Portland Nacho Week 2026

All the delicious goodness of a lasagna in nacho form. We swap tortilla chips for deep fried fresh lasagna sheets, then layer them with rich Ota tofu ragù, creamy béchamel, and a finishing touch of hazelnut parm. Familiar, comforting, and just a little unexpected.

That is a tasty nacho!

If Poke on Wonton chips can be Nachos, then these can too! Inspired by Vietnamese cuisine, our nachos combine big, bold flavors in a refreshing spin on the classic.

If Poke on Wonton chips can be nachos, then these can too! Inspired by Vietnamese cuisine, our nachos combine big, bold flavors in a refreshing spin on the classic.

If Poke on Wonton chips can be Nachos, then these can too! Inspired by Vietnamese cuisine, our nachos combine big, bold flavors in a refreshing spin on the classic.

We get a lot of praise for our chili soup and now with added smoked chicken, it's a whole new level!

Winner of Best Chili and Beer Pairing at the 2026 Chili Con with Binary Brewing, our Spamzilla Chili blends Spam, ground beef, pinto and kidney beans, and our house-made teriyaki sauce for the perfect balance of savory, sweet, and umami-packed flavor.

These nachos are a nod to our Boke Bowl menu. We are proud to serve house-made, Asian influenced comfort food that is chef driven and always fun.

We went all-in on green for this one—layering Hatch chiles, chorizo verde, green chile queso, and spicy avocado crema into one unapologetically loaded plate. It’s bold, messy, and built for beers—exactly how nachos should be. Come hungry. Bring friends. Order another round.

Crispy tortilla chips topped with warm refried black beans, tender braised pork, and rich cheese fondue, finished with melted Swiss. Fresh tomatoes, pickled jalapeños, and a smooth drizzle of cilantro cream add brightness and heat, with fresh cilantro on top.

Inspired by the New Orleans Jazz Fest classic Cochon de Lait Po-boy these nachos combine our love of Cajun and Mexican flavors.

We combined all your Carlitas favorites into a glorious pile of nachos.

Crispy tortilla chips topped with warm black beans, tender tinga chicken, and a melted blend of cheddar and jack cheese. Finished with fresh pico de gallo, a bright drizzle of lime cream, and a touch of fresh cilantro.

The Daily Planet has been on SE Portland for over 50 years. A neighborhood spot known for its welcoming atmosphere, solid pours, and scratch-made menu items. Nacho week is a chance for people to stop in and see what they've been missing when driving by.

We are kicking off the summer with these delicious, spiced chorizo nachos and a new brew: Verano Oscuro Mexican Lager.

We wanted nachos that felt like a Caribbean cookout colliding with comfort food, so we layered crispy tortilla and sweet plantain chips with smoky jerk chicken, grilled pineapple salsa, pepper jack queso, black bean mango relish, lime crema, and toasted coconut. Every bite balances heat, sweetness, crunch, creaminess, and island-inspired flavor

Inspired by a staff request that combined two or her favorites: fresh esquites and creamy queso. Built on house-made chips and loaded with bright summer flavors, it’s a fresher take on a fully loaded nacho.

This nacho blends smoky BBQ flavor with Tejas-style queso for a bold, savory combo that would make the Lone Star State proud.

Inspired by the swagger of it's namesake, this nacho brings bold flavor and a winner's attitude. Crispy tenders, taco spice, and tangy lime crema come together for a flavor-packed dish.

A fusion twist dish that transports the taqueria to southeast Asia with this take on the well-known famous dish called Ma-khwaen, a Northern Thai secret's weapon Sichuan pepper type aka Pad Kaprao Mala — an iconic Thai stir-fry dish featuring minced chicken stir-fried with basil, garlic, and Ma Khwaen chilies making the dish a unique, intense citrus-woody aroma on street tortillas chips— it’s basically Nachos layering in disguise.

We are mixing things up this year and throwing down the most stoner fuel nachos of all time. Think Big Mac nachos... we can't stop eating them. Come and try.

Puff Puff Mac......................................... and cheese

Inspired by Chef Troy Lucio's passion for bold, layered flavors, these nachos brings together the rustic soul of Mexican cuisine with subtle Italian influence. Rich, slow-braised pork chile verde meets creamy red chile cheese fonduta, echoing the indulgence of classic Italian sauces, while ranchero black beans and house-fried spiced tortilla chips ground the dish in tradition.

Trending birria meat has always been a part of our traditional dishes making this part of our culture in small towns.

Loaded Orange Chicken Nachos are the ultimate fusion comfort food. They feature crispy chips generously topped with sticky-sweet orange chicken, green onions, and a spicy mayo drizzle, toasted sesame seeds and garnish with green onion Every bite delivers a mouthwatering contrast of savory, sweet, and tangy flavors.

This is our ode to the most misunderstood ingredient of American Cuisine, SPAM, and no culture does it better than the Hawaiians. Balanced sweet, salty, savory notes all on the greatest vessel, a tortilla chip.

An elevated sports lounge calls for elevated nachos. Come watch your favorite team while enjoying your favorite nachos.

Why choose when you can have both? All your favorite pizza flavors, reimagined in the most craveable, snackable way possible.

A little sweet, a little savory, a little spicy, perfectly balanced to have you craving a second plate of these yummy Filipino–inspired nachos.

Chef Eduardo brings the flavors of Mexican street food to Kooks with our smoky al pastor and pineapple nachos. Featuring slow-roasted pork in our wood-fire and oven and grilled pineapple, these nachos are the perfect balance of savory with a touch of spicy sweetness.

Up late one night watching K-Pop Demon Hunters and suddenly...

All the spice, tang, and deep umami of chorizo — turns out mushrooms can do that too. House-made and piled onto non-GMO corn chips with queso, pickled jalapeños, and Don Froylan cotija. Plant-based never tasted this unapologetic. A Laughing Planet Lager doesn't hurt either.

We're taking the our favorite pizzas and turning them into nachos. Come and pick your pie to see it nachoi-zed (it's a real word - we swear)!

It seemed too yummy to not try so we did, and low and behold it's next level!!! Come try it out!

Our OP sausages are a cornerstone of our menu, so we thought it was only fitting that we feature them on this year's Nacho Week special. Expect chips smothered with our house-made beer cheese sauce, and a little spice in every bite thanks to sautéed jalapeños and Chingona's salsa macha (contains nuts).

The fusion nacho you never knew you needed. Even your Italian Grandmother would come back for seconds.

We wanted to take a very traditional Mexican dish that definitely weren't nacho and make them NACHOS! We took huevos rancheros and reassembled them into Nachos Rancheros.

We wanted to feature something fresh and zesty. The spicy succotash and creamy guacamole is an amazing combo. And for the meat eaters add our braised Guajillo pork.

Discover one of the flavors that best defines us—carnitas—with a unique taste that will keep you coming back for more.

With these nachos, we are offering all our customers one of our favorite meats, paired with our smoked chipotle sauce. Come and discover the flavors!

Nepal meets Latin

Nacho average Italian dish. Why choose between a Tuscan villa and a Mexican fiesta when you can have both on one glorious plate? We’ve taken the soul of a classic caprese and given it a crispy, Oven and Shake-over.

Inspired by summertime vibes, endless shrimp, and that perfect first sip of fresh verdita on a sunny day.

Tortilla and plantain chips hook up with slow roasted, hand pulled Cuban lechón (adobo pork), pickled red onions and pickled jalapeños, and then get busy under a blanket of cheesey garlic avocado mojo and cotija cheese sprinkles. Use a fork to load each pairing of chips with the right blend of Cuban goodness for perfecto bite combinations!

A delicious, spicy nachos with fresh made chips, hand-made salsas, and signature guacamole.

We love knots, so we cut them up and top them like nachos/pizza. This is a knotcho version of our most popular slice: The Drunken Grandma.

... our traditional al pastor is marinated daily + cooked to order with pineapple + onions for the perfect sweet + spicy bite. A big, heartfelt thank you to our Yucatan cooks. xoxo

Inspired by the classic sandwich of the same name, our Reubenachos! are gooey, cheesy, and packed with flavor and salty goodness. Pair them with a crisp pint of beer for the full experience.

Our sweet house pickled peppers lend brightness to this dish while mixing perfectly with our savory four cheese house mornay, and our seasoned slow braised pork shoulder is balanced by the bright cilantro lime crema.

We love a waffle fry around here and we have made special fry dishes with bolognese and chili in the past. This time we wanted to lean into nachos, but have the cheese delivery component a fry instead of a chip. What Chef Maria came up with is better than we could have hoped for!

We took our grilled Kebapche and made it into a soft, braised taco meat to showcase our traditional and most signature menu item along with a salsa version of our signature Shopska salad.

Meet the Cadillac Nacho! It’s everything you love about our Matador Famous Nachos turned all the way up for Nacho Week. Built on a generous bed of crispy chips, we pile on melted Cheddar and Monterey Jack, hearty refried beans, and a rich layer of warm queso. It’s finished with fresh pico de gallo, house-made guacamole, pickled red onions, a drizzle of garlic crema, and a sprinkle of green onions for the perfect balance in every bite.

Our pastrami at The Oaks Pub is an eight day labor of love before it makes its way to our beloved reuben. We also make our own tortilla chips to order. We figured, what if we took everything we love and crave about our Reuben and our ooey-gooey nachos- and combine them...behold the Pastrami Reuben Nachos!

Take the lid off the T-top, crank up the CB radio, and enjoy nachos worth making a run across state lines for.

We started with fork-tender pork, cooked in salsa Verde and built from there. Layered with queso, refried beans, salsa, fresh pico, crema, and just enough jalapeño kick, these nachos will hit all the right notes-savory, creamy, tangy and crunch from the first bite to last.

Your favorite summer street food piled high on tortilla chips! Inspired by Mexican street corn, these nachos are topped with Monterey Jack cheese, a house-made elote-seasoned fire-roasted corn mix, jalapeño lime crema, cotija, and fresh jalapeños.

NACHFERATU has risen from the crypt. A horrifying pile of mozzarella & cheddar, molten nacho cheese, black bean puree, pico, jalapeños, smoky ancho chili sauce, crema, and enough juicy smoked pork to make a priest nervous. Warm. Sinister. Covered in sauce. Best consumed after sunset with poor decisions.

THE TROUGH IS READY AND WAITING, MY SWEET LITTLE PIGGIES! HAPPY NACHO WEEK!

Savor the innovative mix of Korean and American flavors, where traditional Korean bulgogi beef meets American comfort food choices. Our dishes are crafted with a blend of house-made sauces and a secret Korean marinade, passed down through generations and perfected over 100 years. Indulge in a culinary journey where the heart of Korea and the soul of American cuisine merge, only here, where tradition meets comfort.