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-s