04/01/2025
📣 BIG NEWS…WE’RE REBRANDING! 📣
We decided that making single-layer, oven-baked nachos with fresh ingredients is too much work, so we’re changing things up. Here are some of the swaps that go into effect today!
Our hand-cut, freshly fried tortilla chips are being replaced with store-bought ones for ultimate flimsiness.
Instead of melting shredded cheese on an even layer of chips in the oven, we’re now piling them high and pouring on canned cheese sauce — but only on the top layer, so they’re all naked underneath (obviously!).
Our soaked, seasoned, and simmered black beans are being replaced with canned beans that don’t even smell that bad! Same goes for the pickled jalapeños that we made in house and the tomatoes that we diced so they weren’t mushy.
Our house-made hot sauce took like a whole day to make, so that’s being replaced with jarred salsa. The waterier, the better!
Our sour cream (blended with lime juice, EVOO, and salt until it was the perfect consistency for drizzling) is being replaced with a big ol’ unseasoned glob of it.
Our avocado puree that we made fresh before every event is being replaced with a glob of store-bought guac that’s already kinda brown.
We used to take a stand against soggy nachos, but not anymore! If your chips aren’t covered in slop, they won’t flop. And here at the new Flop Nach, that’s just the way we like it.
