We’re going to close out 2016 with Nachojawn’s favorite cheesesteak in Philadelphia. In what was indisputably an overall shitty year, there are some beacons of light that remain. One is a Dalessandro’s cheesesteak.

When FON’s come to Philadelphia and want a cheesesteak, here’s what I say. If you want to stay in Center City, eat a Jim’s. If you’re willing to go a little farther, go to John’s Roast Pork. If you want the best, eat a Dalessandro’s.

Sit at the counter, order an American with fried onions, and enjoy. Nachojawn is a fan of the chopped steak style, while some prefer the sliced version that you’ll find at a place like Steve’s Prince of Steaks.

And if you end up by Cheesesteak Vegas, it’s ok, you can have a Pat’s. But Prima Pizza is right there, and better.

Happy New Year to all FON’s!

Do the best nachos in L.A. come from this mobile truck?

The L.A. Weekly seems to think so, hyping the guacatillo sauce. Made of garlic, tomatillo and avocado, with a little chicken broth thrown in as well, it’s their secret weapon.

Nachojawn hails from near our nation’s capital, and Thanksgiving weekend was my high school reunion. Which one? I’ll leave that for you to decide. Was it a 5th? 50th? Is Nachojawn 100 years old, eating nachos since time immemorial?

Nah, not really. It was Richard Montgomery’s 20th reunion for the class of ’96, and after the official party was the after party at Uncle Julio’s.

This is what they call nachos. HARD PASS. Can’t even melt the cheese. Lazy f@*s.

1.45/5 pickled jalapenos – eat these after kicking it with the class of ’96.

Up in Fishtown, Revolutions bills itself as a 52,000 square foot venue with fun for everybody. Bowling alleys, video games, a flair bar….but is there fun for Nachojawn?

This is a seriously big plate of nachos.

Revolution’s loaded nachos have house made tortilla chips, queso, jalapenos, pico de gallo, black beans, guacamole, sour cream, and scallions.

Those house made tortilla chips were the highlight, thin and hot out of the fryer. However, as with many of the institutional nachos you encounter, the ice cream scooper strikes again to top these off, and the tomatoes on the pico de gallo are an unappetizing shade of pink.

Those chips that were just queso and queso only were the best. Otherwise, a middling effort out of Revolutions.

2.88/5 pickled jalapeños – eat these when Dave & Busters is too crowded and after you lost all your cash except nacho money at Sugar House.

Revolutions
1009 Canal Street, Philadelphia

Nachojawn has heard that Charleston is a hot eating destination, and these BBQ nachos seem like the truth.

If you’re looking for a place to spend two hours waiting in line for brunch on a sunny spring day, Sabrina’s in the Italian Market is the place for you.

However, if you’d rather sit right down, go to the University City Sabrina’s when school’s out.

The whole Nachojawn Family, including Abuelo and Abuela Nachojawn hit up Sabrina’s for brunch recently. They’ve always had a strong Mexican breakfast take, and I went with the huevos rancheros.

The coloring is a little weird in the picture, but these are two tortillas topped with a chorizo sauce, lima crema, guacamole, two eggs, pepper jack, and a fried jalapeño, over home fries.

I could have used a little more heat, and I shook a bunch of Cholula on these guys before polishing them off.

Sabrina’s gets extra credit for coming up with at least a dozen creatively named specials every week. This week’s Mexican breakfast special was the Darren Sproles Won’t Fumble This Mexi Special:

Thrillist picks one cheap eat every week in NYC, and this week, it’s the $7.58 cheese nachos at Taqueria Diana. They look pretty damn good.

Nachojawn and Nachojawn Jr. took the Ben Franklin across the Delaware to check out San Lucas, a Mexican restaurant in Camden.

FON El Abogado de Inmagracion does some work out near the Federal Street strip in Camden, and was nice enough to invite us out for lunch to see what Camden had to offer.

Nachojawn, as loyal readers know, is a sucker for a good mole, and this was a thick, dark version on top of some stellar chicken enchiladas. I love the sweet heat of a good mole, and this was a good one.

The nachos were middling, suffering from a lack of cheese melt and too much of what too many taqueria’s go-to in order to increase toppings – the dreaded shredded iceberg. Too much cold on top of my hot nachos.

The menu is big though, and it’s just a few minutes over the bridge. So once you’ve crossed off some of the taquerias in the 215, San Lucas is worth a trip.

3.22/5 pickled jalapenos – eat these and give Camden a chance.