Twenty-Four Kitty Cats

 

Ignacio Anaya was born in Chihuahua, Mexico in 1895. He worked as a maître d'hotel during the 40’s at the Victory Club, a restaurant near the Mexican/U.S. border. The Club was a popular spot with servicemen, because of its proximity to a U.S. Army base. One day in 1943, a hungry group of Army wives walked in, and the chef was A.W.O.L. Ignacio seated the women and said, “Let me fix something up for you.” He went into the kitchen, picked up tostadas, grated some Wisconsin cheese on top, and put them under the broiler. Once the cheese was golden-brown, he topped his creation with sliced jalapeño. The wives loved the crispy, cheesy dish. They returned often to request “Ignacio’s Special.” In no time at all, the simple recipe showed up in cookbooks and other restaurants, often with additions like meat or beans. Ignacio never patented his creation, but to this day it bears his nickname, “Nachos.”