5x food that was discovered by accident

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: To make today: 5x accidentally invented food items that we can't live without.

Admittedly: we weren't there ourselves and not everything here has historical evidence, but it remains extremely funny to read that some things in the food world may have been completely accidentally invented. These items, for example:

But first, imagine living in a world without loaded nachos. Or (for some, like FavorFlavs Sabina, this really hurts) without Chipito’s. Well, that could have easily been the reality if these rather random events hadn't occurred...

Tarte tatin
That there were two sisters Tatin, Caroline and Stéphanie, who had a hotel called Hôtel Tatin, and that the super delicious upside-down apple pie is named after it, is clear. How it was exactly invented is not precisely known. One version of the origin is that Stéphanie once (slightly stressed) wanted to make a different apple pie and let the pan with apples, butter, and sugar burn a little. She quickly threw a piece of dough on top as a lid so it wouldn't burn further in the oven, to then bake the dough in the oven. After that, she turned it onto a plate and quelle surprise; the guests found it delicious! It seems that the ladies never specifically wanted to create a signature dish ; they did not publish the recipe and they probably didn't call it tarte tatin on their own menu, but rather just tarte solognote – named after the Solognote region where their hotel was located. When the pie was eventually recreated in the Parisian restaurant Chez Maxime, it became an outright hit. In any case, it is delicious, and this is how you make tarte tatin yourself.

Nachos
If a group of Texan friends hadn't crossed the border on a day trip to Piedras Negras in Mexico in 1940, and encountered a very inventive kitchen staff member, then it's questionable whether we could have enjoyed the ultimate comfort snack (or meal, also fine) that loaded nachos are today... Upon arriving at the Victory Club restaurant, they asked for something to snack on, but the chef was just away (if you've ever worked in the hospitality industry, you know that this creates a bit of chaos in the kitchen). Who was there was kitchen staff member Ignacio Anya Garcia, nicknamed Nacho. A quick scan of the kitchen revealed: fresh tortillas, cheese, and pickled jalapeños. He cut the tortillas into triangles, fried them, covered them with melted cheese, sprinkled the pickled jalapeños over them, and served this to the ladies. “And what is it called?” one of them asked... “Nacho’s Special,” said Ignacio, and man, we are still so grateful to you.

Roquefort
We can't find any hard historical evidence for it, but the legend is that a shepherd in the French area of Roquefort-sur-Soulzon left his bread and cheese in a cave where he was eating when he got distracted. When he returned to the cave months later, he found his piece of cheese, moldy and all. And the brave souls who dared to taste that piece of cheese and became so enthusiastic about it that they then deliberately let their cheeses mold; we owe it to them that our cheese boards are now so wonderfully balanced.

Chipitos
One of the origin stories is that of Edward Wilson, who worked for a company in Wisconsin in the 1930s that produced (partially) cooked animal feed. He saw that puffed pureed corn came out of a machine in a sort of wire shape, which he started experimenting with. Adding spices, tasting, applying for patents, and eventually the company Flakall brought these Korn Kurls to the consumer market around the 1940s. By the way, around the same time, another American company released a similar product called CheeWees. Could they have ever imagined back then that these chips would become such a hit that there would even be a Chipito nail polish coming? Gross-delicious reader tip: Chipito sandwich.

Worcestershire sauce
The bottle with probably the most difficult name in the Western language to pronounce, of which we recently wondered on Instagram if anyone has ever lived long enough to need to buy a second bottle (I! I love it!). How did it all start? The British chemists John Wheeley Lea and William Henry Perrins brewed this fermented liquid flavoring at the request of an old governor who had encountered something similar in India. At least, that's the story that the company Lea & Perrins, commercialized in 1837, tells about its origin. Not much is known about the conception or the contents of the original recipe, but apparently, the two gentlemen found their first brew so disgusting that the barrel was banished to the cellar. When it resurfaced years later after a cleanup session, they decided to taste it again and what turned out? The long-fermented substance was now milder in flavor and perfectly usable. Orange label on the bottle and the rest is history... By the way, reports of a fermented flavoring based on anchovies (like Worcestershire sauce is) called garum.