Nachos were originally the result of inventive thinking and making the most of what’s readily on hand, a fitting start for what’s become a such a classic go-to stoner meal.
Back in the 1940’s, the wives of soldiers stationed in Eagle Pass, Texas, would often take day trips across the Rio Grande to Piedras Negras, Mexico. One fateful afternoon one such group stopped in a hotel bar for a beverage after the chef had left for the day. When the ladies requested something to eat with their drinks, the maitre d’ Ignacio (“Nacho” for short) Anaya went to see what he could find in the kitchen. The only things left were some tortillas, which he cut into triangles then topped with sliced jalapeńos and shreds of cheese. He crisped the improvised canapés to perfection in the broiler, flooring the ladies with the brilliant snack, and word quickly spread of “Nacho’s Especiales”.
Despite such humble beginnings, nachos have evolved into almost a whole genre of food into-and-of-itself, with tons of variations in toppings and different takes on the base ingredients (like dessert nachos, or totchos!). This version is a modern twist on the classic Tex-Mex “loaded nachos”, with a versatile infused lime juice that can even be used to make drinks!
(Update of recipe originally published in the April 2019, Issue 519 of Hightimes Magazine)