疫情期间，这家店允许堂食。虽然各桌保持了距离，但一桌围10多人的情景也有。
dr.s 邀请去这家店。吃的时候感受甜美，吃后却有点担心。
食物称作：nachos
以下资料给出了简单的制作方法，以及这一食物的历史来源。
https://www.simplyrecipes.com/recipes/nachos/
后来Dr. s在Facebook上发了如下消息。原来还是如此重大之节日！
Because I have many friends who live in foreign countries (including some who have to VPN through a great firewall) I want to remind all my compatriots from around the world that today is International Nacho Day.
If you live in one of those sad countries in which nachos are harder to come by (i.e., anywhere that's not the USA), here is some help with how to make your own nachos:
1. Chips. You need them. Unflavored tortilla chips are the best, but I've found they're hard to get outside of North America, so your next best choice is to get some soft tortillas, cut them into chips and toast them. If those aren't available, get some hard taco shells and break them up. If you are in the utter extremity and cannot get any of the above, get a bag of nacho cheese Doritos, which are found in most countries.
2. Spices. For the toppings and the cheese, you're going to need the spices that make it nachos. If you can get spices that are labeled "taco" or "Mexican," then use those. But most of my friends live in countries in which those are not readily available, so I recommend making a spice which is about 8/10 chili powder, 1/10 garlic powder, 1/10 onion powder. If you live in a country in which you cannot get those in powder form, then very small dice chilis, onion, and minced garlic together in those proportions. Of course, different countries will sometimes have different chilis available, but that's OK.
3. Toppings. Almost any kind of meat will do. Spiced ground beef is traditional but honestly I've had nachos with about every variety of meat. Avoid processed meats (like hot dogs or Spam). But what if you live in a country where meat is a little harder to come by, or you are a vegetarian? Beans, particularly black beans or kidney beans will do quite nicely, or sauted vegetables, and you can even make a good one with a firmer tofu. Regardless, you'll want to cook the meat (or beans, or tofu) with the spices.
4. Cheese. Now, this is going to be the tough one in a lot of countries. If you can't get nacho cheese, go for a softer cheese that melts well. If you live in a country that doesn't have a good cheese culture ... well, it's terrible, but you might just have to melt some of that pre-sliced American cheese in the plastic packets (I know, it's terrible). Once the cheese is melted, mix in the spices to your taste. This is the secret of nachos -- the dairy in the cheese cuts back on the head of the spices, so that you can taste more of the spice without also feeling like you are burning your mouth.
5. Baking. If you want a firmer chip, you can just put a layer of chips down, put your meat (or beans, tofu, etc.) in a layer on those, and then pour the melted cheese on the chips. If, however, you want a softer nacho, you can then bake your nachos for maybe 10-15 minutes at a lower temperature.
6. Additional toppings. Often we put things like salsa, guacamole, or sour cream on nachos, but here's a place where you can experiment with your local ingredients. When Ignacio Anaya invented nachos, he was trying to make a Mexican-style dish that would be palatable to Americans with the limited ingredients he found in the kitchen. Nachos began as an international dish, so you can make your own special fusion with your own local ingredients, and still call them nachos.
If those of you abroad make your own, please take a picture and send it to me, or even post it in the comments below! I'd love to see what you do.
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