National Nachos Day

Anaya's original recipe consisted of fried tortilla chips topped with melted cheese and jalapenos, and was served to a group of U.S. military officers' wives from nearby Fort Duncan.

The year was 1943, and the women had come across the border from Eagle Pass, Texas, after an afternoon of shopping. The Victory Club's kitchen was between services, so Anaya improvised with what he had: freshly fried tortillas cut into triangles, shredded Colby cheese melted over the top, and slices of pickled jalapeno. He called the dish Nacho's especiales, Nacho's special, building it around his own nickname.

The dish quickly gained popularity in the US, particularly in the southwestern states, where it was often served at social gatherings and parties.

The special quickly outgrew its first kitchen. In 1960 Anaya opened his own restaurant, El Moderno, in Piedras Negras, and the original nachos stayed on the menu. North of the border the dish spread through Texas restaurants and concession stands, and in 1976 ballpark vendor Frank Liberto introduced a stadium version with liquid cheese sauce at Arlington Stadium. Two years later, Monday Night Football broadcaster Howard Cosell praised nachos on air, and the word entered the national vocabulary.

Today, nachos are a staple in American cuisine, with countless variations and creative toppings available at restaurants and in homes across the country.