Questing nationwide and venturing into some locales across the border, he finds the nacho gold standard right here in Austin: “The Search for the Perfect Nacho” in today’s WSJ (by Raymond Sokolov; page P1; log-in may be required).

He says, “Quality begins with first-rate ingredients,” and that’s what he found at El Chile. He describes it as a skillful kitchen that treats ingredients with respect.

The traditional Austin after-work nacho plate, the pick-me-up that, accompanied by a pitcher of beer, gives the weary laborer strength to enjoy the leisure hours, has been on the menu at Scholz’s for decades, pretty much chips, beans, cheese, and extra jalapeños.