(Photo: Victor Prado/New York Magazine)

• Pork Slope

  247 Fifth Ave., nr. Carroll St., Park Slope; 718-768-7675

  The key to the success of Dale Talde’s Loaded Nachos ($12) is spreading out his house-fried chips like the pieces of a jigsaw puzzle and lavishly serving the snack on a plastic cafeteria tray big enough to use as a sled. (Advanced nachos-making technique, in case you didn’t know, is all about balance and achieving a judicious distribution of toppings by maximizing surface area.) That way every perfectly crisp tortilla chip gets some love. Some carry all the elements and flavors (super-spicy bean-and-beef chili, a Sriracha-�enhanced cheese sauce, piquant house-pickled jalapeños) while others boast a bit of this and a hint of that. But nary a specimen lies forlorn and neglected at the bottom of the heap. If you were to translate Talde’s nachos theory into the language of congressional education reform, it would be No Tortilla Chip Left Behind.

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