In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »Helen Rosner
A dead-simple, three-ingredient queso sauce is the secret to these nachos, which strike the perfect balance between rich, crunchy, spicy, and bright. Get the recipe for Cadillac Nachos »Farideh Sadeghin
This salsa is spicy—use it sparingly!—as any serious salsa should be. Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you're feeling daring, go for big scoops with your favorite bag of tortilla chips. Get the recipe for Chile de Arbol Salsa »Farideh Sadeghin
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 »Matt Taylor-Gross
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