I guess I missed the memo that Monday (Nov. 6) was National Nacho Day. I love me some good nachos. And when I don’t get a chance to go to the store, or to be honest, don’t want to go to the store, I can make some nachos to fill me up.
According to Merriam-Webster, the definition of nachos is “a tortilla chip topped with melted cheese and often additional savory toppings” like beef, chicken, jalapenos, sour cream, refried beans and so forth. Depending on what I have handy at the house, is what I’ll put on my nachos. I always try to keep tortilla chips in the house along with salsa, but if I have sour cream, refried beans, and jalapenos, that gives me the makings of some nachos. But, if I also have food left over from another meal like fajitas, tacos, or burritos, you can be sure I’ll make nachos for lunch or dinner in the days after.
It’s quick and easy to make especially after I’ve cleaned the house or have been out doing errands all day. Nachos are a go-to item for me.
Nachos can be made with just about any topping depending on where you live. Some places will make nachos with barbeque, lobster, shrimp, pulled pork, or even fresh ahi poke, edamame guacamole, citrus ponzu and wasabi aioli served on top of wonton chips. A chef in Nashville makes nachos with lamb keema papadi, which is a type of Indian street food and Chauhan mixed together.
For me, I’m a simple nacho maker. What kind of nacho maker are you?