify it, deep fry it, and finally had a nachosmith forge it into a chip shape, that is the secret recipe for the Doritos Loaded. You may think that this is the fever dream of a syphilitic meth-head carnie (so just a carnie) at some local fair, but no, it was actually a joint effort between the undoubtedly stoned food scientists at Doritos and the stoner favorite convenience store go-to 7-11. When it was found that the hours of 7 am to 11 pm were not enough hours to sell them however, a foul deal was struck with the corpulent kingdom of The Burger King. And lo did they spread into select Burger King restaurants across the United States, available between The Whopper and The Extra Long Cheeseburger for anyone with a few bucks who drives or stumbles into an outpost of the King. But can they be used for an all cheese order of nachos?

Sure, I guess, maybe, I don’t know? The main problem is their lack of structural rigidity. A little melted cheese on top is no problem, but throw on some heavier toppings and you’re probably asking for trouble of the broken chip kind. You’re also only getting 4 “chips” per triangular box, a triangular box that will run you $2.49 plus tax, resulting in that to get the chips needed for a full order of nachos it’s going to run you quite the pretty penny. Really, if you’re going to be spending pretty pennies on nachos, go buy some real nachos, don’t waste them on some goofy Elagabalian experimental cheese dinner meal.

Oh yeah, they has a flavor too. And how would one describe it? Meeahh. It’s the sound you make when you eat something that isn’t great, but covers all the bases enough that you can’t really say that it’s bad in a slightly better than middle of the road way. They’re alright. I didn’t want to spit them out, but at the same time I wouldn’t say that I would need to get them again. Would I have rather just eaten a bunch of regular Doritos? Definitely. Would I have rather eaten a mozzarella stick? No, but I’m not a big mozzarella stick fan. So there you go, they’re somewhere between Doritos and mozzarella sticks if that clears things up for you.

Finally, the biggest and most philosophical question of them all, does a Dorito Loaded “chip” count enough as a cheese chip for the purposes of an all cheese nacho? By name alone one would have to say no, as an all cheese order of nachos couldn’t have anything but cheese in it, however I would say that it is the very things in cheese that are not cheese that makes the different varieties of cheese that you need to create an all cheese nachos as opposed to a nachos carved out of cheese. Now, not knowing how to make different kinds of cheese, or a cheese in general, I couldn’t tell you exactly the difference between two different kinds of cheese, but I imagine it’s adding certain ingredients to give them different flavors. Based on this I wouldn’t say that a pepperjack cheese is not a cheese because it has pepper bits in it, and along the same lines I wouldn’t say that a Doritos Loaded isn’t cheese chip because it has a lot of Dorito bits in it. Until a hooded figure appears at my door uttering the Cheese Speech and tells me otherwise, I’ll stick with that. Probably won’t make an all cheese nacho though with them, I ain’t got that kind of scratch.


In 2015 Tags Review
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Nachonomics: ('na-cho-'na-miks)

noun. The branch of knowledge concerned with the production, consumption, and distribution of nachos.

Book: Complete Nacho Knowledge Book: Complete Nacho Knowledge
Book: Complete Nacho Knowledge
$20.00

A copy of "The Field Guide to Nachos", "Nachos & You", and "Recipes from the Nachonomicon". This is literally and literately all the nacho knowledge you will ever require.

The Field Guide to Nachos, a pocket sized reference to the history, types, and background of the greatest of Mexican delicacies.

  • READ... The true story of how Ignacio Anaya created "The Nacho" in 1943.

  • LEARN... How nachos moved from Mexico and spread across America like shredded cheese melting across a pile of chips.

  • KNOW... the real difference between natural cheese versus pasteurized processed cheese product. It's terrifying.

  • DIFFERENTIATE... between kinds of popular nachos that are to be found in our modern restaurants.

Nachos & You, a pocket sized manual on, well, living your life the nacho way.

  • READ... The "true" story of how Gentleman Frank Liberto (Not to be confused with the upstanding Frank Liberto of Rico's or the Frank Liberto of Martin Luther King Jr. assassination infamy) created "The Nacho" in 1976. I say "true" because it is an obvious satire and parody.

  • LEARN... To pickle your own jalapenos for varying degrees of “fun” and “profit”, but more importantly bragging rights on being more artisinal than your friends.

  • KNOW... The science of creating nachos with circular chips as opposed to triangular chips and when to use each so as to not cause embarrassing cultural faux pas.

  • EXPERIENCE... The terror of “Nacho Fingers”, and the joy of curing yourself of them to avoid being ostracized by the community at large.

Recipes from the Nachonomicon, a pocket sized cookbook of all the finest types of nachos from throughout the ages, all now easily available at your fingertips.

  • READ... The History of the Nachonomicon and how it became the blueprint for all the nachos you know and love today!

  • LEARN... How to cook the finest examples of each member of the nacho family from "Artisanal" to "Single Serving." (There's no general type of nacho that begins with "Z" so that's as good as it gets alphabet wise, and I wouldn't want to trick you into thinking there was a type of called "ZBBQ Nachos" or something.)

  • KNOW... The joy that comes of making you, or a loved one, a delicious meal of nachos that will both satiate your hunger and allow you to know the true satisfaction of being able to provide the sustenance to keep a human being alive.

  • TASTE... Nachos, and lots of them, once you make them of course.

With these three books, you can feel secure in the knowledge that you'll be able to give a T.E.D. talk on every single aspect of nachos. Probably closer to three T.E.D. talks as a matter of fact! Do they even let you do that? I don't know, but with nacho knowledge like yours you will undoubtedly be the first!

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