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MSP- Best Nachos

With the loss of Bench Warmer Bobs, great nachos in MSP are hard to find, any recs. for some nachos ???

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    1. re: Zander

      I really love (and miss while dieting) the fried chicken at Skinner's. I'm sure it's not the best in the world or even in the Twin Cities, but it's crispy, juicy, salty and very affordable. And they serve them with nice thick, jo jos.

      The nachos there, as Zander says, are good, too. Not transcendent by any means but a huge portion for the price and reasonably fresh ingredients. The chips are out of a bag and the olives are out of a can (and I know these things because they are visible in the kitchen from the dining room), but the rest of the toppings, shredded lettuce and tomatoes, seem fresh. The place is a total dive, but they have a nice patio, which should come in handy this time of year.

      ~TDQ

      1. re: Zander

        Respectfully disagree with the Skinner's rec. It's a good value (huge portion for a low price), but the quality's pretty medicore. As TDQ mentioned, canned olives (maybe that's my problem - I find canned olives pretty offensive). Also, Pace-like salsa, low-grade chips, and well I guess I'm not a big fan of shredded lettuce either.

        Recs that come to mind would be:

        Bryant Lake Bowl (yummy salsa!)

        La Cucaracha ( while I find most of their food pretty ho-hum, their nachos Azteca are pretty good - house-made chips, black beans, chicken, queso blanco, and cilantro - really hits the spot.)

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        Bryant Lake Bowl
        810 W Lake St, Minneapolis, MN

        1. re: diesel

          another attempt to link to la cucaracha:

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          La Cucaracha Mexican Restaurant
          36 Dale St, S St Paul, MN

          1. re: diesel

            Never thought of trying Cucaracha's! I haven't been there in yonks. The chips they bring just for the basic chips and salsa are homemade, so, yeah, it does make sense that they would use those for their nachos.

            ~TDQ

        2. Downtime at the corner of 15th and University (attached to the Dinkydome) at the U of M is my current favorite.

          1. Pancho Villa. Stacked, not piled. Chicken or beef. Pickled jalapenos including the carrots. Big enough to eat with a fork (if you are so inclined). Washed down with cheap XX lager on tap.

            Yummy!

            4 Replies
            1. re: Loren3

              Loren--what do you mean by stacked?

              ~TDQ

              1. re: The Dairy Queen

                I'm guessing she means either each chip is individually piled or that they add toppings to the chips in layers rather than on top of a whole pile of chips (preventing the bare chips on the bottom problem).

                1. re: Uisge

                  I second the Pancho Villa vote, although I wouldn't use the word stacked. If we're talking about the same item - the Viking nachos (I wonder how they arrived at that name). They are a series of single chips arranged on the plate, individually topped. They are not layered on top of each other - single layer. They are technically an app, but they are more than filling enough for an entree.

                  1. re: pgokey

                    Sounds good! I like the idea of the chips being individually topped, to avoid the bare chips at the bottom of the pile.

                    ~TDQ

            2. Bulldog (either). Beef brisket, queso fresco, some kind of crazy-good sour cream and cilantro.

              3 Replies
              1. re: Foureyes137

                Oh, that sounds yummy. Brisket on nachos? Count me in.

                1. re: Foureyes137

                  I found the Bulldog's nacho's a bit dry (in regards to the brisket) with a slight overall burnt taste. Overall I found the Bulldog's nachos a bit underwhelming.

                  1. re: theycallmered

                    What did they say when you sent them back?

                2. I know I'm a little late getting in on this topic. But I must reccommend Gabe's Roadhouse on the corner of Lexington and Energy Park Drive.

                  Their nachos are by FAR the largest I've ever seen. The nachos could EASILY feed 3 hungry adults. All the ingredients are cut fresh (I would bet they use multiple entire vegetables to complete this plate of nachos. Nearly all the chips had cheese on them which was a bonus. Whenever I have the munchies for nachos the only place I head is Gabes.

                  Note: Unfortunately they don't do half orders on the nachos. If you're dining solo you may feel bad about the amount of food you leave left on the plate (could probably feed at least 10 starving kids).

                  1. I will always be partial to Little Tijuana's plate of melted cheddar cheese, shredded lettuce, black olives, fresh tomatoes and well-seasoned chicken. You get an insane amount of food for a very reasonable price. It's nothing creative and it's not "authentic" but it's a great traditional standby.

                    There is a place on Eat Street that IS authentic and good, it's located on the corner of Nicollete and 26th, but I forget the name.

                      1. re: johnsandy82

                        I have to agree with NugarifiK - Gabe's Roadhouse (since the change in August) is not really much to write home about (new menu and trying the new look inside), but the nachos are the same and speak for themselves. First, they're HUGE. Second, they're huge in a satisfying manner. By that I mean, not just a ridiculous amount of chips but the toppings are scarce. Lettuce, tomato, jalapenos, lots of melted cheese, sour cream, salsa, olives, onions and spiced chicken. They're not out of the ordinary - but they're good and they're $10 - and they DO feed at least 3...with a 2 for 1 for ladies during the week - it can be a cheap get together for friends.

                      2. Dixies. They put the beans, cheese and jalapenos on each chip individually. 1 layer on the plate.

                        I personally despise the pile of chips topped with a scattering of toppings that is so common in Twin Cities restaurants.

                        2 Replies
                        1. re: JimGrinsfelder

                          This sounds perfect, like the way I would make them at home!

                          1. re: JimGrinsfelder

                            That's what I mean by stacked vs. piled. Each nacho is individually stacked with meat/beans/cheese/jalapeno.

                            Chowspouse and I had nachos at Tejas in Edina a week or two ago. They were very badly piled - a heap of chips with a smaller heap of chicken and a smaller heap of cheese on top of that. I was able to get maybe two complete nachos out of the pile. The barmaid was gracious enough to take them off the bill.

                          2. hard times cafe by cedar & riverside

                            3 Replies
                            1. re: msp007

                              The smoked chicken nachos at the San Pedro Cafe in Hudson, WI.

                              1. re: suestlawrence

                                I agree with this post as well. Their habanero aioli is ridiculous.

                                1. re: suestlawrence

                                  agave in hudson has the best nachos! During happy hour they are super cheap too. Love the ranch sauce.

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                                  Agave Kitchen
                                  501 2nd St, Hudson, WI 54016

                              2. I used to love Benchwarmer Bob's nachos. A few years we wandered in to Pizza Luce (Seward), they had "Black Bean Nachos" on special and those were excellent. Perhaps they can be goaded in to adding them to their menu :)

                                1. Tin Fish Restaurant on Lake Calhoun. Homemade and fried-right-then tortilla chips, homemade fresh pico de gallo, melted cheddar, shrimp/chicken/veggie, hot sauce, and homemade ranch. On just reading the description, you might be thinking - um... ranch? Trust me. They're life changing.

                                  They also lay the chips out in a flat layer when they're dressing them, ensuring that every chip gets plenty of the goodness. If it's a slow day, they'll usually do whatever kind of meat or seafood you want on em'. Salmon? Go for it. They are amazing as is, but I always ask for an extra side of salsa. You can never have too much!

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                                  The Tin Fish
                                  3000 E Calhoun Pkwy, Minneapolis, MN 55408

                                  1 Reply
                                  1. re: Dr.TriRunner

                                    Hi - Love the homemade chips...love the stuff-on-every-chip...but CHEDDAR on nachos is just wrong. Just saying.