First let's get the weak points out of the way: The chips are way too salty, and it's that thick, gritty, yellow corn style that one encounters in non-Mexican chain restaurants. The sour cream is of the liquidy, as opposed to the firm and chilled, variety. The beans are a bit too watery, which soaks the chips.
OK, enough of that. These, dear readers, are the best goddamn nachos in Seattle. The beans, while aforementionedly watery, are actually cooked in a delicious broth, which undoubtedly involves a secret spice formula jealously guarded by the UW illuminati, lest every teriyaki joint on the Ave. steal it and convert their underground single-kitchen, teriyaki-pipeline network into a nachos factory, and violent revolution is loosed upon the Ave Rats, international students, and homeless itinerant cranks. Seriously, these are the most flavorful beans not labelled "chilli" I've ever had.
Beyond the just the beans, though, Arriba's nachos win all prizes hands-down. The cheese--100% cheddar, perfectly microwaved to order. The salsa--generous & garlicky, and there's a salsa bar if you need more. The sour cream, while too soft, is liberally provided, along with tons of guacamole, which is surprising for a $3.95 nachos plate. The guac is not the best I've tasted--it wouldn't stand alone well--but it complements the rest of the ensemble harmoniously, and did I mention there's tons of it?
I have been working in the same building as this otherwise unassuming college dining services Mexican food counter, and only discovered this culinary treasure two weeks ago. I have now had the nachos three times. The other offerings on the menu do not compare, even the ones that involve the same ingredients. I don't know how this is possible, especially since the chips, by themselves, would suck. One of those convergence mysteries, I guess.
Ten stars. No, make that twelve.
Next up, a guest review from one of our Austin correspondents!!
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