No two nachos are created equally.
When somebody offers you a nacho from their appetizer plate at a restaurant or while on the couch at home in front of a movie, you need to move fast:
- First up, quickly scan their entire plate. What stage is this offer being made? Are you in the game when the plate is hot and full, or are we dealing with mostly crumbs and surplus jalapenos at this point? Size up the prize and give a quick yes or no.
- Now if you’re going in, don’t wait too long to make your move. If it’s obvious you’re putting too much thought into it, you’ll come across as selfish. Definitely don’t move any toppings around to build yourself a massive All-In Salad Nacho, but there’s no need to pull out that bland, naked chip at the bottom of the Jenga stack either. You weren’t offered crumbs and you don’t deserve crumbs. Remember that.
- Next up, locate your prey and dive in. Everyone has their personal preferences, though I’m a big fan of 90 – 100% melted cheese coverage and about 25-50% salsa coverage. Any less cheese coverage, and it’s just taco shell to me. Any more salsa coverage and I feel like I’m drinking the stuff. And hey, if I grab an olive, green onion, or jalapeno, that’s great too, but I don’t push my luck. Lastly, for my money, you can keep that shredded lettuce. That’s just grated water in my books.
Bottom line: know your tastes, size up the game, and dig in quickly. Mastering that perfect pick is a valuable life skill.
Now go grab life by the nachos.