If you’re looking for a mouthwatering entrée to serve at your Cinco de Mayo party, make a tall stack of homemade nachos for you and your guests to enjoy. Nachos can be as simple as melted cheese over tortilla chips or piled high with sour cream, tomatoes, jalapenos, beans, salsa, and shredded meats. Did you know that the origin of nachos can be traced back to 1943, in Piedras Negras, Coahuila, Mexico just across the border from Eagle Pass, Texas? Credited to Ignacio “Nacho” Anaya the maître d’hotel of the Victory Club. One day Mamie Finan and a group of U.S. military officer’s wives whose husbands were stationed at Fort Duncan, traveled across the border to eat at the Victory Club restaurant. When Anaya was unable to find the cook, he went into the kitchen and spotted freshly fried corn tortillas and cut them into triangles, then added shredded cheese, and sliced pickled jalapeno peppers. After heating the food, he served the ladies a dish he called Nacho’s Special. Create your own version of nachos with Bianchini’s House-made chips, shredded cheese and your favorite toppings. Check out our nacho recipe collection for some fiesta-worthy ideas.

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