这个 墨西哥 “进口”货已经完全“美国化“。

烤干酪辣味玉米片（Nachos）已经如此之“美国化”，以至很难想象它其实是一个相对新近的墨西哥 “进口”。

这道小吃点心是伊格纳西奥•“纳乔”•安纳亚（Ignacio “Nacho” Anaya）于1943年发明的。当时他经营着位于美国得克萨斯州边境城市伊格尔帕斯（Eagle Pass）对面的一个墨西哥小镇的餐馆。那一天，大约十几位美国军人的妻子在餐馆打烊后走进来，安纳亚并没有把她们拒之门外，而是找来一些玉米薄饼（tortillas），切成小三角，再把它们跟乳酪和尖辣椒切丝一起烘烤。他把这道点心叫作“Nachos Especiales”，也就是“特制Nachos”。

这种点心很快就在得克萨斯州流行起来，而后又传到了美国的电影院、运动场和学校。今天，在全美国的任何地方人们都能找到带有各种不同浇头的nachos，如回锅豆、辣沙司、酸奶油和番茄等等不一而足。

A Mexican immigrant, the nacho has become "all-American."

Nachos have become so “American” that it’s hard to remember the dish is a relatively recent “immigrant” from Mexico.

Ignacio “Nacho” Anaya, who worked at a restaurant in a small Mexican town just across the border from Eagle Pass, Texas, invented the dish in 1943, when about a dozen wives of American servicemen walked into his restaurant after closing time. Rather than turn them away, Anaya found some tortillas, which he cut into small triangles and toasted with cheese and sliced jalapeño peppers. He dubbed them “Nachos Especiales” or “Special Nachos.”

The snack soon spread to Texas, and from there to American theaters, sports venues and schools. Today nachos are available everywhere across the United States with a variety of toppings; refried beans, salsa, sour cream and tomatoes are just a few.