The Original Nachos

This simple recipe hits all the right notes: pickly, salty, cheesy, and crisp.

Serves
6–10
Time
30 minutes

MATT TAYLOR-GROSS

Updated on January 21, 2025

One night in 1943, at the Victory Club restaurant in the Mexican border town of Piedras Negras, some U.S. Army wives showed up hungry. The kitchen had already closed, so as the story has it, the maître d’ Ignacio Anaya, who went by Nacho, threw together a quick snack: fried tor t illa pieces topped with melted cheese and pickled jalapeños. A balance of pickly, salty, cheesy, and crisp, this recipe—inspired by Anaya’s ingenuity—proves that simple is preferable when it comes to nachos. When deep-frying your own tortillas, look for soft tortillas made with all corn (and no flour) for the crunchiest results.

Featured in “Toward a Theory of Perfect Nachos” by Rosecrans Baldwin in the November 2016 issue.

Ingredients

Vegetable oil, for frying
10 soft corn tortillas, cut in half
Kosher salt
¼ cup refried black beans
1 medium shallot or ¼ red onion, finely chopped
½ cup shredded orange cheddar cheese (1½ oz.)
½ cup shredded Monterey Jack cheese (1½ oz.)
½ cup crumbled queso fresco or Cotija cheese
20 pickled jalapeño slices

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Instructions

Step 1

Into a large skillet fitted with a deep-fry thermometer, pour 1 inch of oil and turn the heat to high. When the temperature reads 350°F, working in batches, add the tortillas and fry, turning once, until crisp but not browned, about 30 seconds on each side. Transfer to a paper towel-lined baking sheet and season to taste with salt.

Step 2

Meanwhile, preheat the broiler. On a large baking sheet lined with foil or parchment, arrange the chips in a single layer. Spread each chip with a thin layer of refried beans and sprinkle them with half of the shallot. Top with the cheddar and Jack cheeses, then the queso fresco. Garnish with the pickled jalapeños and the remaining shallot.

Step 3

Broil until the cheeses are just melted and the chips are lightly singed on the edges, about 5–7 minutes (watch closely to avoid burning). Transfer to a platter if desired, and serve immediately.

Into a large skillet fitted with a deep-fry thermometer, pour 1 inch of oil and turn the heat to high. When the temperature reads 350°F, working in batches, add the tortillas and fry, turning once, until crisp but not browned, about 30 seconds on each side. Transfer to a paper towel-lined baking sheet and season to taste with salt.
Meanwhile, preheat the broiler. On a large baking sheet lined with foil or parchment, arrange the chips in a single layer. Spread each chip with a thin layer of refried beans and sprinkle them with half of the shallot. Top with the cheddar and Jack cheeses, then the queso fresco. Garnish with the pickled jalapeños and the remaining shallot.
Broil until the cheeses are just melted and the chips are lightly singed on the edges, about 5–7 minutes (watch closely to avoid burning). Transfer to a platter if desired, and serve immediately.