TIP OF THE DAY: International Nachos For National Nachos Day
[1] Classic nachos (photo by Chee Hong | Wikipedia).
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Today is National Nacho Day, and our tip is: Go where no Mexican nacho has gone. The appeal of Tex-Mex nachos—crunchy, creamy, spicy—cannot be denied. But how about fusion nachos, with culinary accents (crunchy, creamy, spicy) from the world’s favorite cuisines? Below you’ll find 13 types of chips in addition to classic tortilla chips, plus recipes for 15 different “international” nachos beyond Mexican. But first… Nachos are an example of necessity being the mother of invention. As the story goes, in 1943 a group of Army wives from Fort Duncan, in Eagle Pass, Texas, had gone just across the border to Piedras Negros, Mexico, on a shopping trip. By the time they arrived at the Victory Club restaurant for a meal, the kitchen was closed. But the accommodating maître d’hôtel, Ignacio “Nacho” Anaya (Nacho is a nickname for Ignacio), threw together a snack for the ladies from what was available in the kitchen: tortillas and cheese. He cut the tortillas into triangles and fried them, added shredded Cheddar cheese, quickly heated them to melt the cheese, and garnished the dish with sliced jalapeño chiles. When asked what the tasty dish was called, he answered, “Nacho’s especiales,” Nacho’s Special. (Food trivia: In Mexico, nachos are called totopos, the local word for tortilla chips). The dish quickly spread throughout Texas and the Southwest. The first known appearance of the word “nachos” in English dates to 1950, from the book. A Taste of Texas. [Source] |
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WHAT’S IN TEX-MEX NACHOS? In the beginning, nachos were a simple dish as Ignacio made them: tortilla chips, shredded melted cheese, and jalapeños. But as time marched on, so did nachos, leading to “loaded” Tex-Mex nacho options with: Step away from tortilla chips (a.k.a. taco chips) or other corn chips. There are lots of different chips to be had, representing all corners of the world. Pick your base, and it will inspire the toppings. |
INTERNATIONAL NACHOS Top the base chip with the main ingredients and cheese, melt the shredded cheese under the broiler or with a kitchen torch, and top with the sauces and garnishes. |
[3] “Pacific” nachos with oysters (photo © Zagat).
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Beyond the chip, here are other spins on nachos: |