The Best Nachos in Toronto
The best nachos in Toronto take more than a bag of tortilla chips and shredded cheese to achieve a supreme plate. As one kitchen manager I recently spoke to said "it takes a lot of love".
The first recorded nacho dates back to only 1943 when Ignacius "Nacho" Anaya whipped up a plate at his restaurant in Mexico for a group of haggard military wives out on a shopping getaway from nearby Fort Duncan, Texas. Nacho's nachos only had three elements - tortilla chips, melted cheese, and jalapeno peppers - and, while all of the best nachos in Toronto include these defining ingredients, they each offer a unique slant on the original crowd-pleaser.
Whether you prefer the classic pub nacho or you enjoy deviating from tradition (pulled pork, anyone?), Toronto promises to have a hot, cheesy platter that will satisfy any relentless nacho craving. And, while taste might be a matter of subjectivity, I think we can all agree that life before 1943 must have been pretty bleak.
Here's a round-up of the 12 Best Nachos in Toronto.
Prep for the stacked Kings Crown nachos ($14.50) begins at 4 am when the owner’s 80-year-old father starts cooking the beans. Other daily creations include the creamy guac and zesty salsa. The Monterey Jack isn’t oily and the chips are homemade, unsalted, and sturdy enough to hold heaps of toppings. More »
No doubt this Queen West favourite has served its share of nacho orders throughout its 22-year run. Classic round yellow chips and high-quality white cheddar set the foundation for these clean, no-fuss nachos ($10.95). Homemade guacamole and salsa stand out for their taste and freshness and the zucchini bits add an unexpected delight for your taste buds. More »
Known as “The Works” ($13.99), this showstopper includes grilled sirloin, chicken, the chef’s salsa and guac, sweet corn, homemade tortilla chips and a simmered white bean and tofu mixture instead of chili. The jalapenos are also fried on-site and not of the pickled variety. The platter is available without the meat for the leafy eaters among us. More »
You can customize your nacho platter ($6.73) at this long-standing El Salvadorian hotspot in Koreatown. Choose between homemade or store-bought chips, both of which come with ultra-smooth refried beans, a feta-and-mozzarella cheese mixture, sliced avocados, and sauteed onions. Carnivorous upgrades include chorizo, chicken, or beef. Don’t expect astronomical portions, though. Here, quality trumps quantity. More »
What makes these city-famous nachos special? The crispy, pastry-like tortilla chips. Made with flour instead of corn (sorry celiacs), these nachos ($8 small and $14 large) have a distinct consistency and aren’t too greasy. Careful chip-to-topping ratio means that you get black olives, fresh tomatoes, gooey cheese, and diced scallions in every mouthful - even once you’ve ploughed through the first heaping layer. More »
These are what you might call your “textbook nachos.” The tri-coloured chips, sliced black olives, pickled jalapenos, and (overwhelmingly) generous serving size are exactly what you crave when it’s midnight and you’ve downed a few cold pints. This dish has been a Cadillac fan-fave for ten years and there are no signs of its celebrity waning. ($10 and $1.75 extra for guac) More »
How does a brew pub incorporate beer into their nacho recipe? With beer-marinated chili, silly! The nacho platter (vegetarian by default) includes the traditional pub ingredients and presentation, but sides of guacamole, salsa, and sour cream are gigantic (never need to ask for extra!) and come in deliciously adorable corn chip serving bowls. ($13. Add $2 for the meat sauce and $3 for guac.) More »
The friendly staff at this local watering hole serves up a tasty plate of nachos. The corn tortilla chips are cut and fried in-house and the spicy pico de gallo has kick without being too piquant for most North American tongues. The homemade guacamole’s hefty bits of purple onion add another layer of bite. ($8.95 for standard veg. $3 extra for chicken or ground beef and $2 for refried beans) More »
Serving the Davenport and Ossington area for 25 years, this quaint restaurant is filled with quirky knick knacks and collectables – not to mention some of the city’s best nachos. Their secret weapon is the chef’s signature creamy dill sauce, which is a welcome alternative to sour cream. The homemade veggie bean dip is velvety, delicious, and adds a hint of sweet to the otherwise salty platter. ($7.95 small and $9.95 large) More »
The homemade chips are cut and fried in small batches – to ensure absolute freshness – and are sprinkled with a tangy nacho seasoning. The Southwest sour cream is made daily in-house (as is the guacamole, salsa, and beans) and it makes this platter a memorable standout. Saving your pennies? Get the house specialty for half the price every Monday night. ($11.95) More »
If you find soggy chips irksome, then you’ll love this nacho platter. The corn-roasted salsa is a raw concoction of corn and fresh beans, and thick slices of avocado act as guacamole’s non-goopy understudy. With all of the nutrient-rich veggies on this platter, it’s almost like you’re eating salad instead of nachos. Almost. More »
Barbecue sauce and nachos ($11) aren’t often closely associated, however, when it's done right, the final product is a pleasing medley of Southern flavours. Cam’s bbq sauce is a smoky, spicy mixture with a dash of sweetness that complements stringy hunks of organic pulled pork - purchased from the butcher shop across the street. On Saturdays, score a seat on the patio for $5 nachos. More »