Nachos as most of us know is a popular Tex-Mex (Texas – Mexican) food which can classified as a snack, appetizer or even a full dish and it is defined by the ingredients you put in. The original and the most simplest one is just made out of just nacho chips, cheese sauce and chillies but there are a lot of variations that you can create just imagine how many combination you can make with popular toppings such as chilli con carne, guacamole, sour cream, shredded lettuce, grated cheese, melted cheese, tomatoes, jalapeno and the list can go on.
This 1943 this dish’s history started in a place in Mexico near the Eagle Pass Border in Texas where it was created when wives of U.S. Soldiers stationed at Fort Duncan visited a restaurant called Victory Club. At the time of their visit the restaurant was already closed for the day but the restaurant manager Ignacio “Nacho” Anaya decided to serve the customers. With few supplies in the kitchen, he made a creation made out of what was available for him and during that time which was tortillas, cheddar cheese and sliced jalapeno peppers. He then cut the tortillas in small triangles, topped it with grated cheddar cheese then heated melting the cheese in process, he then finally topped it with sliced jalapeno peppers then called it “Nachos Especiales”.
After working at the Victory Club Anaya continued on to work at the Moderno Restaurant in Piedras Negras where he continued serving his original Nacho’s recipe. Then after several years he opened his own restaurant called “Nacho’s Restaurant” in Piedras Negras and the rest was history. In 1975 Ignacio Anaya passed away and in his honour a bronze plaque was erected in Piedras Negras where this dish started to become popular.
Nacho chips, unflavoured
Cheddar cheese, grated
Chilli con carne (recipe found here)
1. In a big plate, place Nacho chips.
2. Now top it with chilli con carne.
3. Add guacamole on top and finish it with grated cheddar cheese.
4. You can add more stuff on it if you want such as jalapeno peppers, lettuce, sour cream, etc.