MONTERREY, MEXICO—As the long-awaited date of the Nobel ceremony quickly approaches on December 10, scientists, philanthropists, and activists from all over the world are anxious to hear who shall be named the 2019 winners of the coveted prize. Along with the monetary reward, the winners will go down in the archives of history with the greatest minds humanity has had to offer the world, including the discovery of the DNA molecule's structure, the invention of penicillin, and the uncovering of the mystery of radioactivity: all of which have advanced human beings far into the future.
This year, chefs who specialize in nachos have a pretty good feeling that they'll finally get some attention by the Nobel Committee. Despite total silence from the Norwegian Nobel Committee since its inception, nacho chefs around the world have spent countless hours poring over the near-endless combinations of corn chips, cheeses, and various toppings to create the mythical perfect nacho dish. This year, nacho chef Jorge Gallegos of Monterrey believes that he may be close enough to warrant a look from the Nobel Committee.
Gallegos has been studying nachos since he was a little boy. He recalls how his mother would instruct him in the art of nachos since he could first speak. "She showed me how to place the chips on the plate," he said, "in just the right position so that each chip would get maximum coverage with the cheese and other toppings."
"I think about that often," he added.
Although Gallegos's early work in the field involved olives, both sliced and chopped, in more recent years he has begun to tap into the potential of tomatoes. "A lot of the newer generation get too caught up in the beans or the salsa or the sour cream. Yes, those are all important, but they lose sight of what is at the core of the nacho plate. What brings people back to nachos is some of the crunch, some of the spice, yes, but also the more subtle things, like the rich colors. The green of the guacamole, contrasted with the red of the tomato."
Gallegos has suspected for some time that nachos could be significantly improved through the right balance of tomato. He's tried sun-dried, cherry tomatoes, and even whole slices, and now is working with dicing, though he was reluctant to share too much information with us at this time.
"There are spies everywhere," he said. "They want El premio Nobel."
Gallegos remains optimistic about his chances despite steep competition from a rival in Cancun who has made notable progress using different salts on his corn chips. Still, he remains confident in his method.
He assures his biggest donors and fans that, "no matter what happens in December, I will always be dedicated to my work. It is my passion; it is my life."
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