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The Business of Nachos
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The Business of Nachos

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Essay: Chips and Dip are not Nachos

June 30, 2012 Nachonomics
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I was at work yesterday (that’s right folks, sadly nacho skills do not pay the nacho bills) at a party celebrating the end of the fiscal year when I heard some dialogue that disturbed me to the bone. Not having the time to bring in my custom nacho maker (Originally designed to be a stand alone pizza cooker, I modified it for my chip related needs) to make nachos there on the spot, I took the easy way out and just brought in some chips and queso fundido. It’s a good thing queso fundido is my favorite thing to eat after having my jaw drop, because one of the ladies there stated “Oh, you brought nacho.”

Record scratch noise. Jaw drop. What.

What made it worse was that the other people there concurred. I had brought in a bag of chips and a bowl of dip. I’m not sure exactly in what reality those two separate items are “nacho”, but certainly not the one where I am currently writing about nachos.Granted these ladies were somewhat older and things may have been different back in their days (Much like your grandparents, they are “set it their ways”, i.e. nachoist) but I was unaware of the levels of nacho ignorance that still existed today. Due to this shocking exchange I think some clarification is needed on exactly what are and what are not nachos.

Not nachos.

Not nachos.

CHIPS AND DIP ARE CHIPS AND DIP, THEY ARE NOT NACHOS

Dipping a tortilla chip into nacho cheese or salsa is no more a nacho then a potato chip inserted into french onion dip. Nachos are not served out of a bag, they are served off a plate. Nachos are chips that come with toppings, not chips you need to add toppings to. If you were even to try to dip some nachos, the act of turning the chip vertical in order to dip it would cause all the toppings to fall off. Moral is, if you use the verb “dip” referring to what you are doing with a chip, you don’t have nachos, and nachos should have nothing to do with the noun “dip” either. Sure, you could put the dip on a pile of chips, but...

Also not nachos.

Also not nachos.

CHIPS IN A PILE WITH DIP ON TOP ARE NOT NACHOS

They are a start to making nachos, but you need at least three ingredients to the meal. There are plenty of ways to make nachos, but based on Ignacio Anaya’s original recipe, the caveman of all future versions of the meal, you need the holy trinity; Chips, Cheese, and Jalapenos. now of course you don’t need those exact ingredients to make a delicious meal, and you are welcome to add many more, but the spirit of the original ingredients needs to be followed:

(1) Chips: Really any sort of starchy base will do, tortilla chips, potato chips, french fries, pita chips, crackers, etc.

(2) Cheese: Unless you’re lactose intolerant or a vegan, you really need to have cheese on the nachos, whether it be shredded or cheese sauce. If you do have problems with cheese, you need some sort of non-dairy cheese substitute. The only acceptable time to not not use a cheese product would be for dessert nachos.

(3) Jalapeno: You need at least one, preferably vegetable, topping. Of course there are some exceptions for chili nachos or BBQ nachos, but generally the more colorful you can make your dish via various toppings the better.

In short, one ingredient on chips doesn’t a nachos make, it takes two baby, just me and you.

Kind of nachos.

Kind of nachos.

COLD CHIPS + COLD TOPPINGS ARE NOT NACHOS, KIND OF

Lastly, to be TRUE nachos they need to be cooked, or at least have hot ingredients. This one is a little controversial  as there are plenty of delicious things I’ve had that were just chips with ingredients on top of them that I would still consider nachos. Realistically this is just the cherry on top, but if you want to go with the true Anayan nacho experience, you’ve got to cook them.

So armed with the above knowledge the next time you are accosted by nacho ignorance hopefully you won’t descend into a mouth-clamped-shut-in-anger paroxysm of rage at the intolerance you just witnessed like me. You will be able to make a clear and concise statement educating the masses as to how incorrect they are when it comes to nachos. The common man and woman will think you, your clear soul will thank you, and nachos themselves will thank you.

In 2012 Tags Essay
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Nachonomics: ('na-cho-'na-miks)

noun. The branch of knowledge concerned with the production, consumption, and distribution of nachos.

Book: Complete Nacho Knowledge Book: Complete Nacho Knowledge
Book: Complete Nacho Knowledge
$20.00

A copy of "The Field Guide to Nachos", "Nachos & You", and "Recipes from the Nachonomicon". This is literally and literately all the nacho knowledge you will ever require.

The Field Guide to Nachos, a pocket sized reference to the history, types, and background of the greatest of Mexican delicacies.

  • READ... The true story of how Ignacio Anaya created "The Nacho" in 1943.

  • LEARN... How nachos moved from Mexico and spread across America like shredded cheese melting across a pile of chips.

  • KNOW... the real difference between natural cheese versus pasteurized processed cheese product. It's terrifying.

  • DIFFERENTIATE... between kinds of popular nachos that are to be found in our modern restaurants.

Nachos & You, a pocket sized manual on, well, living your life the nacho way.

  • READ... The "true" story of how Gentleman Frank Liberto (Not to be confused with the upstanding Frank Liberto of Rico's or the Frank Liberto of Martin Luther King Jr. assassination infamy) created "The Nacho" in 1976. I say "true" because it is an obvious satire and parody.

  • LEARN... To pickle your own jalapenos for varying degrees of “fun” and “profit”, but more importantly bragging rights on being more artisinal than your friends.

  • KNOW... The science of creating nachos with circular chips as opposed to triangular chips and when to use each so as to not cause embarrassing cultural faux pas.

  • EXPERIENCE... The terror of “Nacho Fingers”, and the joy of curing yourself of them to avoid being ostracized by the community at large.

Recipes from the Nachonomicon, a pocket sized cookbook of all the finest types of nachos from throughout the ages, all now easily available at your fingertips.

  • READ... The History of the Nachonomicon and how it became the blueprint for all the nachos you know and love today!

  • LEARN... How to cook the finest examples of each member of the nacho family from "Artisanal" to "Single Serving." (There's no general type of nacho that begins with "Z" so that's as good as it gets alphabet wise, and I wouldn't want to trick you into thinking there was a type of called "ZBBQ Nachos" or something.)

  • KNOW... The joy that comes of making you, or a loved one, a delicious meal of nachos that will both satiate your hunger and allow you to know the true satisfaction of being able to provide the sustenance to keep a human being alive.

  • TASTE... Nachos, and lots of them, once you make them of course.

With these three books, you can feel secure in the knowledge that you'll be able to give a T.E.D. talk on every single aspect of nachos. Probably closer to three T.E.D. talks as a matter of fact! Do they even let you do that? I don't know, but with nacho knowledge like yours you will undoubtedly be the first!

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