In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »
Though not strictly nachos, take a Korean classic—ddukbokki, or spicy rice cakes—and add on an oh-so-American layer of melted cheddar for a stroke of Korean-American pub-fusion brilliance that recalls nachos as much as Korean cooking. Get the recipe for Korean Rice Cake Nachos »
