Nachos

Nachos are a Tex-Mex culinary dish consisting of tortilla chips or totopos covered with cheese or cheese sauce, as well as a variety of other toppings and garnishes, often including meats , vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese (usually cheddar or American cheese), and served as an appetizer or snack, while other versions are substantial enough as a main course. The dish was created by, and named after, Mexican restaurateur Ignacio Anaya, who created it in 1943 for American customers at the Victory Club restaurant in Piedras Negras, Coahuila. Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Victory Club when Mamie Finan and a group of U.S. military officers' wives, whose husbands were stationed at the nearby U.S. Army base Fort Duncan, traveled across the border to eat at the Victory Club. When Anaya was unable to find the cook, he went to the kitchen and spotted freshly fried pieces of corn tortillas. In a moment of culinary inspiration, Anaya cut fried tortillas into triangles, added shredded cheese, sliced pickled jalapeño peppers,[Note 1] quickly heated them, and served them. After tasting the snack, Finan asked what it was called. Anaya responded, "Well, I guess we can just call them Nacho's Special." In Spanish, "Nacho" is a common nickname for Ignacio. Anaya also opened his own restaurant, Nacho's Restaurant, in Piedras Negras. Anaya's original recipe was printed in the 1954 St. Anne's Cookbook.

Source: Wikipedia