Nachos at a Museum

Our first attempts at making nachos involved round chips, a bag of shredded cheese, and the family microwave. At ages 9 and 6, respectively, Christopher and I spent several months perfecting a rudimentary nacho recipe. Cooked for 1 minute, we had creamy melty (to steal from Taco Bell) cheese. Blast for 2 minutes, we had a type of nachos we referred to as “crispy” – the cheese loosing all moisture and hardening.

A Pittsburgh’s contemporary art mecca, the Mattress Factory, nachos are made using the first of the Nacho Hunter’s two microwave cooking method. Round chips are topped with ample cheese and finished with a healthy portion of veggie chili. The microwave, in this case, can be forgiven for two reasons. The first, simple enough, is that the Cafe doesn’t have an oven. The second, a bit more complicated, is that the overwhelming surprise of having nachos available at a museum cancels out complete lack of building technique.

These nachos are adequate. Delightfully basic, the nachos fill a single man’s hunger and prepare him to look at art.

Ultimately, while just a 5 on 10, nachos at the Mattress Factory do succeed in ranking highly among least likely places to eat nachos.

A visit is recommended (for the art, primarily).

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