Nachos - Quiz

1. What is the base ingredient for the variation known as 'Irish Nachos'?

A) Potatoes (French fries)
B) Graham crackers
C) Tater tots
D) Tortilla chips

2. What is the essential ingredient that makes a dish qualify as nachos?

A) Tortilla chips
B) Jalapeños
C) Cheese
D) Refried beans

3. What replaces tortilla chips in the Pacific Northwestern dish called 'totchos'?

A) Tater tots
B) Pita chips
C) Graham crackers
D) French fries

4. Which ingredient is used in poutine nachos instead of cheddar cheese?

A) Cheese curds and gravy
B) Sour cream
C) Nacho cheese sauce
D) Guacamole

5. Which topping is considered the most common in modern nachos and typically present in the greatest quantity?

A) Ground beef
B) Jalapeños
C) Guacamole
D) Cheese

6. In the Southeastern United States, what meat is commonly added to barbecue nachos?

A) Ground beef
B) Chicken
C) Bacon
D) Pulled smoked pork shoulder

7. What is one of the ingredients added to condensed cheese sauce at stadium concession stands?

A) Guacamole
B) Sour cream
C) Salsa
D) Pepper juice

8. What characterizes traditional nachos as created by Anaya?

A) Pita chips with cinnamon and sugar
B) Tortilla chips topped with cheese and jalapeños
C) Chips topped with beef and lettuce
D) Tater tots with cheese and salsa

9. Which topping is noted as being less common or rarely added to nachos?

A) Salsa
B) Lettuce
C) Jalapeños
D) Cheese

10. What base is used for 's'more nachos'?

A) Tortilla chips
B) Pita chips
C) Graham crackers
D) French fries

11. According to the text, what is the secret regarding stadium-style nacho cheese sauce?

A) The location where the cheese is manufactured
B) The temperature at which it is served
C) The ingredients in the condensed form
D) The brand of the cheese used

12. How are toppings sometimes served to allow diners to customize their nachos?

A) Buffet-style
B) Frozen
C) Pre-mixed
D) Layered by the chef

13. What topping is used in the variation consisting of a quartered and fried tostada?

A) Marshmallows
B) Cinnamon
C) Habanero hot sauce
D) Gravy

14. Who created nachos in 1943?

A) Carmen Rocha
B) Ignacio Anaya
C) Frank Liberto
D) Howard Cosell

15. In what year were nachos created?

A) 1954
B) 1959
C) 1943
D) 1976

16. Where were nachos first created?

A) San Antonio
B) Los Angeles
C) Arlington
D) Piedras Negras

17. What is the name of the restaurant where nachos were invented?

A) El Cholo Spanish Cafe
B) Ricos Products
C) Nacho's Restaurant
D) Victory Club

18. Who popularized nachos during Monday Night Football in 1978?

A) Carmen Rocha
B) Frank Liberto
C) Howard Cosell
D) Ignacio Anaya Jr.

19. What is the calorie count of a typical corn tortilla chip?

A) 15 calories
B) 12 calories
C) 6 calories
D) 110 calories

20. What date is declared the International Day of the Nacho?

A) October 25
B) October 21
C) September 4
D) November 21

21. Who marketed 'ballpark nachos' in 1976?

A) Frank Liberto
B) Ignacio Anaya
C) Carmen Rocha
D) Howard Cosell

22. Which person is credited with introducing nachos to Los Angeles?

A) Frank Liberto
B) Howard Cosell
C) Carmen Rocha
D) Ignacio Anaya

23. How many calories are in an ounce of Mexican-style cheddar cheese?

A) 6 calories
B) 15 calories
C) 110 calories
D) 100 calories

24. What is the approximate sodium content in a single serving of nachos?

A) 816 mg
B) 300 mg
C) 16 mg
D) 272 mg

25. In which book did the word 'nachos' first appear in English?

A) St. Anne's Cookbook
B) The History of Nachos
C) A Taste of Texas
D) Texas Cuisine

26. What is the typical calorie range for a single serving of nachos?

A) 600 to 900 calories
B) 50 to 200 calories
C) 300 to 600 calories
D) 100 to 300 calories

27. What is the daily value percentage of fat in a serving of nachos?

A) 34%
B) 27%
C) 39%
D) 50%

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