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Review: Ted's Montana Grill

May 19, 2012 Nachonomics
Pepper Jack Cheese, Bison Chili, Fresh Jalapenos, Tomatoes, Scallions, Sour Cream, Nacho Cheese.

Pepper Jack Cheese, Bison Chili, Fresh Jalapenos, Tomatoes, Scallions, Sour Cream, Nacho Cheese.

The Bison (Bison bison), commonly known as the American Buffalo, is a majestic beast that has roamed the Great Plains of Earth for tens of thousands of years. Great creatures of legend and mystery, these terrestrial ungulates have stampeded into the hearts and minds of humans the world over. So when I heard of a place where they could also stampede into my stomach (via my mouth and not via smashing its horned head through my flesh thankfully) I would have been a fool to pass that up.

Ted’s Montana Grill is a chain I had ever heard of, despite there being one a town over, meaning there could very well be one a town over from you that you had never heard of. But who is this “Ted” you ask? Why, none other than the media mogul, Jane Fonda lover, and buffalo riding maniac Ted Turner.

And he sure hates redheads and hippies

And he sure hates redheads and hippies

Now upon hearing you could get buffalo at a local restaurant I would have gone no matter who the Ted was, but after learning that it was an establishment of Mr. Turner I wanted to go exactly the same amount as I did before. Thinking about it, there are many ways that Ted and I are alike, our media empires, our love of Fondas (Him Jane, me Bridget), but the most prominent is that we both find buffalo as delicious as they are deadly. I rolled the dice on them having nachos, and Ted being a man after my own heart obliged me, with the vengeance of a buffalo defending its pups, or cubs.

They were tasty, but nothing special for chili nachos, even if it was bison chili. What was delicious though was the blend of pepper jack and nacho cheese upon them. This was not your average, run of the mill, shitty nacho cheese, this was the good stuff, no doubt rendered from actual cheese and not pasteurized processed cheese product. Fake nacho cheese can generally be given a pass in my book, but when it’s made from the real stuff, totally acceptable.

Other bonus, they had a rare and elusive huckleberry margarita, something I had never seen, tasted, or heard of, before. Perhaps you can savor the specific taste of the huckleberry, but I would have to say it tasted like mixed berries, but not bad. All in all, not bad would be the words I’d use to sum up my entire experience there. Not bad, but not great.

One piece of complete BS however. Buffalo is more expensive than cow, so anything made from it is going to be a little more expensive, which I can accept. However, in addition to nachos they also sold an $18 burger, which is complete shit. Buffalo isn't twice as good as beef (It’s 1.2 times better tops) so there's no reason a simple burger should cost twice as much. If you have Ted Turner scratch and want to throw it away on a burger like that, go right ahead, but a plate of nacho will be half as much, four times more delicious, and never steer you wrong.

In 2012 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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