Mexico is listed as the country of origin for nachos.
The dish originated in Piedras Negras, Coahuila, a Mexican city just across the border from Eagle Pass, Texas. In 1943, restaurateur Ignacio “Nacho” Anaya prepared the first nachos at the Victory Club for visiting American customers. He cut fried corn tortillas into triangles, topped them with cheese and jalapeño slices, and heated them.
Nachos are often associated with Tex-Mex cuisine because the dish became especially popular in Texas and the southwestern United States. That association can cause confusion, but the dish’s listed place of origin remains Mexico. The name comes from “Nacho,” a common Spanish nickname for Ignacio.
The original preparation was much simpler than many modern versions. Today, nachos may include meat, beans, salsa, sour cream, guacamole, olives, and other toppings, but those additions do not change their country of origin.