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Nachos with 6 chips cost $24 in Las Vegas. Then came the X mob

A photo from @MuTigerMike on X of a $24 plate of nachos from Fontainebleau Las Vegas' Sportsboo ...

The nachos were $24. For six chips.

On Monday, X user @MuTigerMike, who happens to be Mike Herman, director of slot operations at the Rio, posted a picture of six forlorn nachos accompanied by four condiments and by sprigs of cilantro doing their best in a bad situation.

The post indicated the nachos — nachinos?, nachettes? — were from the Fontainebleau sportsbook, also known as The Tavern.

And then all X broke loose as users on the platform, typically a warm and nurturing group, weighed in.

Johnny Betancourt questioned the chip-condiment ratio:

Professor Nez wondered about ingredient cost:

Glam Villain missed the old days:

Scott Reynolds posited some potential personal pleasure:

The hashtag #nachogate went viral, and it’s still trending Thursday.

Property replies (so do competitors)

On Tuesday, the property responded to @MuTigerMike and the nacho nattering:

Meantime, nacho purveyors (or their fans) across Vegas gleefully shared images of their versions (by way of size comparison):

New nachos and power of expectations

The X-sanguination had the intended effect. On Thursday, the Fontainebleau announced the nachos had been been refashioned and sized up, with a scoop of guac from the looks of it:

This week in the city, the former president of Resorts World pleaded guilty to charges in federal court, the descendants of traffic cones continued to swarm like an invasive species and the countdown to the Super Bowl has begun. But … #nachogate?

Much of the reaction to the paltry plate can be put down to expectations. People expect nachos to be mounded, heaped, piled high. They also expect them to be, if not downright cheap, at least a good deal. These nachos were more like canapés, and $4 a chip was not a good deal.

Now, if those six chips had been topped with caviar for $24, people would have been weeping for joy, then inhaling. It’s all relative.

Contact Johnathan L. Wright at jwright@reviewjournal.com. Follow @JLWTaste on Instagram and @ItsJLW on X.

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