For five years, Nacho Mama’s Food Truck has been serving the best nachos in the region. At the end of October, Chris and Sandra Curtiss will end their glorious run. Most people think food trucks are open for lunch service between 11am-2pm and dinner service between 5pm-9pm. What we don’t see is the hard work required outside serving times. It’s completely understandable that Chris and Sandra would make the hard decision to close the business in favor of spending time with loved ones and doing all the things.

I always bought nachos as shareables and not a main dish. Something to be picked at while I drink my beer or make awkward conversation with someone. I don’t share these. Ever. The nachos begin with a foundation of organic tortilla chips. The cheese sauces are house made from organic milk with the highest quality cheeses. The result: creamy cheese that doesn’t separate. Each creation has a mix of pickled and fresh elements in addition to a protein.

Street Corn Nachos with pork belly was the first dish I ever ordered from Nacho Mama’s. It will also be the last at the end of October. The pork belly is marinated and tender. The fontina cheese sauce, roasted corn, chipotle mayo, pickled red onions, cotija cheese and cilantro come together to form my absolute favorite dish from the truck!

My second favorite is the Aloha Pork Belly Nachos which has the same dreamy cheese sauce, pork belly, and pickled red onions with the addition of fresh pineapple, green bell peppers and sweet bell peppers.

I’m in love with the weekly rotating specials! The best one I had was the Cantonese BBQ Pork Nachos. Another draw for me is the dessert! Whether it’s a blondie or a brownie, there’s always something sweet to end the meal. The current special is a Peanut Butter Jelly Time Brownie.

I like a good hot sauce. Ever find hot sauces boring and one-dimensional? There are some good ones out there but a lot of similarities as well. Nacho Mama’s makes fermented hot sauces they sell on the truck. They’re always developing something new. Some of the current offerings are Cherry Bomb (habanero, red cherry, Lillet Rouge, purple cayenne), Umami Tsunami (fresno chile, ancho chile, tamari soy, porcini mushroom, tomato, black garlic), and The Last Samurai (goat horn peppers, blood orange, Korean red chili, Grand Marnier, orange bitters, ginger, sesame seeds, nori, Sichuan pepper). First, the variety of chilis in the sauces intrigue me. I’m always partial to habanero but love hatch season! Second, the flavor profiles are different and each sauce has a range of heat for spicy and less-spicy tastes.

I’d be lying if I said I wasn’t sad Nacho Mama’s is closing. I’m excited to see what comes next for Chris and Sandra. If you haven’t tried their food yet, time is running out. Follow them on Instagram so you can catch the Nacho Mama’s Farewell Tour!

If you’re interested in buying the food truck after October or buying the Nacho Mama’s brand, contact Chris and Sandra by email at nachomamasseattle@gmail.com.