Daily TWiP - National Nachos Day

Welcome to the Daily TWiP, your daily dose of all the holidays, historical observances, etc., we couldn’t cram into The Week in Preview.

Raise your fully-loaded tortilla chips high in honor of Ignacio “Nacho” Anaya, creator of the fabulously tasty but oh-so-simple dish that bears his nickname. Today we celebrate National Nachos Day, not to be confused with the International Day of the Nacho or National Tortilla Chip Day.

Nachos were born in 1943 in the city of Piedras Negras, Coahuila, Mexico, at the Victory Club restaurant. According to culinary legend, a group of women, wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass, Texas, stopped by the Victory Club for dinner after spending the day shopping in Piedras Negras.

The restaurant had already closed for the day and the chef had gone home, but rather than turn the travelers away, Anaya, the maitre d’, decided to whip something up for them on his own.

There were very few ingredients left in the kitchen, so Anaya made do with what he had: tortillas, cheese, and jalapenos. He cut the tortillas into triangles, sprinkled them with cheese, and heated them. A garnish of jalapenos completed the dish and he served them to his customers, calling them “Nacho’s Especiale,” or Nacho’s Special.

The dish became considerably popular, spreading through Texas to the rest of the United States, and the name went with it.

By 1977, nachos had been introduced as a concession at Texas’ Arlington Stadium by Frank Liberto. Consisting of pre-made tortilla chips and soft cheese, this pre-fab nacho kit captured the taste buds (and apparently the entire tongue) of sportscaster Howard Cosell.

Cosell mentioned nachos so frequently during his broadcasts that slews of listeners began seeking out the dish to find out what on earth Cosell was talking about.

Nachos have continued to grow in popularity and can now be found all over the U.S., in eateries ranging from movie theatre concession stands to roadside diners, as well as traditional Mexican restaurants.

Join in the celebration by ordering nachos at your favorite dining establishment or making your own at home. The nacho has evolved substantially since 1943 and now comes with so many toppings (chili con carne, refried beans, guacamole), it’s hard to know when to stop. As far as we’re concerned, you can keep piling on the toppings until the chip starts to bend.

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- Teresa Santoski