The most useful tips I found:
1. Use a plate;
2. Use a spoon for every condiment (guacamole, sour cream, salsa);
3. There's a nacho hierarchy - on the bottom the dry chips, in the middle the soggy ones and at the top the most desirable cheesy ones. When you go in for the cheesy one, top it off with a soggy and a dry one to keep the play fair.
Here's the video:
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