The Palestine Herald, Palestine, Texas


January 11, 2014


Editor's Note: The East Texan is a light-hearted advice column written with colloquial savoir faire. Need advice on life in our neck of the woods? Email

What is the best nacho recipe in your opinion?  


Neches Nacho Man

I was introduced to the nacho at a very young and impressionable age. In order to travel beyond the Pine Curtain and experience the many wonders of the Lone Star State, I spent a week each summer with my gypsy-like grandparents – he worked for the U.S. Department of Agriculture and she rode shotgun.                    It was Aug. 2, 1950-something in Corpus Christi, Texas, with the humidity and temperature both locked onto the century mark. We dined one evening at El Patron, a small but locally infamous Mexican restaurant. It was here I first became enamored with the nacho and learned a new word and dining experience – appetizer- the culinary concept of eating prior to the meal. Several personal shameless attempts at creating the concept as a small child had ended up badly so I decided the opportunity was outside familial protocol.

Yet, here I was basking in the very culinary phenomenon I, hitherto, had accepted as an etiquette-orial no-no. Before me lay a platter filled with a layer of nachos, the cheese still bubbling volcanic fashion.

It is quite likely my life truly began to have real significance at that moment  —  the triangular shaped tortilla pieces deep fried for maximum grease retention then lathered with bean dip while a handful of cheddar cheese made love to each equilateral triangle of new found goodness.

Adding accoutrements to the original trinity — bean dip, cheddar cheese and tortilla chip (jalapeno slice optional) —  create a recipe and, as such, are no longer a true nacho, but an entrée, not an appetizer.

Keep it simple. Simple is delicious.

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