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Chicken nachos at TGIFridays. Photo: Scorpions and Centaurs, Flickr.
The festive gooey treat was first served 66 years ago by ingenious maitre d' Ignacio "Nacho" Anaya in a Piedras Negras, Mexico, restaurant, located across the Rio Grande from Texas. According to legend, some Americans happened to stumble upon the eatery just as the chef had stepped out, so Nacho cleverly satiated them by piling a platter of tortilla chips high with cheese and topping them with a zesty jalapeno garnish.
And the carb-heavy dish has been improving ever since, with the additions of everything from Rotel to radishes, cilantro to crema, guacamole to Velveeta, pinto beans to pulled pork.
What are your favorite nacho variations? Spill the beans, after the jump!
| Real melted cheese, no question. | |
|---|---|
| Fake cheese, please! | |
| I like both, depending on what I'm craving or what toppings are offered. |
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11-06-2009 @2:01PM Laura K said... In Santa Cruz, CA, where I went to college, most taquerias offered nachos with the same toppings as went into burritos: carne asada, cheese, beans, sour cream, salsa, quacamole. It was like taking a burrito and dumping out the insides onto some chips, and they were amazing. I haven't seen nachos like that anywhere else. I miss them.
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11-06-2009 @6:41PM octovus said... I'm guessing the author meant "fat-heavy"? Not too much carbs in most nachoes (vs. other common dinner/snack foods). Now I want nachoes. And I have NO ingredients. But, I am planning on chili for dinner. So parchance I shall pick up a bag of chips...
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