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TACO: The art of eating with tortilla



Alambre, a Mexican dish of chopped meats and vegetables, served with corn or flour tortillas. The most common meats used are beef, chicken, and pork, including bacon. Some regional variations, however, feature goat or chorizo. Other ingredients typically include onions, peppers, tomato, and cheese. Alambre is Spanish for “wire,” likely referring to a preparation method in which the components are threaded on a skewer and then grilled. Often, however. the dish is stir-fried. Alambre is popular in several areas of Mexico, including Mexico City and Oaxaca state.

Nachos were invented by a (now-legendary) maître d’ named Ignacio Anaya, who whipped up the first batch for a group of hungry U.S. military wives at a restaurant called the Victory Club in Piedras Negras, Mexico, near Fort Duncan. He fried up some tortilla chips, topped them with some shredded Cheddar and sliced jalapeños, and served them as canapés. He named them after his nickname, Nacho, and the rest is history. More elaborate versions add other ingredients and may be served as a main dish

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