Denver's ten best nachos

Whether our team makes it or not, Super Bowl weekend is always a wonderful time of year. Mostly because it's an excuse to daytime drink on a Sunday while we munch down truly impressive quantities of bar snacks, which vastly enhances our viewing pleasure. The festivities wouldn't be complete, either, without at least one platter of nachos, either made by us or, preferably, ordered in a fine Denver establishment that makes a particularly excellent version.

Just in time for this sporting weekend (and in anticipation of the Best of Denver® 2012, coming March 29), we've updated our list of the city's best nachos. Here, in no particular order, are the ten best.

When the weather's nice, Irish nachos taste even better on the Fainting Goat's patio.

The Fainting Goat

We're wary of breaks from tradition when it comes to nachos, because we think the corn chip-cheese-salsa combo is a holy trinity of bar-snack perfection. But we're glad we ventured out of our comfort zone, because it gave the Fainting Goat a chance to win us over with its Irish version, even if eating Irish nachos feels like sacrilege. Salty corned beef is piled atop homemade potato chips, then covered in Jack cheese, baked, drizzled with a delightfully biting horseradish Dijonnaise and sprinkled with scallions. These nachos also happen to pair great with a pint.

Rob Christensen

Tacos Jalisco Mexican Food

On top of a bed of freshly fried corn chips sits a hefty portion of typical nacho accoutrements: refried beans, liberal amounts of orange cheddar, a smattering of pico de gallo, orbs of guacamole, dabs of sour cream and plenty of pickled jalapeños. But what really makes this platter a standout is a side of the restaurant's thick pork green chile, which adds a smack of heat. Also, Tacos Jalisco makes excellent chilaquiles, which are the closest thing to good breakfast nachos we've found on a menu in this city.

Rob Christensen

The Pioneer

Good nachos really rely on a solid chip-to-topping ratio. The kitchen at the Pioneer serves up a platter of chicken nachos on which every chip is loaded with white cheddar, chicken and black beans, then baked, then carefully arranged in a wheel centered by an ice cream scoop of guacamole. It's not the biggest plate of nachos, but it's choice.