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While they are now often served at Mexican-American restaurants, they’re not a typical Mexican dish. They were invented in Mexico but created for an American palate.

Tortilla chips with cheese and jalapeño peppers, named for Ignacio ‘Nacho’ Anaya (c. 1894–1975), the Mexican restaurateur who is credited with their invention.

This momentous event happened in 1950, the year of what has come to be known as ‘The Great Carpaccio Exhibition’. The colour of his raw beef reminded Cipriani of the brilliant reds used by the painter; and so the dish had a name.