Whatever your thoughts on the border fence*, I’m sure we can all agree on one thing: nachos is delicious.
The next time you’re enjoying these ambrosial delicacies at one of our modern-day coliseums, please consider whether we would have these concoctions available for our consumption if the fence had been in place in 1943. And be careful you don’t get beaned by a BP ball — the Crew is playing the ’Stros this week.
At Miller Park, the nachos are not bad. They are obviously better than the circle-corn chip and cheese sauce only dishes but also leagues behind the white cheddar, green chile sauce and salsa with pulled pork, avocado or tofu you find at Roots Cellar.
* (There are only a few correct thoughts on the border fence: 1. it’s the boondoggle of the future! And probably unconstitutional, but whatevs 2. “Mr. Gorbachev, tear down this wall!” – Ronald Reagan 3. it’s a disgusting example of the xenophobia that’s ruining this country. 4. “This racism is killing me inside!” – Chapelle’s Show… But you know me, I loves me some Mexicans…)
- Chips: These were good. Not too corny, maybe made with white corn or flour, with a good salt to them.
- Ground beef: there were other options, and I would recommend going with whatever those are should you get a bowl of ’chos at MP. The beef was delicious, but had a grease-water finish that reminded me of the uncased chorizo I occasionally fry up from El Rey.
- Pico de Gallardo: good flavor via onions and cilantro. A little saturated with water, which left the tomatoes mealy, but what are you gonna do?
- Jalapeño: more of ’em, please, and more heat
- Cheese sauce: how can I possibly say anything bad about cheese sauce?
So according to Wiki, nachos were invented in the city of Piedras Negras, Coahuila, Mexico, at a restaurant called the Victory Club. Some military wives from the just-across-the-board town of Eagle Pass, Maverick County, Texas, were on a shopping trip an stopped at the restaurant for a snack. The joint was closed for the day, but chef Ignacio Anaya whipped up a dish with what he had available.
Anaya fried up some tortillas into triangle chips, and then added some delicious Wisconsin cheese, and called it his “nachos especiales” (Nacho is a common nickname for Ignacio).
If that’s not awesome enough for you, then this happened, according to Wiki:
“The popularity of the ‘nacho’ spread throughout Texas, but did not become well known outside of Texas until the 1970s, when Howard Cosell was given a plate of nachos during a taping of Monday Night Football in Houston; he enjoyed the dish, and was amused by the unusual name. He talked about them throughout the game, and for several weeks following it.”
Let’s just pretend those old biddies had to present a passport and submit to a cavity search for their little afternoon jaunt across the border. They probably wouldn’t be taking little day trips to find the most adorable little ponchos at Mercado Zaragoza. And they wouldn’t have culinary wizards like Ignacio Anaya creating timeless comestibles for them.
The good people of Eagle Pass know this, and it’s why the city has joined a lawsuit against the power-mad federal government.
To quote Homer Simpson: “Did we lose a war? That’s not America! That’s not even Mexico!”