Mexico. Although invented in Mexico, nachos are not Mexican food. They – like fajitas, chimichangas, and ground beef enchiladas – are American inventions. Not to say that Mexicans didn’t have a hand in creating said culinary gems. However, most were invented by Mexican restaurateurs in the southwestern United States to please the “Gringo palette.”
So how did three American women sort of invent nachos? In 1943, a group of American military wives, whose husbands were stationed in Eagle Pass, Texas, did what everyone does in American border towns: crossed the border to the Mexican sister city. When they got to the Victory Restaurant, the restaurant’s cook was nowhere to be found. Well, the maitre d’, Ignacio “Nacho” Anaya, was not about to turn away potential clients. So he looked around the kitchen, and as you might have guessed, he got some tortillas, cheese (real cheese, not the kind we are used to now…more on that later), and jalapeños together and BAM! Nachos Especiales were born.
Now, you would think that, as the inventor of one of the most popular foods in America, Mr. Anaya would have become quiet rich. Well, you’d be wrong. He never capitalized on the success of his invention. By the 1960s he saw how successful his creation had become, and he and his son tried to take legal action and claim ownership of the recipe. Lawyers informed the pair that the statute of limitations had run out on the matter.
And what about the cheese? Frank Liberto, an Italian-American owner of concession stands did not want his customers to stand in line waiting for their nachos. So he concocted a secret recipe for the orang-y, gooey, nacho cheese we see today. So secret was his concoction, in fact, in 1983 a man was arrested for trying to buy Liberto’s formula. Little known fact: according the FDA, the cheese used on nachos today is not actually cheese.