1. Why are they so hard to eat? It's almost impossible to get a chip with every ingredient on it because they're so haphazardly thrown together. You've gotta dig to get to the chicken, too.
2. Why didn't they use their epic warm, crispy corn chips that they give you free with every meal? As dipping chips go, they are my absolute favorite anywhere, and may have made it into my "Perfect" nachos post ahead of those from Taqueria Vallarta had I gone to Chevy's sooner. Instead, they used some pretty average tasting chips that were and entirely to large.
Rating: 3 out of 5
Rating Notes: Take a little time to assemble a nacho with all of the ingredients and these are really great tasting. ½ a point was deducted because of the price, which should have yielded a slightly larger portion with more meat.
Note: Not sure if you've been to a Chevy's before, but at the one in San Jose on Winchester where we ate, they used to have "El Machino", an ingenious device that would automatically fashion an awesome tasting flour tortilla from a little ball of dough. Fascinating to watch! Now, on the side of the front dining area where El Machino used to reside, they have a very generic looking tortilla press. Lame.
Map to Location: http://mapq.st/nRzoDM