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From Tom Fitzmorris’ “New Orleans Menu, Red Bean Edition” for Tuesday, November 6, 2012;
Today's Flavor
Today is Pan-American Nacho Day. Nachos were created by Ignatio Anaya, whose nickname was Nacho. (Say "Ignatio" and you'll see why.) In his restaurant in the bordertown of Piedras Negras, Mexico, he created a dish he named for himself: Especiales de Nacho. It was fried tortilla chips topped with melted cheese and jalapenos. It became a hit, and mutated into chips covered with all kinds of stuff from the Mexican steam tables.

Deft Dining Rule #718
The maximum number of ingredients that can top an order of nachos before they become limp and gross is three.

The Old Kitchen Sage Sez:
If you want to make your own tortilla chips but don't feel like frying them, brush corn tortillas with olive oil on both sides, cut them into quarters, then arrange them on a cookie sheet. Bake them in the oven at 375 degrees for five minutes.

Figured y’all would want to know, me

C.J.V. - todays lection day so vote early & often, y’all
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