Misplaced Pages

Nachos: Difference between revisions

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editNext edit →Content deleted Content addedVisualWikitext
Revision as of 03:16, 8 February 2016 editXochiztli (talk | contribs)Extended confirmed users2,641 edits Revert, this has been talked about before. Go to talk page to propose change← Previous edit Revision as of 01:01, 14 February 2016 edit undoRed Flame987 (talk | contribs)3 edits ←Replaced content with 'nachos r liek 420.'Tags: possible vandalism blankingNext edit →
Line 1: Line 1:
nachos r liek 420.
{{Redirect2|Nacho|NACHOS|the instructional operating system|Not Another Completely Heuristic Operating System|other uses|Nacho (disambiguation)}}
<!-- {{original research|date=February 2015}} -->{{Infobox prepared food
| name = Nachos
| image = ]
| caption = Nachos with nacho cheese, olives, jalapeño pepper, sour cream and salsa
| alternate_name =
| country = Mexico
| region =
| creator = ]
| course = Meal or snack
| type =
| served =
| main_ingredient = ]s, nacho cheese or shredded cheese, ]
| variations =
| calories =
| other =
}}

'''Nachos''' are a ]<ref name=EAHD>{{cite book|last1=Editors of the American Heritage Dictionaries|title=Spanish Word Histories and Mysteries: English Words That Come From Spanish|date=2007|publisher=Houghton Mifflin Harcourt|isbn=9780547350219|page=157|url=https://books.google.com/books?id=VTYBbGybtNEC&pg=PA157&dq=nachos+tex+mex&hl=en&sa=X&ei=Lmz7VIbPK42lyATv54LYBQ&ved=0CFIQ6AEwCA|accessdate=7 March 2015}}</ref><ref>{{cite book|last1=Szabo|first1=John|title=Pairing Food and Wine For Dummies|date=2012|publisher=John Wiley & Sons|isbn=9781118414309|url=https://books.google.com/books?id=PdGveSyFc8QC&pg=PT361&dq=nachos+tex+mex&hl=en&sa=X&ei=Lmz7VIbPK42lyATv54LYBQ&ved=0CFcQ6AEwCQ|accessdate=7 March 2015}}</ref> dish from northern ].<ref name=EAHD/> The dish is composed of ]s ('']'') covered with cheese or cheese-based sauce, and is often served as a ]. More elaborate versions add more ingredients and can be served as a main dish. First created in about 1943 by ], the original nachos consisted of fried corn tortillas covered with melted ] and sliced ] peppers.

==History==
Nachos originated in the city of ], ], just over the border from ].<ref name="Orr">{{cite web
| last = Orr
| first = Adriana P.
| title = Nachos, anyone?
| work = OED News
| publisher = Oxford University Press
|date=July 1999
| url = http://oed.com/learning/word-stories/nachos.html
| accessdate = 2011-07-26
| archiveurl = http://web.archive.org/web/20100102004746/http://oed.com/learning/word-stories/nachos.html
| archivedate = 2010-01-02 }}</ref><ref name="haram">{{cite web
| last = Haram
| first = Karen
| title = The History of the Nacho
| work = ]
| url = http://sabatos.net/nachos.php
}}</ref><ref name=Haram2>{{cite web|last=Haram|first=Karen|title=The Legend of Nacho's Appetizer|url=http://articles.sun-sentinel.com/2002-02-14/news/0202120506_1_cheese-chips-piedras-negras|work=]|publisher=Sun Sentinel|accessdate=18 July 2011|date=2002-02-14}}</ref> In 1943, the wives of U.S. soldiers stationed at ] in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at the restaurant after it had already closed for the day. The '']'', Ignacio "Nacho" Anaya, invented a new snack for them with what little he had available in the kitchen: ]s and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers,{{ref|jr|}} and served them.

When asked what the dish was called, he answered, "Nacho's ''especiales''". As word of the dish traveled, the apostrophe was lost, and Nacho's "specials" became "special nachos".<ref name="Ellerbee">{{Cite book
| last = Ellerbee
| first = Linda
| title = Take Big Bites: Adventures Around the World and Across the Table
| publisher = Penguin
| date = 2005
| url = http://books.google.com/books?id=zdF7Rcrb1acC
| isbn =0-399-15268-7
| pages =73–74}}</ref>

]
Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. He also opened his own restaurant, "Nacho's Restaurant", in Piedras Negras. Anaya's original recipe was printed in the 1954 ''St. Anne's Cookbook''.<ref name="Orr"/><ref name="haram"/>

The popularity of the dish swiftly 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''.<ref name="Orr"/> According to El Cholo restaurant history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the dish to Los Angeles at El Cholo Mexican restaurant in 1959.<ref>{{cite episode
| title = Waitress Who Introduced L.A. To Nachos Dies
| episodelink =
| series = Morning Edition
| airdate = October 17, 2008
| network = ]
| url = http://www.npr.org/templates/story/story.php?storyId=95817911}}</ref>

A modified version of the dish with cheese sauce and prepared tortilla chips, was marketed in 1976 by Frank Liberto, owner of Rico's Products, during sporting events at ] in ].<ref name=smith2013>{{cite web |url=http://blogs.smithsonianmag.com/food/2013/05/the-history-of-baseball-stadium-nachos/ |title=The History of Baseball Stadium Nachos |work=Smithsonian |author=K. Annabelle Smith |date=May 7, 2013 |accessdate=May 13, 2013}}</ref> This version became known as "ballpark nachos". During a '']'' game, sportscaster ] enjoyed the name "nachos", and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience.<ref>{{cite web
| last = Munsey
| last2 = Suppes
| title = Arlington Stadium
| work = Ballparks.com
| url = http://www.ballparks.com/baseball/american/arling.htm
| accessdate = 2008-12-30}}</ref><ref>{{cite web
| title = History
| work = Originators of Concession Nachos
| publisher = Ricos Products Co., Inc.
| url = http://ricos.com/history.htm
| accessdate = 2008-12-30}}</ref><ref>{{cite news
| first=Raymond
| last=Sokolov
| title=The Search for the Perfect Nacho
| date=2006-02-06
| url =http://online.wsj.com/article/SB113900648565664767.html?mod=todays_us_pursuits
| work =]
| accessdate = 2008-06-27}}</ref>

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho.<ref name="Ellerbee"/> Anaya's son, Ignacio Anaya, Jr., served as a judge at the annual nacho competition<ref name="Orr"/><ref name="haram"/> until his death in 2010.

The International Nacho Festival is held between October 13 and 15 at Piedras Negras and features a "biggest nacho of the world" contest which is registered with the '']''.<ref></ref>

==Variations==
]
A variation consists of a quartered and fried ] topped with a layer of ] and/or various ]s and a layer of shredded ] or nacho cheese, topped with habanaro hot sauce.

==Ingredients==
Common toppings include:
* ], ]s, or ]
* ] or ]
* ]
* ] or ]s
* ]
* ], usually ], sliced ], ], ], or '']''; occasionally ], ], ], or ]
* ]
* ] or other '']'' peppers, or ]
* ]
* ] sauce {{Citation needed|date=October 2015}}
* ]
* ]
* ]s
* ]
* ]
* ] or ]
* ]
* ]
* ]es

See also the common cheeses used:
* ]
* ]
* ]
* ]

]]]
Nachos with an abundance of toppings are sometimes called "loaded nachos" or "super nachos". This type of dish is usually served as an ] at bars or restaurants in the United States and elsewhere, though they generally tend to be as sizable as a meal. Typically, the tortilla chips are arranged on a platter, meat and refried bean toppings are then added, and the entire platter is smothered with shredded cheese. The platter is then put into a broiler or ] to cause the cheese to melt. The platter is then covered with the cold toppings (shredded lettuce, tomatoes, salsa, jalapeños, etc.) and served immediately.

In ], ] nachos are served in most barbecue restaurants, and also at sporting events. Generous portions of barbecued ] shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, ], and sliced jalapeño peppers.

In ], ] and ] nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then covered with melted cheese or nacho cheese, and varied toppings.

A similar dish that involves tortilla chips and cheese is found in ] restaurants. Small bowls of ] and/or, more commonly, salsa, are served with baskets of warm ]s as appetizers.

===Nacho cheese===
]
{{Main|Processed cheese}}
A form of processed cheese sauce mixed with peppers and other spices is often used in place of freshly shredded cheese in institutional or large-scale production settings, such as schools, movie theaters, sports venues, and ]s, or wherever using freshly grated cheese may be logistically prohibitive. Though originally formulated as a cheaper and more convenient source of cheese to top nachos, this ] has become popular enough in the U.S. that it is available in some Mexican-themed restaurants, and at major ]s, in both name-brand (], ], and ]) and unbranded versions.<ref>{{cite web
| title = Our Food: The Menu: Nachos & Sides
| work = Tacobell.com
| publisher = Taco Bell Corporation
| url = http://www.tacobell.com/
| accessdate = 2008-12-30}}</ref>

Unlike ] or certain ], "nacho cheese" bears no ] or other regulated guarantee of ingredients, process, or quality, beyond the general ] as established by the U.S. ].

==See also==
* ]
* ]
* ]
* ]
* {{portal-inline|Food}}

==Notes==
{{refbegin}}
:1.{{note|jr}}Anaya's son, Ignacio Anaya, Jr., is quoted as saying "My father was maître d' and he said 'Let me go quick and fix something for you.' He went into the kitchen, picked up tostados,' grated some cheese on them—Wisconsin cheese, the round one—and put them under the ] (a broiling unit that browns the top of foods). He pulled them out after a couple of minutes, all melted, and put on a slice of jalapeño."<ref name="haram"/>
{{refend}}

==References==
{{reflist|2}}

==Further reading==
* Dunne, Mike. (January 28, 2004). "One spicy tale: 'Macho Nachos'". '']'', p. F1.

==External links==
* {{Commons category-inline|Nachos}}
* {{Cookbook-inline|Nachos}}
* {{Wiktionary-inline|nachos}}

{{Cheese dishes}}
{{Mexican cuisine}}

]
]
]
]
]
]
]
]

Revision as of 01:01, 14 February 2016

nachos r liek 420.