These 8 plates are not’cho normal nachos

We’ve been thinking a lot about nachos recently. And frankly, at all times. But, what exactly makes a nacho a nacho? Is it cheese and meat, salsa and sour cream? Or can a plate of nachos be something else entirely? Does it have to have corn chips, or will something else work?

First created by chef Ignacio “Nacho” Anaya at the Victory Club in Piedras Negras, Mexico — just over the border from Texas — in 1940, the classic dish is typically described as consisting of fried tortilla chips, melted cheese and an array of toppings.

But like many history-making foods, it has been mixed and matched with a wide variety of other international flavors, cuisines and whimsical chef takes.

So, here is a list of eight of the Denver area’s best non-traditional nacho creations, which take the original and stretch it far and wide across the globe.

Bulgogi Nachos at Mono Mono Korean Fried Chicken

While the specialty of the house at Mono Mono is Korean fried chicken, the bulgogi nachos have made a splash with diners as well. Owner and chef JW Lee, who brought the mini-chain from New York City and now has three Colorado locations, made this dish by combining the joy of American-style nachos with Korean ingredients. The star is bulgogi, a type of Korean barbecue featuring thinly-sliced pork or beef that’s marinated and grilled. There’s also kimchi, a spicy fermented cabbage laden on top.

“I’ve always had a passion for bringing fusion food to the community,” said Lee.  “While we were working on other recipes for other restaurants, we thought bulgogi nachos would be a great match with Mono Mono.”

Right now the dish has corn chips, but Lee hopes to create a wonton chip in the future. Also on the nachos: green and red onion, chopped tomatoes, cotija cheese, house-made Cajun seasoning, spicy aioli, Parmesan cheese and the kicker, a chili-infused cheddar cheese sauce. Each plate costs $12.

1550 Blake St., Denver. 720-379-6567; 3014 E. Colfax Ave., Denver. 720-379-4773; 599 Crossing Dr., Lafayette. 303-997-4564. monomonokfc.com

Medicine Wheel Nachos at Tocabe

Red, white and blue corn chips stand out in this Native American-inspired nacho dish. The chips are 100 percent local and made by Raquelitas tortilla company with Ute Mountain blue corn, Colorado-grown organic quinoa and cooked in Colorado sunflower oil. On top, there’s a special house blend of melted cheese, two salsas and a choice of protein.

“Bison is the most popular protein option for our nachos, and it’s currently Native raised,” said Tocabe co-owner Ben Jacobs. “We always recommend ground bison on the nachos for even distribution of flavor per bite.”

The Rock River Ranches bison is cured with a special 10-spice dry rub and slow-braised for 13 hours. Other toppings include house-cooked vegan beans from Ramona Farms, ground beef cooked with house-blended spices, and grilled Red Bird Farms chicken thighs marinated in annatto seed, which comes from the achiote tree. Prices for the nachos depend on what protein you order, ranging from $9.89 to $15.

3536 W. 44th Ave., Denver; 8181 E. Arapahoe Rd., Greenwood Village. 720-524-8282. tocabe.com

Papdi Chaat at Urban Village Grill

Though the name doesn’t say “nachos” in it, chef Charles Mani said papdi chaat is very much an Indian version of the dish.

“Papdi chaat is a street food found in Utter Pradesh, a state in northern India. ‘Papdi’ refers to the crispy fried flour crackers and ‘chaat’ means ‘to taste,’ and is a word used for a variety of savory Indian snacks,” said Mani. “My goal … is to put an elevated spin on street foods commonly found in India. I’m taking casual Indian favorites and adding my own fine dining twist to them.”

The papdi is topped with spiced chickpeas, potatoes, chutney, yogurt, curds and cabbage. The final touch is coriander, which happens to be a favorite ingredient of both India and Mexico. Coriander is a dried version of cilantro. Try a plate of papdi chaat for $10.

8505 Park Meadows Center Dr., Lone Tree. 720-536-8565. urbanvillagegrill.com.

Irish Nachos at Darcy’s Bistro & Pub

Nacho enthusiasts won’t find anything else like the Irish-themed ones at Darcy’s Bistro & Pub. Instead of tortilla chips, Darcy’s lays its base with homemade potato chips. Those get coated with a melted white cheddar and topped with tomatoes, scallions and mildly spicy horseradish-mustard sauce.

The real star of the dish is the corned beef, though, which is cut into thick cubes and makes a meal out of this $10.99 appetizer. Have them on the patio when the weather is nice, or sidle up to the thick wood bar and indulge in a dram of Irish whiskey as well.

4955 S. Ulster St., Denver. 303-770-0477. No website.

Brisket Nachos at Smok

There are nachos and then there are nachos bathed in house-smoked, chopped brisket. Find these at chef Bill Espiricueta’s barbecue joint in the Source Hotel and Market Hall in RiNo.

“The brisket nachos have been a favorite since day one,” said Espiricueta. “Too often, a nacho dish can look heavy and dark, but our version is vibrant and fresh.”

Aside from the tortilla chips and brisket, the nachos involve queso blanco cheese pulls, pickled red onion and jalapeño, freshly-made guacamole, black beans, queso fresco and cilantro. Bonus: the $17 tray of nachos is big enough to share with friends.

“Pairing expertly-smoked brisket with the perfect combination of nacho accouterment, layered so that every bite is packed with flavor,” added the chef. “We’ve found a combination of smoked, bitter, acidic and cheesy flavors that keep people coming back for bite after bite.”

3330 Brighton Blvd., Denver. 720-452-2487. denversmok.com.

Asian Nachos at Zen Asian

Head chef Aaron Deng took nachos into his own hands at this Denver sushi joint and infused them with Asian flavors and techniques. Instead of the usual tortilla chips, he has seasoned wonton chips, which are covered with melty cheese, tomatoes, onions, cilantro and chicken. Drizzled on top is a combination of hoisin BBQ sauce, wasabi-laced sour cream and guacamole with a Japanese spice kick.

Overall, like traditional nachos, it’s a hearty dish and goes surprisingly well with the sushi served here. Find it on the appetizer menu for $8.50 a plate.

8354 Northfield Blvd., Suite 1710, Denver. 303-371-4644. zensushinorthfield.com

Wild Mushroom Nachos at Ghost Donkey

Mushrooms and cheese are a lovely pairing not often found on nachos. The wild mushroom nachos at Ghost Donkey downtown feature a mix of oyster mushrooms and portobellos sautéed in butter with thyme, salt, pepper and garlic. Next, they are covered in roasted poblano salsa with pickled red onions, cotija cheese and chives.

The kicker comes in the addition of huitlacoche, also known as corn smut, a fungus that grows on corn that’s completely safe to eat and a treasured ingredient in regional Mexican cuisine.

“Mushrooms are fungi, so the woody, earthy flavor of the corn smut pairs very well with these, and the brightness of the pickled red onions and the mellow spice of roasted poblanos evens out those flavors quite well,” said Ghost Donkey general manager Jace Hilpipre. “We wanted to also ensure we had a vegetarian option that was well thought out, filling, and appeals to both meat eaters and vegetarians alike.”

Each order of nachos runs $16, and pairs perfectly with a cocktail such as the habanero-laced Mezcal Sun-Risa or the Mushroom Margarita, which also uses huitlacoche in it.

1750 Wewatta St., Denver. No phone. ghostdonkey.me

Poke Nachos at Dos Santos

Pairing poke with airy fried chips is a match made in appetizer heaven, and that’s exactly what Dos Santos is doing with its Poke Nachos. The dish features cubed pieces of ahi tuna, chopped onion, chunks of avocado, pickled jalapenos, fresh cilantro and sesame seeds. Next the whole thing is tossed with poke sauce and sesame aioli.

Overall, it’s a type of nacho that speaks to Hawaiian, Mexican and Japanese cultures, all blended for pure culinary enjoyment. And, for those who can’t have mountains of cheese, it’s a fun substitute. Get it now for $14 a plate.

1475 E. 17th Ave., Denver. 303-386-3509. dossantostacos.com