Harajuku Cafe

I hate ordering nachos in restaurants.  Witht the exception of some chain restaurants (yeah, a chain restaurant does do some good food sometimes), nachos are usually a pile of chips with stuff piled on top, covered with cheese, placed under a salamander, and then served.

The stuff on top is great, but after you eat that layer, all you are left with is a pile of chips on a plate.  For me, nachos have to be built from the individual chip level so the experience is even throughout.  This method of making nachos is terribly bothersome (in Japanese, the word is mendokusai, a wonderful word) but it tastes better.

Follow up:

I put black bean mash on the chips, then dress each chip with cheese, and top with a jalapeno.  Served with sour cream (hard to get in Daejeon), salsa, and guacamole, Nachos Slow and Difficult is much more satisfying than the usual piles of stuff on a plate.

The tray I knocked out took about ten minutes plus cooking time.  I have a commercial-style oven so the tray could be accomodated but most Daejeon-ites with toasters can do the same thing.  Folks in the states have ovens of size, so this isn't an issue.

In Daejeon, and Korea in general, there is a dearth of Mexican restaurants.  I don't understand that as  Koreans seem to love Mexican food.  The ones that do exist enjoy a solid customer base and the large chain stores, the ones that charge 18 bucks for a plate of enchiladas, are always full.

The only other way I like nachos are the Steve Diamond nachos: 4 oz. chips, 4 oz. beans, 2 lbs. of pepper jack.

Anyhow, chips, layer beans, cover with cheese, top with jalapeno, place in oven for 10 minutes--DONE.