Nachos

Nachos were invented in Northern Mexico....but they are quite different from American Nachos.

The inventor is Ignacio "Nacho" Anaya from the town of Piedras Negras in the state of Coahuila. His nickname Nacho was derived from his first name, Ignacio. Anaya created nachos at the Club Victoria near the Texas-Mexico border in 1940 when Mamie Finan, a regular customer, asked if Anaya could bring her and three other women a different snack than usual. Anaya went to the kitchen and spotted freshly fried pieces of corn tortillas. In a moment of culinary inspiration, he added melted cheese and pickled jalapeño strips. After tasting the snack Anaya created, Finan asked what it was called. Anaya responded, "Well, I guess we can just call them “Nachos Especiales, (Nacho's Special). The dish was so popular, the owner of the Victory Club, Roberto de los Santos, put Nacho's Special on the menu. When the Victory Club closed in 1961, Anaya opened his own restaurant, El Nacho.

His original version of Nachos consists of Fondued Chihuahua Cheese (very similar to Muenster) that is tempered by Jalapeno Pickling Juice (those that own a Fondue already know that you need an Acidic liquid to keep the cheese from curdling...in Swizterland they typicall use Wine).....the Fondued Cheese is poured over Fried Tortilla Strips...and the whole thing is topped with Pickled Vegetables (Jalapeños, Onions, Carrots & Garlic). Anaya's original recipe was printed in the 1954 St. Anne's Cookbook.

Dr. Watson's Pub used to serve Nachos with melted Jack cheese, hot peppers, olives, lettuce, tomato and onion, served with guacamole, salsa, sour cream. They could also be ordered with Taco Beef and Refried Beans.

Nachos, as we know them in the U.S., are considered more "Tex Mex" than Mexican.

Tortilla chips, unflavored - extra thick - 1 14-oz bag
Refried beans, heated to make it easier to place on the chips - 14.5 oz can = 1.75 cups
Taco Beef, made with 1/2 pound ground beef (optional)
Cheddar Cheese - 1/2 lb, grated, about 3 cups
Pickled jalapeno peppers - 4 peppers, sliced

For serving on the side:
Pico de Gallo (fresh salsa)
Guacamole, or sliced avocado (optional)
Sour cream
Fresah cilantro, chopped (optional)

Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as an oven-proof ceramic platter, but a 9x13 baking pan would also work. The layer of tortilla chips should be a couple chips thick.

Drop or spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Add the taco beef if using. Sprinkle the grated cheese on top. Sprinkle slices of pickled jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted.

Serve with sides of salsa, sour cream, guacamole, and chopped cilantro so guests can add what they want.

To reheat, place in a 330 degree F. oven until heated through.

Serves 8.

Other Topping Ideas

Black beans or pinto beans
Corn
Chile con queso
Chili con carne

Other garnishes for serving- on the side:
Black olives, sliced
Tomatoes
Lettuce