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How To Eat Nachos According To Some English Dude


The esteemed Guardian newspaper in the UK decided to give its readers a primer on that beloved Tex-Mex treat: the nacho. I don’t know if you’ve ever tried Mexican or Tex-Mex food in England but it is a sad affair. I was once brought “chips and salsa”, (for which I had to pay extra), and it was a bowl of chunky ketchup and stale Tostitos. So, it’s no surprise that everyone’s favorite mix of chips, cheese, and other stuff is beyond them. Look, I love England but they just don’t get it. The article talks about how one shouldn’t put meat on the nacho. Um, what? Have you ever had nachos with pulled pork on them? They are amazing. He also says that guacamole shouldn’t be put on as a topping. I don’t know what passes for guacamole in England, but the good stuff should be piled on nachos by the scoopful. He also decries the use of cheese sauce. He includes both the lovely yellow pump variety and a nice hardy cheese sauce thickened with a bechamel. Look, it may not be fancy but sometimes I just want melted cheese sauce on my nachos, say at a baseball game or the movies. People might say that we shouldn’t care about nachos because they “aren’t authentic”. Those people are wrong. Authenticity is in the eye of the beholder. Yes, it’s true that they don’t come from Mexico proper. They are from the Southwest and were invented when a restaurant needed to throw something together for a late night patron. Nachos aren’t authentically Mexican cuisine but they are authentically Tex-Mex or Southwestern. Those are perfectly legitimate culinary traditions. It’s not just an issue of Latino or Mexican pride either. The nacho is a truly American food. Maybe that’s why it is so hard for people outside the states to get it. Look, England you do a lot of things well. Your fish and chips are lovely and the Indian food you make is amazing, but please step away from the nachos.

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