Forget about politics for a second... today is a day to celebrate! November 6th is National Nachos Day, which is the perfect distraction from all this election chaos.

As a self-proclaimed nachos expert, I have some strong feelings about how nachos should be made. First of all, if you are going to stack the tortilla chips into a tall pile, your toppings should ALWAYS be layered. You do a layer of chips, a layer of toppings, then another layer of chips, another layer of toppings, and so on and so forth. If I get to the bottom of the chip pile and there are no toppings left, I'm going to be incredibly disappointed.

And speaking of toppings, if you order your nachos with meat, there needs to be a good meat-to-chip ratio. I've been to places where they load up the chips with so much meat that they get super soggy and hard to eat. No thank you.

My final nacho tip involves the cheese. The majority of my favorite nachos in town have a combination of melty queso cheese and shredded cheese. I'm ok with just queso, but if there is only shredded cheese, the nachos are harder to eat. The queso is like the glue that holds the toppings together! Plus, it's delicious. Always get extra queso.

I've eaten a ton of nachos from some great local restaurants over the course of this year, so I have decided to compile a list of my favorites. Most of these were ordered via carry-out, but there were a few I was able to enjoy for dine-in. My list of restaurants, partnered with photos that I took of each creation, is posted below. Enjoy!

Courtlin's Favorite Nachos in Eastern Iowa

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