Panchos Mexican Restaurant to Sweeten Up National Nachos Day with Dessert Nachos

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These are na-cho average nachos! Panchos Mexican Restaurant in Downtown Summerlin will show its sweet side on National Nachos Day with dessert nachos, available all day on Tuesday, Nov. 6.

Panchos dessert nachos, also known as Postres de Nachos, are prepared with stacked cinnamon-sugar flour tostaditas, smothered in cinnamon and chocolate syrup and topped with French vanilla ice cream, whipped cream, chopped nuts and a maraschino cherry, priced at $9.95.

In addition to the shareable sweet dish, Panchos classic nachos are always on the menu and made with toasted corn tostaditas layered with beans, covered with cheddar and jack cheeses, topped with diced tomatoes, jalapeños, sour cream, and guacamole.

Reservations may be made by calling 702.982.0111 or by visiting their website.

About Panchos Mexican Restaurant

Panchos Mexican Restaurant, a Manhattan Beach institution for more than 40 years, is now open in Downtown Summerlin, serving traditional and modern Mexican fare by Executive Chef Ramon Hurtado. Voted one of the “Best Mexican Restaurants in Las Vegas” by OpenTable’s “Top 10 Diners’ Choice” awards, the fun, festive restaurant transports guests to a Mexican hacienda and vibrant bar, serving an array of handmade margaritas, more than 40 tequilas, and live entertainment seven nights per week. Panchos Mexican Restaurant opens at 11 a.m. Monday through Saturday and at 10 a.m. on Sundays. More information about Panchos is available by calling 702-982-0111, by following Panchos on Twitter and Instagram, and liking Pancho’s on Facebook.

Reservations and more information are available on their website.

About Nachos

It’s said that Anaya, a Mexican from the border town of Piedra Negras, inadvertently invented nachos 70 years ago in 1943 when hungry guests showed up at the Victory Club, the restaurant he was working at across the Rio Grande River from Texas. The dozen or so patrons were the wives of American soldiers who had been shopping in town and were now looking for some sustenance.

As the maitre d, Anaya found himself without a chef so he decided to rustle up something tasty for his guests. The only foods available in the kitchen were tortillas and cheese. He began making the dish by cutting the tortilla into triangles. The cheese was then melted by heating it together with the triangular chips. He topped the dish with jalapeno peppers to complete the first-ever recipe of Nachos Especiales otherwise known as Nacho’s Special Dish.

Anaya, who was called Nacho because of his short stature, created a dish that would grow in popularity in Texas and the Southwest over the next 20 years. Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. He also opened his own eatery, Nacho’s Restaurant, in the border town. – NationalNachosDay.com