Nacho (Tex-Mex cuisine) : Nachos are a flat culinary whose basic material is a corn flour who underwent the process of nixtamalization. Associated with the tex mex cuisine, they can be consumed either quickly as collation or with different accompaniments to make one meal complete. In their simplest form, nachos are chips tortillas to tortilla chips covered with cheese and a salsa sauce. They can also be eaten with chili with queso. Created in 1943 by Ignacio “Nacho” Anaya, the original nachos are made from tortillas de corn, French fries and covered with Cheddar molten as well as strips de Jalapeno peppers.
Some nacho recipes mention the use of meat de beef or chicken,Red beans (below the nachos) andfried egg, crème fraîche, guacamole,… (above the nachos).
These preparations are very often offered in bars ou restaurants US.
History of the nachos: The nachos come from a restaurant called the Victory Club, owned by Rodolfo De Los Santos in Piedras Negras, just south of the border town ofEagle pass (Texas).
One day in May 1943, the wives of ten American soldiers stationed at Fort Duncan, who were at black stones for shopping, arrived at the restaurant after it closed. THE butler Ignacio Nacho Anaya prepared them a snack with the little that was left in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, added Cheddar, heated the whole thing and added strips de Jalapeno peppers.
Anaya then worked at the Moderno restaurant in Piedras Negras, which still offers the recipe original. He also opened his own restaurant in the city, the “Restaurant de Nacho”. Her recipe was published in 1954 in St. Anne's Cookbook.
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