From boxcar riding hobos to the highest echelons of the Illuminati, nachos are a food fit for all humans, but what do you drink with them? While not every order of nachos is going to taste the same, the secret of matching a potable with an edible is picking one with a complimentary flavor profile to the other. You are of course in control of your own beverage destiny, but let me science you up some facts as to what beer, wine, and spirits play best with the greatest food of all foods.
Beer and nachos, a combo as timeless as time itself. But which beer? Unless you’re going for a super meaty or chili heavy dish, don’t go super hoppy or hearty. For your average nachos go with something light that plays well with both the saltiness of chips and cheese, and the spiciness of the jalapenos/salsa/pico de gallo. A pale lager or ale, a wheat beer, hell, even a saison will take care of your needs.
Toss your old jug of Carlo Rossi aside, you can do better! Everyone knows wine is the best friend a cheese can have, but you aren’t making your nachos with any of the fancy cheeses you might find on a charcuterie board, so you need to be selective. A bottle of white is fine for just eating a bag of corn chips at home alone at night, but once you start adding meat and cheese it gets into ‘cho territory and tips towards the red. Oenophiles agree that a Malbec or Cabernet works not only with a nachos’ cheddar, but also with steak, pork, or chicken toppings!
While tequila and mezcal are the go-to when consuming Mexican or Tex-Mex, they’re not the only way you can get drunk quick while eating nachos. To emphasize the cheese, try going with some bourbon or Irish whiskey. To boost the saltiness of the chips and the zing of salsa, try some light rum. If moving away from tequila is too much for you though, try going with something jalapeno infused so you can both eat and drink your spiciness!