There’s an old saying: Keep your friends close, and keep your nachos much closer.
Desperados Mexican Restaurant on Greenville Avenue serves up nachos compuestos with beef and chicken.
“I was raised on compuestos-style in San Antonio, and I still crave those. It’s not the way I make them at Goodfriend, but they’re definitely my preference,” says David Peña, executive chef at Goodfriend Beer Garden in East Dallas. “Good tortillas, lard, beans, picadillo — it’s a perfect food.” Mariel Street, owner of local burger chain Liberty Burger, agrees: “At a restaurant, I’m a one-chip person.” She says the layered way is a “culinary cop-out.” “It’s really 95% chips and 5% good stuff.”
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