One thing I get really excited about, when traveling back in New Mexico, is the food. Sure, there is the plethora of delicious Mexican food that is hard to find in Central Texas, but the one thing that I love most is proper nachos.
Nachos in Texas are strange indeed. People have told me they are "traditional," but even so, I simply do not care for them. These "nachos" are split tostadas, slathered with beans and topped with a variety of different ingredients. Odds are, you will only get 4 of these split tostadas, too. That is not nachos.
Nachos, where I come from, can feed 4 people, at least. The nachos are proper tortilla chips, topped with beans, cheese, meats, olives, jalapenos, sour cream, guac, salsa, more cheese and beans. Nachos usually come to you on a pizza pan, and are usually stacked at least half a foot high, possibly higher. Eating proper nachos is like playing Jenga: you try to remove the chip with the most on it while trying to prevent a collapse of the whole stack.
Just about every brewery serves nachos in New Mexico and Colorado. We decided to give the nachos a try at Durango Brewery. They were perfect. I especially enjoy the mix of chips, blue and regular corn. Some places even add in red corn, for some extra pizazz.