Celebrate National Nachos Day with Chef Colt Patin!
Today is National Nachos Day, and Louisiana Culinary Institute is joining WBRZ to celebrate!
Our chefs pride themselves on the care they put into their work and quality of the food they produce. Sometimes that requires a bit more ingenuity than others to make a worthwhile dish. When certain ingredients are low or missing, culinary experts have to rely on their creative skills to feed the people that depend on them. Nachos were invented for this very reason!
Ignacio "Nacho" Anaya’s Story
Ignacio Anaya worked as a maître d’hôtel at the Victory Club in Piedras Negras, Mexico in 1943. As the Victory Club was closing up the kitchen for the night, a group of American Military wives came in looking for something to eat. The chef had already left for the night, but Ignacio couldn’t find it in his heart to turn the women away. Thinking quickly, he went to see what leftovers remained available in the kitchen. Then, he got to work!
The finished product was simple. It was a plate of warm tostadas cut into triangles and topped with melted cheese and a few slices of jalapeno. A humble dish made to be shared between friends. When the women asked what this delicious, new dish was called, Ignacio made history with a joke. He called them “Nacho’s Especiales (Nacho’s Special),” short for Ignacio’s Special.
After this, news spread of Nacho’s Special, attracting customers from far and wide. The dish became so widely loved that it was even added to the official menu of the Victory Club. Ignacio later worked his way up to chef in the restaurant before opening his very own, appropriately named Nacho's Restaurant.
Ignacio’s legacy continues to inspire chefs and culinary students worldwide today. His story should serve as a reminder to everyone what dedication, generosity, and a little creativity can make you capable of achieving.
Carrying on Ignacio’s Legacy
Today on WBRZ, we’re choosing to remember and honor Ignacio’s resourcefulness by combining his signature dish with a bit of Chef Colt Patin’s own imagination! Check out our Live Cooking Segment, and when you’re done, come back here to save the recipes for yourself!
1) BRQ-Style BBQ Nachos:
Chef's Tips & Tricks
- Use thick chips to support hearty toppings.
- Build two layers so the bottom chips get toppings too.
- Add cold garnishes at the end to preserve contrast and crunch.
Queso Tip: American cheese helps the sauce stay smooth. Avoid boiling after adding cheese
2) Louisiana Seafood Nachos:
Chef's Tips & Tricks
- Seafood boil seasoning can be salty; season gradually.
- Use cooked crawfish tails only long enough to heat through.
- Keep the dipping sauce in a squeeze bottle for a clean TV-ready finish.
3) Game Day Buffalo Chicken Nachos:
Chef's Tips & Tricks
- Rotisserie chicken is an easy shortcut for home cooks.
- Coat the chicken--not the chips--with Buffalo sauce to reduce sogginess.
- Add celery and ranch after baking for fresh crunch and contrast.
Sauce Tip: Gentle heat and gradual butter addition help keep the sauce emulsified. Refrigerate leftovers promptly and reheat gently.
4) Southern Breakfast Nachos:
Chef's Tips & Tricks
- Softly scramble eggs before baking to avoid rubbery eggs.
- Crisp bacon adds important texture.
- Keep gravy light on the chips; offer extra on the side.
Homemade Crispy Tortilla Chips:
Chef's Tips & Tricks
- Do not overcrowd the fryer; monitor oil temperature.
- Use a deep, stable pot and never leave hot oil unattended.
- Store fully cooked chips airtight; assemble nachos just before serving.
