National Nacho Day Is on Monday–Celebrate at Borracha!

National Nacho Day Is on Monday–Celebrate at Borracha!

Borracha is Nachos Any Other Mexican Restaurant–It’s the Best In Henderson! Join Us For National Nacho Day 

It’s been said that nachos are just tacos that gave up, but Borracha likes to say that nachos are just tacos for people that like to share! Just remember your nacho etiquette, like the tip from Jack Black’s character in Saving Silverman: “Dude, if you get the nachos stuck together, that’s one nacho.” Speaking of sharing nachos and famous people, last month Mike Judge–the creator of Beevis and Butt-Head–broke the Guinness World Record for the Largest Serving of Nachos at 4,870 pounds! Most of the nachos were donated to local food banks, making this shareable meal a “careable” meal. Keep this sentiment going and bring your buddies into Borracha this Monday to celebrate National Nacho Day!

Borracha’s Nachos 

Borracha’s nachos are next-level masterpieces of deliciousness. Crispy golden chips are covered thoroughly in jalapeno cheese sauce, layered with arbol salsa and pico de gallo, then drizzled with sour cream. Pickled red onions and jalapenos are a spicy cherry on top of this perfect plate. If you want to add a little protein, you can choose between juicy al pastor chicken for $6 or melt-in-your-mouth carne asada steak for $8. These nachos are portioned generously for sharing between friends or for an entree for one nacho-lovin’ individual. 

Nacho History is Actually Ignacio’s 

Unlike most Mexican food that has hazy or untraceable roots, the history of Nachos is documented. They were first created in 1940 by a chef named Ignacio Anaya at the Victory Club in Piedras Negras, Coahuila, Mexico. His regulars asked him to make them something different than their usual, and a culinary creation was born. For those who don’t know, a common nickname for Ignacio in Spanish is “Nacho,” so the name of the dish comes from the man who first made them. Anaya later opened his own restaurant and brought his new popular recipe with him. His recipe was printed in St. Anne’s Cookbook in 1954 and thus imprinted into our hearts forever.