Philly food is so much more than cheesesteaks. Let us show you.
I love to eat, and I love to eat a lot. It immediately grabs my attention when a serving can be described as a “bucket” or a “pile” or anything similar. That is why, at first, I was drawn to the Nachos de Kenzo at Loco Pez—a heap of nachos piled with carne asada, pulled chicken, and chorizo. And not only three meats, but four cheeses: monterey jack, cheddar, oaxaca, and cotija. Throw in a base of refried beans, some jalapeno slices, and then top it all with pico de gallo, house-made guacamole, some green onion, and a zigzag of crema.
The thing is, these nachos are much more than just a pile of food to stave off drunkenness for a while (though they do that admirably), they’re also goddamn delicious. The meats, which are separated into three sections atop the nachos, can be found in many of the other dishes—Loco Pez doesn’t skimp just because they’re all in a pile.
There is enough guac to spread out and be sure to get some on most chip scoops, which is always an added bonus. And somehow, by the time you get to the bottom of this hogpile of flavor, the nachos resting below with the refried beans haven’t become soggy ghosts of their former selves—something many other incarnations of nachos grande suffer from. This makes a great starter to share (be sure to have four people digging in if you’re ordering other food), or a single meal for one extremely hungry person.
BONUS: If you order the dish “K&A style,” they replace the nachos with Loco Pez’s awesome waffle fries. What a time to be alive.