We didn't get as early of a start as I had hoped and drove forever from camp up to Waimea Canyon. It was such a gorgeous day. I have never seen the skies so blue and clear. Every lookout was breathtaking. After soaking in as many of the sites we could, we rushed down the mountain with a quick stop at glass beach before heading to Poipu to find the Chipwrecked food truck. By now, we were cutting it very close to missing the nachos. I was hangry (not to mention hungover) and didn't want them to run out before we arrived. Driving to find them we felt like we were super off the main drag and Dusty wondered where the hell I was taking him. We first pulled up to the harbor and I couldn't find them. I began to stress. Where would they be? We turned around and in the distance I spotted the truck in the parking lot. YAY!
Upon seeing the menu, we instantly wished there were more people with us so we could try one of each. We settled on the Mermaid (veggie nachos) and the Black Pearl (kalua pork nachos). Shina was working the cash register and when I told her we were the Nacho friends, she and her partner were stoked to meet us. They were super excited for us to try their homemade queso. They even offer a vegan nacho sauce for those non-dairy peeps. After talking for a few minutes, we realized we are from the same area on the mainland. We grew up a town away, but our high schools played each other in sports. What a small world! A few minutes later, two more people arrived and both were from other small towns in Northern Nevada. It was a Northern Nevada Convention at a nacho food truck on Kauai. We were all very thankful to be eating nachos in the hot summer sun of Hawaii and not in the snowy winter back in Nevada.
When we got the nachos, the first things we noticed were the plethora of fresh ingredients and how much they weighed. These babies were smothered in queso and delicious toppings. The kalua pork was seasoned well and the lilikoi BBQ sauce was oh so flavorful. I loved the corn in the veggie nachos and the fresh jalapeno on the BBQ nachos. Personally, I have always been a fan of adding pineapple to nachos and other foods to give it a little sweetness. This was Dusty's first time with pineapple on the nachos and he was hesitant. Although he normally doesn't like it, he said it added just the right sweetness. The housemade lilikoi habanero sauce has the kick us spice lovers look for to pour all over nachos. The queso is creamy and the extra sauce pools at the bottom of your nacho boat so you can scoop it on any chips that might not be dripping with the liquid deliciousness. The coleslaw adds the perfect cool and crisp touch to the BBQ nachos. The only thing lame we could find about these nachos was the lack of shade.
As a bonus, they made us their desert nachos, The Anchor, for free! Unlike their savory siblings, these nachos were made with flour tortillas dusted in cinnamon sugar and covered with a white chocolate cream cheese sauce and berry compote. They were heavenly.
OVERALL SCORE:
Black Pearl - 5 (without hesitation we both gave these nachos a 5 which is extremely rare)
Mermaid - 4.8
The Anchor - 4 (mostly because we are not super into sweets)
If on Kauai, you must track down this nautical nacho food truck and try them out. They know what they are doing because the focus of the truck is nachos and not just an appetizer on the menu. Love and creativity goes into each topping selection on each different menu item.
Hard at work pouring that queso |
Waimea Canyon on such a clear day! |
Some jackass climbed the fence to take a photo on the edge. Please don't fall dude. |
Kalalau lookout. |
My favorite view on Kauai. It was so clear and calm we could see sailboats on the ocean below. |
Our friends hiked to the waterfall. |
Red Dirt Falls on Waimea Canyon Road |
Glass beach is not the same as it was years ago, hardly any glass anymore |
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