This recipe was created in response to some legitimate nacho angst: Too many chips, not enough toppings. Author Authur Bovino says believes that all too often, nachos are just “a ploy to get you to eat a bunch of nasty chips!” In this recipe, each individual chip is meticulously garnished with nacho toppings, making each and every bite a complete nacho experience. Check out the recipe here.
Nachos were first invented by a now legendary maître d’ named Ignacio Anaya —"Nacho" for short — at the Victory Club restaurant in Piedras Negras, Mexico, just across the Rio Grande from Eagle Pass, Texas. It is said that he created the first-ever batch of nachos canapé-style, circa 1943, as an improvised snack for a group of U.S. Army wives whose husbands were stationed at nearby Fort Duncan. He covered individual fried corn tortillas with Cheddar, melted it briefly in the oven, then topped each with a slice of pickled jalapeño. That's all there was to what he described as "Nacho's especiales" — soon shortened to just "nachos."
We’ve come a long way since Anaya’s burst of culinary inspiration, and today the world of nachos knows no bounds. Seriously, almost anything goes! Check out this list of Not-Cho Average Nacho Toppings, and pick up some essential nacho tips from The Daily Meal’s Ultimate Guide to Nachos. You could even whip up a batch of sweet dessert nachos if that’s more to your liking.
All that matters is that on Nov. 6 —National Nacho Day — you should be enjoying a big plate of nachos. Read on for a list of the 14 best, most over-the-top nacho recipes ever.
If it’s not too cold outside, fire up that grill and make this toasty, smoky version of nachos. For this recipe, click here.
Boomer Esiason's Stadium Grill
The secret here is in the way you construct the nacho pile. You must layer the fries — starting with the largest on the bottom — and use the cheese sauce between the layers to hold the pyramid together as you build it. It's also very important that the cheese sauce be the right consistency: too thin and it won’t hold together, too thick and the texture won't be right. Check out the recipe here.
A special homemade “ranchera sauce” is the key to unlocking the authentic flavors of this dish. Find out how to make it here.
Move aside tortilla chips because fries create the perfect nest for refried beans, gooey Cheddar, salsa, sour cream, and whatever else you feel like piling on. For this recipe, click here.