2010 is looking good. Real good. The first ‘chos of the year happen to have come from a previous Grito competition supporter, Lobo. After having their salsa at the Bell House I was pumped to dive into their nacho menu.

El Jalapeno recently opened in Park Slope in what some are calling a death-like location (Off of 5th seems to equal closing quickly). I wanted to check it out and try to help keep it open, but how was it?

Nacho pit-stops sometimes happen out of the blue. That’s how we stumbled upon Los Pollitos Restaurant II.

Rachel’s Taqueria was the third spot on our nacho crawl through Park Slope. After a grease filled stop at Mezcals, I was craving fresh, dare I say nutritious, nachos. Rachel’s Taqueria banged out delicious fruity margaritas and homemade chips topped with guacamole straight from the guac station. The green stuff certainly wasn’t squeezed out from a can or on need of the “dip” identifier.

The chips were homemade and made the plate of nachos have a rustic, made-with-love quality about them. I will say the downfall to chips made daily is the …

This is our inaugural post with Maraysa, the newest addition to the gang. She will be our Margarita consultant from now on. She also likes long walks on the beach. Her first report comes from the Park Slope Nacho Crawl.

In what would be a long day of tiresome and delicious nacho eating with a gaggle of crawlers, we decided to start at what would be a non-traditional nacho spot, Perch Cafe on 5th ave in Park Slope. With a menu that boasts fresh finds and tasty treats, I had heard good things about their guac and nachos as a whole.

Mezcals was the second stop on our nacho crawl down 5th Ave in Park Slope. There where many nachos to choose from here. Reginald P. Nacho, Esq. Is afraid of shrimp on his nachos so instead we went with a few basic plates of nachos along with steak, chorizo, and chicken.

Last Saturday afternoon approximately 20 people joined us on our never-ending journey to find the best nachos. Until recently, our nacho tastings once only included our close friends. Now, random strangers have caught on to the magic that comes from sharing a delicious plate of nachos.

I am about to drop a nacho knowledge bomb on you. The first ever nachos back in 1943 were made with tortillas cut into triangles, topped with Longhorn cheddar cheese. Jalapeno peppers were added and bam, nacho history. So on Friday night Maraysa and I trekked out for a night of Longhorn and Langhorne. Nachos and Slim respectively.