The Nachojawn family usually makes a trip out west in the spring, but didn’t make it this year. Next year though, I might have to look these up.

The Phoenix New Times has the scoop:

The dish begins with a heap of thin, nearly translucent tortilla chips, glued together by a sticky nucleus of cheese, then topped with chorizo, scrambled eggs, tomatillo salsa, a red chili sauce, pico de gallo, and jalapeños. The oversize nacho platter, which can easily feed two, is shellacked with a gravy-like blend of mozzarella and cheddar-jack cheese and delivered with a side ramekin of sausage gravy.