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nachosnachos's Journal

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WE REALLY LIKE NACHOS
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Moderated
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All Members , Moderated
NACHOS IN THEIR SIMPLEST FORM ARE USUALLY TORTILLA CHIPS COVERED IN MELTED CHEESE. COMMON ADDITIONAL TOPPINGS INCLUDE:
• GROUND BEEF OR CHICKEN
• JALAPEÑO PEPPER SLICES
• REFRIED BEANS
• SALSA
• GUACAMOLE
• SOUR CREAM
• OLIVES

NACHOS WERE CREATED IN PIEDRAS NEGRAS, COAHUILA, MEXICO, ACCORDING TO A STORY REPORTED IN SEVERAL NEWSPAPERS AND CONFIRMED BY THE OXFORD ENGLISH DICTIONARY, BY IGNACIO "NACHO" ANAYA IN 1943. THE STORY GOES THAT THE WIVES OF AMERICAN AIRMEN CAME TO HIS RESTAURANT AFTER THE KITCHEN HAD CLOSED. ANAYA QUICKLY PREPARED THE DISH AND LATER ADDED IT TO HIS MENU. THE TERM "NACHOS" CAME FROM ANAYA'S ORIGINAL NAME FOR THE DISH, WHICH WAS "ESPECIALES DE NACHO," OR "NACHO'S SPECIAL DISH." NACHO ANAYA'S ORIGINAL NACHOS CONSISTED OF FRIED TORTILLA CHIPS COVERED WITH MELTED CHEESE AND JALAPEÑO PEPPERS. A TRADITIONAL VARIATION CONSISTS OF A QUARTERED TOSTADA TOPPED WITH A LAYER OF REFRIED BEANS AND/OR VARIOUS MEATS AND A LAYER OF SHREDDED CHEESE. THESE TRADITIONAL NACHOS ARE SERVED AT RESTUARANTS, INCLUDING TACO BELL.

THE OXFORD ENGLISH DICTIONARY HAS IDENTIFIED THE EARLIEST KNOWN OCCURRENCE IN ENGLISH-LANGUAGE PRINT OF THE WORD "NACHO", IN A COOKBOOK CALLED "A TASTE OF TEXAS", EDITED BY JANE TRAHEY, PUBLISHED IN 1949. "A TASTE OF TEXAS" REFERS TO THE STORY OF IGNACIO ANAYA AS THE INVENTOR OF NACHOS.

NACHOS INCREASED IN POPULARITY AS A CHEAP CONCESSION FOOD AFTER THE DEVELOPMENT OF A PROCESSED CHEESE SAUCE, BASED ON HYDROGENATED OIL, WHICH EASED PREPARATION. THE CHEESE SAUCE CAN BE DISPENSED ON TOP OF THE TORTILLA CHIPS, BUT IT IS OFTEN SIMPLY OFFERED AS A DIP. HOWEVER, SINCE PROCESSED CHEESE SAUCE IS NOT AUTHENTIC TO MEXICAN FOOD, AND MAY NOT BE VERY HEALTHY, NACHOS MADE WITH ACTUAL CHEESE ALSO REMAIN POPULAR.

THE FIRST PROFESSIONAL SPORTS TEAM TO OFFER NACHOS IN THE CONCESSION STAND WAS BASEBALL'S TEXAS RANGERS.

THE FOOD SURFACED IN POP CULTURE IN QUIRKY FASHION. MONDAY NIGHT FOOTBALL'S HOWARD COSELL USED THE WORD "NACHOS" TO DESCRIBE A SPECTACULAR PLAY, AND BEAVIS AND BUTT-HEAD DISPLAYED TREMENDOUS ENTHUSIASM FOR NACHOS.

SINCE THE EARLY 1990S, INTERNATIONAL DAY OF THE NACHO IS ANNUALLY CELEBRATED ON OCTOBER 21, CHIEFLY BY EATING NACHOS.

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