Editing Nachos

{{short description|Tortilla chip dish}}
{{About|the dish|other uses, including the name|Nacho (disambiguation){{!}}Nacho}}
 
{{Infobox food
| name = Nachos 
| image = Nachos-cheese.jpg
| caption = Nachos with [[tortilla chips]], melted or not melted [[cheese]], [[olive]]s, [[jalapeño pepper]]s, [[sour cream]], and [[salsa (sauce)|salsa]]
| place_of_origin = [[Mexico]]
| region = *[[Piedras Negras, Coahuila]]
*{{nowrap|[[Mexico–United States border]]}}<ref>{{cite web |last1=Tijerina |first1=Edmund |title=How Nachos Became an International Hit |url=https://texashighways.com/travel-news/on-national-nachos-day-dig-into-the-history-of-the-beloved-dish/ |website=Texas Highways|date=6 November 2020 }}</ref>
| creator = [[Ignacio Anaya]]
| course = Snack, appetizer, or main course
| main_ingredient = [[Tortilla chip]]s, [[cheese]]
| variations = 
| associated_cuisine = [[Tex-Mex cuisine]]
| calories =
| other = 
|minor_ingredient=Various toppings}}
'''Nachos''' are a [[Tex-Mex]] dish<ref>{{cite web | url=https://www.nytimes.com/2020/10/29/dining/nachos-recipes.html | title=The Original Nachos Were Crunchy, Cheesy and Truly Mexican | work=The New York Times | date=30 October 2020 | last1=Jinich | first1=Pati }}</ref><ref>{{cite web | url=https://www.kitchenproject.com/history/Nachos/ | title=The History of Nachos }}</ref><ref>{{cite web | url=https://historytimelines.co/timeline/nachos | title=Nachos &#124; History Timeline }}</ref><ref>{{cite journal |last1=Bays |first1=Harold Edward |last2=Muñoz-Mantilla |first2=Doris X. |last3=Morgan |first3=Ryan |last4=Nwizu |first4=Chima |last5=Garcia |first5=Theresa “Tess” |title=Obesity Pillars Roundtable: Obesity and Diversity |journal=Obesity Pillars |date=1 March 2022 |volume=1 |pages=100008 |doi=10.1016/j.obpill.2021.100008  |pmid=37990704 |issn=2667-3681|quote=Traditional Mexican foods include pork goat, seafood, and chicken, white cheeses, often corn tortillas, crema, lime juice, and raw onions. Examples of Tex-Mex foods include nachos, chili con carne or queso, and fajitas.|pmc=10662096 }}</ref><ref>{{cite book |last1=Schuster |first1=Paulette Kershenovich |title=Taste, Politics, and Identities in Mexican Food |date=2019 |publisher=Bloomsbury Academic |location=London; New York |isbn=9781350066670 |editor-last=
Ayora-Diaz|editor-first=Steffan Igor|page=195|quote=Other popular items are rather Tex-Mex than Mexican: nachos (tortilla chips topped with refried beans, guacamole, chopped tomato and onion salsa, jalapeños, melted cheese, and a slab of sour cream), burritos (a large wheat flour tortilla stuffed with different fillings), chimichangas (deep-fried burritos), and chili con carne (a stew of beans and ground beef meat).}}</ref><ref>{{cite journal |last1=Wheaton |first1=Dennis Ray |last2=Carroll |first2=Glenn R. |title=Where did "Tex-Mex" come from? The divisive emergence of a social category |journal=Research in Organizational Behavior |date=1 January 2017 |volume=37 |pages=143–166 |doi=10.1016/j.riob.2017.09.003 |url=https://www.sciencedirect.com/science/article/abs/pii/S0191308517300035 |issn=0191-3085|quote=Tex-Mex typically implies concretely items such as chili con carne, nachos, fajitas and combination plates, among other food items; it usually also implies yellow cheese, cumin, corn chips, and chili powder among other ingredients.}}</ref><ref>{{cite book |last1=Colllins |first1=Kimberly |last2=Kohout |first2=Michal |title=Placing Latin America: Contemporary Themes in Geography |date=2020 |chapter=Regional Geographies of the US-Mexico Border|editor-last1=Jackiewicz |editor-first1=Edward L.|editor-last2=Bosco|editor-first2=Fernando J.|publisher=Rowman & Littlefield |location=Lanham |isbn=9781538126295 |edition=Fourth|quote=The lower Rio Grande region is considered the heartland of Tex-Mex culture, partly defined by its distinct food such as fajitas, nachos, and enchiladas...}}</ref><ref>{{cite web |title=Who Invented Nachos? |url=https://www.huffpost.com/entry/nachos-inventor_n_1515233/amp |website=HuffPost |language=en |date=15 May 2012|quote=While nachos are often served at Mexican-American restaurants, they're not a typical Mexican dish. And even though nachos were invented in Mexico, they were created for an American palate.}}</ref> consisting of  [[tortilla chip]]s or ''[[totopos]]'' covered with cheese or [[chile con queso]], as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken), vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as [[Salsa (Mexican cuisine)|salsa]], [[guacamole]], or [[sour cream]]. At its most basic form, nachos may consist of merely chips covered with cheese (usually [[Cheddar cheese|cheddar]] or [[American cheese]]), and served as an [[appetizer]] or [[snack]], while other versions are substantial enough to serve as a main course.  The dish was created by, and named after, Mexican restaurateur [[Ignacio Anaya | Ignacio "Nacho" Anaya]], who created it in 1943 for American customers at the Victory Club restaurant in [[Piedras Negras, Coahuila]].<ref>{{Cite web|last=Saavedra|first=Tania Alemán|date=2019-08-15|title=Ignacio Anaya, el mexicano que inventó los nachos|url=https://www.mexicodesconocido.com.mx/ignacio-anaya-el-mexicano-que-invento-los-nachos.html|access-date=2020-11-04|website=México Desconocido|language=es}}</ref><ref>{{Cite web|title=Lo que conocemos como nachos, en realidad se llaman totopos {{!}} CM Abastos|url=https://www.cmabastos.es/lo-que-conocemos-como-nachos-en-realidad-se-llaman-totopos/2019-05-10/blog-comida-mexico/#:~:text=Los%20nachos%20no%20son%20los,origen%20en%20la%20cultura%20azteca.|access-date=2020-11-04|website=www.cmabastos.es}}</ref><ref name="EAHD">{{cite book|url=https://books.google.com/books?id=VTYBbGybtNEC&q=nachos+tex+mex&pg=PA157|title=Spanish Word Histories and Mysteries: English Words That Come From Spanish|date=2007|publisher=Houghton Mifflin Harcourt|isbn=9780547350219|page=157|access-date=7 March 2015|archive-url=https://web.archive.org/web/20150517181918/https://books.google.com/books?id=VTYBbGybtNEC&pg=PA157&dq=nachos+tex+mex&hl=en&sa=X&ei=Lmz7VIbPK42lyATv54LYBQ&ved=0CFIQ6AEwCA|archive-date=17 May 2015|url-status=live}}</ref><ref name="StrongF">{{cite book|url=https://books.google.com/books?id=lY-tY62V1FIC&q=piedras+negras+nachos&pg=PA825|title=Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions|last1=Strong|first1=Franklin|date=2012|publisher=ABC-CLIO|isbn=9780313343407|editor1-last=Herrera-Sobek|editor1-first=Maria|page=825|access-date=26 March 2016}}</ref><ref name=":0" /><ref>{{Cite news|date=25 March 1974|title=Action Line|work=Corpus Christi Caller-Times}}</ref>

==History==
Nachos originated in the city of [[Piedras Negras, Coahuila]] in Mexico, across the [[Mexico-United States border|border]] from [[Eagle Pass, Texas]] in the [[United States]].<ref name="Orr">{{cite web
 | last = Orr
 | first = Adriana P.
 | title = Nachos, anyone?
 | work = OED News
 | publisher = Oxford University Press
 |date=July 1999
 | url = http://oed.com/learning/word-stories/nachos.html
 | access-date = 2011-07-26
 | archive-url = https://web.archive.org/web/20100102004746/http://oed.com/learning/word-stories/nachos.html
 | archive-date = 2010-01-02 }}</ref><ref name=haram>{{cite web|last=Haram|first=Karen|title=The Legend of Nacho's Appetizer|url=https://www.sun-sentinel.com/news/fl-xpm-2002-02-14-0202120506-story.html|publisher=Sun Sentinel|access-date=22 August 2022|date=2002-02-14}}</ref> [[Ignacio Anaya|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.<ref name = "haram"/> When Anaya was unable to find the cook, he went to the kitchen and spotted freshly fried pieces of corn tortillas.<ref name=":0" /><ref name = "haram"/> In a moment of culinary inspiration, Anaya cut fried tortillas into triangles, added shredded [[Colby cheese|cheese]], sliced pickled [[jalapeño pepper]]s,{{ref|jr|[Note 1]}} quickly heated them, and served them.<ref name=":0" /><ref>{{Cite news|last=Jinich|first=Pati|date=2020-11-02|title=The Original Nachos Were Crunchy, Cheesy and Truly Mexican|language=en-US|work=The New York Times|url=https://www.nytimes.com/2020/10/29/dining/nachos-recipes.html|access-date=2020-11-03|issn=0362-4331}}</ref> After tasting the snack, Finan asked what it was called. Anaya responded, "Well, I guess we can just call them Nacho's Special."<ref name=":0" />  In Spanish, "Nacho" is a common nickname for Ignacio.<ref name=":0">{{Cite news|last=LaRoche|first=Clarence J.|year=1954|title=Nachos? Natch!|work=San Antonio Express and San Antonio News}}</ref>
 
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''.<ref name="Orr"/><ref name="haram"/>

The popularity of the dish swiftly spread throughout Texas and the Southwestern United States. The first known appearance of the word "nachos" in English dates to 1949, from the book ''A Taste of Texas''.<ref name="Orr"/> According to [[El Cholo Spanish Cafe]] history, waitress Carmen Rocha is credited with making nachos in [[San Antonio|San Antonio, Texas]], before introducing the dish to [[Los Angeles]] at the cafe in 1959.<ref>{{cite episode
 | title = Waitress Who Introduced L.A. To Nachos Dies
 | series = Morning Edition
 | airdate = October 17, 2008
 | network = [[National Public Radio]]
 | url = https://www.npr.org/templates/story/story.php?storyId=95817911
 | access-date = April 5, 2018
 | archive-url = https://web.archive.org/web/20180411015447/https://www.npr.org/templates/story/story.php?storyId=95817911
 | archive-date = April 11, 2018
 | url-status = live
 }}</ref>

A modified version of the dish, with [[cheese sauce]] and prepared tortilla chips, was marketed in 1976 by Frank Liberto, owner of Ricos Products, during [[Texas Rangers (baseball)|Texas Rangers]] baseball games at [[Arlington Stadium]] in [[Arlington, Texas]].<ref name=smith2013>{{cite web |url=http://blogs.smithsonianmag.com/food/2013/05/the-history-of-baseball-stadium-nachos/ |title=The History of Baseball Stadium Nachos |work=Smithsonian |author=K. Annabelle Smith |date=May 7, 2013 |access-date=May 13, 2013 |archive-url=https://web.archive.org/web/20130510154754/http://blogs.smithsonianmag.com/food/2013/05/the-history-of-baseball-stadium-nachos/ |archive-date=May 10, 2013 |url-status=live }}</ref> This version became known as "ballpark nachos". During the September 4, 1978 ''[[Monday Night Football]]'' game between the [[Baltimore Colts]] and [[Dallas Cowboys]], sportscaster [[Howard Cosell]] enjoyed the name "nachos," and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience.<ref>{{cite web
 | last1 = Munsey
 | last2 = Suppes
 | title = Arlington Stadium
 | work = Ballparks.com
 | url = http://www.ballparks.com/baseball/american/arling.htm
 | access-date = 2008-12-30
 | archive-url = https://web.archive.org/web/20100102035133/http://ballparks.com/baseball/american/arling.htm
 | archive-date = 2010-01-02
 | url-status = dead
 }}</ref><ref>{{cite web
 | title = History
 | work = Originators of Concession Nachos
 | publisher = Ricos Products Co., Inc.
 | url = http://ricos.com/history.htm
 | access-date = 2008-12-30
 | archive-url = https://web.archive.org/web/20090214025239/http://ricos.com/history.htm
 | archive-date = 2009-02-14
 | url-status = dead
 }}</ref><ref>{{cite news
 | first=Raymond
 | last=Sokolov
 | title=The Search for the Perfect Nacho
 | date=2006-02-06
 | url=https://www.wsj.com/articles/SB113900648565664767?mod=todays_us_pursuits
 | work=[[The Wall Street Journal]]
 | access-date=2008-06-27
 | archive-url=https://web.archive.org/web/20190816132911/https://www.wsj.com/articles/SB113900648565664767%3Fmod%3Dtodays_us_pursuits
 | archive-date=2019-08-16
 | url-status=live
 }}</ref>
Liberto died in 2017.<ref>{{cite news|url=http://www.mysanantonio.com/business/local/article/Father-of-nachos-Liberto-dies-at-84-12336395.php|title='Father of nachos' Liberto dies day shy of National Nacho Day|author=David Hendricks|date=November 7, 2017|website=mysanantonio.com|access-date=December 16, 2017|archive-url=https://web.archive.org/web/20171216091723/http://www.mysanantonio.com/business/local/article/Father-of-nachos-Liberto-dies-at-84-12336395.php|archive-date=December 16, 2017|url-status=live}}</ref>

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho.<ref name="Ellerbee">{{Cite book|last=Ellerbee|first=Linda|url=https://books.google.com/books?id=zdF7Rcrb1acC|title=Take Big Bites: Adventures Around the World and Across the Table|date=2005|publisher=Penguin|isbn=0-399-15268-7|pages=73–74|access-date=2016-11-05|archive-url=https://web.archive.org/web/20180411015447/https://books.google.com/books?id=zdF7Rcrb1acC|archive-date=2018-04-11|url-status=live}}</ref> Anaya's son, Ignacio Anaya, Jr., served as a judge at the annual nacho competition.<ref name="Orr"/><ref name="haram"/>

==Nutritional information==
The nutritional breakdown and total [[Calorie|calorie count]] for a serving of nachos typically depends on the type of nacho, type of cheese, and additional toppings (such as beef, jalapeños, etc.) that are included in the serving. Most typical corn tortilla chips contain about 15 calories per chip. Baked corn tortilla chips have about 6 calories per chip. Mexican-style cheddar cheese contains about 110 calories per ounce. Adding an additional source of protein, such as chicken or beef, increases the calorie count by about 100 calories or so. All in all, a single serving of nachos can contain from 300 to 600 total calories.<ref>{{Cite news|url=http://www.livestrong.com/article/289948-calories-in-nachos-cheese/|title=Calories in Nachos & Cheese|last=Wasserman|first=Robin|work=LIVESTRONG.COM|access-date=2017-04-10|language=en-US|archive-url=https://web.archive.org/web/20170410213857/http://www.livestrong.com/article/289948-calories-in-nachos-cheese/|archive-date=2017-04-10|url-status=live}}</ref>

A single serving of nachos also contains significant amounts of fat, sodium, and calcium. There are around 16&nbsp;grams of fat, 816&nbsp;mg of sodium, and 272&nbsp;mg of calcium per serving of nachos. In other words, one serving contains 39% of the [[daily value]] for fat, 34% of the daily value for sodium, and 27% of the daily value for calcium.<ref>{{Cite web|url=http://www.weightchart.com/nutrition/info-nachos-with-cheese-fast-foods.aspx|title=Nachos, with cheese Fast foods nutrition|website=weightchart.com|language=en|access-date=2017-04-10|archive-url=https://web.archive.org/web/20170410133635/http://www.weightchart.com/nutrition/info-nachos-with-cheese-fast-foods.aspx|archive-date=2017-04-10|url-status=live}}</ref>

==Variations==
[[File:NachosWithBeefAndBeans.jpg|thumb|right|Nachos with beef and beans in a [[skillet]]]]
[[File:Nachos.2.jpg|thumb|upright|Nachos]]
[[File:Camping-wok-nachos.jpg|thumb|Camping-style nachos made in [[Bainskloof Pass]], [[South Africa]]]]
A variation consists of a quartered and fried [[Tostada (tortilla)|tostada]] topped with a layer of [[refried beans]] or various [[meat]]s and a layer of shredded [[cheese]] or nacho cheese, topped with [[habanero]] hot sauce.

Other variations include barbecue nachos (in which [[barbecue sauce]] is added, sometimes in place of salsa, hot sauce or cheese sauce) and [[poutine]] nachos (in which cheddar cheese is replaced with [[cheese curd]]s and [[gravy]]). Although those variations use nontraditional ingredients, these versions are still classified as nachos.  In the Southeastern United States, pulled pork nachos, also called barbecue nachos, are very popular.  In this variation, the nachos retain their cheese and often jalapeños, but are also topped with pulled smoked pork shoulder served with or without barbecue sauce or [[hot sauce]]. Some Irish-themed restaurants and bars serve "Irish Nachos" with toppings placed over potatoes (French fries) instead of tortilla chips. A [[Pacific Northwest]]ern version of nachos called totchos, or Tot-Chos is a variation in which tortilla chips are replaced with deep-fried or baked [[tater tots]]. Although similar, these would not be classified as nachos as they lack tortilla chips, an essential ingredient in nachos.

Traditional nachos consist of the tortilla chips topped with cheese and jalapeños, as done by Anaya. The modern form of nachos has several possible ingredients with the most common toppings being cheese, guacamole, salsa, sour cream, jalapeños, olives, refried beans, ground beef, chicken, and sometimes lettuce. Lettuce is a less common topping, if added at all. Toppings may be served buffet-style to allow diners to create their own nachos. The topping of the greatest quantity is often the cheese.<ref>{{Cite web|url=http://nachosny.com/2010/09/ultimate-nacho-infographic-charts/|title=The Ultimate Nacho Infographic|website=nachosny.com|language=en|access-date=2017-04-10|archive-url=https://web.archive.org/web/20170224231104/http://nachosny.com/2010/09/ultimate-nacho-infographic-charts/|archive-date=2017-02-24|url-status=live}}</ref>

Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at [[concession stand]]s in stadiums. The nachos commonly sold at concession stands in the U.S. consists of tortilla chips topped with pump-able cheese sauce. The cheese sauce comes in condensed form to which water or milk and pepper juice are added. What is contained in the condensed form itself is a [[trade secret]].<ref>{{Cite web|url=http://www.smithsonianmag.com/arts-culture/the-history-of-baseball-stadium-nachos-53046650/?no-ist|title=The History of Baseball Stadium Nachos|website=smithsonianmag.com|language=en|access-date=2017-04-10|archive-url=https://web.archive.org/web/20170411055416/http://www.smithsonianmag.com/arts-culture/the-history-of-baseball-stadium-nachos-53046650/?no-ist|archive-date=2017-04-11|url-status=live}}</ref> Another variation of nachos is "dessert nachos". These vary widely, from [[cinnamon]] and [[sugar]] on [[pita chip]]s to "s'more nachos" with marshmallow and chocolate on [[graham cracker]]s, and typically refer to a dessert consisting of scattered toppings on some form of crispy base.<ref>{{Cite web|url=http://www.julieseatsandtreats.com/dessert-nachos/|title=Dessert Nachos|website=julieseatsandtreats.com|language=en|access-date=2017-04-10|archive-url=https://web.archive.org/web/20170411060155/http://www.julieseatsandtreats.com/dessert-nachos/|archive-date=2017-04-11|url-status=live}}</ref><ref>{{Cite web|url=https://www.buzzfeed.com/maitlandquitmeyer/my-dessert-nacho-dessert|title=21 Dessert Nachos|website=buzzfeed.com|date=24 May 2015 |language=en|access-date=2017-04-10|archive-url=https://web.archive.org/web/20170511173412/https://www.buzzfeed.com/maitlandquitmeyer/my-dessert-nacho-dessert|archive-date=2017-05-11|url-status=live}}</ref>

==Ingredients==
[[File:Nachos from Majlish restaurant (01).jpg|thumb|Nachos with tomato sauce]]
[[File:NachosAtAngelStadium.jpg|thumb|upright|Nachos with chicken, pico de gallo, sour cream, and guacamole]]{{Unreferenced section|date=June 2024|small=y}}
Common toppings include:
* [[Black turtle bean|Black beans]], [[pinto bean]]s, or [[refried beans]]
* [[Chile con queso]] or [[chili con carne]]
* [[Cilantro]]
* [[Chives]] or [[scallion]]s
* [[Meat]], usually [[ground beef]], sliced [[steak]], [[chicken]], [[chorizo]], or ''[[carne asada]]'';  occasionally [[bacon]], [[pepperoni]], [[corned beef]], or [[Spam (food)|Spam]]
* [[Guacamole]]
* [[Jalapeño]] or other ''[[Capsicum]]'' peppers, or [[hot sauce]]
* [[Lettuce]]
* [[Lime (fruit)|Lime]]
* [[Olive (fruit)|Olives]]
* [[Onion]]s
* [[Garlic]]
* [[Pickled cucumber|Pickles]]
* [[Pico de gallo]] or [[Salsa (sauce)|salsa]]
* [[Sour cream]]
* [[Salad dressing]]
* [[Ranch dressing]]
* [[Tomato]]es

See also the common cheeses used:
* [[Processed cheese]]
* [[Cheddar cheese]]
* [[Mozzarella|Mozzarella cheese]]
* [[Cotija cheese]]
* [[Oaxaca cheese]]
* [[Swiss cheese (North America)|Swiss cheese]]
* [[Provel cheese]]
* [[Monterey Jack]]
* [[Pepperjack cheese]]
* [[Cheese curd]]
Nachos with an abundance of toppings are sometimes called "loaded nachos". This type of dish is usually served as an [[appetizer]] at bars or restaurants in the United States and elsewhere. Typically, the tortilla chips are arranged on a platter, meat and refried bean toppings are then added, and the entire platter is smothered with shredded cheese. The platter is then put into a broiler or [[microwave]] to cause the cheese to melt. The platter is then covered with the cold toppings (shredded lettuce, tomatoes, salsa, jalapeños, etc.) and served immediately.

In [[Memphis, Tennessee]], [[barbecue]] nachos are served in most barbecue restaurants, and also at sporting events. Generous portions of barbecued [[pork]] shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, [[barbecue sauce]], and sliced jalapeño peppers.

In [[Hawaii]], [[kalua pork]] and [[pineapple]] nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then covered with melted cheese or nacho cheese, and varied toppings.

A similar dish that involves tortilla chips and cheese is found in [[Tex-Mex cuisine|Tex-Mex]] restaurants. Small bowls of [[chile con queso]] or, more commonly, salsa are served with baskets of warm [[tortilla chip]]s as appetizers.

===Nacho cheese===
{{Main|Processed cheese}}
{{see also|Dip (food)#List of common dips}}
[[File:Flickr jennerosity 3399911471--Nachos.jpg|thumb|right|Nachos with a processed cheese sauce (''nacho cheese'')]]
A form of processed cheese sauce mixed with peppers and other spices is often used in place of freshly shredded cheese in institutional or large-scale production settings, such as schools, movie theaters, sports venues, and [[convenience store]]s, or wherever using freshly grated cheese may be logistically prohibitive. Though originally formulated as a cheaper and more convenient source of cheese to top nachos,{{citation needed|date=March 2019}} this [[dip (food)|dip]] has become popular enough in the U.S. that it is available in some Mexican-themed restaurants, and at major [[grocery store]]s, in both name-brand ([[Frito-Lay]], [[Tostitos]], and [[Taco Bell]]) and unbranded versions.<ref>{{cite web
 | title = Our Food: The Menu: Nachos & Sides
 | work = Tacobell.com
 | publisher = Taco Bell Corporation
 | url = http://www.tacobell.com/
 | access-date = 2008-12-30
 | archive-url = https://web.archive.org/web/20170411153234/https://www.tacobell.com/
 | archive-date = 2017-04-11
 | url-status = dead
 }}</ref>

== In popular culture ==
In the United States, National Nacho Day is celebrated on November 6.<ref>{{Cite web|url=http://www.nationalnachosday.com/|title=NationalNachosDay.com|website=NationalNachosDay.com|access-date=2017-04-09|archive-url=https://web.archive.org/web/20160529082229/http://www.nationalnachosday.com/|archive-date=2016-05-29|url-status=live}}</ref> The International Nacho Festival is held between October 13 and 15<ref name="auto">{{Cite web|url=http://mexicolesstraveled.com/nachofest.htm|title=International Nacho Festival at Piedras Negras, Mexico|last=Land|first=Carla|website=mexicolesstraveled.com|access-date=2017-04-09|archive-url=https://web.archive.org/web/20161016063902/http://mexicolesstraveled.com/nachofest.htm|archive-date=2016-10-16|url-status=live}}</ref> at Piedras Negras, the birthplace of nachos, and features live music, art, cultural activities, and a contest for the biggest nacho of the world which is registered with the ''[[Guinness World Records]]''.<ref name="auto"/>

On April 21, 2012, the world's biggest serving of nachos was made by [[Centerplate]] at the [[University of Kansas]] in [[Lawrence, Kansas]].<ref name="auto1">{{Cite news|url=http://www.guinnessworldrecords.com/world-records/largest-serving-of-nachos|title=Largest serving of nachos|work=Guinness World Records|access-date=2017-04-09|language=en-GB|archive-url=https://web.archive.org/web/20170410054556/http://www.guinnessworldrecords.com/world-records/largest-serving-of-nachos|archive-date=2017-04-10|url-status=live}}</ref> It weighed {{cvt|4,689|lb}} and contained {{cvt|765|lb}} of nacho chips, {{cvt|405|lb}} of salsa, {{cvt|323|lb}} of tomato, {{cvt|918|lb}} of meat and beans, and more than {{cvt|2,200|lb}} of cheese.<ref name="auto1"/>

A new record was set on September 25, 2022, when a 4,870&nbsp;lb, or 2,209&nbsp;kg,<ref name=":1">{{Cite web |title=Largest serving of nachos |url=https://www.guinnessworldrecords.com/world-records/largest-serving-of-nachos |access-date=August 5, 2024 |website=Guinnessworldrecords.com}}</ref> plate of nachos was served at a promotional event to celebrate a new season for the revived ''[[Beavis and Butt-Head]]''. [[Paramount+]] held the party at an open air food market in [[Los Angeles]], [[California]].<ref name=":1" /> Show creator, [[Mike Judge]], was present for the event and award presentation and said: "This is the proudest moment of my career.”<ref>{{Cite web |last=Graves |first=Wren |date=September 30, 2022 |title=Mike Judge's Beavis and Butt-Head Party Breaks Guinness Record for Largest Nachos |url=https://consequence.net/2022/09/beavis-butt-head-nachos-mike-judge-paramount/ |access-date=August 5, 2024 |website=Consequence.net}}</ref> Portions of the food, including leftovers, were packaged and donated to food banks and local homeless shelters.<ref name="auto1" /><ref>{{Cite web |title=Mike Judge's Beavis and Butt-Head Nacho Stunt |url=https://shortyawards.com/15th/mike-judges-beavis-and-butt-head-nacho-stunt |access-date=August 5, 2024 |website=Shortyawards.com}}</ref>

==See also==
{{portal|Food|Mexico}}

* [[Cuisine of California]]
* [[List of hors d'oeuvre]]
* [[List of maize dishes]]
* [[Mexican cuisine]]
* [[Nacho Cheese Doritos]]
* [[Processed cheese|Nacho cheese]]
* [[Tex-Mex|Tex-Mex cuisine]]
* [[Texan cuisine]]

==Notes==
{{refbegin}}
:1.{{note|jr}}In the original published accounts quoting Anaya, Sr., he says that he added the jalapeño before heating them. However, Anaya's son, Ignacio Anaya, Jr., is quoted as saying "My father was maître d' and he said 'Let me go quick and fix something for you.' He went into the kitchen, picked up tostadas, grated some cheese on them—Wisconsin cheese, the round one—and put them under the [[Grilling#Salamander|salamander]] (a broiling unit that browns the top of foods). He pulled them out after a couple of minutes, all melted, and put on a slice of jalapeño."<ref name="haram"/>
{{refend}}

==References==
{{reflist}}

==Further reading==
* Dunne, Mike. (January 28, 2004). "One spicy tale: 'Macho Nachos'". ''[[Sacramento Bee]]'', p. F1.
* Nickel, Sandra and Oliver Dominguez. (2020). ''Nacho's Nachos: The Story Behind the World's Favorite Snack''. {{ISBN|9781620143698}}

==External links==
{{Commons category|Nachos}}
* {{Cookbook-inline|Nachos}}
* {{Wiktionary-inline|nachos}}

{{Cheese dishes}}
{{Mexican cuisine}}
{{Corn}}

[[Category:American snack foods]]
[[Category:Appetizers]]
[[Category:Cheese dishes]]
[[Category:Cuisine of the Southwestern United States]]
[[Category:Dips (food)]]
[[Category:Maize dishes]]
[[Category:Mexican cuisine]]
[[Category:Tex-Mex cuisine]]
[[Category:Tortilla-based dishes]]