Celebrate National Nacho Day with Delicious Traditions

Nachos have come a long way since their simple beginnings, originally topped with just cheese and jalapeños. Nowadays, you’ll find them loaded with everything from ground beef and refried beans to creative variations like donut nachos, nacho lasagna, and even dessert nachos.

Photo Credit: food.com

The dish itself was created in 1943 by Ignacio Anaya, affectionately known as ‘Nacho.’ He whipped up a quick snack of fried tortilla strips with toppings for some guests at his restaurant in Piedras Negras, Mexico. By 1949, nachos had become a hit across the U.S., and today they are a game-day favorite in homes nationwide.

Fun facts about National Nachos Day:

    Ignacio "Nacho" Anaya’s son attempted to trademark the name 'nachos' in the 1960s, but it was too late by then.
    The FDA doesn’t classify nacho cheese as a specific type of cheese, so it can be any cheese variety - though cheddar is most common.
    Tortilla chips, the base of nachos, were actually invented in the U.S., not Mexico.

    In 2019, a record was set in Los Angeles for the largest serving of nachos, weighing over 4 tons

If you’d rather celebrate National Nacho Day out on the town, here are five must-visit spots serving unforgettable nachos:

Photo Credit: instagram.com/nachomachotaconyc/

Nacho Macho Taco, located at 417 Prospect Pl, Brooklyn, NY 11238 (in the Prospect Heights neighborhood bordering Crown Heights), is a cozy casual Mexican restaurant that’s part of a small local Brooklyn chain focused on fresh tacos, burritos, and other classic dishes.

The menu is a true tribute to Mexican favorites - from juicy fish and shrimp tacos (praised for their freshness and flavor) to burritos with chicken mole or chorizo, quesadillas, enchiladas, and vegetarian options like portobello tacos.

The star of the show is the Super Nachos (also known as “Super Nacho Macho”) - a generous plate loaded with crispy chips, melted cheese, guacamole, pico de gallo, black beans, and your choice of toppings (like grilled chicken or birria). They stay crunchy, come out hot, and are perfect for sharing.

Prices are reasonable (nachos range from $12-15), and the drinks menu includes classics like micheladas and margaritas -  making this spot a local go-to for laid-back Mexican comfort food done right.

Photo Credit: instagram.com/elcholo1923

El Cholo - The Original, located at 1121 S Western Ave, Los Angeles, CA 90006 (in the Harvard Heights area of Koreatown), is a legendary family-owned Mexican restaurant that first opened in 1923, making it one of the oldest in Los Angeles (some sources cite 1927 for its current location). This is the original among the El Cholo locations - and the place where, in 1959, waitress Carmen Rocha famously invented the classic nachos: layers of crispy tortilla chips, jalapeños, and melted cheddar cheese that quickly became a nationwide hit.

Today, the restaurant is run by Ron Salisbury, the founders’ grandson, who continues the tradition of serving hearty, authentic dishes without unnecessary modern twists - focusing on fresh ingredients and family recipes.

The atmosphere is old-school and cozy, with vintage décor, wood paneling, and walls lined with photos from its long history. It’s lively but comfortable - great for families, groups, or date nights - and offers outdoor seating for warm California evenings.

The menu is large and approachable (most dishes range from $12–25) and centers on combo plates with enchiladas, tamales, fajitas, and chile relleno.

But the star attraction remains the nachos: the Classic Cheese Nachos ($12) come topped with jalapeños and guacamole, while versions with shredded beef, pork, or chicken ($15-18) are massive, creamy, and loaded with toppings like pico de gallo and sour cream - all while keeping the chips perfectly crispy.

Photo Credit: instagram.com/chicagodiner

The Chicago Diner, located at 2333 N Milwaukee Ave, Chicago, IL 60647 (in the vibrant Logan Square neighborhood on Chicago’s northwest side), is a legendary 100% vegan diner. As one of the pioneers of plant-based dining in Chicago, this spot reimagines classic American comfort foods into delicious, nostalgic versions made entirely without meat, eggs, or dairy -focusing on fresh ingredients, sustainability, and inclusivity (they offer gluten-free options, though the menu isn’t fully GF).

The atmosphere is retro diner meets modern flair - colorful murals, vinyl booths, warm lighting, and a lively buzz that makes it cozy for dates, family meals, or solo visits. There’s also a patio for warm days and a bar serving craft beers and creative cocktails (like their signature vegan Bloody Mary).

The menu is extensive (most dishes between $10–20) and centers around their “Meat-Free Since ’83” favorites - from seitan ribs and burgers to mac ’n’ cheese and tikka masala.

Their Loaded Nachos ($13) are a standout: crispy house-made tortilla chips topped with chorizo-style seitan, spiced black beans, tomatoes, onions, jalapeños, vegan nacho cheese (made from cashews or nuts), guacamole, and sour cream. The result - rich, spicy, creamy, and hearty nachos that deliver full “meaty” flavor without a single animal ingredient. Guests praise them for their “heavenly crunch and addictive flavor” - perfect alongside a margarita or local craft beer.

Photo Credit: instagram.com/nachodaddylv

Nacho Daddy, located at 3663 S Las Vegas Blvd #595, Las Vegas, NV 89109 (inside the Miracle Mile Shops at Planet Hollywood on the Las Vegas Strip, a bustling retail and entertainment hub), is a legendary local modern Mexican restaurant with an American twist.

Opened in 2010 as part of the Nacho Daddy chain - founded by locals to help fight childhood hunger (a portion of proceeds goes to charity) - this location has become one of the most popular in the network. The focus here is on the “craziest gourmet nachos”, with a promise that not a single chip will be dry thanks to fresh daily-made queso and salsa.

The menu features a wide range of dishes - from sizzling fajitas and tacos (like the Flaming Shrimp Tacos with spicy sauce) to burgers and vegan options.

Among the top favorites are the nachos, served in generous, shareable portions on perfectly crispy chips with unique toppings. Highlights include the Filet Mignon Nachos ($25) with tender steak, truffle sauce, and guacamole, and the Brisket Burnt Ends Nachos ($22) with smoky brisket, crispy onions, and chili - rich, layered, and perfectly balanced between heat and creaminess. Guests often describe them as “the dish that’s hard to share, but even harder not to finish.”

Other menu standouts include Lemon Pepper Wings (dry-style with sauces on the side) and house margaritas (award-winning, ranging from classic to exotic flavors).
Prices follow the Vegas style - slightly above average, but portions are massive, often enough for two.

Photo Credit: instagram.com/donaletis

Doña Leti’s is a family-owned Mexican restaurant with a “Houston twist” (H-Mex), named in honor of the owners’ mother, Doña Leti. The restaurant focuses on generous portions of authentic dishes, such as birria tacos, giant burritos, and loaded nachos, making it a popular spot for sharing.

Main location: 7340 Washington Ave, Houston, TX 77007 (in the Washington Corridor, a lively area with bars and a patio). The restaurant is known for its creative fusion elements, fresh ingredients, and affordable prices ($12–20 per dish), maintaining a street food vibe -from chips with salsa to $5 tequila shots.

Menu highlights: birria tacos, quesabirria, chorizo fajitas, massive burritos with fries or bacon-wrapped jalapeños.

Nachos:

Jumbo Loaded Nachos ($15–18) - choice of meat (carne asada, chicken, or birria), melted queso, pico de gallo, sour cream, guacamole, and jalapeños on crispy chips. Large, hearty, and perfectly layered without getting soggy.

Surf + Turf Nachos ($20) - steak and shrimp, rice, cheese, and hot Cheetos for extra crunch. A mouth-watering fusion with Gulf Coast flavors, praised for its balance of heat and freshness.

Easy and portion-friendly (top fitness trend)
This style dominates in 2025 - everything is baked on a single sheet pan, with no pile of dirty dishes. Add avocado for a creamy touch.

Photo Credit: southernliving.com

Ingredients

    2 tablespoons olive oil
    ½ lb. ground beef
    1 tablespoon garlic, minced
    ½ teaspoon salt
    ¼ teaspoon ground black pepper
    ½ teaspoon paprika
    ½ teaspoon cayenne pepper (optional)
    1 (12 oz.) bag tortilla chips (350 grams)
    1 (15 oz.) can black beans, drained and rinsed
    ½ cup corn kernels, from frozen
    ½ cup black olives, sliced
    1 cup white cheddar cheese, shredded
    1 cup yellow cheddar cheese, shredded

Toppings:

    1 cup tomatoes, diced
    1 jalapeño pepper, sliced
    1 tablespoon green onions, finely chopped
    2 tablespoons sour cream

Instructions

    Preheat oven to 400 F. 
    Heat oil in a skillet for 2 minutes over medium high heat until the hot oil sizzles and shimmers. Add ground beef and garlic. Stir well to cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning. Stir in seasoning including salt, pepper, paprika and cayenne pepper (optional) until well combined. Set aside.
    Arrange tortilla chips evenly on a half sheet pan. Sprinkle cooked beef, black beans, corn, black olives and cheese evenly on top. 
    Bake for 12-15 minutes until the melted cheese turns golden brown and bubbly.
    Serve immediately and top with tomatoes, jalapeño, and green onions. Drizzle sour cream on top.

A lighter take on the viral TikTok recipe - made with air-fryer chips and fresh vegetables, lower in fat and higher in protein.

Photo Credit: ifoodreal.com

Ingredients:
   Cauliflower
   Garlic powder
   Two bags of cheddar cheese
   Ground beef or beefless crumbles
   Diced tomatoes
   More cheese on top
   Jalapeño

Instructions:

  Roast the cauliflower: Cut the cauliflower into small florets, sprinkle with garlic powder, and bake at 425°F (220°C) for about 25 minutes, until golden and slightly crispy.

   Prepare the cheesy layer: On a second baking sheet lined with parchment paper, spread out two bags of cheddar cheese. Add cooked ground beef, diced tomatoes, and a bit more cheese on top. Bake again at 425°F (220°C) for 10 minutes, until melted and bubbly.

   Combine and serve: Carefully place the hot cheesy beef mixture over the roasted cauliflower. Top with jalapeño slices, and serve immediately.

Spicy Cheese Fusion Trend 2025 from the chefs - chicken in Buffalo sauce with a trio of cheeses (cheddar, Monterey Jack, and blue) for a balance of spiciness and creaminess, plus fresh toppings like avocado and jalapeño.

Photo Credit: streetsmartkitchen.com

Ingredients

    2 1/2 cups finely shredded chicken
    1/2 cup Frank’s red hot buffalo sauce
    1 bag corn tortilla chips (restaurant style)
    1 (15-ounce) can black beans, rinsed and drained
    1 1/2 cups shredded cheddar cheese
    1 1/2 cups shredded Monterey Jack cheese
    1/2 cup crumbled blue cheese
    1/2 cup pico de gallo
    1 avocado, diced
    Jalapeno slices and cilantro leaves for garnishing

Instructions

    Preheat oven to 350 degrees F.
    In a mixing bowl, combine chicken and buffalo sauce. Mix well and set chicken mixture aside.
    In a cast iron skillet or a baking sheet, put a single layer of chips at the bottom, followed by half of the chicken, half of the black beans, then 1 cup cheddar cheese. Place another layer of chips on top, followed by the rest of the chicken, beans, then 1 cup Monterey Jack cheese.
    Add a few more chips on top, then sprinkle with the rest of the cheddar and jack cheese. Add blue cheese on top, then bake for 8-10 minutes, or until the cheese melts.
    In the meanwhile, chop up the avocado and slice the jalapeño pepper.
    Once the nachos are done, add pico (do not include the liquid as the nachos will turn soggy), avocado and pepper on top. Drizzle a little more buffalo sauce if you want. Garnish with cilantro and serve immediately.

A sweet and spicy barbecue twist - pulled pork marinated in root beer for caramelization and depth of flavor, with crispy vegetables and BBQ sauce. A quick version with prepared meat for lazy days.

Photo Credit: thekitchn.com

Ingredients

   16 ounces tortilla chips
   1 pound pulled pork
   15 ounces black beans rinsed and drained
   4-6 cups shredded cheddar cheese

Additional Toppings (optional):

   1/2 cup sour cream
   1/2 cup guacamole
   1/3 cup sliced olives
   1/2 cup fresh salsa
   1/3 cup chopped fresh cilantro
   1/4 cup sliced or pickled jalapenos
   1/4 cup diced red onion
   1/4 cup sliced green onion

Nacho Dust:

   1 1/2 teaspoons salt
   1 teaspoon ground cumin
   1 teaspoon onion powder
   1 teaspoon garlic powder
   1/4 teaspoon cayenne pepper

Instructions

    Preheat the oven to 350 degrees Fahrenheit.
    Spread the tortilla chips onto a baking sheet or any desired oven-safe baking dish.
    Bake the chips for 4-5 minutes to deepen the flavor and slightly brown the chips.
    Sprinkle 2 cups of the shredded cheese over the chips.
    Sprinkle half of the nacho dust on top of the cheese layer.
    Add the shredded pork and black beans over the cheese.
    Top with remaining 2 cups of cheese and the remaining nacho dust.
    Bake in the preheated oven for 5 to 7 minutes, or until the cheese is fully melted.
    Remove from the oven and add additional toppings as desired.
    Serve warm.

Charcuterie fusion for elegant snacks - charcuterie board style nachos: chips with melted br phys, sliced ​​meats, olives and sweet accents for a sophisticated party.

Photo Credit: bhg.com

Ingredients

   1 bag of potato chips
   Prosciutto (maybe ¼ pound)
   1 quarter wheel of brie cheese
   1 jar of fig jam

Instructions

   Spread out chips on a baking sheet with parchment paper.
   Top with pieces of prosciutto, spoonfuls of cheese and dollops of jam all over.
   Broil on low for 2-4 minutes (or until cheese is melted).

Photo Credit: vancouverwithlove.com

Ingredients (7 servings)
   10-12 Uncooked flour tortillas( all time favorite Tortilla Land)
   Oil
   1/2 cup Sugar
   1 tbsp Ground cinnamon
   Strawberries or your favorite fruit
   Mini chocolate chips
   Your favorite chocolate syrup
   Your favorite caramel syrup 
   1 serving of love

Instructions
   Cut the uncooked flour tortillas into triangles. Lightly brush or spray them with oil, then bake or air-fry until golden and crispy.
   In a small bowl, mix sugar with ground cinnamon and sprinkle it generously over the warm chips.
   Arrange the chips on a plate and top with sliced strawberries (or your favorite fruit).
   Add mini chocolate chips, then drizzle chocolate syrup and caramel syrup on top.
   Finish with a big serving of love - and enjoy while warm!