Traditionally, kalua pig is slow-roasted underground in an imu, where the smoky earth and banana leaves infuse the meat with a rich, tender flavor unique to Hawaii. We’ve taken that centuries-old tradition and brought it to California by layering this succulent pork over one of the state’s favorite appetizers: nachos.

Instead of the usual toppings like beef, carne asada, chicken, or carnitas, we crown our crispy tortilla chips with juicy Hawaiian-style kalua pig. The result is a mouthwatering plate that blends island authenticity with California comfort food—savory, smoky, and unforgettable.