Nachos are nachos right, uh uh. Taqueria Moran (2226 N. California Ave.) uses homemade tortilla chips hot out if the fryer. They’re laid evenly on a huge platter and generously layered with juicy, tender skirt steak, tomatoes, onions, beans, cheese, guacamole and sour cream.  The platter is finished with a shower of pickled jalapenos which aren’t too hot and give the dish a zesty, and of course, spicy zing.
Nearly every chip is covered with toppings and the chips themselves are crisp and easily hold the half inch high mound of fixin’s.  It’s the small details that make these nachos better than the norm.  They use a squeeze bottle to apply the sour cream, the guacamole is laid out evenly and not in globs so both these “sauces” don’t overwhelm the dish.  The skirt steak came well seasoned and was cut in strips large enough to appreciate the fact you’re enjoying steak and not tiny niblets of beef.

I’m hungry.  Let’s eat!


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