Gnarly Nachos - Loaded, Layered, and Legendary

A Legend Since 2010

The Gnarly Nachos started as a late addition to the original North Shore Tacos menu. Back in 2010, our crew was looking for something shareable - a plate big enough for a group of friends to gather around after a surf session, pulling cheesy chips and arguing over who got the last scoop of guacamole. What we came up with was so ridiculously loaded, so unapologetically over the top, that it needed a name to match. The Gnarly Nachos were born, and they have been one of our best sellers ever since.

The foundation is everything. We do not use bagged tortilla chips from a warehouse. Every morning, our team takes stacks of corn tortillas, cuts them into thick triangles, and fries them in small batches until they are golden, crispy, and sturdy enough to support a mountain of toppings. These chips have a satisfying crunch that lasts - even under layers of melted cheese, salsa, and sour cream, the ones at the bottom of the plate still have bite.

The Art of the Layer

The secret to great nachos is layering, and we have turned it into an art form. Instead of dumping all the toppings on top of a pile of chips and calling it done, we build our nachos in three distinct layers. The first layer of chips gets a generous blanket of shredded jack cheese and a scattering of diced jalapenos before going under the heat. Then another layer of chips, more cheese, and the process repeats. The result is a plate where every single chip - from the top to the very bottom - is coated in melted, gooey, perfectly browned cheese.

Once the cheese is bubbling and golden, we finish the plate with the cold toppings: a massive mound of hand-mashed guacamole in the center, dollops of cool sour cream, a generous heap of fresh pico de gallo, sliced jalapenos for heat, and a scattering of chopped cilantro. The contrast between the hot, cheesy chips and the cold, fresh toppings is what makes these nachos special. It is a plate of textures and temperatures that keeps your taste buds engaged from the first chip to the last.

Load It Up With Protein

While the classic Gnarly Nachos are spectacular on their own, adding protein takes them to another level entirely. Our most popular upgrade is grilled mahi mahi - the same sashimi-grade fish that headlines our famous fish tacos, broken into generous chunks and scattered across the top of the plate. The combination of smoky grilled fish, melted cheese, and cool guacamole is something you will not find at any other nacho spot on the island.

The slow-roasted Kalua pork option transforms the nachos into a Hawaiian-Mexican fusion masterpiece. Tender, smoky pulled pork that has been cooking for over twelve hours pairs beautifully with the sharp cheese and tangy pico. And our seasoned chicken, grilled with chili and lime, offers a lighter but equally satisfying protein choice.

Built for Sharing, Made for the North Shore

The Gnarly Nachos are designed to be shared. Grab a plate, set it down at one of our outdoor picnic tables, and watch it disappear as friends and family dive in from all sides. It is communal eating at its finest - messy fingers, cold drinks, and the sound of waves in the background. That is what eating on the North Shore is all about.

A full plate is generous enough for two to three people as a shared appetizer, or it works perfectly as a solo meal if you are especially hungry after a morning in the water. We serve the Gnarly Nachos all day at both our Haleiwa and Hauula locations, and they pair perfectly with a Pineapple Tiki or one of our fresh-squeezed lemonades.

If you have never tried them, your first plate of Gnarly Nachos will change the way you think about what nachos can be. This is not a side dish. This is not an afterthought. This is a destination plate - the kind of food that people drive across the island for. Check out our complete menu guide to see what else to pair with your nachos. Come find out why over a thousand reviews mention the nachos by name.