The Tex-Mex dish of tortilla chips covered with melted cheese and toppings is called nachos.
Nachos were created in 1943 in Piedras Negras, Coahuila, Mexico, near the United States border. The dish is widely associated with Ignacio “Nacho” Anaya, who served tortilla chips with cheese and sliced jalapeños.
The original preparation was simpler than many modern versions. Today, restaurant nachos may include beans, seasoned meat, sour cream, guacamole, salsa, tomatoes, and several kinds of cheese. The expanded format is a major part of Tex-Mex appetizer culture.
Nachos are sometimes confused with chilaquiles, a Mexican dish in which tortilla pieces are simmered in salsa. Nachos remain crisp and are assembled with toppings, while chilaquiles are typically softened by cooking in sauce.