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The Tostitos Logo Has A Hidden Message

Did you know the Tostitos logo contains a hidden message? It indeed does, and here's everything you need to know so you're in on the secret.

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The Fork: Crispitty, Crunchitty, Cornitty Tortilla Chips

The Fork: Crispitty, Crunchitty, Cornitty Tortilla Chips
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Celebrating the best margaritas and tortilla chips

Someone somewhere in the world has designated just about every day of the year to celebrate someone or something.

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Doolin peddles tortilla chip recipe

Today is a holiday with a crunch. One might even suggest that it is a corny holiday. Well, thatâs OK because today is National Tortilla Chip Day. Rebecca Webb Carranza first popularized tortilla chips as a way to reuse misshapen tortillas. Her family owned the Los Angeles based El Zarape Tortilla Factory in the 1940s.
Just a few decades ago, Americans seldom ate tortilla chips and salsa, but its popularity has grown immensely. Today is a tribute to the rising popularity of what has now become one of Americaâs favorite munchies.
Usually made of fried yellow corn tortillas, however, flour tortillas are just as yummy; tortilla chips can be served with dips like salsa, guacamole, bean dip, hot cheese dip, etc.

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Rochester's Top 5 Best Nachos for National Tortilla Chip Day

Wondering where tortilla chips came from in the first place? CheckIDDay.com says,
Jose Martinez of San Antonio, Texas, is often credited as being their (tortilla chips) creator. He was the owner of the Tamalina Milling Company and came up with mass-produced masa, a type of corn flour used to make tortillas. He made tortilla chips with some excess masa.

In the 1940's Rebecca Webb Carranza "she fried misshapen tortillas and served them at a family party, where they were a hit. She began marketing them to the public, and by the 1960s the company was selling them as "Tort Chips."

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Rochester's Top 5 Best Nachos for National Tortilla Chip Day

Rochester's Top 5 Best Nachos for National Tortilla Chip Day
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A Brief History of Nachos

In the 1940s, Ignacio “Nacho” Anaya was working at Club Victoria in the border town of Piedras Negras, Mexico, when a group from the neighboring Texas town of Eagle Pass came in looking for something to eat. As the restaurant’s
maître d, Anaya's job was normally limited to attending to guests, but on this particular occasion, the cook was nowhere to be found.
Instead of turning the customers away, Anaya ducked into the kitchen to whip up a quick dish using the few ingredients he could find. The resulting plate of tortilla chips topped with grated cheese and sliced jalapeños was a hit. It needed a name, and Nachos Especiales—an homage to its creator—stuck. Or at least the first half of it did.

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