International Day of the Nacho takes place every year on October 21. The day honors the iconic Mexican snack made by Ignacio “Nacho” Anaya in 1943. Started in Piedras Negras, Mexico, this food event invites people everywhere to share simple corn chips or loaded nacho plates with friends.

What is the International Day of the Nacho?

International Day of the Nacho falls on October 21 each year. It marks one of the most famous snacks in the world: crisp corn tortilla chips topped with melted cheese and hot peppers.

The day brings friends and families together over good food. You can make the classic three-ingredient dish or build a big plate with modern toppings. People of all ages enjoy sharing a warm platter at home or in local dining spots.

This day is not a public holiday with office closures. Instead, it is a fun global food event. Restaurants, sports bars, and home cooks mark the day by sharing recipes, offering meal deals, and posting photos online.

The day also honors rich Mexican food history. It links the border snack made in Coahuila in 1943 to the popular stadium food enjoyed across North America today.

The 1943 Piedras Negras origin and Ignacio Anaya

The history of nachos began in 1943 in Piedras Negras, Coahuila, Mexico. A group of wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass, Texas, visited the Victory Club restaurant after the kitchen closed.

The restaurant host, Ignacio “Nacho” Anaya, wanted to feed his guests. He could not find the cook, so he made do with basic food items. Anaya cut fresh corn tortillas into triangles. He fried them crisp, added shredded Colby cheddar cheese, and topped them with pickled jalapeño slices.

He warmed the dish until the cheese melted into a hot layer. When the guests asked for the name of the snack, Anaya said, “Nacho’s especiales” (Nacho’s specials). Word of the food spread fast, and people soon called the treat “nachos”.

Anaya later opened his own spot, Nacho’s Restaurant, in Piedras Negras to serve his dish. He died on November 9, 1975, leaving a lasting mark on food history.

In 1995, twenty years after his death, local leaders in Piedras Negras set October 21 as the International Day of the Nacho. They put up a bronze plaque at the old Victory Club site and started the annual International Nacho Festival.

How Piedras Negras and the world celebrate

The main celebration takes place in Piedras Negras, Coahuila. Every October, the town hosts the three-day International Nacho Festival (Festival del Nacho). The event features live music, local art, and a jalapeño-eating contest.

A fun tradition at the festival is making a giant nacho plate. Local cooks mix hundreds of pounds of chips, cheese, and jalapeños on a huge grill to set records and feed crowds.

Across Mexico and the United States, fans mark the day by visiting Tex-Mex spots or cooking at home. Many people post photos on Twitter and Instagram with tags like #InternationalDayoftheNacho and #NationalNachoDay.

Home cooks often host casual nacho parties. Hosts set out warm chips with refried beans, beef, chicken, queso, guacamole, salsa, and sour cream so guests can build custom plates.

From three ingredients to stadium queso and gourmet builds

Ignacio Anaya’s original 1943 dish used three simple items: fried tortilla chips, Colby cheese, and jalapeño peppers. Over time, cooks created many new nacho styles.

Classic Tex-Mex Nachos follow the old method of single topped chips. Each chip gets refried beans, melted cheddar or Monterey Jack cheese, and one jalapeño slice before baking. This gives great flavor in every bite.

Loaded Nachos became popular in sports arenas and family spots. These piles feature chips covered in warm cheese sauce, black beans, corn, pork, chicken, or beef, topped with fresh guacamole and pico de gallo.

Stadium cheese sauce and sweet dessert nachos

A big change in nacho history happened in 1976. Businessman Frank Liberto brought pumpable warm cheese sauce to Arlington Stadium in Texas. This let sports arenas serve fast nachos without baking single plates.

Cooks also make Dessert Nachos for a sweet treat. They swap salty corn chips for cinnamon-sugar chips or waffle cone pieces. They top the chips with whipped cream, chocolate sauce, caramel syrup, fresh fruit, or Nutella.

Tips for making crisp nachos at home

Making great nachos at home starts with thick corn tortilla chips. Sturdy chips hold heavy toppings without breaking or turning soft under heat. Look for restaurant-style chips made from whole yellow or blue corn.

Bake your chips on a sheet pan in thin layers instead of one tall pile. Spreading chips across two layers ensures every chip gets melted cheese and toppings.

Shred block cheese yourself instead of buying bagged cheese. Bagged cheese has anti-caking agents that stop smooth melting. Bake at high heat until bubbly. Add cold toppings like sour cream, salsa, and guacamole right before serving.

How to mark International Day of the Nacho