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The Business of Nachos

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GUMMY BEARS AND NACHOS?!?!

August 25, 2019 Nachonomics

Like everywhere else online, the internet of nachos is no stranger to clickbait titles trying to draw you in. I’ve seen them all, from, “She ordered a plate of nachos. You’ll never believe what happened next!”, to, “When you read these 19 SHOCKING nacho facts, you’ll NEVER want to eat nachos AGAIN!”, to, “You think these are just normal nachos? Wait until you see what’s inside...” Usually I can resist their siren call, but when I see something like, “Readers Respond to a New Northwest Portland Restaurant That Sells Gummy Bear Nachos”, how can I not be expected to click that!

So I did, and SHOCKINGLY my computer wasn’t immediately infested with viruses. The restaurant, which appears to be real, is the Xico Cantina in Portland, and the food, which also appears to be real, is the Dorilocos. As you can see, they do not technically classify it in their nacho categories like their Xico Nachos and their Naxos Deluxe, but taking a look at the picture of the Dorilocos above, you know what they’re going for.

Do I think that these are going to be good? Highly questionable. Will I be ordering them the next time I’m in Portland? Of course I will, because I put my guts and taste buds on the line for you people and this website. I’ve mentioned before about how a contrast in flavors and textures in nachos makes for an enjoyable eating experience, but these are pretty extreme. The fruitiness of Gummy Bears is unlike anything else you’d normally find on nachos, and the candies are far chewier than anything other than a chunk of fat or tendon you don’t want to be eating. None of this is selling me on these Dorilocos, and yet I wouldn’t be surprised if through some witchcraft this combo turned out to be delicious. Really all this made me think of was the “Spaghetti and Rubber bands” clip from The Weird Al Show.

The tenth movie of the series "Weird Al Show".

When you see a link for a clip show with an especially delicious looking order of nachos and the title, “You’ll never believe what these nachos look like now! Number 6 will make you cry!”, click on it. 99% of the time it’s going to be garbage and that hot picture that was the reason that you clicked on it isn’t even going to be in there, but that last 1%... Sometimes that is gold. Gummy gold. That still doesn’t mean that you’d want to eat the gummy gold, but you’ll at least be aware of the option.

In 2019 Tags Essay
← NachoProviCon 2019Happy 124th Birthday Ignacio Anaya! →

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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