> > > >


Nachos are tortilla chips arranged on an oven-proof platter or dish, topped with cheese and chile and broiled/grilled.

Other toppings usually include tomato.

Some more mediocre versions top them with chili con carne, making them heavy and gloopy.

History Notes

It's hard to know whether to class Nachos as an American or Mexican dish.

"Nacho" was actually the middle name of the cook who invented Nachos; his name was Ignacio "Nacho" Anaya. In 1943, he was working in the Victory Club restaurant in Piedras Negras, Mexico (across the border from Eagle Pass, Texas). He had to cook for some officers' wives from Fort Duncan Air Base in Texas, who had driven across the border to eat at the restaurant at a time when the kitchen supplies were low. He actually used a tostado -- a whole, fried corn tortilla -- instead of tortilla chips. He grated some American cheddar on them, melted it under a grill (a Salamander), and when melted, topped it with slices of jalapenos. Every October there is still a Nachos competition in Piedras Negras

In 1977, a man named Frank Liberto changed the recipe, to use tortilla chips to make it easier to eat as snack food in Arlington Stadium in Arlington, Texas. Howard Cosell, a famous sports reporter, liked both the food and the name, and talked them up in his reporting, and the dish became very popular.

Please share this information with your friends. They may love it.

See also:

Bread Dishes

Bread Puddings; Farce; Milk Toast; Nachos; Pane Frattau; Pizzaghetti; Pizza; Plump; Popovers; Stuffing; Yorkshire Pudding


You may also like:

Looking for home canning information?
Visit our satellite site dedicated to home canning, HealthyCanning.com for recipes and well-researched articles on all aspects of home canning.

Bon mots

"Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chili pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it."

-- Patience Gray (English food writer. 31 October 1917 - 10 March 2005)

Myth of the Day

Meat Read more >