Nachos are a Tex-Mex dish[2][3][4][5][6][7][8][9] consisting of tortilla chips or totopos covered with cheese or chile con queso, 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.

[10][11][12][13][14][15] Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States.

[17] When Anaya was unable to find the cook, he went to the kitchen and spotted freshly fried pieces of corn tortillas.

[14][17] 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.

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.

In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho.

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.

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.

The nachos commonly sold at concession stands in the U.S. consists of tortilla chips topped with pump-able cheese sauce.

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.

Small bowls of chile con queso or, more commonly, salsa are served with baskets of warm tortilla chips as appetizers.

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.

[35] A new record was set on September 25, 2022, when a 4,870 lb, or 2,209 kg[36] plate of nachos was served at a promotional event to celebrate a new season for the revived Beavis and Butt-Head.