Buni by Ryan Pagelow for February 18, 2019

Great its bedtime and now I’m hungry for chips and cheese!

It ain’t easy being cheesy.

What a cheesi ending. Pass the guacamole please!

He was a chip off the old block, we will surely miss him.

Thinking the next panel would have everyone jumping into the ‘pool’ in a celebration of life for the dear departed.

Nacho funeral.

If only I had been invited. Are the Jalapeño people coming by later?

Sorry, but melted orange plastic over Doritos is not nachos; nachos consist of quality tortilla chips, spread with refried beans, covered with shredded quesadilla cheese, and baked until the cheese melts. Serve with sour cream, salsa, and, if desired, jalapeño slices.

Those ballpark “nachos” are an abomination against man and nature!

Reception to be held immediately after internment featuring a build-your-own nacho bar.

I find all this sentimentality kind of cheesy.

What a way to go.

Cheese Whiz!!

nachos began in the 1950s in piedras negras, mexico, a town across from eagle pass, texas. One Sunday, 2 gals from san Antonio attended a bullfight in piedras Negras (about 150 miles away), and afterwards were hungry. They went to a restaurant owned by a guy named Ignacio (nickname Nacho, as all Ignacio’s are called), around 3 pm. Nothing was available, but they persisted. Ignacio improvised—he deep-fried a few corn tortillas. Put hot chili and melted cheese on them, gave them to the 2 girls. They liked them. They asked him “What do you call these?” He thought for a moment and said “Nachos.” The rest is history. I know, because I’m from Laredo, about 150 miles south and whenever I visited my girlfriend in Eagle Pass, we’d go to this restaurant.

This… This was on my birthday…