MAIN INGREDIENTS
The first, original plate of nachos consisting of tortilla chips, melted cheese, and jalapeños was made for a group of military officers' wives in 1943 in Piedras Negras, Mexico. The ladies of the US Army Air Force base went over to a restaurant in the city, called the Victory Club.
Its maitre d', Ignacio "Nacho" Anaya couldn't find the cook, so he combined some readily available ingredients for the ladies and presented them with canapes of tortilla chips, cheese, and jalapeño peppers. Nachos were created, and Anaya became the restaurant's head chef a few years later.
VARIATIONS OF Nachos
Sopes are small, thick disks of fried corn dough under a topping that usually consists of beans, meat, cheese, and a sauce. Every state in Mexico makes its own version of the dish and calls it differently. In Puebla, it's pellizcada (from pellizcar, meaning to pinch), in Veracruz a picada, in Yucatán a panucho, and in Oaxaca, a sope is called memela or garnacha.
It is characterized by its pinched edges that form a border which holds the toppings. The dish is sometimes referred to as the Mexican pizza, as the simplest form of explanation about what sope really is. These savory snacks are served either as an appetizer, as a main dish, for lunch or for dinner.
Empanadas de Santa Rita are Mexican empanadas originating from Chihuahua. In the city, these empanadas are prepared in honor of St. Rita, whose feast is celebrated annually on May 22nd. That is the only day in the year that you can taste these empanadas, that is if you don't have your own recipe.
The dough for these empanadas is made with flour, butter, and milk, and they are filled with a combination of ground beef, onions, garlic, raisins, potatoes, peas, pecans, and sherry. The empanadas are usually seasoned with salt, pepper, cinnamon, and cloves.
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