This Week in Nachonomics: Sushi Nachos At Koto Grill And Sushi

WORCESTER, MA—Worcester native Derek Sotak eats and rates nachos (and this week, nacho-flavored things) all over the area, reporting about the crunchy appetizer on his blog Nachonomics. He's also got two books: “The Field Guide to Nachos” came out in the winter of 2014, and it was followed by ”Nachos & You: Living Your Life the Nacho Way."

This week, Worcester Patch is featuring excerpts from his review of Koto Grill And Sushi in Salem.

Excerpts from Nachonomics' review:

So when life gives you lemons, you make lemonade, and when life gives you a stage at a sushi restaurant, you make it a live horror reading. When life gives that same sushi restaurant corn chips though, what they make is sushi nachos.

Now by corn chips I mean those scoop chips, which might be good for spooning up salsa or making single serving nachos created by The Marrowvingians, they are not the best for regular nachos. So how do you improve upon that? Grilling the chips of course. In much the same way that a hotdog or hamburger just tastes better when cooked on the grill rather than an oven, the same goes for chips, and probably any food you can put your mind and mouth to. It’s probably some sort of cooking science magic, but if you haven’t experienced some grilled chips, treat yoself.

Read the full review of the Koto Grill and Sushi nachos here, as well as other reviews.

The nacho cookbook is currently Kickstarting, as well. Give it some support here.

Photo Credit: Derek Sotak