With soggy nachos you don’t have to worry about balancing everything on top or stuff sliding off, plus it’s easier to split. It also allows you to stuff it all in your mouth without getting stabbed.
With soggy nachos you don’t have to worry about balancing everything on top or stuff sliding off, plus it’s easier to split. It also allows you to stuff it all in your mouth without getting stabbed.
Hmmm, definitely an unpopular opinion.
And I partly agree.
I would argue that having both soggy and crisp chips, or even both on the same chip is superior to only one or the other.
With a mix of both, you get the distinct textures, and texture carries flavor; how things hit your tongue is at least partially caused by the shape and surface of the food itself. So, when you have both crisp and soggy chips, it’s the best of both worlds. You get that more unctuous (I hate how overused that word is, but it fits here), mingled mouth feel that rolls across the tongue; but you also get the more chaotic bursts of the different toppings as crisp chips fragment and things hit the tongue semi randomly.
When each chip has soggy and crisp parts, you’ll get an initial rollout followed by the tastes fragmenting as the crunch breaks things up. This also has the advantage of being able to avoid being poked, as the soggy sections give more room on how to present the sharp sections to your mouth.