Nachos were created in the 1950s when Texas military wives crossed the border into Mexico for great food. A cook named Ignacio (Nacho for short) whipped up this iconic Tex-Mex snack and a tradition was born. See what chefs are doing with nachos now.
What could be more “Texas” than nachos with brisket? Shredded brisket nachos at the University of North Texas’ (UNT) Fuzzy’s Taco Shop are a perennial favorite for students. Crisp tortilla chips are layered with melt-in-your-mouth, crazy-flavorful beef brisket, mountains of shredded cheese, creamy queso, crumbled feta, fresh pico de gallo and Fuzzy’s famous garlic sauce.
Fuzzy’s Taco Shop, inside the University Union, is one of 22 retail food shops operated by UNT Dining Services. The original Fuzzy’s opened in 2003 in Fort Worth, about 40 miles south of the UNT campus, and now has more than 100 locations nationwide.
Another Texas college flying the nacho flag proudly is Rice University in Houston. The Tex-Mex concept there, 4.Tac0 (pronounced like the grade point average), features chips and queso, both made in-house with special, closely guarded secret seasonings.
To make the experience complete, students can order “our favorite Topo Chico and Mexican Coke in a cold, glass bottle,” says Rice marketing pro Susann Glenn.
Nachos for the win
This nacho bowl is for sale all season at Vancouver Whitecaps games. Created by Centerplate Executive Chef Will Tse, these nachos include some upscale touches, including truffle-cheese sauce and crème fraiche. As an add on, fans have the option of Korean chicken or pulled pork.
3 cool takes on nachos
Take advantage of cauliflower’s meaty texture and make your nachos meatless with this version.
A whole new way to enjoy hummus, these nachos feature black beans, tomatoes, olives and feta.
As a stand-in for ground beef, lentils are hard to beat.