Man is like pepper — you only know him when you’ve ground him.
~ Nigerian Proverb
I’ve never paid much attention to Mexican food. Maybe it’s because the names are so hard to remember and pronounce — or maybe there are too many syllables to those Mexican names! Maybe too, it’s because that I don’t really care much about dishes with beans. Beans makes the guys at home fart a lot!
I learn a little bit about Mexican food the past week when the Richmond Cooking Club featured simple Mexican food — salsa, guacomole, tortilla, enchiladas and nachos. This piqued my interests now on Mexican food and will try to learn more about it.
Today, I am going to blog on a very simple snack which I believe is a favourite with almost everyone. Nanchos in its simplest form is tortilla chips covered in melted cheese. You can add additional toppings such as salsa, sour cream, olives, jalapeno and what nots.
Here is an interesting story I found out about Nachos in Wikipedia:
Nachos were created in Coahuila, Mexico by Ignacio “Nacho” Anaya in 1943. The story goes that the wives of American airmen came to his restaurant after the kitchen had closed. Anaya quickly prepared the dish and later added it to his menu. The term “nachos” came from Anaya’s original name for the dish, which was “Nacho’s Especiales,” or “Nacho’s Special Dish.” Nacho Anaya’s original nachos consisted of fried tortilla chips covered with melted cheese and jalape?o peppers.
- A bag of Tostitos tortilla chips
- Shredded cheese
- A bottle of salsa, we prefer the hot and chunky type
- Pickle pepper, optional
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The pics really make me want to go and make some.
Nachos are one of my all time favorites. Quick, simple, but so satisfying. Good stuff.
hi… just a random passer-by… but you’ve got a great blog here! it’s making me really hungry =P
nachos are a million times yummier if you have them with sour cream and guacamole also!! =)
Have you considered microwaving instead? At my old workplace, they use to do this regularly on fridays. Usually takes 1.5 to 2 mins to get the cheese melted. Often we don’t add the salsa until after the cheese melts. The drawback is that the salsa won’t be hot. Be careful not to overdo the microwave time or else the cheese dries up and bubbles.