The Palestine Herald, Palestine, Texas

Opinion

January 11, 2014

THE EAST TEXAN ADVICE COLUMN: Nacho recipe

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 easttexanadvice@palestineherald.com.

What is the best nacho recipe in your opinion?  

Signed,

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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