Nachos
Created | Updated Jan 28, 2002
Na•cho n., pl. nachos
A small, often triangular piece of tortilla topped with cheese or chili-pepper sauce and broiled.
American Spanish, possibly diminutive of the name Ignacioor alteration of ñato, pug-nosed, ugly, poor.*
Well, that's a real nice start and all, but heardly adequate is it? Nachos are, quite possibly, nature's most perfect food.
Nachos begin their life simply as nice, crisp tortilla chips. Then, they are heaped high with refried beans, shredded chicken or beef, and an entirely unreasonable amount of cheese. Next, this whole mess gets tossed under the broiler for a few minutes to get all hot and bubbly.
Once hot and bubbly status is achieved, allow the nachos to cool for just a few moments. Then top them off with your choice of fresh ingredients: lettuce, tomatoes, guacamole, sour cream, olives, mushrooms, chiles, peppers, salsa . . . whatever your little heart desires.
For best results, serve with a nice Mexican brew, like Negra Modelo. A frosty pitcher of Marguaritas works well, too.
If you're not up for making your nachos at home, you can find them at many restaurants, although quality does vary. The greatest Nachos in the world can be found at Little Tijuana in Minneapolis, Minnesota. Some other notables include the Rock Bottom Brewery, Chilis (no, really), and that little Mexican place in downtown Lexington, Kentucky whose name I can never remember. (If you know the place I'm talking about, near the fountain, please let me know.)
You can also find some great low-budg nachos at Taco Bell (See Guide Entry A196355), of all places. While these may not rank too terribly high on the quality meter, there's a lot to be said for $2 worth of sloppy-salty-greasy goodness. Particularly at 2:00 in the morning with a fair number of the aforementioned Mexican brews under your belt.
Speaking of belts, it's only fair that I warn you: a diet rich in nachos may lead to a bigger one. There is no such thing as a low-calorie nacho, fat-free nacho, or nacho-lite. Even in America, the country that brought you alcohol-free beer and decaffeinated coffee, some things are still sacred.
*Stolen prettty much outright from dictionary.com
A small, often triangular piece of tortilla topped with cheese or chili-pepper sauce and broiled.
American Spanish, possibly diminutive of the name Ignacioor alteration of ñato, pug-nosed, ugly, poor.*
Well, that's a real nice start and all, but heardly adequate is it? Nachos are, quite possibly, nature's most perfect food.
Nachos begin their life simply as nice, crisp tortilla chips. Then, they are heaped high with refried beans, shredded chicken or beef, and an entirely unreasonable amount of cheese. Next, this whole mess gets tossed under the broiler for a few minutes to get all hot and bubbly.
Once hot and bubbly status is achieved, allow the nachos to cool for just a few moments. Then top them off with your choice of fresh ingredients: lettuce, tomatoes, guacamole, sour cream, olives, mushrooms, chiles, peppers, salsa . . . whatever your little heart desires.
For best results, serve with a nice Mexican brew, like Negra Modelo. A frosty pitcher of Marguaritas works well, too.
If you're not up for making your nachos at home, you can find them at many restaurants, although quality does vary. The greatest Nachos in the world can be found at Little Tijuana in Minneapolis, Minnesota. Some other notables include the Rock Bottom Brewery, Chilis (no, really), and that little Mexican place in downtown Lexington, Kentucky whose name I can never remember. (If you know the place I'm talking about, near the fountain, please let me know.)
You can also find some great low-budg nachos at Taco Bell (See Guide Entry A196355), of all places. While these may not rank too terribly high on the quality meter, there's a lot to be said for $2 worth of sloppy-salty-greasy goodness. Particularly at 2:00 in the morning with a fair number of the aforementioned Mexican brews under your belt.
Speaking of belts, it's only fair that I warn you: a diet rich in nachos may lead to a bigger one. There is no such thing as a low-calorie nacho, fat-free nacho, or nacho-lite. Even in America, the country that brought you alcohol-free beer and decaffeinated coffee, some things are still sacred.
*Stolen prettty much outright from dictionary.com
