Nachos

Nachos are a Mexican regional[1][2] dish from northern Mexico[3][4][5] that consists of heated tortilla chips or totopos covered with melted cheese (or a cheese-based sauce), often served as a snack or appetizer. More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish. Ignacio “El Nacho” Anaya created the dish in 1940.[6][7] The original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.

Nachos originated in the city of Piedras Negras, Coahuila, just over the border from Eagle Pass, Texas.[8][9] Ignacio “Nacho” Anaya created nachos at the Victory Club in 1940 when Mamie Finan, a regular customer, asked if Anaya could bring her and three other women a different snack than usual.[6] Anaya went to the kitchen and spotted freshly fried pieces of corn tortillas.[6] In a moment of culinary inspiration, he added melted cheese and pickled jalapeño strips.[6] After tasting the snack, Finan asked what it was called. Anaya responded, “Well, I guess we can just call them Nacho’s Special.”[6] Anaya cut the tortillas into triangles, fried them, added shredded Colby cheese, quickly heated them, added sliced pickled jalapeño peppers,[Note 1] and served them.[10]

Anaya also opened his own restaurant, Nacho’s Restaurant, in Piedras Negras. Anaya’s original recipe was printed in the 1954 St. Anne’s Cookbook.[8][9]