Nachos are a popular corn based food of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In their simplest form, nachos are tortilla chips or totopos covered in melted cheese and Salsa. First created circa 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers. (source http://en.wikipedia.org/wiki/Nachos )
The name of the snack, Anaya Jr. says, came from Finan, who called the plate of cheese- and chile-topped chips Nacho’s Especiales. The name was later shortened to simply “nachos.” Anaya Sr. went on to work at the Moderno, which is still in business today, as well as his own Nacho’s Restaurant in Piedras Negras. In 1960, Anaya Jr. looked into helping his father, who died in 1975, claim ownership of the nacho. “I talked to a lawyer in San Antonio. He said there’s not much you can do after 17 years. It’s in the public domain,” Anaya Jr. says. As a tribute to his father, Anaya Jr. serves as a judge for an annual nacho competition held in Piedras Niegras me second weekend each October. There, nachos are topped with everything from huitlacoche to caviar. But his favorite remains the original nachos like his father made, though he gives high marks to beef and chicken nachos topped with guacamole. “That’s a whole meal,” he says. Anaya Sr.’s granddaughter, Cristina de Los Santos of San Antonio, says her grandfather died when she was in elementary school. But she remembers the leg-end of Nacho, and his nachos, as family lore. “When I was little, my family would always tell me the story,” she says. Better yet, when she would go to her grandfather’s restaurant in Piedras Negras, he would make nachos for her. “I didn’t like cheese. He always made me bean nachos,” she says. De Los Santos says her father, Anaya Jr., like her grandfather, “makes nachos real good. He makes them the original way.” Though she doesn’t have a recipe, she describes the process as follows: Tortilla chips, cut in triangles, are fried in what she calls shortening, not oil. The fried chips are salted, then topped with yellow cheese. The chips are run under the broiler, then topped with a slice of jalapeno. Although she’s a fan of many types of nachos and occasionally orders them when dining out, the ones she gets today taste far different from those her grandfather made. “The chips are different,” she says. “They’re not homemade chips like he used to do. Or maybe it’s the hands of the chef.” (BY KAREN HARAM SAN ANTONIO EXPRESS-NEWS- source http://sabatos.net/index.php/the-history-of-nachos-revealed/ )
THE INTERNATIONAL DAY OF THE NACHOS
The International Day of the Nacho takes place every October 21. It was initiated in the 1990s in the United States and Mexico to commemorate the invention of nachos by Ignacio "Nacho" Anaya in 1943 at El Moderno restaurant in the border town of Piedras Negras, Coahuila.
The International Nacho Festival is held on between October 13 and 15 at Piedras Negras
THE RECIPE OF NACHOS
I already googling the recipe of nachos and i found it in this website http://simplyrecipes.com/recipes/nachos/ :
Ingredients
- Tortilla chips - extra thick - 1 14-oz bag
- Refried beans - 2-3 cups
- Cheddar Cheese - 1/2 lb, grated, about 3 cups
- Pickled jalapeno peppers - 4 peppers, sliced
Method
1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.
cheers,
T
No comments:
Post a Comment