Nachos is what happens when you build upon the concept of the simple Guatemalan tostada de guacamol.
Nachos are not a native food from Guatemala, but Nachos have made a big room within the new Guatemalan diet; at least in La Antigua. How could Nachos not do that, if they are made with tostada chips (deep-fried tortillas), beans (black beans for Guatemala, please), guacamol (avocado sauce), pico de gallo with chiltepes chilies, beef or chicken and cheese; all ingredients readily available in the Guatemalan cuisine realm.
Another big difference between Guatemalan tostadas and Nachos is that one is refacción (the mid-afternoon and mid-morning snack, yes Mario there was and still is morning refacción) and the other is lunch or dinner; a complete meal, pues, the Guatemalan version of nachos that is.
In their simplest form, nachos are usually tortilla chips covered in melted cheese. First created circa 1943 by Ignacio “Nacho” Anaya, the original nachos consisted of fried tortilla chips covered with melted cheese and jalapeño peppers. The International Day of the Nacho is celebrated on 21 October with the International Nacho Festival held at Piedras Negras, Coahuila, Mexico. (Source: Wikipedia)
Have you had Nachos like the ones in the picture above?
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