Nachos are an incredibly popular dish, particularly in American and Tex-Mex cuisine where Nachos are considered a staple food everywhere, from restaurants to sporting events. Enjoyable as an appetiser, or a side to a main dish, nachos are incredibly versatile, from a simple dish of nachos topped with cheese, to nachos loaded with meats, beans and a variety of other toppings.
This traditional Mexican cuisine pairs beautifully with toppings from other countries, for example, Aluna’s Spicy Kung Po Chicken nachos are a divine and sublime dish that customers simply cannot get enough of. As well as being a versatile dish, accessible in a variety of locations, Nachos are also adaptable to suit different tastes and special dietary requirements, making them perfect for pretty much anyone.
But where did nachos come from? And how did they become so popular around the world? Let’s dive into the rich history of the nacho.
The origins of the nacho
Nachos were created in 19743 by Ignacio Anaya García, a Mexican maître d’ working at the Victory Club restaurant located in Piedras Negras, just across the border from Eagle Pass, Texas. Ignacio Anaya García’s nickname was “Nacho”, a shortened version of his first name. Made for American customers in a moment of innovation and inspiration.
As maître d’, Garcia (Nacho), seated Mamie Finan and a group of U.S. military officers’ wives, whose husbands were stationed at the nearby U.S. Army base Fort Duncan. Unable to find the chef, Nacho decided to prepare food fort the group himself. He cut fried tortillas into triangles, added shredded cheese, sliced pickled jalapeño peppers and then heated and served them to the party. The dinner party enjoyed the dish and asked Nacho what it was called, Nacho responded “Well, I guess we can just call them Nacho’s Special.” And just like that, the tasty treat we have come to love, was created.
The growth of the nacho
Later, the creator of the nacho opened Nacho’s Restaurant and in 1954 the original recipe was printed in St. Anne’s Cookbook. Nacho’s quickly became a popular dish in Texas and the southwest of America, making its first appearance in Los Angeles in 1959.
In the 1960’s, pre-made tortilla chips were introduced to the market, making it easier for people to make their own nacho dishes at home, and for more restaurants to add this dish to their menu’s.
A modified version of the nacho recipe, using cheese sauce, was prepared and marketed by Frank Liberto in 1976 during Texas Rangers baseball games at Arlington Stadium. These became known as “ballpark nachos” and in 1978, sportscaster Howard Cosell began mentioning the dish in his broadcasts. This both increased popularity of the dish and introduced it to a wider audience.
The evolution of the nacho
Due to its simplicity, nachos are incredibly versatile, with endless topping variations that made it a perfect dish for anyone, in any country and with any flavour palette. From the simple nachos originating from Mexico, to the gourmet nachos created in top restaurants around the globe, there are more nacho variations than we can list here.