Not My Quiz, But Nacho Quiz

Answer: Refried beans

Although pinto beans are the most commonly used bean in making refried beans across the world, in many parts of Mexico, other beans such as black beans and red kidney beans are used.

The beans are usually drained and then stewed or otherwise cooked and then mashed, before being strained and then baked or fried with a little of the excess juice and seasonings such as garlic, salt, pepper and paprika. In some parts of Mexico, Epazote is added for extra flavour.

Though it can be added to nachos on its own, it is often seen as a combination topping with sour cream and/or salsa, which provides a cool contrast to the warm, earthy flavour of the beans.

Answer: Chile con queso

Chile con queso is a popular staple of Tex-Mex cuisine, which originated in the Mexican state of Chihuahua and eventually spread to the US through the Texan border. It seems to be a simplified version of the traditional Mexican dish, Queso flameado, a flambé dish of melted cheese and chorizo.

A blend of cheeses is usually used, with peppery and processed cheeses making up the majority of the mix. often, chili pepper mixes and tomatoes can also be added in order to give the blend more texture and spice.

It is a popular addition to nachos across the US, as it provides a warm, cheesy, liquid contrast to the salty chips.

Answer: Guacamole

Guacamole was first developed by the Aztec civilisation in Mexico using native avocados which have been cultivated in central America for over 10,000 years.

Though the dish is, at its simplest, a mix of mashed avocado and salt, many recipes now include one or more of: coriander, lemon juice, garlic, tomatoes and cayenne pepper. It is often eaten with nachos to provide a cool, fresh contrast in flavour with the warm, salty chips.

There is even a National Guacamole Day which is celebrated in some Southern states of the US on September 16th; the same day as Mexican independence day.

Answer: Pico de gallo

"Pico de gallo" means "rooster's beak". It is sometimes known as "salsa bandera" as the red, white and green colours provided by the tomatoes, onions and coriander respectively are reminiscent of the Mexican flag.

It is a particularly good addition to nachos, as it contains very little liquid (unlike other traditional salsas) which allows the tortillas to retain their crunch.

Answer: Sour cream

Sour cream is made by adding lactic acid bacteria to regular cream and allowing it to ferment the bacteria gives the cream its sour taste and thick texture. Although fermentation is allowed to continue for a short time, the cream is not entirely fermented (to retain the underlying dairy taste) and as such, sour cream is still required to be kept refrigerated.

As well as being a popular nacho topping due to its cool, but tangy taste, sour cream is often used in Mexican cooking as a lighter and more acidic substitute for creama (a Mexican dairy product made from buttermilk and heavy cream).

Answer: Chili con carne

Although it derives from the traditional moles and stews of Northern Mexico, it is more likely that chili con carne in its current form developed in Texas in the late 19th century. Chili parlours have been open in Texas since the 1850s, when the basic recipe was a mix of beef, suet, dried chili peppers and salt.

Today, there are major disputes across the Southern US states as to the correct recipe for a chili con carne. Some dispute the addition of beans, while others consider that there should be no meat involved. There are even people who believe that tomatoes are an unnecessary addition.

Whatever the correct recipe, chili con carne can be an excellent addition to a dish of nachos as the chips provide a strong vessel for the gooey, spicy mixture.

Answer: Jalapeno peppers

Originating in Mexico, jalapeno peppers are a regular staple of nacho dishes. they are most often chopped and served raw as one of a number of toppings, providing heat and crunch to the dish.

Jalapenos are usually a medium-heat chili pepper, though their eventual heat can vary depending on cultivation and storage. they account for around 30% of Mexico's chili production and have been used in Mexican cuisine for thousands of years, including by the Aztec civilisation. In 1995, Texas declared the jalapeno its state pepper.

Answer: Hot sauce

Though there are thousands of recipes for hot sauces, the only common ingredient to all sauces is chili peppers. Other ingredients may include lemon juice, vinegar, salt, spices, tomatoes or onions.

Although it is more usual for Mexican people to eat chili peppers raw and chopped, there are many hot sauces available. The most popular in Mexico tend to use chipotle chilies as a base. Chipotles are smoked, ripe jalapenos which have been dried out.

In the US, habanero chilies are a popular staple ingredient of hot sauces, though such sauces tend to be very hot.

Answer: Queso Blanco

Meaning "white cheese" in Spanish, Queso Blanco is a mild cheese which is used extensively across the world in Latin and Mexican cuisine. It is known as a "bag cheese" as the curds are hung in a bag of cheesecloth to drain.

It is such an easy cheese to make that many people make their own in the morning, leaving it to drain before usage in dinner preparations that evening.

Though meltable varieties are available, it is common to find pieces of Queso Blanco crumbled over the top of nacho dishes, providing a cheesy topping without the liquidity of a sauce.

Answer: Coriander

Coriander is native to Asia and Southern Europe, but it is used in cooking all over the world as a garish and a herbal ingredient.

Coriander is a controversial ingredient in some countries, as a large number of people have a genetic trait which causes them to detect aldehyde chemicals in the herb, meaning that they think it tastes like soap or bleach.

Although all parts of the plant are edible, it is the fresh leaves which form a staple of Mexican and Tex-Mex cuisine. Although it forms a main ingredient in many recipes for guacamole and salsa, coriander leaves are often added to nachos as a garnish to provide a fresh, herby taste immediately before serving.