City Weekly · Eat And Drink
Restaurant Review: Mexico Meets Italy at Nacho House
Birria alfredo and bacon-wrapped chimichangas await.
One of the fusion plate options at Nacho House Alex Springer Even before I started drinking margaritas, I’ve always been comforted by the unwavering consistency of my local full-service Mexican restaurant. The basket of tortilla chips and salsa coming out before the meal—usually two chicken enchiladas, but these days a machaca plate does the trick—and the crimson, semi-opaque polypropylene tumblers represent an island of immutability in a chaotic and unforgiving world.
Perhaps this is why I have a soft spot in my heart for places like Nacho House, which use the nostalgia of full-service…
This is a 600 character excerpt. Read the full story at City Weekly, where it was published on May 27, 2026.
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