restaurant boy's Profile
Nachos in T.O
Hey newmexicotransplant, with that handle you sound like a credible person to ask this question to: In your opinion what makes a great natcho? The reason why I ask is that I run a restaurant in the finacial district and am considering putting natchos on our tapas/bar menu but I don't want them to be just any natcho, I want them to be the best. Price is really not an issue. So fire away and tell me what you think are the most important aspects, ingredients and qualities of a really great plate of natchos.
Anyone else reading this can feel free to comment.
Thanks
on Feb 11, 2007
