Nachos

Last updated
Nachos
Nachos-cheese.jpg
Nachos with tortilla chips, melted or not melted cheese, olives, jalapeño peppers, sour cream, and salsa
CourseSnack, appetizer, or main course
Place of origin Mexico
Region or state
Associated cuisine Tex-Mex cuisine
Created by Ignacio Anaya
Main ingredients Tortilla chips, cheese
Ingredients generally usedVarious toppings

Nachos are a Tex-Mex culinary dish [2] [3] [4] [5] consisting of tortilla chips or totopos covered with cheese or cheese sauce, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken), vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese (usually cheddar or American cheese), and served as an appetizer or snack, while other versions are substantial enough to serve as a main course. The dish was created by, and named after, Mexican restaurateur Ignacio "Nacho" Anaya, who created it in 1943 for American customers at the Victory Club restaurant in Piedras Negras, Coahuila. [6] [7] [8] [9] [10] [11]

Contents

History

Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. [12] [13] Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Victory Club when Mamie Finan and a group of U.S. military officers' wives, whose husbands were stationed at the nearby U.S. Army base Fort Duncan, traveled across the border to eat at the Victory Club. [13] When Anaya was unable to find the cook, he went to the kitchen and spotted freshly fried pieces of corn tortillas. [10] [13] In a moment of culinary inspiration, Anaya cut fried tortillas into triangles, added shredded cheese, sliced pickled jalapeño peppers, [Note 1] quickly heated them, and served them. [10] [14] After tasting the snack, Finan asked what it was called. Anaya responded, "Well, I guess we can just call them Nacho's Special." [10] In Spanish, "Nacho" is a common nickname for Ignacio. [10]

Camping-style nachos made in Bainskloof Pass, South Africa Camping-wok-nachos.jpg
Camping-style nachos made in Bainskloof Pass, South Africa
Nachos in the Philippines at The Beanery The Beanery Nachos.jpg
Nachos in the Philippines at The Beanery

Anaya also opened his own restaurant, Nacho's Restaurant, in Piedras Negras. Anaya's original recipe was printed in the 1954 St. Anne's Cookbook. [12] [13]

The popularity of the dish swiftly spread throughout Texas and the Southwestern United States. The first known appearance of the word "nachos" in English dates to 1949, from the book A Taste of Texas. [12] According to El Cholo Spanish Cafe history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the dish to Los Angeles at the cafe in 1959. [15]

A modified version of the dish, with cheese sauce and prepared tortilla chips, was marketed in 1976 by Frank Liberto, owner of Ricos Products, during Texas Rangers baseball games at Arlington Stadium in Arlington, Texas. [16] This version became known as "ballpark nachos". During the September 4, 1978 Monday Night Football game between the Baltimore Colts and Dallas Cowboys, sportscaster Howard Cosell enjoyed the name "nachos," and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience. [17] [18] [19] Liberto died in 2017. [20]

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho. [21] Anaya's son, Ignacio Anaya, Jr., served as a judge at the annual nacho competition. [12] [13]

Nutritional information

The nutritional breakdown and total calorie count for a serving of nachos typically depends on the type of nacho, type of cheese, and additional toppings (such as beef, jalapeños, etc.) that are included in the serving. Most typical corn tortilla chips contain about 15 calories per chip. Baked corn tortilla chips have about 6 calories per chip. Mexican-style cheddar cheese contains about 110 calories per ounce. Adding an additional source of protein, such as chicken or beef, increases the calorie count by about 100 calories or so. All in all, a single serving of nachos can contain from 300 to 600 total calories. [22]

A single serving of nachos also contains significant amounts of fat, sodium, and calcium. There are around 16 grams of fat, 816 mg of sodium, and 272 mg of calcium per serving of nachos. In other words, one serving contains 39% of the daily value for fat, 34% of the daily value for sodium, and 27% of the daily value for calcium. [23]

Variations

Nachos with beef and beans in a skillet NachosWithBeefAndBeans.jpg
Nachos with beef and beans in a skillet
Nachos Nachos.2.jpg
Nachos

A variation consists of a quartered and fried tostada topped with a layer of refried beans or various meats and a layer of shredded cheese or nacho cheese, topped with habanero hot sauce.

Other variations include barbecue nachos (in which barbecue sauce is added, sometimes in place of salsa, hot sauce or cheese sauce) and poutine nachos (in which cheddar cheese is replaced with cheese curds and gravy). Although those variations use nontraditional ingredients, these versions are still classified as nachos. In the Southeastern United States, pulled pork nachos, also called barbecue nachos, are very popular. In this variation, the nachos retain their cheese and often jalapeños, but are also topped with pulled smoked pork shoulder served with or without barbecue sauce or hot sauce. Some Irish-themed restaurants and bars serve "Irish Nachos" with toppings placed over potatoes (French fries) instead of tortilla chips. A Pacific Northwestern version of nachos called totchos, or Tot-Chos is a variation in which tortilla chips are replaced with deep-fried or baked tater tots. Although similar, these would not be classified as nachos as they lack tortilla chips, an essential ingredient in nachos.

Traditional nachos consist of the tortilla chips topped with cheese and jalapeños, as done by Anaya. The modern form of nachos has several possible ingredients with the most common toppings being cheese, guacamole, salsa, sour cream, jalapeños, olives, refried beans, ground beef, chicken, and sometimes lettuce. Lettuce is a less common topping, if added at all. Toppings may be served buffet-style to allow diners to create their own nachos. The topping of the greatest quantity is often the cheese. [24]

Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at concession stands in stadiums. The nachos commonly sold at concession stands in the U.S. consists of tortilla chips topped with pump-able cheese sauce. The cheese sauce comes in condensed form to which water or milk and pepper juice are added. What is contained in the condensed form itself is a trade secret. [25] Another variation of nachos is "dessert nachos". These vary widely, from cinnamon and sugar on pita chips to "s'more nachos" with marshmallow and chocolate on graham crackers, and typically refer to a dessert consisting of scattered toppings on some form of crispy base. [26] [27]

Ingredients

Nachos with tomato sauce Nachos from Majlish restaurant (01).jpg
Nachos with tomato sauce
Nachos with chicken, pico de gallo, sour cream, and guacamole NachosAtAngelStadium.jpg
Nachos with chicken, pico de gallo, sour cream, and guacamole

Common toppings include:

See also the common cheeses used:

Nachos with an abundance of toppings are sometimes called "loaded nachos". This type of dish is usually served as an appetizer at bars or restaurants in the United States and elsewhere. Typically, the tortilla chips are arranged on a platter, meat and refried bean toppings are then added, and the entire platter is smothered with shredded cheese. The platter is then put into a broiler or microwave to cause the cheese to melt. The platter is then covered with the cold toppings (shredded lettuce, tomatoes, salsa, jalapeños, etc.) and served immediately.

In Memphis, Tennessee, barbecue nachos are served in most barbecue restaurants, and also at sporting events. Generous portions of barbecued pork shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, barbecue sauce, and sliced jalapeño peppers.

In Hawaii, kalua pork and pineapple nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then covered with melted cheese or nacho cheese, and varied toppings.

A similar dish that involves tortilla chips and cheese is found in Tex-Mex restaurants. Small bowls of chile con queso or, more commonly, salsa are served with baskets of warm tortilla chips as appetizers.

Nacho cheese

Nachos with a processed cheese sauce (nacho cheese) Flickr jennerosity 3399911471--Nachos.jpg
Nachos with a processed cheese sauce (nacho cheese)

A form of processed cheese sauce mixed with peppers and other spices is often used in place of freshly shredded cheese in institutional or large-scale production settings, such as schools, movie theaters, sports venues, and convenience stores, or wherever using freshly grated cheese may be logistically prohibitive. Though originally formulated as a cheaper and more convenient source of cheese to top nachos,[ citation needed ] this dip has become popular enough in the U.S. that it is available in some Mexican-themed restaurants, and at major grocery stores, in both name-brand (Frito-Lay, Tostitos, and Taco Bell) and unbranded versions. [28]

In the United States, National Nacho Day is celebrated on November 6. [29] The International Nacho Festival is held between October 13 and 15 [30] at Piedras Negras, the birthplace of nachos, and features live music, art, cultural activities, and a contest for the biggest nacho of the world which is registered with the Guinness World Records . [30]

On April 21, 2012, the world's biggest serving of nachos was made by Centerplate at the University of Kansas in Lawrence, Kansas. [31] It weighed 4,689 lb (2,127 kg) and contained 765 lb (347 kg) of nacho chips, 405 lb (184 kg) of salsa, 323 lb (147 kg) of tomato, 918 lb (416 kg) of meat and beans, and more than 2,200 lb (1,000 kg) of cheese. [31]

A new record was set on September 25, 2022, when a 4,870 lb, or 2,209 kg [32] plate of nachos was served at a promotional event to celebrate a new season for the revived Beavis and Butt-head. Paramount+ held the party at an open air food market in Los Angeles, California. [32] Show creator, Mike Judge, was present for the event and award presentation and said: "This is the proudest moment of my career.” [33] Portions of the food, including leftovers, were packaged and donated to food banks and local homeless shelters. [31] [34]

See also

Notes

1. ^ In the original published accounts quoting Anaya, Sr., he says that he added the jalapeño before heating them. However, Anaya's son, Ignacio Anaya, Jr., is quoted as saying "My father was maître d' and he said 'Let me go quick and fix something for you.' He went into the kitchen, picked up tostadas, grated some cheese on them—Wisconsin cheese, the round one—and put them under the salamander (a broiling unit that browns the top of foods). He pulled them out after a couple of minutes, all melted, and put on a slice of jalapeño." [13]

Related Research Articles

<span class="mw-page-title-main">Tex-Mex</span> Cuisine in the Southwestern United States and Northern Mexico

Tex-Mex cuisine is a regional American cuisine that originates from the culinary creations of Tejano people. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country. It is a subtype of Southwestern cuisine found in the American Southwest.

<span class="mw-page-title-main">Enchilada</span> Corn tortilla rolled around a filling and covered with a sauce

An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.

<span class="mw-page-title-main">Tostada (tortilla)</span> Flat or bowl-shaped tortilla that is deep-fried or toasted

Tostadas are various dishes in Mexican and Guatemalan cuisine based toasted tortillas.

<span class="mw-page-title-main">Chili con carne</span> Savory American stew with chili peppers and meat

Chili con carne or carne con chile is a spicy stew of Mexican origin containing chili peppers, meat, tomatoes, and often pinto beans or kidney beans. Other seasonings may include garlic, onions, and cumin.

<span class="mw-page-title-main">Refried beans</span> Mexican dish of cooked mashed beans

Refried beans is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. The English "refried beans" is a mistranslation, since the essence of "frijoles refritos" is the reheating and mashing of the beans.

<span class="mw-page-title-main">Tortilla chip</span> Snack food made from corn tortillas

A tortilla chip is a snack food made from corn tortilla, which are cut into triangles and then fried or baked. Corn tortillas are made of nixtamalized corn, vegetable oil, salt and water. Although first mass-produced commercially in the U.S. in Los Angeles in the late 1940s, tortilla chips grew out of Mexican cuisine, where similar items were well known, such as totopos and tostadas.

<span class="mw-page-title-main">Cuisine of the Southwestern United States</span> Food eaten in the southwestern United States

The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.

<span class="mw-page-title-main">Dipping sauce</span> Type of sauce

A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.

<span class="mw-page-title-main">Frito pie</span> American savory dish

Frito pie is a dish popular in the Midwestern, Southeastern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips. Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings.

<span class="mw-page-title-main">Chalupa</span> Mexican specialty dish

A chalupa is one of several specialty dishes of south-central Mexico, including the states of Hidalgo, Puebla, Guerrero, and Oaxaca.

<span class="mw-page-title-main">New Mexican cuisine</span> Cuisine originating from the US state of New Mexico

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. It is known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican culinary traditions, rooted in the historical region of Nuevo México. This Southwestern culinary style extends it influence beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.

<span class="mw-page-title-main">Ignacio Anaya</span> Mexican executive chef (1895-1975)

Ignacio Anaya García was a Mexican maître d'hotel who invented the popular Tex-Mex dish nachos at the Victory Club restaurant a couple miles from the border of Texas in Mexico in 1940. After nachos grew in popularity, Anaya was promoted to chef, and he eventually started his own restaurant in the 1960s.

<span class="mw-page-title-main">Chile con queso</span> Side dish of melted cheese and chili peppers


Chile con queso, sometimes simply called queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dip for tortilla chips. It can also be added to other dishes such as taco.

<span class="mw-page-title-main">Honduran cuisine</span> Culinary tradition

Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup, seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.

<span class="mw-page-title-main">Sope (food)</span> Traditional Mexican dish

A sope is a traditional Mexican dish consisting of a fried masa base with savory toppings. Also known as picadita, it originates in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. It is an antojito, which at first sight looks like an unusually thick tortilla with vegetables and meat toppings.

<span class="mw-page-title-main">Antojito</span> Mexican street food called "antojitos" in Spanish

Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajitas, tortas, even hamburgers and hot dogs, as well as fresh fruits, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street.

<span class="mw-page-title-main">Texan cuisine</span> Food and drinks from Texas

Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.

<span class="mw-page-title-main">El Cholo Spanish Cafe</span> Los Angeles restaurant that serves Mexican food

The El Cholo Spanish Cafe is a Los Angeles restaurant serving Mexican food. Founded in 1923, the restaurant is credited with the introduction of the burrito to the United States in the 1930s. The restaurant has expanded to a chain with six locations in Southern California. It celebrated its 100th anniversary in 2023.

References

  1. ↑ Tijerina, Edmund. "How Nachos Became an International Hit". Texas Highways.
  2. ↑ Bays, Harold Edward; Muñoz-Mantilla, Doris X.; Morgan, Ryan; Nwizu, Chima; Garcia, Theresa “Tess” (1 March 2022). "Obesity Pillars Roundtable: Obesity and Diversity". Obesity Pillars. 1: 100008. doi:10.1016/j.obpill.2021.100008. ISSN   2667-3681. PMC   10662096 . PMID   37990704. Traditional Mexican foods include pork goat, seafood, and chicken, white cheeses, often corn tortillas, crema, lime juice, and raw onions. Examples of Tex-Mex foods include nachos, chili con carne or queso, and fajitas.
  3. ↑ Wheaton, Dennis Ray; Carroll, Glenn R. (1 January 2017). "Where did "Tex-Mex" come from? The divisive emergence of a social category". Research in Organizational Behavior. 37: 143–166. doi:10.1016/j.riob.2017.09.003. ISSN   0191-3085. Tex-Mex typically implies concretely items such as chili con carne, nachos, fajitas and combination plates, among other food items; it usually also implies yellow cheese, cumin, corn chips, and chili powder among other ingredients.
  4. ↑ Colllins, Kimberly; Kohout, Michal (2020). "Regional Geographies of the US-Mexico Border". In Jackiewicz, Edward L.; Bosco, Fernando J. (eds.). Placing Latin America: Contemporary Themes in Geography (Fourth ed.). Lanham: Rowman & Littlefield. ISBN   9781538126295. The lower Rio Grande region is considered the heartland of Tex-Mex culture, partly defined by its distinct food such as fajitas, nachos, and enchiladas...
  5. ↑ "Who Invented Nachos?". HuffPost. 15 May 2012. While nachos are often served at Mexican-American restaurants, they're not a typical Mexican dish. And even though nachos were invented in Mexico, they were created for an American palate.
  6. ↑ Saavedra, Tania Alemán (2019-08-15). "Ignacio Anaya, el mexicano que inventó los nachos". México Desconocido (in Spanish). Retrieved 2020-11-04.
  7. ↑ "Lo que conocemos como nachos, en realidad se llaman totopos | CM Abastos". www.cmabastos.es. Retrieved 2020-11-04.
  8. ↑ Spanish Word Histories and Mysteries: English Words That Come From Spanish. Houghton Mifflin Harcourt. 2007. p. 157. ISBN   9780547350219. Archived from the original on 17 May 2015. Retrieved 7 March 2015.
  9. ↑ Strong, Franklin (2012). Herrera-Sobek, Maria (ed.). Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions. ABC-CLIO. p. 825. ISBN   9780313343407 . Retrieved 26 March 2016.
  10. 1 2 3 4 5 LaRoche, Clarence J. (1954). "Nachos? Natch!". San Antonio Express and San Antonio News.
  11. ↑ "Action Line". Corpus Christi Caller-Times. 25 March 1974.
  12. 1 2 3 4 Orr, Adriana P. (July 1999). "Nachos, anyone?". OED News. Oxford University Press. Archived from the original on 2010-01-02. Retrieved 2011-07-26.
  13. 1 2 3 4 5 6 Haram, Karen (2002-02-14). "The Legend of Nacho's Appetizer". Sun Sentinel . Sun Sentinel. Retrieved 22 August 2022.
  14. ↑ Jinich, Pati (2020-11-02). "The Original Nachos Were Crunchy, Cheesy and Truly Mexican". The New York Times. ISSN   0362-4331 . Retrieved 2020-11-03.
  15. ↑ "Waitress Who Introduced L.A. To Nachos Dies". Morning Edition. October 17, 2008. National Public Radio. Archived from the original on April 11, 2018. Retrieved April 5, 2018.
  16. ↑ K. Annabelle Smith (May 7, 2013). "The History of Baseball Stadium Nachos". Smithsonian. Archived from the original on May 10, 2013. Retrieved May 13, 2013.
  17. ↑ Munsey; Suppes. "Arlington Stadium". Ballparks.com. Archived from the original on 2010-01-02. Retrieved 2008-12-30.
  18. ↑ "History". Originators of Concession Nachos. Ricos Products Co., Inc. Archived from the original on 2009-02-14. Retrieved 2008-12-30.
  19. ↑ Sokolov, Raymond (2006-02-06). "The Search for the Perfect Nacho". Wall Street Journal . Archived from the original on 2019-08-16. Retrieved 2008-06-27.
  20. ↑ David Hendricks (November 7, 2017). "'Father of nachos' Liberto dies day shy of National Nacho Day". mysanantonio.com. Archived from the original on December 16, 2017. Retrieved December 16, 2017.
  21. ↑ Ellerbee, Linda (2005). Take Big Bites: Adventures Around the World and Across the Table. Penguin. pp. 73–74. ISBN   0-399-15268-7. Archived from the original on 2018-04-11. Retrieved 2016-11-05.
  22. ↑ Wasserman, Robin. "Calories in Nachos & Cheese". LIVESTRONG.COM. Archived from the original on 2017-04-10. Retrieved 2017-04-10.
  23. ↑ "Nachos, with cheese Fast foods nutrition". www.weightchart.com. Archived from the original on 2017-04-10. Retrieved 2017-04-10.
  24. ↑ "The Ultimate Nacho Infographic". www.nachosny.com. Archived from the original on 2017-02-24. Retrieved 2017-04-10.
  25. ↑ "The History of Baseball Stadium Nachos". www.smithsonianmag.com. Archived from the original on 2017-04-11. Retrieved 2017-04-10.
  26. ↑ "Dessert Nachos". www.julieseatsandtreats.com. Archived from the original on 2017-04-11. Retrieved 2017-04-10.
  27. ↑ "21 Dessert Nachos". www.buzzfeed.com. Archived from the original on 2017-05-11. Retrieved 2017-04-10.
  28. ↑ "Our Food: The Menu: Nachos & Sides". Tacobell.com. Taco Bell Corporation. Archived from the original on 2017-04-11. Retrieved 2008-12-30.
  29. ↑ "NationalNachosDay.com". NationalNachosDay.com. Archived from the original on 2016-05-29. Retrieved 2017-04-09.
  30. 1 2 Land, Carla. "International Nacho Festival at Piedras Negras, Mexico". mexicolesstraveled.com. Archived from the original on 2016-10-16. Retrieved 2017-04-09.
  31. 1 2 3 "Largest serving of nachos". Guinness World Records. Archived from the original on 2017-04-10. Retrieved 2017-04-09.
  32. 1 2 "Largest serving of nachos". Guinnessworldrecords.com. Retrieved August 5, 2024.
  33. ↑ Graves, Wren (September 30, 2022). "Mike Judge's Beavis and Butt-Head Party Breaks Guinness Record for Largest Nachos". Consequence.net. Retrieved August 5, 2024.
  34. ↑ "Mike Judge's Beavis and Butt-Head Nacho Stunt". Shortyawards.com. Retrieved August 5, 2024.

Further reading

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.