WEBVTT - 9 Deliciously Cheesy Facts about Nachos

0:00:02.840 --> 0:00:05.480
<v Speaker 1>Guess what, mango? What's that? Will? So you know, I'm

0:00:05.519 --> 0:00:08.119
<v Speaker 1>a huge fan of ballpark food, Like whenever we get

0:00:08.119 --> 0:00:10.520
<v Speaker 1>invited to go to you know, big League baseball games

0:00:10.600 --> 0:00:13.720
<v Speaker 1>or anything like that. I'm not the biggest fan of baseball,

0:00:13.760 --> 0:00:15.880
<v Speaker 1>but I love going to these games because I'll just

0:00:15.960 --> 0:00:20.400
<v Speaker 1>the corn dogs, not shows anything else. But I decided

0:00:20.440 --> 0:00:23.159
<v Speaker 1>to read up on the greatest ballpark foods out there

0:00:23.200 --> 0:00:26.160
<v Speaker 1>because I gotta know what I'm missing. And it actually

0:00:26.160 --> 0:00:28.000
<v Speaker 1>turns out, I'll admit I did not know this, but

0:00:28.040 --> 0:00:31.360
<v Speaker 1>that two thousand fifteen was a big year for snack

0:00:31.440 --> 0:00:36.280
<v Speaker 1>related invention. Big year. Yeah, what was that? Well, that's

0:00:36.320 --> 0:00:39.680
<v Speaker 1>the year that the Arizona Diamondbacks debuted the churro dog,

0:00:39.800 --> 0:00:44.560
<v Speaker 1>which ESPN describes as a churro inside a doughnut bun

0:00:44.960 --> 0:00:49.080
<v Speaker 1>topped with frozen yogurts Sunday. I mean, come on, I

0:00:49.159 --> 0:00:52.279
<v Speaker 1>eat one of those. Yeah. Yeah. And while that was

0:00:52.320 --> 0:00:54.360
<v Speaker 1>definitely the front runner for most of the year, the

0:00:54.400 --> 0:00:57.240
<v Speaker 1>Milwaukee Brewers Miller Park, they came up with an even

0:00:57.320 --> 0:00:59.880
<v Speaker 1>more popular snack than that. Now I've got to hear

0:00:59.920 --> 0:01:01.920
<v Speaker 1>the what is it? You're ready? This is kind of

0:01:01.920 --> 0:01:07.120
<v Speaker 1>mind blowing. It's nachos on a stick, and apparently it

0:01:07.240 --> 0:01:09.600
<v Speaker 1>was all the rage in two thousand and fifteen. Now

0:01:09.680 --> 0:01:11.960
<v Speaker 1>all the raged in a way that somehow we didn't

0:01:12.000 --> 0:01:14.440
<v Speaker 1>find out. But it was all the rage, I guess.

0:01:14.440 --> 0:01:19.120
<v Speaker 1>And you're supposedly it was a stick of beef loaded

0:01:19.160 --> 0:01:23.600
<v Speaker 1>with refried beans, rolled in Derito's and then deep fried

0:01:23.680 --> 0:01:27.160
<v Speaker 1>and drizzled with sour cream and cheese, all on a stick.

0:01:27.240 --> 0:01:29.280
<v Speaker 1>I have no idea how that works, but it does

0:01:29.280 --> 0:01:32.800
<v Speaker 1>seem pretty genius. So it does sound like kind of novel,

0:01:32.840 --> 0:01:35.800
<v Speaker 1>I guess. But why were people so excited about it? Well,

0:01:35.840 --> 0:01:38.400
<v Speaker 1>the vendors were excited about it because the whole idea

0:01:38.520 --> 0:01:40.480
<v Speaker 1>was that you could, you know, be chowing down on

0:01:40.520 --> 0:01:43.200
<v Speaker 1>the stick in one hand and yet still be able

0:01:43.240 --> 0:01:45.199
<v Speaker 1>to wash it down with a beverage and the other.

0:01:45.240 --> 0:01:48.200
<v Speaker 1>Because you think about it, like, that's my biggest frustration

0:01:48.240 --> 0:01:49.880
<v Speaker 1>with going to these games, as you always have to

0:01:49.920 --> 0:01:52.400
<v Speaker 1>like put the drink down between your feet to then

0:01:52.920 --> 0:01:55.440
<v Speaker 1>eat the nachos, which is a two handed thing. Or

0:01:56.040 --> 0:01:59.040
<v Speaker 1>you could master what I'm master of, just getting the

0:01:59.120 --> 0:02:01.360
<v Speaker 1>chip with your mouth, dipping it and then kind of

0:02:01.360 --> 0:02:04.480
<v Speaker 1>doing a flip and letting it, you know, flip down

0:02:04.480 --> 0:02:07.840
<v Speaker 1>into I'll have to show you later, but anyway, it's

0:02:08.040 --> 0:02:10.440
<v Speaker 1>it's it's novel because you would never get any nacho

0:02:10.600 --> 0:02:13.480
<v Speaker 1>cheese on yourself by doing this, and they saw it

0:02:13.520 --> 0:02:17.080
<v Speaker 1>as this revolution and how you would eat nachos. But

0:02:17.200 --> 0:02:19.320
<v Speaker 1>reading about all this made me think we should do

0:02:19.360 --> 0:02:22.040
<v Speaker 1>a nine Things all about nachos, you know, break down

0:02:22.080 --> 0:02:24.720
<v Speaker 1>some of the ingredients, talk about how America got so

0:02:24.760 --> 0:02:49.560
<v Speaker 1>obsessed with him. So let's dive in. Hey, their podcast listeners,

0:02:49.560 --> 0:02:51.880
<v Speaker 1>welcome to Part Time Genius. I'm Will Pearson and as

0:02:51.919 --> 0:02:54.320
<v Speaker 1>always I'm joined by my good friend man guest Ticketer

0:02:54.600 --> 0:02:56.520
<v Speaker 1>and on the other side of the soundproof glass just

0:02:56.760 --> 0:02:59.920
<v Speaker 1>rocking another one of his brilliant shirts and this one's

0:03:00.040 --> 0:03:04.560
<v Speaker 1>as Buenos Nachos. That's our good friend and producer Tristan McNeil,

0:03:05.200 --> 0:03:07.600
<v Speaker 1>now mango. This is a fun episode, you know, because

0:03:07.600 --> 0:03:10.040
<v Speaker 1>we're we're we're both big fans of cheese that we

0:03:10.080 --> 0:03:13.440
<v Speaker 1>have been four years and I'm guessing we ate no

0:03:13.639 --> 0:03:15.799
<v Speaker 1>less than four to five tons of it in college

0:03:15.840 --> 0:03:19.000
<v Speaker 1>between the two of us. So anyway, with that in mind,

0:03:19.040 --> 0:03:22.160
<v Speaker 1>it's up to you. Where do you think we should start. Well,

0:03:22.720 --> 0:03:24.280
<v Speaker 1>I think I'm gonna save the cheese, def for a

0:03:24.320 --> 0:03:26.680
<v Speaker 1>little later on it's too good and start with something

0:03:26.680 --> 0:03:29.440
<v Speaker 1>a little more basic. Did you know that chips and

0:03:29.520 --> 0:03:33.560
<v Speaker 1>salsa is the official state snack of Texas? Not only

0:03:33.560 --> 0:03:35.400
<v Speaker 1>did I not know that, but I guess I didn't

0:03:35.400 --> 0:03:38.680
<v Speaker 1>know that states had official snacks. But at the same time,

0:03:38.720 --> 0:03:41.720
<v Speaker 1>I guess it's not all that surprising, So tell me more. Yeah,

0:03:41.920 --> 0:03:44.120
<v Speaker 1>I guess it isn't that surprising, but how it became

0:03:44.160 --> 0:03:47.560
<v Speaker 1>the state snack is super fun. So in two this

0:03:47.640 --> 0:03:50.680
<v Speaker 1>group of second graders from the Leo Marcel Elementary School

0:03:50.680 --> 0:03:53.520
<v Speaker 1>in Mission, Texas decided that their state and needed its

0:03:53.520 --> 0:03:56.560
<v Speaker 1>own official snack. So Texas, at the time I already

0:03:56.600 --> 0:04:00.400
<v Speaker 1>had a state dish chili, a state fruit grapefruit, and

0:04:00.480 --> 0:04:04.000
<v Speaker 1>a state pie pecan. So the kids design a lobby

0:04:04.080 --> 0:04:06.880
<v Speaker 1>for this official snack. But the competition was fiercer than

0:04:06.920 --> 0:04:09.280
<v Speaker 1>you might imagine. So the kids came up with all

0:04:09.280 --> 0:04:16.120
<v Speaker 1>these nominees, including pickles, Dorito's Flame, and hot Cheetos and

0:04:16.120 --> 0:04:18.080
<v Speaker 1>and in the end, I guess the victory went to

0:04:18.120 --> 0:04:20.800
<v Speaker 1>the good old chips and salsa. Yeah, I think I

0:04:20.839 --> 0:04:22.480
<v Speaker 1>can agree with that, And so, so how did they

0:04:22.480 --> 0:04:25.840
<v Speaker 1>actually get this past? I guess four kids actually testified

0:04:25.880 --> 0:04:29.000
<v Speaker 1>before a House committee on on behalf of chips and salsa.

0:04:29.320 --> 0:04:31.960
<v Speaker 1>And while all the kids spoke with you know, the

0:04:32.040 --> 0:04:35.480
<v Speaker 1>sort of passion that chips and salsa demand, a little

0:04:35.520 --> 0:04:38.520
<v Speaker 1>girl named Audrey made the most convincing argument. And this

0:04:38.560 --> 0:04:42.480
<v Speaker 1>is what you said. Quote First, salsa contains two ingredients

0:04:42.480 --> 0:04:45.480
<v Speaker 1>that are state symbols already. The jalapeno is the state

0:04:45.520 --> 0:04:48.800
<v Speaker 1>pepper and sweet onions are the state vegetable. Put them

0:04:48.839 --> 0:04:52.279
<v Speaker 1>together with a few more ingredients, and presto, perfect salsa.

0:04:52.600 --> 0:04:57.360
<v Speaker 1>That just makes sense. It does. It's so cute. And

0:04:57.600 --> 0:04:59.679
<v Speaker 1>apparently she wasn't the only one who thoughts of because

0:05:00.040 --> 0:05:03.919
<v Speaker 1>Rick Perry actually signed the resolution into law not long after. Wow,

0:05:03.960 --> 0:05:07.040
<v Speaker 1>that is pretty amazing. I really like that one. All right, Well,

0:05:07.080 --> 0:05:09.640
<v Speaker 1>since we're doing nachos facts, I feel like we should

0:05:09.680 --> 0:05:12.720
<v Speaker 1>start with the chips themselves, because there's actually a great

0:05:12.760 --> 0:05:15.320
<v Speaker 1>origin story there. And this goes back to the late

0:05:15.400 --> 0:05:18.880
<v Speaker 1>nineteen forties to El Zarape Tortilla factory, and this is

0:05:18.920 --> 0:05:21.760
<v Speaker 1>in Los Angeles, and it became one of the first

0:05:21.839 --> 0:05:25.320
<v Speaker 1>to automate its production of these tortillas. So the company

0:05:25.360 --> 0:05:28.040
<v Speaker 1>had installed this state of the art tortilla making machine,

0:05:28.120 --> 0:05:30.680
<v Speaker 1>and pretty soon it was cranking these things out like

0:05:30.800 --> 0:05:34.080
<v Speaker 1>twelve times faster than they could by hand. So the

0:05:34.120 --> 0:05:36.080
<v Speaker 1>only problem with this is that, you know, many of

0:05:36.080 --> 0:05:38.279
<v Speaker 1>the tortillas came out and mis shapen or kind of

0:05:38.279 --> 0:05:41.480
<v Speaker 1>twisted up, and of course those ones couldn't be sold.

0:05:42.040 --> 0:05:44.440
<v Speaker 1>So one night, the co owner of the business, Rebecca

0:05:44.520 --> 0:05:48.200
<v Speaker 1>Webb Kransa, she takes these reject tortillas. She just brings

0:05:48.240 --> 0:05:50.520
<v Speaker 1>them home and has a family party, and so she

0:05:50.600 --> 0:05:54.200
<v Speaker 1>decides to cut the tortillas into triangles, fry them up,

0:05:54.240 --> 0:05:56.240
<v Speaker 1>and then serve them to her guests. Is what she

0:05:56.400 --> 0:05:59.920
<v Speaker 1>called tort chips. And because her relatives love the chips

0:06:00.080 --> 0:06:03.120
<v Speaker 1>so much, Kranza started selling them for ten cents a

0:06:03.200 --> 0:06:06.800
<v Speaker 1>bag at this local Mexican Delhi and also right outside

0:06:06.800 --> 0:06:09.720
<v Speaker 1>of the factory there. So you fast forward a decade

0:06:09.760 --> 0:06:13.240
<v Speaker 1>to the nineties sixties and Carranza's torch chips were available

0:06:13.400 --> 0:06:16.040
<v Speaker 1>up and down the West Coast. And not only that,

0:06:16.080 --> 0:06:19.640
<v Speaker 1>the chips were so popular they became El Sarape's main business.

0:06:20.200 --> 0:06:22.719
<v Speaker 1>That's pretty amazing. I didn't realize that, like the chips

0:06:22.760 --> 0:06:25.680
<v Speaker 1>had their own story. I feel like it's like one

0:06:25.680 --> 0:06:29.560
<v Speaker 1>of those things you just assume exists forever, right, like, like, um,

0:06:29.640 --> 0:06:31.719
<v Speaker 1>so here's the fact that I might have heard before,

0:06:31.720 --> 0:06:33.960
<v Speaker 1>but it's still surprising to me. Do you realize that

0:06:34.080 --> 0:06:39.200
<v Speaker 1>chipotle and jilipino peppers are the same plant? Which, yeah,

0:06:39.240 --> 0:06:41.839
<v Speaker 1>it's just super weird to me because they have like

0:06:41.880 --> 0:06:45.159
<v Speaker 1>such distinct tastes and colors. But it's partially due to

0:06:45.240 --> 0:06:49.159
<v Speaker 1>just when and how they're harvested. So, you know, alipinos,

0:06:49.200 --> 0:06:51.080
<v Speaker 1>like a bunch of other peppers, start out green, but

0:06:51.120 --> 0:06:54.039
<v Speaker 1>then they turn red as they ripe in. And there's

0:06:54.080 --> 0:06:56.600
<v Speaker 1>a reason we don't often see red halipinos and grocery stores.

0:06:56.760 --> 0:06:59.360
<v Speaker 1>It's because in farming, you know, the longer you let

0:06:59.360 --> 0:07:01.240
<v Speaker 1>something grow, the more time there is for things to

0:07:01.240 --> 0:07:04.880
<v Speaker 1>go wrong along the way. So from this like financial standpoint,

0:07:04.880 --> 0:07:07.440
<v Speaker 1>it's just less risky to pick the peppers when they're green.

0:07:07.920 --> 0:07:11.800
<v Speaker 1>But the chipotles are just red jilopenas that have been smoked, dried.

0:07:12.280 --> 0:07:14.680
<v Speaker 1>M hmm. All right, Well, here's a quick one about

0:07:14.760 --> 0:07:17.040
<v Speaker 1>pico de guio. You know this super simple mix that

0:07:17.120 --> 0:07:21.960
<v Speaker 1>just has fresh ice, tomatoes, onion, jalapenos, and usually cilantro,

0:07:22.200 --> 0:07:25.200
<v Speaker 1>and it just tastes so good on tortilla chip. But anyway,

0:07:25.440 --> 0:07:29.560
<v Speaker 1>according to Epicurious, pico de guio actually means roosters beak

0:07:29.680 --> 0:07:33.720
<v Speaker 1>in Spanish. Why why why roosters deak? Well, it actually

0:07:33.800 --> 0:07:36.240
<v Speaker 1>turns out that the traditional way of eating pico de

0:07:36.280 --> 0:07:39.240
<v Speaker 1>guio was just to use your fingers, and in particular

0:07:39.320 --> 0:07:42.280
<v Speaker 1>your thumb and index fingers. You do have to keep

0:07:42.280 --> 0:07:44.520
<v Speaker 1>in mind that tortilla chips and the act of dipping

0:07:44.560 --> 0:07:47.640
<v Speaker 1>them in salsa, that was really more of an American thing,

0:07:47.680 --> 0:07:50.440
<v Speaker 1>and so this style of eating when you have those

0:07:50.440 --> 0:07:52.760
<v Speaker 1>two fingers, it reminded people so much of the way

0:07:52.840 --> 0:07:56.000
<v Speaker 1>roosters pecket food with their beaks that they just decided

0:07:56.040 --> 0:07:59.600
<v Speaker 1>the name should reflect that. That's really cute. Well, one

0:07:59.640 --> 0:08:01.440
<v Speaker 1>of the interest things I learned this week was that

0:08:01.520 --> 0:08:03.920
<v Speaker 1>if you like sour cream on your nachos, you really

0:08:03.960 --> 0:08:09.440
<v Speaker 1>ought to thank the Mongols and and maybe the Russians too.

0:08:09.520 --> 0:08:12.880
<v Speaker 1>So this is according to Ionine, the Mongols always had

0:08:12.960 --> 0:08:15.080
<v Speaker 1>plenty of milk on hand thanks to the horses they

0:08:15.080 --> 0:08:17.559
<v Speaker 1>traveled with, but the only problem was that a large

0:08:17.600 --> 0:08:21.280
<v Speaker 1>part of the population was lactose intolerant, so instead of

0:08:21.320 --> 0:08:23.960
<v Speaker 1>drinking the fresh mare's milk, they I guess let it

0:08:24.000 --> 0:08:26.320
<v Speaker 1>ferment for a long time until all the bacteria had

0:08:26.400 --> 0:08:29.200
<v Speaker 1>eaten away the lactose and replaced it with alcohol, and

0:08:29.240 --> 0:08:32.880
<v Speaker 1>then they drank this I guess slightly alcoholic milk drink

0:08:32.920 --> 0:08:37.200
<v Speaker 1>called kumas. Anyway, when they brought this drink to Russia,

0:08:37.240 --> 0:08:40.360
<v Speaker 1>the people really went crazy for it. Only they kind

0:08:40.360 --> 0:08:42.680
<v Speaker 1>of tweaked the process a little, like they used milk

0:08:42.720 --> 0:08:45.320
<v Speaker 1>from cows rather than horses, and they also allowed the

0:08:45.360 --> 0:08:49.040
<v Speaker 1>milk to thicken much longer, which kept it from turning alcoholic.

0:08:49.160 --> 0:08:52.079
<v Speaker 1>And what they ended up with was this smooth, somewhat

0:08:52.120 --> 0:08:54.520
<v Speaker 1>sour tasting cream, which is basically the same stuff we

0:08:54.600 --> 0:08:57.640
<v Speaker 1>heap on our nachos today. Wow. I didn't believe that

0:08:57.679 --> 0:08:59.160
<v Speaker 1>you were actually going to be able to connect that

0:08:59.200 --> 0:09:03.160
<v Speaker 1>to the Mongols, but I think you successfully did all right. Well,

0:09:03.160 --> 0:09:05.600
<v Speaker 1>before we get too deep into the toppings, I feel

0:09:05.600 --> 0:09:07.600
<v Speaker 1>like we should really talk about the man behind the

0:09:07.640 --> 0:09:10.920
<v Speaker 1>dish that we know as Nacho, somebody that we all

0:09:10.920 --> 0:09:13.000
<v Speaker 1>owe so much to really, if you think about it,

0:09:13.040 --> 0:09:16.480
<v Speaker 1>his name was Ignacio Anaya, or as his friends called him,

0:09:16.520 --> 0:09:19.679
<v Speaker 1>just Nacho. According to the story, Nachos were born in

0:09:19.720 --> 0:09:23.120
<v Speaker 1>a Mexican border town back in nineteen forty three, and

0:09:23.160 --> 0:09:26.199
<v Speaker 1>Ignacio wasn't actually a chef, but more of a maitre

0:09:26.280 --> 0:09:29.360
<v Speaker 1>d at a restaurant that was called the Victor Club. Now,

0:09:29.400 --> 0:09:32.280
<v Speaker 1>one night during World War Two, Annia was closing up

0:09:32.280 --> 0:09:35.200
<v Speaker 1>the restaurant when a dozen women just showed up, and

0:09:35.200 --> 0:09:38.440
<v Speaker 1>they were desperate for a late night meal. These were

0:09:38.440 --> 0:09:41.080
<v Speaker 1>the wives of US soldiers who had been stationed just

0:09:41.200 --> 0:09:44.480
<v Speaker 1>across the border in Eagle Past, Texas. Of course, and

0:09:44.559 --> 0:09:46.760
<v Speaker 1>I didn't want to turn them away, but he also

0:09:46.840 --> 0:09:48.640
<v Speaker 1>knew the kitchen was low on food and that the

0:09:48.720 --> 0:09:51.800
<v Speaker 1>chef had already left for the night. So Anya goes

0:09:51.840 --> 0:09:54.200
<v Speaker 1>back to the kitchen and tries to see what he

0:09:54.240 --> 0:09:56.920
<v Speaker 1>can pull together, and of course what he comes up

0:09:56.920 --> 0:09:59.760
<v Speaker 1>with is the very first plate of nachos, which, of

0:09:59.800 --> 0:10:04.040
<v Speaker 1>course us was tortilla chips topped with shredded cheese halapenos,

0:10:04.440 --> 0:10:06.959
<v Speaker 1>and then he baked them all in the oven. Now,

0:10:07.000 --> 0:10:09.320
<v Speaker 1>the dish was a huge hit with the army wives,

0:10:09.320 --> 0:10:11.440
<v Speaker 1>and when they asked their server what it's called, he

0:10:11.520 --> 0:10:15.680
<v Speaker 1>said Nacho's Especiales, which of course was later just shortened

0:10:15.720 --> 0:10:20.080
<v Speaker 1>to nachos, And the dish eventually became so popular that

0:10:20.120 --> 0:10:24.000
<v Speaker 1>and I quit to open his own nacho centric restaurant.

0:10:24.040 --> 0:10:26.760
<v Speaker 1>I really, I have no idea if this thing still exists. Problem,

0:10:26.840 --> 0:10:29.360
<v Speaker 1>why didn't this take off? Like? I feel like nacho

0:10:29.440 --> 0:10:31.920
<v Speaker 1>restaurant should have gone everywhere, but I would have I

0:10:31.920 --> 0:10:34.960
<v Speaker 1>would have totally gone to one or would still Well,

0:10:35.040 --> 0:10:36.800
<v Speaker 1>we've got two more facts to get to before we

0:10:36.840 --> 0:10:52.920
<v Speaker 1>close this out, but let's take a quick break. Welcome

0:10:52.920 --> 0:10:55.120
<v Speaker 1>back to part time Genius. We were talking nachos. So

0:10:55.400 --> 0:10:59.200
<v Speaker 1>here's the question I had. Are refried beans really fried twice?

0:10:59.480 --> 0:11:02.400
<v Speaker 1>It feels like this age old question, like why would

0:11:02.400 --> 0:11:05.240
<v Speaker 1>beans need to be fried more than once? Well, it

0:11:05.240 --> 0:11:07.880
<v Speaker 1>turns out the answer is that they don't. In fact,

0:11:07.920 --> 0:11:10.240
<v Speaker 1>sometimes they aren't even fried once, They're just mashed and

0:11:10.280 --> 0:11:13.760
<v Speaker 1>boiled instead, which brings up the follow up why all

0:11:13.800 --> 0:11:16.439
<v Speaker 1>the confusion? And of course, you know, Gabe had the

0:11:16.440 --> 0:11:18.880
<v Speaker 1>answer for us as always. It turns out the English

0:11:18.960 --> 0:11:21.959
<v Speaker 1>name refried beans is really just a mistranslation of the

0:11:22.000 --> 0:11:25.400
<v Speaker 1>Spanish name for the dish for holes, refritos, So free

0:11:25.440 --> 0:11:27.800
<v Speaker 1>holes is, of course the Spanish word for beans, and

0:11:27.960 --> 0:11:31.240
<v Speaker 1>friedo is a Spanish adjective meaning fried or cooked, so

0:11:31.400 --> 0:11:33.959
<v Speaker 1>the translation error really comes down to the prefix re

0:11:34.920 --> 0:11:37.520
<v Speaker 1>and in English we put that prefix on things like

0:11:37.679 --> 0:11:40.520
<v Speaker 1>retry or reschedule, things that are being done more than once.

0:11:40.640 --> 0:11:43.320
<v Speaker 1>But in Spanish, I guess the prefix has a completely

0:11:43.360 --> 0:11:47.280
<v Speaker 1>different meaning. It adds emphasis to an adjective. So rofritos

0:11:47.360 --> 0:11:50.280
<v Speaker 1>doesn't actually mean refried at all. It means well fried

0:11:50.360 --> 0:11:53.000
<v Speaker 1>or well cooked. Oh, I did not know. That's a

0:11:53.000 --> 0:11:54.760
<v Speaker 1>good one, Gabe. I'm glad he helped you out on

0:11:54.800 --> 0:11:57.120
<v Speaker 1>that one. Alright, Well, I don't think we should in

0:11:57.200 --> 0:11:59.920
<v Speaker 1>this show without talking a little bit about how steady

0:12:00.000 --> 0:12:03.400
<v Speaker 1>of nachos with that gooey cheese came to be. And

0:12:03.480 --> 0:12:05.959
<v Speaker 1>you know, while nachos started growing more popular after their

0:12:06.000 --> 0:12:09.040
<v Speaker 1>invention in the nineteen forties, you kind of needed an

0:12:09.040 --> 0:12:11.240
<v Speaker 1>oven to melt the cheese, and so that meant the

0:12:11.280 --> 0:12:14.760
<v Speaker 1>dish was really restricted to restaurants and cooking at home,

0:12:14.880 --> 0:12:17.360
<v Speaker 1>and you didn't see them at fast food joints at

0:12:17.400 --> 0:12:21.120
<v Speaker 1>that point, or movie theaters or ballparks. But that all

0:12:21.200 --> 0:12:24.360
<v Speaker 1>changed thanks to a man named Frank Liberto now Frank

0:12:24.400 --> 0:12:27.600
<v Speaker 1>word Concessions at Arlington Stadium back in the nineteen seventies,

0:12:27.960 --> 0:12:29.520
<v Speaker 1>and this is back when it was home to the

0:12:29.520 --> 0:12:32.679
<v Speaker 1>Texas Rangers, and his customers would often say how they

0:12:32.679 --> 0:12:35.679
<v Speaker 1>wish they could have nachos at the game, And of

0:12:35.679 --> 0:12:38.520
<v Speaker 1>course Frank knew that he couldn't install ovens or broilers,

0:12:38.600 --> 0:12:40.720
<v Speaker 1>just you know, on this hunch that the dish would sell.

0:12:41.280 --> 0:12:44.200
<v Speaker 1>So instead he started working on this gooey liquid form

0:12:44.200 --> 0:12:47.160
<v Speaker 1>of the cheese that could be quickly ladled over the chips.

0:12:47.200 --> 0:12:49.320
<v Speaker 1>And it took a little time to get the secret

0:12:49.360 --> 0:12:53.480
<v Speaker 1>recipe just right, but in nineteen seventy six, Concession nachos

0:12:53.600 --> 0:12:56.760
<v Speaker 1>finally hit the stands. And I feel fortunate because that's

0:12:56.800 --> 0:12:59.080
<v Speaker 1>just a few years before we were born, so we

0:12:59.120 --> 0:13:02.800
<v Speaker 1>can say that were all of our lives we've never

0:13:02.880 --> 0:13:05.720
<v Speaker 1>had to go without the availability of nachos is a

0:13:05.760 --> 0:13:08.720
<v Speaker 1>wonderful thing. It really I can't even imagine what life

0:13:08.760 --> 0:13:10.959
<v Speaker 1>was like you And when you think back pre electricity,

0:13:11.000 --> 0:13:15.000
<v Speaker 1>pre nachos in the ballpark, it's just it's tough. Anyway.

0:13:15.320 --> 0:13:18.960
<v Speaker 1>At first, the operators wanted nothing to do with Frank's inventions,

0:13:19.000 --> 0:13:21.400
<v Speaker 1>so he had to build his own nacho carts to

0:13:21.520 --> 0:13:24.760
<v Speaker 1>push through the stadium. But once they caught sight of

0:13:24.800 --> 0:13:28.120
<v Speaker 1>these massive lines that routinely formed behind the nacho carts,

0:13:28.520 --> 0:13:32.000
<v Speaker 1>the cheesy chips became a stadium staple. You know. They

0:13:32.040 --> 0:13:34.760
<v Speaker 1>even started out selling popcorn, which had been the former

0:13:34.800 --> 0:13:37.280
<v Speaker 1>top seller. Which it's weird because I mean, I like

0:13:37.280 --> 0:13:40.080
<v Speaker 1>popcorn at movie theaters, but for some reason, psychologically like

0:13:40.120 --> 0:13:42.360
<v Speaker 1>I want nothing to do with popcorn in the ballpark.

0:13:42.760 --> 0:13:44.800
<v Speaker 1>You just want a cup of cheese. I just want

0:13:44.840 --> 0:13:48.120
<v Speaker 1>some cheese on some ships. But anyway, within the next

0:13:48.160 --> 0:13:50.800
<v Speaker 1>few years, Frank's liquid cheese was being dished out with

0:13:50.880 --> 0:13:54.400
<v Speaker 1>nachos at ballparks all over the country. What a hero.

0:13:54.640 --> 0:13:57.120
<v Speaker 1>I really like that. So maybe you should take the

0:13:57.120 --> 0:14:01.480
<v Speaker 1>trophy home for celebrating nacho cheese. You know, I appreciate

0:14:01.559 --> 0:14:03.480
<v Speaker 1>the thought there. I feel like the fact that you

0:14:03.640 --> 0:14:08.400
<v Speaker 1>connected such a strange dish to the Mongols was really impressive.

0:14:08.840 --> 0:14:11.080
<v Speaker 1>So I feel like, just to honor how much cheese

0:14:11.160 --> 0:14:13.480
<v Speaker 1>that we ate in college, why don't we call this

0:14:13.520 --> 0:14:16.560
<v Speaker 1>one a draw and go order ourselves some celebratory nachos.

0:14:16.920 --> 0:14:18.880
<v Speaker 1>I like that, and we'll take Tristan with us. Well,

0:14:18.880 --> 0:14:20.640
<v Speaker 1>that's it for today's show. If you've got a great

0:14:20.760 --> 0:14:23.040
<v Speaker 1>nacho story or fact, be sure to share it with

0:14:23.120 --> 0:14:25.880
<v Speaker 1>us on our socials. You know, we're curious about it.

0:14:26.040 --> 0:14:29.200
<v Speaker 1>And from gave Tristan Will and me. Thank you so

0:14:29.280 --> 0:14:42.600
<v Speaker 1>much for listening. H