Love and tacos rule at this colorful Cerritos strip mall cantina from Ortega 120 chef-partner Thomas Ortega and longtime friend Eddie Gonzalez. The space features tan tables with worn faux leather chairs, colorful rust and copper-hued walls, metal star chandeliers, and some serious nachos. Nacho Libre, as Amor y Tacos’ hearty nachos are known, feature corn tortilla chips piled with queso Oaxaca, ground beef, sour cream, cilantro, roasted tomatoes, and green onions.

Mary Sue Milliken and Susan Feniger have been honing their craft for over 25 years at Border Grill, so it’s no surprise that the powerhouse duo has been able to dial in Skillet Nachos. The nachos in question don’t actually come in a skillet, but they are quite good, featuring tortilla chips folded with a mildly spicy mélange of heavy cream, cream cheese, salsa roja, chipotle salsa, adobo and salt. Organic black beans, punchy pickled jalapenos, salsa fresca, crema, and a blend of four cheeses – Manchego, panela, Oaxacan and cojita – complete the savory picture. Add chicken, or better yet, juicy chunks of carne asada.

Briana Valdez is proud to claim Texas as her home state, and she’s now spreading the Tex-Mex love in Los Feliz. High-top, low-slung and sidewalk seats typically host breakfast tacos, and if you’re smart, Frito Pie in a Bag. This dish supposedly dates to a Woolworth's in Santa Fe, though some stubborn Texans disagree. Either way, at HomeState, chili con carne (bean-free Texas style chile, aka juicy braised brisket) joins shredded cheddar, crisp iceberg lettuce, diced tomato, tangy sour cream, and tart pickled jalapenos, with the layered textures and flavors coalescing in the Fritos bag.

Eric Tjahyadi and chef/brother Erwin built on the success of their pan-Asian truck and Kosher Corridor café by opening a more advanced incarnation near Venice Beach. Version 2.0 features an arched patio, copper dragon presiding over the counter, and dining room with black wood tables and sea of upturned paper boats overhead. Eric Tjahyadi calls Komodo’s kimchi nachos a "party in a plate," and we agree. House-made corn tortilla chips host hot minced kimchi, bacon, chicken, green onions, sour cream, Sriracha aioli and cheese to tame the heat.

Mexico City native Jimmy Shaw clearly has a handle on his homeland’s cuisine, as a growing legion of supporters and restaurant empire can attest. Still, he’s not above featuring playful non-traditional dishes like nachos. At Loteria Grill, you’ll find corn tortilla chips topped with earthy black beans, refreshing pico de gallo, melted Monterey Jack cheese, tangy tomatillo salsa and more. Add chicken (or shredded beef) to make your nachos a meal.

Esdras Ochoa and Javier Fregoso hail from another border town, Mexicali, and pay homage to their hometown cuisine in Downtown L.A. Slide into a communal table and make sure to snag an order of nachos. Crispy tortilla chips come slathered in creamy molten nacho cheese with a choice of protein. Clearly, carne asada is the way to go. Still, it’s the salsa de rajas that Ochoa is convinced sets the nachos apart from the pack, incorporating seasoned roasted chile poblano, roasted Roma tomatoes, fresh onion and a “killer vinegar mixture.” It’s hard to argue with one of the delectable nacho creators.

Walter Manzke envisioned "East L.A. meets 1980s Tijuana" at the Mid-City taqueria he opened with restaurateur Bill Chait and former Playa chef-owner John Rivera Sedlar. Yes, walls match the colors of the Mexican flag, but that’s about as traditional as matters get at Petty Cash Taqueria. For instance, take the nachos, which fall under “Munchies” and come topped with deep-fried strips of pig ear, crema Poblana, and a soft egg that washes yolk over the tortilla chips. Shake on salsa (red or green) to amp up the proceedings.

Neon orange and green signage greets diners at Barbara J. "Sky" Burrell’s Mid-City restaurant, which features “Mexican food with a splash of soul.” Sky’s is locally famous for ferociously spiced tacos, and her namesake nachos are also plenty serious. Fresh-fried tortilla chips host molten cheddar, a pungent burgundy-hued Sassy Sauce crafted with chiles, cumin, garlic and oregano, black beans (or pinto), tomato, cilantro, generous dollops of guacamole and sour cream, and a choice of protein. If you’re a true nacho baller, choose to pile on sweet chunks of lobster.