I just found some good advice from over 13 years ago for making the best nachos ever. Since nachos are a common favorite for summer barbecues, I thought you’d appreciate this counsel (it’s stood the test of time).

So first a BIG thank you to Bon Appetit and nacho authority, Andrew Knowlton, for sharing his expertise! He’s the Deputy Editor for Bon Appetit and oversees their restaurant coverage (meaning he knows his way around nacho land). Here’s what he suggests for achieving wild success with every nacho plate:

Choose thick, corn tortilla chips. While you can make your own, why would you? They're not going to be any better than Tostitos® or Somos®.

Don't buy pre-grated cheese (ever). Grate it yourself so that the cheese will be fresh and finer in texture which leads to uniform melting. Also, the pre-grated stuff is typically coated with something (some mystery ingredient) that prevents clumping and sticking.

Don't overcrowd your nachos. Build them on a large baking sheet in layers--first tortilla chips, then grated cheese, followed by a two or three minutes in a very hot oven to quickly melt the cheese on the first layer. Then take it out of the oven and repeat with more layers.

Never used canned, pre-sliced black olives. They have no place on pizza, nachos, or baked potatoes. I'm not even sure a dog should eat them. [I’m directly quoting Mr. Knowlton here. Personally, I’m fine with canned, pre-sliced olives. But hey—he’s the expert.] [Me again—so I’m guessing he thinks we should buy olives from a deli and slice them ourselves? I don’t see that happening at my house.]

Don't go fancy. It's tempting to throw on all kinds of imported, artisanal ingredients, but don't. Save your short rib chili, chorizo, applewood-smoked turkey sausage, and Chanterelle mushrooms for another day.

Good nachos only need five ingredients: chips, cheese, beans, salsa, and jalapeno slices.

Do serve the guacamole and sour cream on the side. This is out of thoughtfulness for the folks who aren’t sour cream fans and for those that prefer just a “little” guac [Me: can you even relate to a “little guac?”]

Bake your nachos enough so that the outer edge of the chips are slightly browned, almost burned, and the cheese is crisp and crunchy. Nacho connoisseurs look for this subtle touch.

I suppose canned salsa has its place on some planets, but not on this one and not on my nachos. Make your own! [Me once more with a question. What’s your opinion on canned salsa? Are you a salsa purist as well?]

Leftover nachos aren't good so make sure there aren't any. [Me in conclusion: From personal experience I know this last piece of advice is absolutely true. Limp nachos are the worst.]