As they say, let's start at the beginning.
Maybe you've bought them at the cinema, maybe you've eaten them at a football match, maybe you've prepared them, maybe you've tasted them at a stadium, nachos are everywhere, but where are they from? From the United States? From Mexico?
Is it a dish of the famous and sometimes baffling Tex-Mex cuisine?
It's a mystery that no one will ever know the truth about... until you read this article.
As the story goes, nachos first saw the light of day in 1940 at the Club Victoria in the border town of Piedras Negras, Coahuila, Mexico, when a group of women arrived late at night. At the time, the maître d'hôtel, Ignacio Anaya, had no cook available in the kitchen.
These women were wives of a group of Americans assigned to a military base in Eagle Pass, Texas. This group had crossed the Rio Bravo for a quiet day of shopping and to find a place to have a drink and a bite to eat.
Ready to serve the diners, Nacho went to the kitchen and prepared a quick snack with the few ingredients he had on hand. So he topped some tortilla chips with colby cheese and pickled jalapeño slices and baked them.
The diners were so delighted with this snack that they asked for more, jokingly calling this snack "Nacho's Special".
From then on, having been "born" on the border between Mexico and the United States, the ways of preparing Nachos have evolved as ingredients have been added from both the American and Mexican sides, integrating it into Tex-Mex cuisine (by adding American ingredients to Mexican dishes).
In 1970, a Texan man massified the sale of Nachos by creating a cheese emulsion that did not require refrigeration and a cheese pump that could be assembled quickly.
And since then, as they say on my ranch, the rest is history.
Enjoy Los Mexicanos' signature nachos, they are finger-licking good.
Source:
Jinlich, P. (2020, noviembre 6). The New York Times. Recuperado de The New York Times: https://www.nytimes.com/es/2020/11/06/espanol/estilos-de-vida/nachos.html
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