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Around this time The Zapotec, an indigenous people of Mexico, migrate to the Oaxaca region of Southern Mexico. There they create the Totopo from ground corn, laying the ground work for the nacho.
Ignacio Anaya invents "Nachos Especiales" In Piedras Negras (Black Rocks), Northern Mexico. This is the first example of nachos being served as a meal.
Nacho isn't a word as much as it is a name. People took to calling Anaya's dish "Nachos"; "Nacho" being a pet name for boys named Ignacio.
Nachos' gained noterity when waitress Carmen Rocha (a San Antonio, Texas native) began serving them to regulars at landmark Mexican restaurant "El Cholo" in Los Angeles. Nacho's went on to become the restaurants signature dish.
Frank Liberto, then owner of "Rico's Products", popularized the nacho when he began selling them at Arlington Stadium in Texas.
Liberto incorporates the Jalepeno pepper to boost Arlington Stadiums drink sales. That year the stadium sold about $800,000 worth of nachos'.
Liberto figures out how to make "pump-able cheese" that on top of not needing to be refrigerated had a considerably longer shelf life. Not labeled as cheese by the Food and Drug Administration Liberto took to calling it "Cheese Sauce" or what we might refer to today as "nacho" or "Queso" cheese.
