Nachos: How a Mexican Snack Became a Texan Game-Day Favorite.
Crispy tortilla chips smothered in gooey cheese, jalapeños, and toppings galore—nachos are a staple at Texas game-day gatherings. But how did this humble Mexican snack become an all-American favorite?
The journey of nachos from a small Mexican border town to the heart of Texan sports culture is as flavorful as the dish itself.
In 1943, Ignacio “Nacho” Anaya, a maître d’ at a restaurant in Piedras Negras, Mexico (just across the border from Texas), created the first plate of nachos.
When a group of hungry U.S. military wives arrived after hours, Anaya improvised by layering fried tortilla pieces with melted cheese and jalapeños. The dish became an instant hit and was named after its creator—Nacho!
Texans visiting Piedras Negras fell in love with nachos and brought the idea back home. By the 1950s, Tex-Mex restaurants in Texas were serving variations of the dish, adding ingredients like refried beans, seasoned beef, and sour cream.
Nachos made their stadium debut in 1976 at a Texas Rangers baseball game when concessionaire Frank Liberto introduced “ballpark nachos.
Unlike traditional nachos, his version used a cheese sauce that didn’t require melting, making it perfect for quick serving. The popularity exploded, and soon, nachos became a game-day classic across the U.S.
From tailgates to Super Bowl parties, nachos are now synonymous with sports culture. Whether topped with classic cheese and jalapeños or piled high with barbecue brisket (a Texas favorite), nachos remain the ultimate snack for game-day gatherings.