"I was attracted to the Chile Colorado as one of only two items on a very extensive menu that was labeled as spicy. Indeed, I was impressed with just how spicy the sauce was, it had quite a kick. Unfortunately the beef was very thinly sliced small pieces of what looked to be inside skirt, cut very thin to disguise its chewiness, and badly over cooked. I don't doubt it is the same beef that's used on their fajitas, and suspect it's representative of a fundamental problem at Nachos. The menu is far larger than what they could reasonably be expected to serve as quality dishes. If the restaurant actually wanted to serve Chile Colorado as an offering, they'd take the time to slow cook chunks of stew beef until tender. With the sauce, and flour tortillas, that could have been a fabulous dish. I'd quote the wife, who, equally disappointed with a combo plate, said that if Robert Irvine (Restaurant Impossible) ate at Nachos, he'd shut the place down and redo the menu. The rice and refried beans that accompanied the chile colorado were fine, sure, a bit bland, but they had a classic flavor for the tex mex sides. The salsa and chips were fine, the made to order guacamole (also rather bland) was good, particularly with some salsa added, though it was an enormous portion that two hungry people didn't get through half. Service was prompt and friendly, though our table was where they congregated and talked at any down moment, which was a little off putting."
Burrito Jalisco
