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Essay: The Nacho Donut

January 15, 2017 Derek Sotak

There exists a Nacho Donut. Enough said? No, not nearly enough said.

Through most of its existence the doughnut (or in America known as the “Donut” following the rise of popularity of Dunkin’ Donuts chain in the 1950’s) was little more than a hand sized torus shaped cake with a light glaze of frosting, but no longer. The United States, doing what it does best, said, “This deep fried cake is fatty and bad for you, but is it fatty and bad for you ENOUGH?” The answer was of course, “No.”, which lead to a donut topping revolution .

Chic and artisanal donut and doughnut stores across the country have been making funny shaped donuts and crazily betoppinged doughnuts for years now. Be they shaped like voodoo dolls, pentagrams, or cocks and balls, topped in bacon, candy, or the sugary cereals of your youth, or even 10 times the size of a regular dessert, the donut revolution is well and truly underway. You’re going to hate to hear it, but I’m going to lay a hard truth on you: this revolution is a snoozefest.

Ooh, you stretched the dough into a sexual shape, subversive! Ooh, look at you, you’re putting tasty treats on top of a delicious donut, so edgy! Ooh, bacon tastes good on a donut? Of course it does, bacon tastes good on everything! At best these are baby steps in improving the donut, but when is someone going to step up and take a stride towards truly changing the game? Ladies and gentlemen, that hero is here, and it’s Mike’s Donut’s & Chicken in Kenosha, Wisconsin.

In a world where heroes like Superman will straight up murder a guy by snapping their neck now, it’s refreshing that someone out there is doing an honest day’s work by combining two of America’s favorite past times; donuts, and nachos. Mike’s speciality here is a tasty little concoction of nacho cheese, tortilla chips, sour cream, housemade guac and pico ALL ON A FREAKING DONUT. I don’t know what heaven tastes like, but I imagine this has to be pretty close.

There are a lot of unanswered questions about this bad boy, questions that may or may not determine if you eat it. Questions like: How many calories is this? Is this a breakfast nacho or is it a dessert nacho? Is this even a nacho at all, or is it a donut? How did I get so lucky to live in a time when such an item of food as this exist? The one thing that is definitely not in question though is whether or not you should eat it, because you should 100% absolutely consume this, and do so repeatedly.

In 1938 the Salvation Army created National Doughnut Day to honor their members who served doughnuts to soldiers during World War One, and the tradition continues to this day on the first Friday of June. I wouldn’t recommend waiting that long to give these a try as the jury is still out on these will become a regular menu item (Mike’s Donuts & Chicken, make these a regular menu item) so you should get them while you can, just in case. If you still think these sound strange, just think of the Finnish lihapiirakka (meat doughnut) or the Japanese red bean paste filled an-dōnatsu before you worry yourself and judge a delicious order of nachos with a hint of cakey sweetness that you can have with your coffee in the morning.


 

In 2017 Tags Essay
← Nachos: The Podcast, A Peak Behind the ChipsReview: The British Beer Company →

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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