If we were in Hawaii, we’d order Kalua pork and pineapple nachos. If we were in Music City, Memphis, Tennessee, the nachos would be barbecue with pulled pork strewn over the top with a ton of cheese sauce poured over them with jalapeño pepper slices. These yummy chips can be made any way you like, but there is usually one common ingredient – melted cheese!
Ignacio Anaya, a Mexican from the border town of Piedra Negras, accidentally invented nachos in 1943. Hungry guests showed up at a Victory Club, the restaurant he was working at across the Rio Grande River from Texas. They were the wives of American soldiers who had shopped in town and needed food.
He improvised with the ingredients he had on hand – tortillas and cheese. He cut the tortillas into triangles and melted the cheese along with the triangular chips. He topped the dish with jalapeño peppers – and Voila’ – the first recipe of Nachos was created.
This is from 2009 – but still fun to watch. I sure could not eat that whole platter of nachos – could you?
Anaya was called Nacho because he was short – so the dish he created was called Nachos. It grew in popularity in Texas and the Southwest over the next 20 years. Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. Later he opened his own place, Nacho’s Restaurant in the border town.
Nachos really gained popularity in the 1970’s and 1980’s thanks to Frank Liberto. He began selling nachos at Arlington Stadium, home of the Texas Rangers. He created a melted cheese product that was part cheese and part secret ingredients. His cheese sauce didn’t need to be heated and the shelf life extended well beyond the original recipe, which used perishable cheese.
Nachos were introduced to famous broadcaster Howard Cosell, who put in a plug for the snack during a Monday night football game. That endorsement helped turn nachos into a household name. Nachos are now a part of tailgate parties nationwide.
Nachos are a common snack and are fixed in many ways. Some people like them with just cheese and other’s like them loaded or super. You can add meat, refried beans and melted shredded cheese. Cold toppings such as shredded lettuce, tomatoes, salsa, onion and jalapeño are piled on top to make it a sort of mini taco snack. Add a dollop of sour cream or guacamole to that. The possibilities are limited only by your imagination. Some ideas include cilantro, chicken, chorizo, bacon, lime, olives and Pico de Gallo.
Celebrate today – with nachos! Happy NATIONAL NACHOS DAY!!! 😉
Linda’s Favorite Nacho Recipe:
1/2 lb. extra-lean ground beef
1/2 lb (8 oz.) Velveeta, cut into 1/2-inch cubes
7 cups tortilla chips (6 oz.)
1 c. shredded lettuce
1/4 c. sliced black olives
1 can (10 oz.) Ro*tel diced tomatoes & green chilies, well-drained
meat in skillet; drain.
Velveeta in small microwaveable bowl on HIGH 1 min. or until completely melted, stirring after 30 sec.
chips on large platter; top with Velveeta, meat and remaining ingredients.
Enjoy and have a blessed day! 😀