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Nachos
Nachos are a Tex-Mex dish consisting of tortilla chips or '' totopos'' covered with cheese or chile con queso, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken), vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese (usually cheddar or American cheese), and served as an appetizer or snack, while other versions are substantial enough to serve as a main course. The dish was created by, and named after, Mexican restaurateur Ignacio "Nacho" Anaya, who created it in 1943 for American customers at the Victory Club restaurant in Piedras Negras, Coahuila. History Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Vi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ignacio Anaya
Ignacio Anaya García (August 15, 1895 – November 9, 1975) was a Mexican maître d'hotel who invented the popular Tex-Mex dish nachos at the Victory Club restaurant a couple miles from the border of Texas in Mexico in 1943. After nachos grew in popularity, Anaya was promoted to chef, and he eventually started his own restaurant in the 1960s. His nickname was ''Nacho'', derived from the Spanish ''Ignacio'', the Spanish version of ''Ignatius''. Life and career Born in San Carlos, Manuel Benavides, Chihuahua, Mexico on August 15 , 1895, he worked at the Victory Club restaurant in Piedras Negras, Coahuila, Mexico, a restaurant close to the US border and popular with Americans from a nearby base during World War II. Anaya created nachos while working there one day in 1943 when a group of US Army wives entered and the chef was nowhere to be found. As recounted by his son: The dish became so popular, the owner of the Victory Club, Roberto de los Santos, put his creation o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla Chip
A tortilla chip is a snack food made from corn tortilla, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of Nixtamalization , nixtamalized corn, vegetable oil, salt and water. Although first mass-produced commercially in the U.S. in Los Angeles in the late 1940s, tortilla chips grew out of Mexican cuisine, where similar items were well known, such as totopos and tostada (tortilla), tostadas. Though usually made of yellow corn, they can also be made of white, blue corn, blue, or red corn. Tortilla chips intended to be dipped are typically only lightly salted, while others may be seasoned with a variety of flavors. Tortilla chips may be served as a garnish (food), garnish for soups or dishes such as chili con carne. History Ignacio Anaya used triangles of fried tortilla for the nachos he created in 1943. The triangle-shaped tortilla chip was popularized by Rebecca Webb Ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
El Cholo Spanish Cafe
The El Cholo Spanish Cafe is a Los Angeles restaurant serving Mexican food. Founded in 1923, the restaurant is credited with the introduction of the burrito to the United States in the 1930s. The restaurant has expanded to a chain with six locations in Southern California. It celebrated its 100th anniversary in 2023. History In 1923, Alejandro and Rosa Borquez opened the Sonora Cafe at Santa Barbara Avenue and Moneta Avenue in Exposition Park, near where the Coliseum now stands. In 1925, a guest came into the restaurant and drew a caricature that he called a 'El cholo' – at that time referring to " field hands" of the Spanish settlers. Alejandro liked the image and changed that name of the restaurant to "El Cholo" with the drawing becoming its mascot. Alejandro and Rosa's daughter Aurelia, and her husband George Salisbury, later opened a second location at 1107 Western Avenue at the western edge of the city (now Koreatown). In 1931, the restaurant moved across the street t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piedras Negras, Coahuila
Piedras Negras ( ) is a city and seat of the surrounding municipality of the same name in the Mexican state of Coahuila. It stands at the northeastern edge of Coahuila on the Mexico–United States border, across the Rio Grande from Eagle Pass in the U.S. state of Texas. In the 2015 census the city had a population of 163,595 inhabitants, while the metropolitan area had a population of 245,155 inhabitants. The Piedras Negras and the Eagle Pass areas are connected by the Eagle Pass–Piedras Negras International Bridge, Camino Real International Bridge, and the Union Pacific International Railroad Bridge. In Spanish, translates to 'black stones' – a reference to coal deposits in the area. Across the river, coal was formerly mined on the U.S. side at Dolchburg, near Eagle Pass. This mine closed around 1905, after a fire. Mexico currently operates two large coal-fired power stations named " José López Portillo" and "Carbón 2" located south of Piedras Negras. These two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US ( FDA) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalapeño Pepper
The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usually between 4,000 and 8,500 units on the Scoville scale. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. History and etymology The jalapeño is variously named ''huachinango'', for the ripe red jalapeño, and ''chile gordo'' (meaning "fat chili pepper") also known as ''cuaresmeño''. The name ''jalapeño'' is Spanish for "from Xalapa", the capital city of Veracruz, Mexico. Contrary to popular belief, the jalapeño pepper is not grown in or around Xalapa, but Vicente Jiménez invented the process of pickling and canning the peppers in Xalapa. Genetic analysis of ''Capsicum annuum'' places jalapeños as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Antonio
San Antonio ( ; Spanish for " Saint Anthony") is a city in the U.S. state of Texas and the most populous city in Greater San Antonio. San Antonio is the third-largest metropolitan area in Texas and the 24th-largest metropolitan area in the United States at 2.6 million people in the 2020 United States census. It is the most populous city in and the county seat of Bexar County. San Antonio is the seventh-most populous city in the United States, and the second-most populous in the Southern United States and Texas, after Houston. Founded as a Spanish mission and colonial outpost in 1718, the city in 1731 became the first chartered civil settlement in what is now present-day Texas. The area was then part of the Spanish Empire. From 1821 to 1836, it was part of the Mexican Republic. It is the oldest municipality in Texas, having celebrated its 300th anniversary on May 1, 2018. Straddling the regional divide between South and Central Texas, San Antonio anchors the southwe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colby Cheese
Colby is a semi-hard cheese, semihard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, USA, where it was first developed in 1885 and quickly became popular. Today the cheese is typically used in snacks, sandwiches, and salads. Colby was developed by eliminating the cheddaring process used in making cheddar cheese, and instead partially draining the whey after the curd is cooked and adding cold water to decrease the mixture's temperature; the result is a moister and softer cheese. Traditional "washed-curd" Colby is pressed into a cylindrical form called a longhorn, and cures into an open texture with irregular holes. Derivatives include Colby-Jack, a marble cheese produced by mixing Colby and Monterey Jack curds, and Pinconning cheese, a style of Colby that was developed in Michigan. The city of Colby considers the cheese an important part of its history, and organizes an annual festival to promote Colby cheese. Several proposals have been made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are acce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
