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These Hudson Valley eateries boast inventive takes on classic nachos, highlighting the best of Tex-Mex, Cajun, and American cuisine.
By Sabrina Sucato and Raphael Beretta
Can we take a moment to appreciate the simple beauty of nachos? In their most basic form, they’re an artful balance of crunchy, salty tortilla chips and creamy queso. As you approach gourmet territory, however, they morph into artful concoctions laden with everything from pulled pork to Andouille sausage to braised short rib. Either way, they’re always delectable, satisfying, and surprisingly versatile. The region’s authentic Mexican restaurants, fusion concepts, and farm-to-table establishments all contribute their own unique takes on the classic. Whether you enjoy them as a shared appetizer with friends, as a late-night treat with a pal, or all on your own, you can’t go wrong with nachos in the Valley.
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Bacchus
New PaltzÂ
Bacchus boats tons of atmosphere, and delicious eats to boot. Turn to the nachos for proof, and enjoy a classic combo of cheeses, black beans, and avocado topped with an artful dollop of sour cream and salsa. Yet the appetizer turns into a real showstopper at the New Paltz eatery with the addition of either succulent pulled pork, savory shredded chicken, or crunchy popcorn shrimp. If you resort to a fork, we won’t judge. There’s a lot going on, and it’s all so, so delicious.
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Casa del Sol
Nyack
In Rockland County, Nyack’s iconic Casa del Sol features a truly unique nacho experience that delivers on Cajun spice. Black beans, Monterey jack cheese, jalapenos, fresh guacamole, and sour cream are par for the course. However, after topping a plate of crispy tortilla chips with Andouille sausage, chipotle shrimp, or grilled skirt steak, it’s nigh unto impossible to go back to “basic” nachos after that.
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Dogwood
Beacon
There’s not a lick of meat in Dogwood’s vegetarian nachos, and that’s no bad thing. In fact, the Beacon bar’s chip stack shines because it’s a veggie-packed powerhouse. Here, the tortilla triangles get adorned with chopped tomatoes and onions, a creamy cheese sauce, cilantro, jalapenos, sour cream, and a hearty serving of veggie chili. Order them as a main if you don’t feel like sharing or split them alongside a black bean burger to keep with the meat-free theme. Dig in and enjoy the cozy vibes of this Dutchess County watering hole, especially if it’s a live music night.
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El Loco Mexican Café
Albany
This Albany hotspot has its fair share of crave-worthy nachos. Depending on current hunger levels, visitors can attack one of three varieties: Buenos Nachos, Nachos Classicos, and Nachos Fantasticos, the latter which is a multi-layered behemoth of cheese, crispy tortilla, salsas roja and verde, and a slew of other south-of-the-border accoutrements. Though beef, turkey, and tofu are all worthy options for a protein topper, there’s something extra-special about chorizo. These fantastic platters only showcase a modicum of El Loco’s true prowess, so make a point to spend considerable time perusing the expansive menu.
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Fresco Tortillas
Poughkeepsie
Located in an oddly triangular space at the heart of Poughkeepsie’s Arlington district, Fresco is a hole-in-the-wall haven for top-notch nachos. There are four ways to upgrade these nachos. Meat eaters can go for the Tex-Mex chili, chicken, or steak styles. For something really special and fully vegetarian, the chili tofu plate is the way to go. Made with homemade chips, bean curd tofu chili, melted cheese, black beans, and tomato, the veg-friendly portion will satisfy your stomach.
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Klazy Jax
Mahopac
More than 20 craft beers on tap make Klazy Jax a destination unto itself. The Mahopac locale happens to feature a plate of nachos that is gaining quite a reputation throughout the Hudson Valley. A platter of crunchy corn triangles, pico de gallo, sour cream, chipotle black beans, and, of course, Monterey jack cheese are delicious on their own, but the addition of Voodoo chicken or pork carnitas makes our mouths water. Diners can also adorn this dish with a crown of grilled vegetables for a slightly lighter alternative.
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Mexicali Blue
New Paltz and Wappingers Falls
What’s the ultimate mood cure? We think it might be a giant frozen margarita paired with a giant heap of Mexicali Blue nachos. Grab a half order of the vegetarian variety with cheese, pico de gallo, jalapenos, black beans, marmalade onions, and herb sour cream if you want a snack-style meal. For those with a real appetite, brace yourselves for a full plate of the Nachos Supreme. Heed your server’s inevitable warning—this platter is positively massive, so diners may want to bring backup. Loaded with bright Monterey jack cheese, marmalade onions, refried beans, spicy jalapenos, fresh pico de gallo, and guacamole, the Supreme without meat is a feat to finish. Top this mountain off with grilled steak or chicken, chili, pulled pork, or baked barbecue brisket, or pork pernil for a party-style platter that’s best enjoyed with friends.
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Ole Savannah
Kingston
Want an extra kick to your chips? Go for the crunchy, chewy, saucy goodness found in the barbecue nachos at Ole Savannah. The dish, which is technically an appetizer but works well as a main, relies on crispy corn chips as a base. As for toppers, feast your eyes (and your stomach) on the flavorful medley of barbecue pulled pork, cheddar cheese, pico de gallo, jalapenos, green onions, and sour cream. Ole Savannah specializes in southern fare, so expect big things from the succulent pork, then wash the whole affair down with bourbon or Hudson Valley craft beer.
Super Nacho
Goshen
How could one forget about a restaurant that has “nacho” in the name? There is no misnomer or hyperbole surrounding the Goshen eatery; the nachos are truly super. Order them as a side from the “Mas Nachos” menu, which offers chicken, carne molida, suadero, al pastor, and chorizo as options for toppers. The Los Super Nachos appetizer combines three of those proteins for a well-rounded dish. However, there’s also a main for those hungry for something bolder. The Bistec Señor Nacho puts a helping of fried corn tortillas, pico de gallo, and queso fresco alongside a 12 oz grilled New York strip steak for a protein-packed meal.
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Terrapin
Rhinebeck
To say that Terrapin’s Josh Kroner-led kitchen is versatile would be an understatement. Diners visiting this Rhinebeck institution dig into fresh rigatoni, sweet-and-savory duck quesadillas, and succulent burgers made from Hudson Valley beef. So, it’s no surprise that Terrapin excels with cheesy nachos, of which it has three varieties from which diners can choose. The original dish hits the spot as an appetizer with simple staples like cheddar, black bean sauce, pico de gallo, guacamole, sour cream, and jalapenos, along with toppings like Tex-Mex beef, chicken, or pork-green chili stew. For a heartier option, the braised beef and caramelized onion nacho dish features braised short rib, caramelized onions, and gooey gruyere cheese. Of course, our hearts sway at the thought of the hot wing and blue cheese nachos, which blend cheddar and blue cheese with a choice of spicy or mild chicken and the same go-to toppings as the original dish.
