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The Business of Nachos

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Essay: On "Global Nacho Cheese Sauce Sales Market 2017 Industry Trend and Forecast 2021"

March 25, 2017 Derek Sotak

Do you ever stumble across the barest hint of something weird on the internet and then when investigating further fall down a rabbit hole into a subculture you were never aware of? Sure, that’s pretty much the whole internet, but I’d bet if I checked your search history I would see that you know EXACTLY what I’m talking about. Pervert. Like a deep sea fisherman hauling in his nets from the seas of the internet I came across something the other day that would be worthy of that Russian fisherman who pulls up weird fish and posts them on twitter, if what I found was an actual fish and not a metaphorical one. So what had I dredged up from the deeps? Why, it was an entry to the magical world of nacho cheese sauce sales trending and forecasting of course!

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In 2017 Tags Essay
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Review: Mike's Sportsbook & Meat Bar

March 15, 2017 Derek Sotak

Dry Rub Smoked Pork, Fresh Fried Tortilla Chips, Shredded Chihuahua Cheese, Crème Fraîche, Pico De Gallo

Mike’s Donuts & Chicken of Kenosha Wisconsin recently made both Internet and nacho history by producing the first ever nacho donut. Not being a native Wisconsinite and finding myself in the area I could not pass up an opportunity to try one of these, and looking up the menu online (Hey all restaurants, if you have a website, put your damn menu on it) and seeing actual nachos on it, get those too. Dinner and dessert were to all have been taken care of, but it was not meant to be.

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Review: Smokestack Urban Barbecue

March 5, 2017 Derek Sotak

Smoked Chicken, House-Made Chips, BBQ Sauce, Sour Cream, Cheese, Tomatoes, Scallions

The word “Barbecue” comes from the Spanish barbacoa, possibly derived from the barbacoa of the Arawak which was a wooden frame on posts. The word has come a long way since then to be our legendary and delicious “BBQ” of today, but much like the slow cooking of the meat of said delicacy, sometimes deliciousness takes time. Delicacies like BBQ served up at Smokestack Urban Barbecue.

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Review: Two Brothers Roundhouse

February 25, 2017 Derek Sotak

Cheese, Black Beans, Pico de Gallo, Chimichurri, Sour Cream, Lettuce, Roasted Tomatillo Salsa, Grilled Chicken

So I was going to start this review by talking about Shakespeare and the history of theater in the round and circular buildings and all that jazz, because the first paragraph is where I go off on some weird tangent that then get looped around to whatever I’m talking about, but instead I’m just going to show you a picture of Two Brothers Roundhouse.

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2017 Obligatory Valentine's Day Nachos

February 14, 2017 Nachonomics

Romance... romance is in the air once again, like the noisome odor of a 5 lb can of generic nacho cheese bubbling away in a pot on your stove top. Or most likely if you are cooking up 5 lbs of nacho cheese romance is NOT in the air because you are a goddamn monster and nobody could ever love you due to your disgusting choice in "cheese". Not being with someone you love might be a choice, but it could just be fate. That is love. What isn't a choice however is your selection of cheeses you choose to consume, and whichever one you might pick it certainly shouldn't be generic nacho cheese. Valentine's Day is about love yes, so maybe you should spend this day loving yourself and treating yourself to some delicious nachos with real cheese. You've earned it friend.

In 2017
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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!

US SHIPPING ONLY

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