Brief History of Nachos
Ever heard or ever tasted Nachos? Do you know how it came into existence? Well, it was first served in Mexican-American restaurants, but it is not a typical Mexican dish. And even though nacho was invented in Mexico, it was actually created for an American palate. According to Josh Chetwynd, author of “How the Hot Dog Found its Bun,” nacho was the result of a little creative thinking — and a missing chef. Let’s find out why and how!
photo by bettycrocker.net
A thorough version of the story comes courtesy of the Oxford English Dictionary, via Adriana P. Orr, who shared her research into nacho etymology with the OED newsletter in 1999. Accordingly, nachos first appeared in 1943 in Piedras Negras, a small Mexican city which is very near the U.S. military base Fort Duncan, in Texas. A group of about a dozen U.S. military wives, whose husbands were stationed at the base, had spent a day shopping in Eagle Pass when they decided to stop for some dinner —only to find that all the nearby restaurants were closed.
Before they were eaten by their own hunger, Ignacio Anaya, a maître d’ (or chef, according to some accounts) at the old Victory Club in Piedras Negras took pity on them and decided to cook something out of what was left in his kitchen. He sliced and fried some tortilla chips, covered them with shredded cheddar and sliced jalapeños, and put the concoction in the oven for a couple of minutes. He then served the inventive snack to the ladies, naming it after himself—Ignacio, or rather the nickname Nacho. Hence, ‘Nachos Especiales.’
Quite creative, isn’t it?
Vizcaya Nachos Especiales
Food trips? Treat your taste buds with variety of food itineraries with Nachos as your healthy appetizer!
Since Nachos reached the mountain ranges of Nueva Vizcaya, let’s venture some local diners and discover their own version of Ignacio’s Nachos. Included in my dish review are my observations with the restaurant itself, service, and the atmosphere. They will be rated with 4 stars as the highest.
Our first location is FTM FOOD FIESTA located at National Road, Centro, Don Tomas Maddela, Bayombong, Nueva Vizcaya.
photo by ph.openrice.com
As observed, it is mostly visited by students and employees as hang out and snack bar, families for meal get-together, and businessmen for business meetings. Upon entering, there’s an aura of classiness in terms of cold atmosphere, the tables, seats which are covered with blue linen and of course, the menu in clear book. There were three or four employees at the counter or front line who I assumed to be servers. Unlike any other restaurants where I have been to, we were not attended to until we sat down and felt uneasy. It was weird, but I even had to repeat my orders more than thrice for the waiter to get it. That was strange!
Well, my excitement came back as the Nachos were served. In fairness, it looks presentable and delicious! It is composed of triangular tortilla chips topped with small amount of sliced tomato, green bell pepper, white onion, ground beef, and shredded cheese. At the center of it is a small bowl filled with tomato sauce, which has addictive aroma, as its dip. The smell of the tortillas dries up throat, thanks to FTMs’ lemon cucumber juice!
Picking a piece of tortilla and dipping it in sauce maintaining the toppings in it were actually challenging because it easily falls. The chips were indeed brittle that it gets easily cracked when trying to dip it in sauce. Plus, the bowl was too deep for the chips to dip. Moreover, the tortilla was not too tasty, maybe because I wanted cheese or BBQ flavour. The tomato sauce was sweet, bit spicy, and sour. It was good, but would be better for me if the dip was sweeter. It would also be more thrilling if there were more add-ons like cheese and ground beef. However, it is still fulfilling at 50 pesos. Generally, it’s good to have FTM’s nachos when craving while having conversation with a friend. It lets you crave for more. I’m then giving 2 out 4 stars as my overall evaluation of FTM’s nachos.
Next destination for Nachos is at LARS SNACK BOX located also at Don Tomas Maddela, Bayombong Nueva Vizcaya. As expected, most of the customers are students. We had to wait a bit outside until some group finished their meal because all tables were totally occupied. The stall was a little narrow with a capacity of approximately eight tables. The atmosphere was warm, dark and a bit creepy for me because of the red, black and white paintings. There was also a television where one could watch while waiting for the order. Unlike in FTM, the menu here is printed in tarpaulin and is posted near the counter.
Lars’ Nachos have more toppings including more shredded cheese, cucumber, ground beef and cabbage on it. The dip, which is mixed atop the tortilla, includes ketchup and mayonnaise. I appreciate its simplicity, but I believe it could be more presentable. Unlike FTM’s, the tortilla is a bit cheesier and crispier. The sauce is not too sweet and not too sour for the tortilla and the cheese is creamy. It is also easier to pick its solid toppings. There’s just a thing to improve in terms of its presentation. The shredded cheese and the sauce should not be covering the vegetables and the beef so it would appear more enticing and exciting for the customer.
Anyway you have to wait for at least 10 minutes before it is served. Nevertheless, it’s worth it at 65 pesos. So, I’m giving 3 out of 4 stars.
Our last spot is at BURGEROLL located at Purok 4, District IV, national road, beside Saber Inn and in front of RBBI, Bayombong. Obviously, it’s nearer for SMU students to hang out. However, it’s narrower than Lars’, but it is cooler and more comfortable in there with their two electric fans and open window plus the television.
Upon entering, you’ll see their menu written creatively in green board on their wall. It says there, nacho is 70 pesos. The wait takes within 10 minutes. When served, their nachos was exciting and presentable. It looked like a pizza! It is he nachos was colourful as it is filled with green bell pepper, white onion, tomato, ground beef, ketchup and melted cheese. The slice of the toppings is quite big. The tortilla is cheesy and spicy and the sauce is a combination of mayonnaise and ketchup. Actually, it tastes like the typical junk food chips that we buy in local stores.
Don’t take it negatively, but I can’t take any more of it because it was too creamy and cheesy. Aside from the cheesy tortilla, the mayonnaise, cheese and ketchup were more than enough for me. Of course, it is a good thing for cheese, cream or mayonnaise lover. Nonetheless, I enjoyed the dish especially the tortilla which matches the cold drink.
I’m scoring the Burgeroll nachos with 2 out of 4 stars. I think the tortilla is too cheesy given that the dip has also cheese, mayonnaise and ketchup. The vegetables are also better if sliced finely specially the white onion.
To conclude, it is understandable that in terms of foods, we have our own standards. What is tasty to me may not be delicious to you. And what’s sour to me, may be sweet to you. Further, one important thing to consider when we crave is budget. For the prices of nachos that I have reviewed, the difference is obvious. But we have to take note that the classiness of the restaurants and higher prices do not define the quality of food that they serve. It is you who will judge if your satisfaction is worth your expense.