In 1940, a group of US military wives from Fort Duncan in Eagle Pass, Texas, arrived at the Victory Club in Piedras Negras, Mexico, just after the kitchen had closed. Maître d' Ignacio "Nacho" Anaya improvised with what was available: he cut fried corn tortillas into triangles, layered them with shredded Wisconsin Colby cheese, and crowned them with sliced pickled jalapeños before broiling them. When asked what the delicious appetizer was called, Anaya replied, "Nacho's Especiales," launching a global snacking revolution.
In 1940, a group of US military wives from Fort Duncan in Eagle Pass, Texas, arrived at the Victory Club in Piedras Negras, Mexico, just after the kitchen had closed. Maître d' Ignacio "Nacho" Anaya improvised with what was available: he cut fried corn tortillas into triangles, layered them with shredded Wisconsin Colby cheese, and crowned them with sliced pickled jalapeños before broiling them. When asked what the delicious appetizer was called, Anaya replied, "Nacho's Especiales," launching a global snacking revolution.
