Why are the nachos at Cocina 10 so good? They start with a base of thick, hot tortilla chips, which are layered with refried pinto beans and glued together by melted Cheddar and Oaxaca cheese. They're topped with cilantro and fresh pico, and finished off with a thin lashing of sour cream and a sprinkling of cotija cheese. A fresh mound of guacamole is served on the side, which you can dig into at your own pace. Every crisp mouthful is palpably crispy, fresh, and delicious. And if you want to turn up the flavor even more, top off your nachos with some of the kitchen's slow-cooked barbacoa.