El Loco Dentista put together these beauties. That’s Mrs. Nachojawn’s special pigs in blankets in the background.
Freshly shredded cheese and a homemade queso sauce together with pulled pork and El Loco Dentista’s pickled red onions and jalapenos.
Also, welcome to the newest FON – El Corazonito Bueno!
Lo siento por el pobre español. Pero, hoy es un día importante. El Día Sin Inmigrantes. No siempre reconocemos el trabajo duro de los inmigrantes. Son el alma y el corazón de nuestra comunidad de restaurantes y otros trabajos, desde médicos hasta lavavajillas.
I am sorry for the poor Spanish. But, today is an important day. The Day Without Immigrants. We do not always recognize the hard work of immigrants. They are the lifeblood and heart of our restaurant community, and other jobs, from doctors to dishwashers.
The New Colossus
Another entry in the Starr empire, Jones has gotten the memo to keep their nachos to a single layer. I’d like to see some variation, but I appreciate that nachos are widely available.
These are the Jones Nachos, with spiced chicken, colby jack cheese, pico de gallo, and lime sour cream. There’s also some kind of barbecue sauce thing going on, which didn’t quite work for me.
Good nachos though, sturdy chips and well-proportioned toppings.
3.85/5 pickled jalapenos – Eat these after checking out the Liberty Bell
Jones Nachos – $11.50
700 Chestnut Street
Don’t think I’m not onto you, Caesar Torres.
That’s the same list you published two years ago, just with two new restaurants added.
The nachos still look great though.
This is the time of the year when every media outlet puts together their Best Nachos Ever post. I’m a sucker for all of them, and here are as per the Huffington Post,the best nacho recipes ever. Some of them look pretty damn good.
Nachojawn has hit up Iron Hill Brewery for nachos before. This night, a crew of about 18 kids and parents from Nachojawn Jr.’s basketball team, including FON’s El Entrenador Campeon y la Carrera del Peloton.
I don’t like reubens. I don’t like sauerkraut, and I don’t like Russian dressing.
Here are some sriracha reuben nachos if you feel differently
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The paper of Nachojawn’s youth, the Washington Post, takes a look at nachos during Super Bowl week.
They give a recipe to a Hot and Cold Nacho Wreath too, which I could be convinced to eat.
The San Antonio Current takes a look at the state of deep Tecxas nachos before Super Bowl Sunday. This might be the most nacho-centric day of the year, and I’m still deciding what’s going to be on our menu. El Loco Dentista has hinted that he might be making a follow-up to last years smoked rib meat nacho platter.
nachojawn 