<h2>In an upside-down world'</h2>
<img title="Juliano" src="https://images.mid-day.com/images/2019/nov/Chef-Juliano.jpg" alt="Juliano" />
"We thought of giving this dish the shape of an upside-down bowl to make it look fun. The idea worked with our customers and is a hot seller," says chef Juliano Rodrigues about the nachos cap upside down that features guacamole, olive, jalapenos, refried beans, sour cream, pico de gallo and cheese cream.
At Out of The Blue, Union Park, Khar West Time 12 pm to 12 am Call 9930530510 Cost Rs 425
<h2>Have it with your drink</h2>
<img title="Nachos" src="https://images.mid-day.com/images/2019/nov/Chile-Con-Quesco-Tortilla-C.jpg" alt="Nachos" />
Melted cheese, chilli peppers, jalape&ntilde;os and assorted, colourful tortilla chips come together to give you the chile con queso, tortilla chips and Mexican spice dust, which is available at this youth-oriented bar in Lower Parel. Its creator, chef Momin Faqi tells us, "It is a great snack for a party and also the perfect hors d'oeuvre with your drink."
<img title="Nachos" src="https://images.mid-day.com/images/2019/nov/Chef-Momin-Faqi-Brand-Chef-.jpg" alt="Nachos" />
At YOUnion, Kamala Mills, Lower Parel. Time 12 pm to 1.30 am Call 68493234 Cost Rs 190
<h2>Snacking the Asian way</h2>
<img title="Nachos" src="https://images.mid-day.com/images/2019/nov/Derby-Nachos.jpg" alt="Nachos" />
At this restobar, the nachos come with an Asian twist. The derby nachos are made with freshly ground maze flour and served with sriracha, pickled cucumber, spring onion, queso and guacamole. "We flavour them with dehydrated cheese powder or jalapenos and use sriracha as a replacement to the Mexican hot sauce," chef Mitesh Rangras adds.
<img title="Nachos" src="https://images.mid-day.com/images/2019/nov/Chef-Mitesh-Rangras.jpg" alt="Nachos" />
At Derby (BKC and Lower Parel). Time 12 pm to 1.30 am Call 50646686 (Lower Parel) Cost Rs 325
<h2>Do it for the gram</h2>
<img title="Nachos" src="https://images.mid-day.com/images/2019/nov/nachos-at-jamjar.jpg" alt="Nachos" />
The gooey molten cheese nachos at this diner come on a skillet, topped with a molten three-cheese slab. Speaking about it, head chef Sandip Sonawane tell us, "Our interiors are very Instagram-friendly, with quirky elements and an old-school charm. Keeping that in mind, we thought of creating a section on the menu that features dishes that are worth sharing on social media. This dish is part of that menu." You can enjoy this dish in its vegetarian avatar or have it with chicken or pulled pork.
<img title="Nachos" src="https://images.mid-day.com/images/2019/nov/Chef-Sandip-Sonawane.jpg" alt="Nachos" />
At Jamjar Diner (Versova and Bandra West). Time 9 am to 1 am Call 26358880 Cost Rs 500 (for veg), Rs 525 (for chicken) and Rs 550 (for pulled pork)
<h2>A touch of Kerala</h2>
<img title="Nachos" src="https://images.mid-day.com/images/2019/nov/Loaded-Kerala-Nachos.jpg" alt="Nachos" />
A newly opened bar in Mahalaxmi is giving fun desi twists to all their eats. Reiterating this, chef de cuisine at the drinkery, Sanjay Sutare, tells us, "Our menu tries to incorporate global food with Indian influences." Speaking about the loaded Kerala nachos that come with a choice of toppings like sour cream, scrambled eggs and chicken sausages with caramelised onions, he says, "We thought of adding plantain chips from Kerala as the base along with a choice of different toppings, thus adding a desi element to the dish."
<img title="Nachos" src="https://images.mid-day.com/images/2019/nov/Chef-Sanjay.jpg" alt="Nachos" />
At Tote Talli, Gate 5 and 6, Mahalaxmi Racecourse. Time 6 pm to 1.30 am Call 7506425004 Cost Rs 250
<h2>Jazz it up</h2>
<img title="Karishma Sakhrani" src="https://images.mid-day.com/images/2019/nov/karishma-sakhrani.jpg" alt="Karishma Sakhrani" />
A big plate of nachos has got to be my favourite party trick! A super simple and delicious version I do is with charred sweet corn, feta, green onions and pickled red chilies. A little squeeze of lime and drizzle of sour cream seals the deal! -Karishma Sakhrani, chef and influencer
<h2>Did you know?</h2>
Folklore has it that tacos have been around for aeons, and were apparently first invented to serve as a spoon. However, the word taco itself didn't appear until the 19th century in the US, and it was called tacos mineros then.
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As US and Mexico gear up to celebrate a day dedicated to the crispy tortilla snack, we look at fun versions of the dish available right here in Mumbai. Plus, tips from a chef on jazzing up a regular bag

Nacho ordinary chips

In an upside-down world'

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