We all would love to have a bowl full of Nachos loaded with oodles of cheese and salsa to snack on!
But can we answer these questions about Nachos??
Let's find out!
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Nachos originated in the city of Piedras Negras in the state of Coahuila, Mexico in the 1940s.
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Ignacio ‘Nacho’ Anaya as he was popularly known, created the Nachos while working at the Victory Club when a couple of women asked him to serve some different snack than usual.
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Anaya took freshly fried pieces of corn tortillas, cut them in triangles, added melted colby cheese, added pickled jalapeño peppers and served them.
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After growing up in San Antonio, Texas Carmen Rocha who worked as a waitress at Los Angeles’s famous El Cholo Spanish Café introduced Nachos to LA in 1959.
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Anaya Ignacio never copyrighted his recipe, but in 1960, his son contacted a lawyer for the same. Unfortunately, he was told it was too late to do so.
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The common Nachos toppings include beans (black, pinto, re-fried), meat, cilantro, onions, olives, sour cream, guacamole, pico de gallo, tomatoes, lime, etc.
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After his death in 1975, a bronze plaque was erected in Piedras Negras to honour Iganico ‘Nacho’ Anaya & 21st October was declared as International Day of Nachos.
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Owner of Ricos Products, Frank Liberto modified the original Nachos ingredients with cheese sauce and tortilla chips which became famous as ‘Ballpark Nachos’.
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Pico de gallo is a type of salsa commonly used in Mexican cuisine and is prepared by finely chopped ingredients, which are then placed in a bowl or on top of the tortilla chips.
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Guacamole is an Avocado based dip first developed in Mexico & gets its name from the classical Nahuati, āhuacamōlli which when translated means ‘Avocado Sauce’.