Chef Luis Sanchez shares guide to authentic Mexican nachos

Chef Luis Sanchez of Hotel Mexico in Melbourne provides guidance on preparing authentic Mexican-style nachos. While nachos originated in Piedras Negras, Mexico, in 1943 via Ignacio ‘Nacho’ Anaya, they evolved into a Tex-Mex staple in the United States.

Sanchez notes that traditional Mexican versions are often simpler than Tex-Mex varieties, typically featuring cheese, pickled jalapenos, and chipotle mayo to facilitate family-style sharing. His recommended method involves using freshly fried yellow and blue corn tortilla triangles topped with melted mozzarella, guacamole, pico de gallo, pickled jalapenos, sour cream, and fresh coriander. For a more substantial meal, proteins such as chorizo, chicken, birria, or mushrooms can be added.