Nachos & You: Living Your Life The Nacho Way Kickstarter

May 5, 2015 Nachonomics

I, like I'm sure you, have been eating nachos for years, and I, like I'm sure you, love them something fierce. However, my love for them was such that three years ago I started Nachonomics in order to spread the good word about the tastiest of foods. Now, a website is all well and good, but what happens when your love of nachos is greater than what can be contained on the internet? What happens when you can only feel complete by living your life the nacho way?

Enter 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.

While our previous book, The Field Guide to Nachos, was all about the history of nachos, Nachos & You is all about nachos today and in the future, as well as how you can live your life one chip at a time. Part self help book, part treatise on nacho theory, part cookbook, part Gentleman Nachos employee handbook, the only true way to describe it is that this is a book about not only nachos, but Nachos & You.

Nachos & You is funding now through June 5th. Get in on the ground floor and help us sell out by buying in! Back this bad boy here!

NACHONOMICS: YEAR THREE

May 5, 2015 Derek Sotak

Three years, three years... So how do you sum up the third year of Nachonomics? The Field Guide to Nachos. That’s all you need to know.

YEAR FOUR HOWEVER will contain Nacho & You, plus NachoProviCon 2015, plus more nachos thrice a month. Can you ask for more? Well, I’m sure you can, so hopefully we can deliver. Margarita wishes and Caviar Nachos dreams.

Review: EVO

April 25, 2015 Derek Sotak

Tri color tortilla chips, cilantro black bean and corn salsa, bacon, chicken, jalapenos, pepper jack cheese, guacamole

For the sake of an opening paragraph I’ll pretend that I’ve been playing the new videogame Evolution, made by the fine folks who previously made the Left 4 Dead series. That Goliath, huh? And what about that Wraith, how cheap. And the Kraken, I mean, Cthulhu much, am I right? I was so caught up in the game that I just had to move my love for evolving into an edible form and check out EVO, “where healthy living and the finest ingredients evolve into dishes that enhance the pure enjoyments of dining. Experience the difference, the Evolution of Dining, at EVO.” Seriously, how can I pass up an evolution in dining? That’s got to be some serious molecular gastronomy stuff right?

Essay: The Rise of Seattle's Totchos

April 15, 2015 Derek Sotak

First there were nachos with potato chips, then nachos with french fries, then nachos with fritos, nachos with latkes, nachos with potato skins, and nachos with any stiff starch food that allows you to transfer toppings from its central mass to your mouth without incident. Now a new nacho is rising in The Emerald City, Seattle, and unlike the leader of the other famous Emerald City, Oz, this seems to be the real deal, a food here to stay. Forget the Pleistocene, forget the Holocene, it appears that we may be entering the Totchocene.

Review: The Bootlegger

April 5, 2015 Derek Sotak

Homemade Chips, Chili, Lettuce, Cheese, Tomatoes, Onions, Olives, Salsa, Sour Cream

When I think of a bootlegger, I think of a bunch of moonshiners driving the backroads of some southern state at high speeds, peddling their bathtub brews and staying one step ahead of the law. Maybe they get in a fight with some mobsters and Tom Hardy punches one of them so hard in the throat goiter that it explodes out of their mouth in what I would consider one of the most ridiculous things I’ve seen in all of film. What a bootlegger isn’t is a nice Italian restaurant, which is why I wouldn’t call my nice Italian restaurant The Bootlegger. The Upstanding Gentleman, The Italian American Social Club, The Definitely Not a Front Restaurant, all fine names if you want to get across that your establishment may not be on the up and up but still has fine food, but Bootlegger, no. All that being said, The Bootlegger sounds exactly like the kind of place you would go to get some great nachos, but did this turn out to be the case in this case?