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Raul Alhazredo, author of The Nachonomicon

July 15, 2014 Derek Sotak
15th century woodcut of “The Mad Monk” Raul Alhazredo having The Nachonomicon dictated to him by a mysterious stranger.

15th century woodcut of “The Mad Monk” Raul Alhazredo having The Nachonomicon dictated to him by a mysterious stranger.

While little is known about The Nachonomicon, the unspeakable book of all nacho knowledge that man was not meant to know, other than of its unseemly reputation, even less is known about its author, “The Mad Monk” Raul Alhazredo.

Alhazredo was said to have been a missionary who came over from Europe during the Spanish conquest of Mexico in the 1500’s with the singular goal of converting the heathens of the New World to Christianity. He immediately set out to spread the word of The Lord to the darkest corners of Mexico, ignoring the warnings of the natives as pagan superstition, only to find himself slowly slipping into insanity as his faith in both religion and humankind was rocked by encounters with the otherworldly things which dwelt there. His final expedition of conversion was to find the fabled city of Aztlán which was rumored to be located somewhere in the vast Chihuahuan Desert, but it was a journey he would return from barely alive, his mind reeling.

No one knew if he managed to find Aztlán, or what happened to him there if he did, as his ramblings as he stumbled back into town were barely intelligible at best, and questioning-man’s-place-in-the-universe terrifying at worst. There were mutterings of him encountering the Tlazolteotl Bruja Cults, consulting with pus and stabbing demons, and all around acting very unmonklike. He retreated from the church in town where he had previously slept and took up in an abandoned shack deep in the Sierra Madres.

Infrequently he would return to town to buy strange herbs and spices and was rumored to be compiling a book of unspeakable cooking methods with hints of a legendary food that would reshape the face of the world. Local chefs would refuse to sell to him and children would avoid the area of his shack after sundown. Townsfolk claimed they could hear strange chanting and noises coming from its direction on nights of the full moon, as well as long, strange, footprints originating from nowhere and heading in its general direction.

The story of his death, torn apart by invisible creatures in the middle of a restaurant in town, is an obvious exaggeration and most likely a cover for his murder at the hands of the fed up and superstitious locals, what is fact is that his remains were deep fried in oil and left out in the desert for the beasts to consume. Afterwards a few brave townsfolk went up to his shack in the mountains only to find pages upon pages of a manuscript labeled as El Libro De Sabrosos Nachos (The Book of Delicious Nachos) and a large hole in the floor of it leading down into an inky black cave system. a few of the most foolish men climbed down into it and found the cavern crawling with gigantic mezcal worms, and a slimy hole dropping down into utter blackness from which no bottom could be determined. After a torch was dropped down and disappeared a maniacal laughter could be heard issuing from it and they quickly fled the scene. They used black powder to destroy the entrance of the cavern and burnt the house to the ground. Finally clear of “The Mad Monk”, the town celebrated with a gigantic fiesta in the town square, which was quickly silenced as a massive sinkhole swallowed it whole.

But the cleansing fire did not destroy all as at least one copy of the blasphemous El Libro De Sabrosos Nachos survived the blaze and made its way to Europe to be translated by numerous practitioners of the Dark Culinary Arts and renamed The Nachonomicon. While it can not be confirmed, Hákral, Balut, and Tacos de Nana are all recipes rumored to have sprung from the madness of the foul tome. Most disturbing though, while not explicitly mentioned, the fingerprints of nachos are all over the pages of the grimoire, detectable not in their presence, but instead in their absence. While most of the recipes seem to be secreted away, foodstuffs such as the Turducken and KFC’s The Double Down are proof that some of its content is still slipping out. Woe to the chef that tries to make some of its most advanced recipes, and god help us if someone like Guy Fieri gets his hands on a copy...

The Jean Paul Baptiste D’Ys de Gevaudan translation of The Nachonomicon on display in the dangerous books section in the Library of Congress.

The Jean Paul Baptiste D’Ys de Gevaudan translation of The Nachonomicon on display in the dangerous books section in the Library of Congress.


Derek Sotak
In 2014 Tags Nacho Literature
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Happy 4th of July!

July 4, 2014 Derek Sotak
4th of July Nachos.jpg

Happy 4th of July folks, or for the sake of writing about food, 4th of CHEW-ly! Ah, cracks me up every time... Anyhow, you should be out at a BBQ and not sitting here in front of a comp reading about nachos, but if you want to COMBINE the two you are welcome to check out our fantastic recipe for PATRIOTIC NACHOS which will truly make you the George Washington of the BBQ. Don't blow your fingers off tonight and enjoy patriotism on us.


In 2014 Tags Recipe
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Nachos Time: Nachos in the News - June 2014

June 25, 2014 Derek Sotak

Nachos Time: Nachos in the News -  A convenient mouthful of  short form nacho news, topped with the cheese of truth, jalapeno slices of journalism, beans of education, and other toppings of various questionable informative analogies. We bring you nacho news one chip at a time.

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In 2014 Tags Nachos Time
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Review: Willimantic Brewing Company

June 15, 2014 Derek Sotak
Chips, Cheddar Cheese, Monterey Jack Cheese, Diced Tomatoes, Scallions, Jalapeños, Pulled Pork, Tomato Salsa, Sour Cream.

Chips, Cheddar Cheese, Monterey Jack Cheese, Diced Tomatoes, Scallions, Jalapeños, Pulled Pork, Tomato Salsa, Sour Cream.

I live in America, where we’ve decided as a country that bigger is better, no phallic humor intended (on my part at least, I can’t speak for the rest of the country). There are plenty of fast food joints or gas stations out there where you can buy a gallon bucket of soda, and also numerous restaurants featuring meals so large that if you can eat the whole thing you’ll get your picture on the wall and your name will go down in history. Is it any wonder based off of this that the United States is the most obese country in the world? Now, if the size of the food was related to the deliciousness of the food, that would be one thing, but this is not the case in many places, and just because it’s the biggest around doesn’t mean it’s the tastiest. Guess what the moral of this review is going to be?

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In 2014 Tags Review
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Review: Val's Restaurant

June 5, 2014 Dex Gormenghast
Tortilla Chips, Cheese, Chicken, Tomatoes, Lettuce, Jalapenos, Black Olives.

Tortilla Chips, Cheese, Chicken, Tomatoes, Lettuce, Jalapenos, Black Olives.

Are you familiar with the Peruvian style of music known as Chicha? In a nutshell, the native Peruvians had a form of music known as Huayno, which can be traced back to the Incan Empire, and for all these years they were all jamming out to that, up until the December 31st, 1959 that is. When “The Swinging Sixties” spread across the globe the surf and psychedelic rock of the United States made it’s way south to Peru, and blew their Andes loving minds. Now the indigenous people were used to Zamfiresque pan pipes and and other musical instruments that went back thousands of years and didn’t have easy access to electric guitars and basses, but that didn’t stop them from making the best with what they could get, and thus Chicha was born. The nachos at Val’s Restaurant are kind of like that.

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In 2014 Tags Review
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Nachonomics: ('na-cho-'na-miks)

noun. The branch of knowledge concerned with the production, consumption, and distribution of nachos.

Book: Complete Nacho Knowledge Book: Complete Nacho Knowledge
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