The Growing Popularity of Nachos Around the World
Nachos have evolved from a simple bar snack into a globally enjoyed comfort food. Once associated mainly with movie theaters and sports arenas, they are now found everywhere from fine dining menus to home kitchens. This transformation reflects broader changes in eating habits, cultural exchange, and the growing demand for convenient yet customizable foods.
A Brief History
Nachos originated in northern Mexico in the 1940s when Ignacio “Nacho” Anaya created a quick dish using tortilla chips, melted cheese, and jalapeños for unexpected guests. What began as a spontaneous recipe soon crossed borders and became a staple in American casual dining. Over time, the dish expanded far beyond its original form.
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so its never dead. you can test that by taking a cup of what you have and feeding it 1 1/2 cups bread flour and enough water to make very thick. should see great rise in 24 hours if warm.
so been thinking on this: freshly milled flour may not have enough gluten to give good rise you may have to add store bought gluten to add to it, gluten is the rubber bands that hold the gas.
if the milled flour is a hard grain like winter wheat, that may be the problem.
just my thoughts
chris