Nachos aren’t just a delicious snack, they are a part of my heritage, which is why I’ll be celebrating National Nacho Day on Nov. 6th. Per Wikipedia, the first plate of nachos was created in the city of Peidras Negras, Coahulia, Mexico, which is right along the Texas border, by Ignacio “Nacho” Anaya, a distant relative of mine. As the story goes, he was the maitre d’hotel at a restaurant that had just closed, when a group of hungry patrons came in. Not wanting to turn them away, he took what little they had in the kitchen and turned those humble ingredients into a dish that has not only endured the test of time, but spawned a butt load of variations. Nachos have become so popular that there is not only a National Nacho Day, but also an International Nacho Festival that is held between Oct. 13th and 15th, in Peidras Negras. Now that’s a snack!
According to the lore, “Nacho” Anaya scavenged the meager stores of his kitchen and, finding only tortillas and cheese, manifested the glorious food that are nachos. This part of the story resonates so strongly with me. One of my particular joys is to enter a kitchen, the more foreign to me the better, and, using only what I find, create a delicious meal. The creativity that such a challenge poses is a total rush and, if I’m actually successful at making something tasty and nutritious, I feel like a true artist. I have considered creating an Iron Chef style event just among my circle of friends, several of who like to cook and all of who love to eat. But I digress.
Nachos are basically tortilla chips and cheese, but what’s the fun in that? Talk about a palette that is begging for color. Traditional additions are things like black beans, chopped onions, sliced jalapenos, meat (too many to list here), tomatoes, olives and the like. I like meat, like I’m pretty much a carnivore, but nachos are one of the few dishes that I don’t think do well with meat. Ground beef with taco seasoning is common, but I think it makes the dish too greasy. Chicken is usually shredded and the pieces are so large that they break the already overburdened tortilla chips. Pulled pork? WTF? This isn’t BBQ! And, for the love of God, please don’t ever tell me about the abomination that are tachos, nachos made with tater tots instead of tortilla chips. The secret to the best nachos is crunchy chips baked to sublime crispiness, cemented together with gooey cheese, slightly burnt at the edges to give it its own unique crispiness as well.
A word needs to be said about cheese. This may be an unpopular, but I feel that cheddar is a completely unsuitable cheese for melting. Don’t get me wrong, I love cheddar, but the oil separates too easily upon melting creating an unsavory consistency. For my palette, a combination of colby and jack cheeses will provide the perfect flavor and viscosity combination. Am I thinking about cheese too much? Damn, I really want some nachos now. Well, until next time, stay gooey.