Nacho Nachos: Customized Made-to-Order Nachos | Bite Size

Nacho Nachos: Customized Made-to-Order Nachos | Bite Size

– I’m Chris Gonzalez. And welcome to Nacho Nachos. [MUSIC PLAYING] Nacho Nachos is a fast
casual establishment that serves up gourmet craft nachos. MAN 2: And I’m going
to drape some queso over these house-made
chips for you, sir. A lot of people to
ask, well, why nachos? And we say, why not nachos? They’re well loved. They’re versatile. You can put anything on them. MAN 3: Oh, what don’t
you like about nachos? They’re great, nice,
easy comfort food. If you look at
Tex-Mex food in general, it’s the same ingredients,
and it’s packaged, you know, 27 different ways. You have tortillas. You have meat,
cheese, beans, rice. Nachos encompassed all of that. But it gave you
everything you wanted. So what sounds good
for you all today? Our nachos are for
the nacho connoisseur. Chipotle mayo and
the avocado sauce. CHRIS GONZALEZ: Yes, ma’am. We do brisket. We do pulled pork. And then you get
all your toppings, you know, your pico de
gallo, your jalapenos, your sour cream, the
salsas all on one dish. And so it’s really the–
the ultimate Tex-Mex dish. WOMAN: It’s kind of,
you know, DIY nacho bar. Nacho Nachos! CHRIS GONZALEZ: My biological
dad and my biological mom, they are Hispanic. And so there was a lot of that
culture growing up cooking. But my step-dad always
did a great brisket. And so we tried to
combine them one day. And that’s really what
fueled us and inspired us to start the Nacho Nachos. The Fort Worth nachos, please. CHRIS GONZALEZ:
I wrote the menu, associating every single meat
that we kind of had in mind with a city in Texas that was
either kind of tongue in cheek or had a little truth to it. Like the El Paso nachos
are a vegetarian option. And it says on the menu,
“I’ll Paso on the meat.” We have our Plano, Texas
nachos, just plain chips and cheese, our plain-o nacho. Fort Worth is known for
the cattle stockyards. So our beef fajita nacho
represents that city. I’m going to build a Fort Worth
nacho, creamy queso, Borracho beans, beef fajita, pico
de gallo, corn salsa, green onions, and jalapeno, hot
salsa and avocado cream sauce, and then last but not
least, our sour cream. I knew that there was
versatility with nachos. And we came up with, oh,
there’s a Rhome, Texas. Well, Rome, we’ll put
that for our pizza nacho. There is an Athens, Texas. Well, we have Athens, Greece. We’ll do our Greek nacho. We didn’t have a nacho
for our hometown. We finally came up
with the H-town nacho. And what three meats
were you thinking about on that H-town today, sir? MAN 4: Brisket, beef fajita, and
ground beef for the other two. CHRIS GONZALEZ: You got it,
a dish as diverse as a city, where you can pick three
meats of any your choice to go on the H-town. I grew up in Alvin. And Alvin, they’re known for
Nolan Ryan, Nolan Ryan’s beef. And so we wanted to give a shout
out to Alvin by having a really good ground beef nacho. And that was our Alvin nacho. Brisket. Great choice, sir. Austin is known for barbecue
and, like, Franklin’s Barbecue. And so we wanted that
to be our brisket nacho. Lockhart is known
for barbecue as well. And that is our
pulled pork nachos. Chicken fajitas. The chicken fajita? That’s our La Grange option. La Grange was a home to
a lot of chicken farms. And then there was
another famous place that was named after that. We do have some
seafood nachos as well. This is our Galveston
nacho, sauteed shrimp with a white wine sauce,
black beans on this one, some light pico, corn
salsa, some chipotle mayo, which goes really good with
the seafood, sour cream, maybe a few green onions. We’ll put it just
for garnish here. Great variety. Something for everybody. It’s like I always
get brisket and beef fajita and ground beef with
my jalapenos and bell peppers and onions. That’s all I like on my nachos. I definitely like
the idea that they base it off of the cities. And here’s a variety of meats. And I just like the
whole concept of it. CHRIS GONZALEZ: But
before you do any of that, you can also get
three different bases. You can get our
traditional chips, which I highly recommend. You can do our
Gruene, Texas option– G-R-U-E-N-E. And
that is our salad base instead of our chips. And then we have the
Paris, Texas option, which is french fries,
Paris, France, french fries because sometimes you just need
some brisket over french fries draped with queso on top. Oh, they’re the best. We come in, get our
nachos, fries fix, and we’re super happy. Locally, a suburb
of Houston here, everybody knows Sugar Land. And so Sugar Land had to
get the call when it came to our dessert
nachos, and those are basically sopapillas cut into
triangles, just like chips. They’re fried. They’re dusted in
cinnamon and sugar. And you can get them
covered traditional with honey or a strawberry sauce
with whipped cream as well. Our nachos are for
the nacho connoisseur. We build craft nachos
to your liking. And we hope that you enjoy
our nachos as much as we enjoy making them for you. Hasta la nacho. [MUSIC PLAYING]

Only restaurant in Houston where the entire menu is nachos. Each nacho dish is named after a major city in Texas and has a theme. The owner fused his mother’s latin cooking with his Dad’s smoking brisket when creating menu.

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