The Original Nachos

By Pati Jinich

Published Nov. 4, 2020

The Original Nachos
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(1,268)
Comments
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The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.

Featured in: The Original Nachos Were Crunchy, Cheesy and Truly Mexican

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Ingredients

Yield:6 to 8 servings
  • ¾pound store-bought or Homemade Tortilla Chips (see recipe)
  • 1pound shredded Colby cheese (about 4 packed cups)
  • 1cup thinly sliced store-bought or homemade Pickled Jalapeños (see recipe), plus 2 to 4 tablespoons brine
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

475 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 531 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set racks in the upper and lower thirds of the oven and heat to 400 degrees.

  2. Step 2

    Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.

  3. Step 3

    Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

Ratings

4 out of 5
1,268 user ratings
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Comments

David from El Paso

As a 13 yo busboy/waiter at Horizon Country Club (in the desert hills east of El Paso) in 1974 "I was there" when nachos escaped Piedras Negras and started making their way north of the Rio Grande. We served exactly 12 per plate (artfully arranged) to "las damas que almuerzan." The only deviation to the recipe is that we cut thick triangles of asadero cheese for the jalapeños to sink into as the cheese melted. Colby was an emergency substitution. Chips were generic tostado quarters - dUritos.

Laura

I literally made nachos just like these two days ago and debated their origin with my friend, who thought densely layered nachos were 'original'. Rather creepy of the NYT to read my mind and run this piece to settle it once and for all!

jay

This is exactly how my father who spent his teen years growing up in Brownsville used to make them.

EJ

Yummy

Erin Marie

Simple, crispy, delicious. Wonderful as an accompaniment to tortilla soup or a salad topped with avocado/guacamole/salsa.

Jay

I make this with a layer of refried beans under the cheese, then a small piece of butter on top that is not covered by the jalapenos and sprinkle cracker or bread crumbs before putting in the oven. Sometimes I use a whole fried corn tortilla, homemade refried beans to which I mix chopped (bottled/canned) jalapenos, onions and green peppers, and layers as described above. Before serving, add a dollop of sour cream and spread a layer of julienned fresh iceberg lettuce

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