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I suppose these are, essentially, the origin of very traditional nachos, which I had as a kid growing up in the '60s and early '70s in north Texas. The chips are smeared with a bit of refritos, and topped with cheese and a jalapeño slice, then broiled only until the cheese melted. In Fort Worth Joe T. Garcia's uses a whole tostada for their nachos (serving one for each diner), but other places, like the Original (a standby in mid-century Fort Worth) used basic tortilla chips.