Day Three of the Super Bowl (Snack) preview entries today and our topic, as indicated by the title is NACHOS. First, the origins: The dish was created by, and named after, Mexican restaurateur Ignacio Anaya, who created it in 1941 for American customers at the Victory Club restaurant in Piedras Negras, Coahuila. It was Frank Liberto, a businessman from Texas, who took nachos to the masses in the 1970s. Two inventions made this possible: an emulsified cheese sauce that requires no refrigeration, has an extended shelf life and stays melted without heat, and a pump for the cheese so the nachos could be assembled as fast as people could order them.
Mr. Liberto introduced ballpark nachos in 1976 at a Texas Rangers baseball game, then in 1977 at a Dallas Cowboys football game. From there, they appeared at stadiums and movie theaters throughout the United States, and then one country after another.
So, let’s take a look at the nutritional content of NACHOS with cheese (One Cup):
Total Calories: 453
Total Fat: 28 grams
Total Carbohydrates: 46 grams
Total Protein: 5.7 grams
Sodium: 413 grams
Now, lots of people place “add ons” to their NACHOS including beef, chicken, pork as well as vegetables such as tomatoes, lettuce and jalapenos.
Well, in analyzing the “weight impact” of NACHOS, clearly the chips and fat laden cheese are not exactly on “Phase 1” of our dietary plan. So, if you are at a Super Bowl party and NACHOS are on the table, try to (secretly when no one is watching) pick off the proteins and vegetables leaving the chips and cheese behind.
And today’s Super Bowl Halftime Show posting is the infamous Justin Timberlake and Janet Jackson show in 2004. As this is a PG rated blog, the wardrobe malfunction exposing Ms. Jackson’s breast is NOT included! (Sorry to disappoint!)