Proper nachos are built in thin layers rather than topped in one mound, so every chip carries cheese instead of only the ones on top. The essentials are corn tortilla chips, a melting cheese or cheese sauce, something sharp or pickled such as jalapeño, and fresh salsa added after cooking rather than before. The most common mistake is putting wet toppings like pico de gallo or sour cream on before the heat, which steams the chips and turns the plate soft.
Layering is the whole technique
A single mound with cheese poured over gives you two good mouthfuls and then a plate of dry chips. Build two or three thin layers, cheese on each, and every chip gets covered.
Cheese sauce or grated cheese?
Both work and they do different jobs. Grated cheese browns and goes stringy; a fondu coats evenly and does not set hard as it cools, which matters when a plate sits on a table for twenty minutes. Ours uses a cheddar fondu for that reason.
What goes on after the heat
- Pico de gallo
- Sour cream
- Sliced jalapeño, if you want the heat sharp rather than cooked
Our Nachos ($21) are spicy chips, cucumber, pico de gallo, jalapeño, black olives, corn and cheddar fondu. In Happy Hour they are $13.
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
Why do my nachos go soggy?
Almost always because wet toppings went on before the heat. Salsa, sour cream and guacamole should be added after the cheese has melted, never before.
What cheese is best for nachos?
A cheese sauce or fondu coats more evenly than grated cheese and does not set hard as the plate cools, which keeps the nachos edible for longer.
How many people do one plate of nachos feed?
A generous starter for two, or a shared plate for four when other food is coming.
