When it comes to nachos, I’m hopelessly addicted. I’ve got favorite spots all over the state, the best of which was (sniff) the late Iguana’s at the base of Aspen Highlands. But in town, the nod goes to the Pioneer, near DU.

The secret to this stacked platter of corn tortilla chips, black beans, melted asadero cheese, grilled chicken, fresh jalapeños, green onions, pico de gallo, guacamole, and Mexican crema is the stratum of toppings. With most nachos, ingredients mix and mingle only on the top layer. At the Pioneer, however, a surplus of toppings are evenly distributed throughout the dish so there’s nary a chip without cheese or goodies.

Bonus: Hit happy hour (3 to 7 p.m. and 10 p.m. to midnight daily) for half-price drafts, house margs, and well drinks, and $1 off house wine.

2401 S. University Blvd., 720-536-4802

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.