When a Pandemic Pivot Produced Nashville’s Best Hot Chicken Nachos
“This is like the Grand Ole Opry of queso and Nashville Hot Chicken all combined,” Guy Fieri declared, standing in front of a plate piled high with tortilla chips, molten cheese sauce, and fiery chicken at P-Town Tacos in Nashville.
The story behind this south-of-downtown spot in the neighborhood known as Pie Town (named for its pie-shaped layout) is one of those restaurant survival tales that hits different. Jason Crockroll had been running a successful catering company since 2006—a Nashville staple. Then 2020 happened. The pandemic wiped out 90% of his business practically overnight.
But instead of shutting down, Crockroll did what restaurant people do: he adapted. “We got all these people we love and care about, we got to keep them working,” he explained. So he opened up P-Town Tacos and started slinging tacos, bowls, and what would become their showstopper—the Hot Chicken Nachos.
Building That Queso From Scratch
The foundation of these nachos is a from-scratch queso that’s anything but basic. It starts with vegetable oil, butter, onion, and garlic hitting the pan with kosher salt and cumin. Then comes flour to cook off the raw taste before green chilies and chicken stock go in. Half and half creates the creamy base, and cheese gets added gradually, melting bit by bit until you’ve got what Guy couldn’t stop eating…