National Nacho Day is November 6th and it’s a fiesta for nacho lovers. Nachos can be served as a snack, appetizer, or main course. The perfect recipe for nachos includes a huge plate of stacked tortilla chips topped with lots of melted cheese, salsa, sour cream, jalapenos, and guacamole!
If you plan on having your own fiesta and making your world famous nachos – it’s a good time to brush up on the proper food safety skills.
Use the hashtag #NationalNachosDay to post images of your delicious nacho creations or to find restaurant specials and deals.
About Nachos
It’s hard to imagine a world without Nachos, but prior to 1943, the crunchy and tasty snacks were non existent. The first plate of nachos was served in 1943 at a restaurant, owned by Ignacio “Nacho” Anaya, located on the border between Piedras Negras, Mexico and Eagle Pass, Texas.
The popularity of the new dish spread swiftly throughout Texas and the Southwest and has since gained millions of fans across America.
Nachos with an abundance of toppings are often called loaded nachos, super nachos or nachos supreme. Some favorite nachos toppings are refried beans, ground beef, shredded beef, chicken, seafood, shredded cheese, jalapeno peppers, green pepper, lettuce, tomatoes, black olives, onion, sour cream and guacamole.
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Clean, Separate, Cook, and Chill
If you plan on having your own fiesta and making your world famous nachos – it’s a good time to brush up on food safety and the proper procedures of preparing and serving.
Clean
- Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
- Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item.
- Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush.
Separate
- Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.
- Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
- Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy water.
Cook
Using a food thermometer is the only safe way to ensure the proper cooking temperature of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
| Category | Food | Temperature (°F) | Rest Time |
|---|---|---|---|
| Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb | 160 | None |
| Turkey, Chicken | 165 | None | |
| Fresh Beef, Veal, Lamb | Steaks, roasts, chops | 145 | 3 minutes |
| Poultry | Chicken & Turkey, whole | 165 | None |
| Poultry breasts, roasts | 165 | None | |
| Poultry thighs, legs, wings | 165 | None | |
| Duck & Goose | 165 | None | |
| Stuffing (cooked alone or in bird) | 165 | None | |
| Pork and Ham | Fresh pork | 145 | 3 minutes |
| Fresh ham (raw) | 145 | 3 minutes | |
| Precooked ham (to reheat) | 140 | None | |
| Eggs & Egg Dishes | Eggs | Cook until yolk and white are firm | None |
| Egg dishes | 160 | None | |
| Leftovers & Casseroles | Leftovers | 165 | None |
| Casseroles | 165 | None | |
| Seafood | Fin Fish | 145 or cook until flesh is opaque and separates easily with a fork. | None |
| Shrimp, lobster, and crabs | Cook until flesh is pearly and opaque. | None | |
| Clams, oysters, and mussels | Cook until shells open during cooking. | None | |
| Scallops | Cook until flesh is milky white or opaque and firm. | None |
Chill
- Use an appliance thermometer to be sure the refrigerator temperature is consistently 40° F or below.
- Refrigerate leftovers within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F.
National Nacho Day Deals:
Also, use the hashtag #NationalNachosDay to find restaurant deals or post your own delicious creations.
