Nachos are a Mexican dish made with tortilla chips and cheese, often served with various toppings. They originated in Northern Mexico in the 1940s and are commonly found in American Southwest restaurants and sports arenas. They can be made with various cheeses and toppings, and can be made at home using tortilla chips or homemade tortillas. International Nacho Day is celebrated on October 21st.
Nachos are a Mexican dish, made with crunchy tortilla pieces and then grilled with cheese. In most cases, nachos are simply tortillas and cheese, but most cooks serve nachos with an assortment of toppings, and a plate of nachos can, in fact, get quite elaborate. Nachos are a common offering on restaurant entree menus in the American Southwest, especially establishments with a Mexican bent, and are extremely plentiful in Southwestern ballparks and sports arenas; they can also be made at home.
This dish appears to have originated in Northern Mexico in the 1940s, and the invention of nachos is generally credited to a chef named Ignacio Anaya. According to legend, a group of hungry servicemen crowded into his restaurant one day, and whipped something up with what he happened to have on hand, creating the first plate of nachos. From there, the dish spread rapidly, perhaps because it was cheap and easy to make, and along the way, nachos acquired an assortment of toppings.
The cheeses used for nachos are quite varied. Cheddar is common, along with jack cheese, and a processed cheese product known as nacho cheese is used in many commercial establishments that offer nachos. Ultimately, the cheese decision rests with the cook, and potentially anything from Ackawi cheese to Gouda cheese could be used. In addition to the basic cheese, nachos can be topped with: salsa, shredded chiles, sour cream, hot sauce, cilantro, onions, tomatoes, guacamole, olives, fresh soft cheeses, various cured and cooked meats, and just about anything else the cook could imagine.
Many cooks like to use tortilla chips to make nachos, rather than shredding and crunching their own tortillas. Tortilla chips are certainly quite acceptable and come in a variety of styles from fried to baked to suit the needs of individual cooks. In the case of cooks who want to start from scratch with their tortillas, the tortillas should be cut into chunks and baked, or deep-fried for an extra crunchy texture, before proceeding to assemble the nacho.
To make nachos, the tortillas are placed on a baking sheet or pan, then grated cheese is sprinkled on top. Next, the pan is placed in the oven and grilled until the cheese melts. Some toppings, such as chiles, onions, and pre-cooked meats, can be grilled alongside nachos; things like salsa, sour cream, and guacamole should be applied after cooking. Once the nachos are ready, they can be served as an appetizer or snack, with plenty of napkins for dirty fingers.
For those who are curious, October 21st has been designated as International Nacho Day.
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