What Even Makes a Nacho ‘Dadgum Good’?

“Dadgum, that’s good.” It’s not just a phrase. It’s a feeling. A moment of pure nacho perfection where everything aligns—the crunch, the cheese pull, the heat from the jalapeños. It’s that first bite that stops time.

But what truly elevates a nacho from “pretty good” to “dadgum good”? First, there’s structural integrity. A weak chip crumbles under pressure, but a dadgum good nacho holds its toppings like a champion. No flimsiness. No soggy disappointments. Then there’s cheese melt level. Not just melted—perfectly melted. Bubbling, stretching, clinging to the chips like it knows its purpose in life. If you lift a nacho and the cheese doesn’t follow in a dramatic, Instagram-worthy pull, start over.

Heat is another non-negotiable. Whether it’s jalapeños, hot sauce, or some mystical combination of spices that makes your nose tingle, a nacho that doesn’t make you sweat isn’t trying hard enough. But spice alone won’t save you—topping balance is key. No one should ever suffer through a sad, bare chip. A dadgum good nacho ensures every bite delivers. If you’re left with nothing but dry, lonely scraps at the bottom of the plate, it was never dadgum good to begin with.

Today, on National Dadgum That’s Good Day, let’s honor the nachos that get it right. The ones that make you pause, nod in appreciation, and say, “Dadgum, that’s good.”

Image created using DALL-E.