Given her position at the newspaper, Weekly office manager/mom (and life-coach-by-example) Linda Maceira sees more fictitious business statements than anyone I know.

(That's what new business owners have to publish before they get started. It costs $40 or so at MCW.)

So the fact a recent submission was the most excited she's been in our decade says something.

"A lady placed her business name notice with me for 'Nacho Bizness,'" she wrote. "My week is now complete."

There's not much to it besides the epic name—in a good way. 

A very good way. 

The Nacho Bizness (601-2424) menu is as simple as they come.

Its three items are nachos ($8), guacamole ($2, though many nachos come with it) and drinks like Jarritos sodas.

So it's really just two items.

For nachos toppers it means a choice of cheese (jalapeño cheddar, chipotle jack or a special offering), meat (pollo, carne asada or al pastor) and finishers (pico de gallo, habanero relish, lime crema, guacamole and peppers).

The curated chips are contracted to San Luis Obispo's popular spot Taco Works.

If you're thinking what I'm thinking, you're ordering the al pastor, works.

The space is also small, having held various small-format restaurants like Doggie Stylz (fancy hot dogs) and The Dog (with burgers) and remains The Dog (658-0686) as a coffee shop during daylight hours.

The window of operation at 615 Lighthouse Ave. is small too: Introductory hours are 7pm-3am Fridays and Saturdays (or until they run out of ingredients).

Thursdays are up next, as are Sundays when football season starts and audiences pile into The Bulldog.

But it's big news for a community starved on late night options.

Key collaborator and neighbor Bulldog Pub and its many regulars are stoked to have the option after midnight. So are area industry workers.

That's partly because the flavors are big. 

I loved each combination I tried, and they were surprisingly light for all the goodies. The "everything" nachos, robust guacamole and smoky cheeses waseasily the highlight, though I'd like more juiciness on the asada and al pastor.

The biggest challenge will be scaling things up as they get busy, but there are more crockpots on the way.

Everything is made in house with all natural ingredients, which is time-consuming.

The collaborators are the aforementioned woman is Brittani Bristol, who's partnering with longtime buddy and local KRML personality Esteban "Steb" Montez, aka "DJ Bad DJ," on the homespun operation.

Keeping with the theme, it's a small team, with big potential.

The recipes are Bristol's, who attended culinary school before moving into fashion.

"The thing I love most about developing these recipes is sharing them with friends and working on perfecting," she says. "It’s been a learning process and an education."

That's come with some deepened respect for the industry.

"I never worked in a restaurant," she says. "It’s very fun. And very satisfying. And a lot of work. I admire my friends in kitchens a lot more."

As she develops a forthcoming boutique in downtown Monterey, she's about to introduce a cashew-based vegan cheese that's tested well among animal-product-free eaters. 

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