The REST of the story:

http://santafetravelers.com/food-tho...american-food/

The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
according to food writers Jane and Michael Stern.

While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
Fritos made a casserole with the crunchy corn product in the 1930s,
Frito Pie was first served at the Five and Dime (formerly Santa Fes
Woolworths), in the early 1960s. The Sterns credit lunch counter cook,
Teresa Hernandez, with creating the dish. She made it right in the
Fritos bag, layering the ingredients on top of the corn chips. Although
many local dining spots offer the pies, most serve it on a plate. The
Five and Dime still serves Frito Pies right in the individual-sized
packages. Mike Collins, partner in Five and Dime General Store, a small
chain, managed the Santa Fe Woolworths prior to its closing. €œIf any
food dish qualifies as "venerable,€� he says, "it would most certainly
be the Frito Pie.€�

http://www.santafenewmexican.com/lif...51c142932.html

For generations, the Frito pie has been a culinary staple for New
Mexicans and tourists visiting the Santa Fe Plaza.
But television viewers who tune into food critic Anthony Bourdains
Sunday evening show on CNN will hear him disparage the €œWorld Famous€�
Frito pies sold at the Five & Dime General Stores snack bar. He says
they feel disgusting, are indigenous to Texas and hazardous to ones health.
Even worse, he charges during this weekends episode of Parts Unknown
that the snack bar makes its version of the dish with canned Hormel
Chili and a €œday-glow orange cheese-like substance.
The stores owners, employees and patrons say Bourdain got it wrong.
€œHow can this man ever say that? Thats ridiculous. No way!€� said Connie
Lanyon-Roberts, who grew up in Santa Fe but has lived in Queensland,
Australia, for the past nine years. She drops by the Plaza for a Frito
pie when shes in town visiting.
Lorraine Chavez has been making Frito pies at the Five & Dime since it
opened 15 years ago, carrying on a tradition that started decades ago
when a Woolworths lunch counter that stood on the same corner of the
Plaza got locals hooked on the concoction. Chavez says she cooks up the
chile con carne from scratch every morning, using ground beef and
powdered red chile, then ladles the spicy result into small bags of corn
chips and tops it with real cheddar cheese.
€œWe sell them by the thousands. So as long as were on a roll, who cares
that people have their opinions?€� she said of Bourdains critique.
Most of the Frito pie buyers interviewed this week disagreed with
Bourdains assertions.
Earl Potter, a Santa Fe lawyer who helped open the Five & Dime, 58 E.
San Francisco St., in May 1998, defended his product. He said the Santa
Fe store sells more than 30,000 of them each year at $4.75 each.
€œOur Frito pie is made the same way it has been since the 60s, and,
believe me, our customers let us know if theres any variation in
quality,€� he said.
Mike Collins, store manager since the Five & Dime opened in a remodeled
part of the former Woolworth store, said he had heard about Bourdains
negative comments from his daughter, who saw a preview of the show on
Facebook.
€œI have no idea where he got that,€� Collins said, adding that he buys
10-pound bags of powdered red chile from Los Chileros of Albuquerque and
that the cheese €œis not fake at all. Its 100 percent cheddar cheese.
Its not the imitation.€�
Bourdain began his segment on New Mexico food auspiciously by calling
the Frito pie €œas American as apple pie or the Manhattan Project and
nearly as deadly. €¦ Im opposed to everything this dish stands for, and
yet it is also delicious.€�
Then he states that the bag of corn chips, chile con carne and shredded
cheese €œfeels like youre holding warm crap in a bag.€�
€œIf you closed your eyes and I put this in your hands, you would be very
worried its a colostomy pie,€� he said.

On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:

> The REST of the story:
>
> http://santafetravelers.com/food-tho...american-food/
>
> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
> according to food writers Jane and Michael Stern.
>
> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
> Fritos made a casserole with the crunchy corn product in the 1930s,
> Frito Pie was first served at the Five and Dime (formerly Santa Fe’s
> Woolworth’s), in the early 1960s. The Sterns credit lunch counter cook,
> Teresa Hernandez, with creating the dish. She made it right in the
> Fritos bag, layering the ingredients on top of the corn chips. Although
> many local dining spots offer the pies, most serve it on a plate. The
> Five and Dime still serves Frito Pies right in the individual-sized
> packages. Mike Collins, partner in Five and Dime General Store, a small
> chain, managed the Santa Fe Woolworth’s prior to its closing. “If any
> food dish qualifies as ‘venerable,’” he says, ‘it would most certainly
> be the Frito Pie.”
>
> http://www.santafenewmexican.com/lif...51c142932.html

It the Frito part of Frito pie that's such a turn off. Maybe if
Fritos were switched to real tortilla chips...

--

sf

Next week I'll have chili cheese fritos and milk for lunch with milk from mon-fri.

On Friday, May 20, 2016 at 5:40:01 PM UTC-4, Animas wrote:
> The REST of the story:
>
> http://santafetravelers.com/food-tho...american-food/
>
> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
> according to food writers Jane and Michael Stern.
>
> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
> Fritos made a casserole with the crunchy corn product in the 1930s,
> Frito Pie was first served at the Five and Dime (formerly Santa Fes
> Woolworths), in the early 1960s. The Sterns credit lunch counter cook,
> Teresa Hernandez, with creating the dish. She made it right in the
> Fritos bag, layering the ingredients on top of the corn chips. Although
> many local dining spots offer the pies, most serve it on a plate. The
> Five and Dime still serves Frito Pies right in the individual-sized
> packages. Mike Collins, partner in Five and Dime General Store, a small
> chain, managed the Santa Fe Woolworths prior to its closing. €œIf any
> food dish qualifies as "venerable,€� he says, "it would most certainly
> be the Frito Pie.€�
>
> http://www.santafenewmexican.com/lif...51c142932.html
>
> For generations, the Frito pie has been a culinary staple for New
> Mexicans and tourists visiting the Santa Fe Plaza.
> But television viewers who tune into food critic Anthony Bourdains
> Sunday evening show on CNN will hear him disparage the €œWorld Famous€�
> Frito pies sold at the Five & Dime General Stores snack bar. He says
> they feel disgusting, are indigenous to Texas and hazardous to ones health.
> Even worse, he charges during this weekends episode of Parts Unknown
> that the snack bar makes its version of the dish with canned Hormel
> Chili and a €œday-glow orange cheese-like substance.
> The stores owners, employees and patrons say Bourdain got it wrong.
> €œHow can this man ever say that? Thats ridiculous. No way!€� said Connie
> Lanyon-Roberts, who grew up in Santa Fe but has lived in Queensland,
> Australia, for the past nine years. She drops by the Plaza for a Frito
> pie when shes in town visiting.
> Lorraine Chavez has been making Frito pies at the Five & Dime since it
> opened 15 years ago, carrying on a tradition that started decades ago
> when a Woolworths lunch counter that stood on the same corner of the
> Plaza got locals hooked on the concoction. Chavez says she cooks up the
> chile con carne from scratch every morning, using ground beef and
> powdered red chile, then ladles the spicy result into small bags of corn
> chips and tops it with real cheddar cheese.
> €œWe sell them by the thousands. So as long as were on a roll, who cares
> that people have their opinions?€� she said of Bourdains critique.
> Most of the Frito pie buyers interviewed this week disagreed with
> Bourdains assertions.
> Earl Potter, a Santa Fe lawyer who helped open the Five & Dime, 58 E.
> San Francisco St., in May 1998, defended his product. He said the Santa
> Fe store sells more than 30,000 of them each year at $4.75 each.
> €œOur Frito pie is made the same way it has been since the 60s, and,
> believe me, our customers let us know if theres any variation in
> quality,€� he said.
> Mike Collins, store manager since the Five & Dime opened in a remodeled
> part of the former Woolworth store, said he had heard about Bourdains
> negative comments from his daughter, who saw a preview of the show on
> Facebook.
> €œI have no idea where he got that,€� Collins said, adding that he buys
> 10-pound bags of powdered red chile from Los Chileros of Albuquerque and
> that the cheese €œis not fake at all. Its 100 percent cheddar cheese.
> Its not the imitation.€�
> Bourdain began his segment on New Mexico food auspiciously by calling
> the Frito pie €œas American as apple pie or the Manhattan Project and
> nearly as deadly. €¦ Im opposed to everything this dish stands for, and
> yet it is also delicious.€�
> Then he states that the bag of corn chips, chile con carne and shredded
> cheese €œfeels like youre holding warm crap in a bag.€�
> €œIf you closed your eyes and I put this in your hands, you would be very
> worried its a colostomy pie,€� he said.









Doritos irritate the roof of my mouth, tostitos are made from from white corn which sucks.

On 5/20/2016 6:36 PM, sf wrote:
> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>
>> The REST of the story:
>>
>> http://santafetravelers.com/food-tho...american-food/
>>
>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>> according to food writers Jane and Michael Stern.
>>
>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>> Fritos made a casserole with the crunchy corn product in the 1930s,
>> Frito Pie was first served at the Five and Dime (formerly Santa Fe’s
>> Woolworth’s), in the early 1960s. The Sterns credit lunch counter cook,
>> Teresa Hernandez, with creating the dish. She made it right in the
>> Fritos bag, layering the ingredients on top of the corn chips. Although
>> many local dining spots offer the pies, most serve it on a plate. The
>> Five and Dime still serves Frito Pies right in the individual-sized
>> packages. Mike Collins, partner in Five and Dime General Store, a small
>> chain, managed the Santa Fe Woolworth’s prior to its closing. “If any
>> food dish qualifies as ‘venerable,’” he says, ‘it would most certainly
>> be the Frito Pie.”
>>
>> http://www.santafenewmexican.com/lif...51c142932.html
>
> It the Frito part of Frito pie that's such a turn off. Maybe if
> Fritos were switched to real tortilla chips...
>

You know, that's not a bad idea at all!

I can see using some sunny blues corn chips!

http://www.gardenofeatin.com/product...1&category=694

But even Doritos would be copacetic.

On 5/20/2016 6:49 PM, wrote:
> Next week I'll have chili cheese fritos and milk for lunch with milk from mon-fri.
>

Kewl!

On 5/20/2016 6:51 PM, wrote:

>> Then he states that the bag of corn chips, chile con carne and shredded
>> cheese €œfeels like youre holding warm crap in a bag.€�
>> €œIf you closed your eyes and I put this in your hands, you would be very
>> worried its a colostomy pie,€� he said.
>
>
>
>
>
>
>
>
>
> Doritos irritate the roof of my mouth, tostitos are made from from white corn which sucks.
>

How about:

http://www.gardenofeatin.com/product...1&category=694

"sf" > wrote in message
...
> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>
>> The REST of the story:
>>
>> http://santafetravelers.com/food-tho...american-food/
>>
>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>> according to food writers Jane and Michael Stern.
>>
>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>> Fritos made a casserole with the crunchy corn product in the 1930s,
>> Frito Pie was first served at the Five and Dime (formerly Santa Fe's
>> Woolworth's), in the early 1960s. The Sterns credit lunch counter cook,
>> Teresa Hernandez, with creating the dish. She made it right in the
>> Fritos bag, layering the ingredients on top of the corn chips. Although
>> many local dining spots offer the pies, most serve it on a plate. The
>> Five and Dime still serves Frito Pies right in the individual-sized
>> packages. Mike Collins, partner in Five and Dime General Store, a small
>> chain, managed the Santa Fe Woolworth's prior to its closing. "If any
>> food dish qualifies as 'venerable,'" he says, 'it would most certainly
>> be the Frito Pie."
>>
>> http://www.santafenewmexican.com/lif...51c142932.html
>
> It the Frito part of Frito pie that's such a turn off. Maybe if
> Fritos were switched to real tortilla chips...

I'm not much of a chip lover but plain Fritos are one chip that I do like.

On 5/20/2016 6:10 PM, Julie Bove wrote:
> I'm not much of a chip lover but plain Fritos are one chip that I do like.
The point being made here was that, even though there were few men
left alive, and large and dangerous animals had been preserved, Noah and
his family had no need to fear these animals. Animals, the verse makes
clear, were to be for man’s benefit. As a whole, they were given into
man’s control in the same way the green plants were given.

Note the parallel. Some green plants are suitable for food, some are
suitable for building materials, some are for beautification and
enjoyment, and some are poisonous and can sicken and bring death when
ingested. In the same way, some animals are useful for providing food
while others provide fibers for clothing, strength for working the land
or protection from dangers. And like poisonous plants, some animals are
not intended to be eaten.

Whenever animals are mentioned in Scripture as a food source or in
connection with sacrifice before Israel received the Old Covenant at
Mount Sinai, they are invariably animals designated as clean (Genesis
15:9—cow, goat, sheep, dove, pigeon; Genesis 22:13—sheep; Exodus
12:5—sheep or goat). The law of clean and unclean meats clearly predates
the Old Covenant, regardless of what role they may have played within
that covenant.

When the Levitical system was established, it was necessary to codify a
number of matters that had already been in effect for some time. Two
sections of Scripture, Leviticus 11 and Deuteronomy 14:3-21, codify
which creatures are set apart as suitable for food and which are not.
The term used to designate those animals whose flesh is acceptable for
food is clean, while the term used for those that are not suitable for
food is unclean. It is important that we “distinguish between the
unclean and the clean” (Leviticus 11:47; compare Ezekiel 22:26; Ezekiel
44:23).

Food from Nowhe A number of Biblical figures are saved from thirst
and starvation in the barrenness of the desert. For example, Hagar and
Ishmael are shown a hidden well by God (Genesis 21:14€“19), Moses finds
water in a desert rock (Numbers 20:11), and Elijah is given bread and
meat twice a day by ravens in the desert. (1 Kings 17:1€“6)

On 5/20/2016 2:39 PM, Animas wrote:
> The REST of the story:
If alcohol is inherently sinful, then we all have a problem. Its a
well-known medical fact that microorganisms in the human digestive
system turn some of our food into alcohol€”upwards of two glasses of wine
a day. So we all have some alcohol in our blood all the time. In
response to that, someone might claim that the bodys internal functions
are irrelevant, and that only our purposeful actions matter. Theres
some truth to that, but when it comes to alcohol, the Bible is somewhere
in the middle.

On the positive side, Jesus Himself miraculously turned water into wine
(John 2:1-11). He would never have done so if alcohol were a sinful
substance never to be consumed. Alcohol acts as a preservative, so wine
is to fruit juice as yoghurt or cheese is to milk.

On 5/20/2016 8:36 PM, sf wrote:
> It the Frito part of Frito pie that's such a turn off. Maybe if
> Fritos were switched to real tortilla chips...

So do it. Make it a tortilla pie. The thing is, some of us like the
taste of Fritos corn chips. I know I do.

I have never eaten nor would I care to eat or make a Frito pie. But
Fritos corn chips as a snack are pretty darned tasty!

My mom's (clipped from a magazine) recipe for salmon patties calls for
crushed corn chips. Corn Doodles. (I think it turned into Wise brand
at some point.) They were not tortilla chips. I use crushed Fritos
corn chips when I make those salmon patties.

I like to snack on plain Fritos from time to time. It bugs me to see a
plethora of chips (any kind of chips) with all those seasonings. Ranch,
no thanks. Sour cream and onion corn chips? Doesn't sound appealing.
BBQ? Ewwww. Seems like the chip companies figure if they throw a bunch
of stuff on their products someone is bound to buy it.

Please, just give me plain corn chips that taste like corn. You like
tortilla chips. I like them, too. I do prefer yellow corn chips to
white corn. (Black tortilla chips are pretentious.)

But hey, sometimes I just have to have some Fritos. They taste
completely different from tortilla chips. That's the point.

Jill

jmcquown wrote:
>
> Please, just give me plain corn chips that taste like corn. You like
> tortilla chips. I like them, too. I do prefer yellow corn chips to
> white corn.

Fritos are ok but I've never been a big fan of them.
I really do like the white corn tortilla chips as long as they
are nice and salty. Tostidos (sp?) Restaurant Style White Corn Chips
my favorite for dipping and also using for homemade dinner nachos.

:-)

On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:

>On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>
>> The REST of the story:
>>
>> http://santafetravelers.com/food-tho...american-food/
>>
>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>> according to food writers Jane and Michael Stern.
>>
>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>> Fritos made a casserole with the crunchy corn product in the 1930s,
>> Frito Pie was first served at the Five and Dime (formerly Santa Fe’s
>> Woolworth’s), in the early 1960s. The Sterns credit lunch counter cook,
>> Teresa Hernandez, with creating the dish. She made it right in the
>> Fritos bag, layering the ingredients on top of the corn chips. Although
>> many local dining spots offer the pies, most serve it on a plate. The
>> Five and Dime still serves Frito Pies right in the individual-sized
>> packages. Mike Collins, partner in Five and Dime General Store, a small
>> chain, managed the Santa Fe Woolworth’s prior to its closing. “If any
>> food dish qualifies as ‘venerable,’” he says, ‘it would most certainly
>> be the Frito Pie.”
>>
>> http://www.santafenewmexican.com/lif...51c142932.html
>
>It the Frito part of Frito pie that's such a turn off. Maybe if
>Fritos were switched to real tortilla chips...

Will you explain Frito Pie to me? I've never heard of it. It sounds
like chili poured over corn chips and maybe sprinkled with cheese. Is
that right? It must be more than that. What is it?
Janet US

On Sun, 22 May 2016 10:16:01 -0400, jmcquown >
wrote:

> On 5/20/2016 8:36 PM, sf wrote:
> > It the Frito part of Frito pie that's such a turn off. Maybe if
> > Fritos were switched to real tortilla chips...
>
> So do it. Make it a tortilla pie. The thing is, some of us like the
> taste of Fritos corn chips. I know I do.

If I actually made the effort, I'd probably turn it into a dip - but I
have better dip recipe that I have used in the past. I don't like
ketchup squirted all over my fries. The thought of poutine is
disgusting... so it fits the pattern that ruining something crunchy
like tortilla chips is not appealing either.

--

sf

On Sun, 22 May 2016 10:25:14 -0400, Gary > wrote:

> I really do like the white corn tortilla chips as long as they
> are nice and salty.

I had that conversation with hubby just a couple of days ago. I don't
want to eat unsalted potato/tortilla chips, french fries, popcorn,
peanuts etc. No point in wasting the energy to chew them if they are
unsalted.

--

sf

On Sunday, May 22, 2016 at 11:53:14 AM UTC-4, Janet B wrote:
> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>
> >On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
> >
> >> The REST of the story:
> >>
> >> http://santafetravelers.com/food-tho...american-food/
> >>
> >> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
> >> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
> >> according to food writers Jane and Michael Stern.
> >>
> >> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
> >> Fritos made a casserole with the crunchy corn product in the 1930s,
> >> Frito Pie was first served at the Five and Dime (formerly Santa Fes
> >> Woolworths), in the early 1960s. The Sterns credit lunch counter cook,
> >> Teresa Hernandez, with creating the dish. She made it right in the
> >> Fritos bag, layering the ingredients on top of the corn chips. Although
> >> many local dining spots offer the pies, most serve it on a plate. The
> >> Five and Dime still serves Frito Pies right in the individual-sized
> >> packages. Mike Collins, partner in Five and Dime General Store, a small
> >> chain, managed the Santa Fe Woolworths prior to its closing. €œIf any
> >> food dish qualifies as "venerable,€� he says, "it would most certainly
> >> be the Frito Pie.€�
> >>
> >> http://www.santafenewmexican.com/lif...51c142932.html
> >
> >It the Frito part of Frito pie that's such a turn off. Maybe if
> >Fritos were switched to real tortilla chips...
>
> Will you explain Frito Pie to me? I've never heard of it. It sounds
> like chili poured over corn chips and maybe sprinkled with cheese. Is
> that right? It must be more than that. What is it?
> Janet US

The "exciting" part is that you open a single-serving bag of Fritos and
pour the chili right in, then eat the combination right from the bag.
Yep, that's pretty much it.

Cindy Hamilton

On Sun, 22 May 2016 09:35:49 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, May 22, 2016 at 11:53:14 AM UTC-4, Janet B wrote:
>> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>>

snip
>> Will you explain Frito Pie to me? I've never heard of it. It sounds
>> like chili poured over corn chips and maybe sprinkled with cheese. Is
>> that right? It must be more than that. What is it?
>> Janet US
>
>The "exciting" part is that you open a single-serving bag of Fritos and
>pour the chili right in, then eat the combination right from the bag.
>Yep, that's pretty much it.
>
>Cindy Hamilton
that sounds like fun. I can see that as a camping food item
thanks
Janet US

On Sun, 22 May 2016 09:35:49 -0700 (PDT), Cindy Hamilton
> wrote:

> On Sunday, May 22, 2016 at 11:53:14 AM UTC-4, Janet B wrote:
> > On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
> >
> > >On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
> > >
> > >> The REST of the story:
> > >>
> > >> http://santafetravelers.com/food-tho...american-food/
> > >>
> > >> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
> > >> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
> > >> according to food writers Jane and Michael Stern.
> > >>
> > >> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
> > >> Fritos made a casserole with the crunchy corn product in the 1930s,
> > >> Frito Pie was first served at the Five and Dime (formerly Santa Fe’s
> > >> Woolworth’s), in the early 1960s. The Sterns credit lunch counter cook,
> > >> Teresa Hernandez, with creating the dish. She made it right in the
> > >> Fritos bag, layering the ingredients on top of the corn chips. Although
> > >> many local dining spots offer the pies, most serve it on a plate. The
> > >> Five and Dime still serves Frito Pies right in the individual-sized
> > >> packages. Mike Collins, partner in Five and Dime General Store, a small
> > >> chain, managed the Santa Fe Woolworth’s prior to its closing. “If any
> > >> food dish qualifies as ‘venerable,’” he says, ‘it would most certainly
> > >> be the Frito Pie.”
> > >>
> > >> http://www.santafenewmexican.com/lif...51c142932.html
> > >
> > >It the Frito part of Frito pie that's such a turn off. Maybe if
> > >Fritos were switched to real tortilla chips...
> >
> > Will you explain Frito Pie to me? I've never heard of it. It sounds
> > like chili poured over corn chips and maybe sprinkled with cheese. Is
> > that right? It must be more than that. What is it?
> > Janet US
>
> The "exciting" part is that you open a single-serving bag of Fritos and
> pour the chili right in, then eat the combination right from the bag.
> Yep, that's pretty much it.
>
Isn't it something they eat at football games?

--

sf

On 5/22/2016 9:53 AM, Janet B wrote:
> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>
>> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>>
>>> The REST of the story:
>>>
>>> http://santafetravelers.com/food-tho...american-food/
>>>
>>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>>> according to food writers Jane and Michael Stern.
>>>
>>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>>> Fritos made a casserole with the crunchy corn product in the 1930s,
>>> Frito Pie was first served at the Five and Dime (formerly Santa Fe’s
>>> Woolworth’s), in the early 1960s. The Sterns credit lunch counter cook,
>>> Teresa Hernandez, with creating the dish. She made it right in the
>>> Fritos bag, layering the ingredients on top of the corn chips. Although
>>> many local dining spots offer the pies, most serve it on a plate. The
>>> Five and Dime still serves Frito Pies right in the individual-sized
>>> packages. Mike Collins, partner in Five and Dime General Store, a small
>>> chain, managed the Santa Fe Woolworth’s prior to its closing. “If any
>>> food dish qualifies as ‘venerable,’” he says, ‘it would most certainly
>>> be the Frito Pie.”
>>>
>>> http://www.santafenewmexican.com/lif...51c142932.html
>>
>> It the Frito part of Frito pie that's such a turn off. Maybe if
>> Fritos were switched to real tortilla chips...
>
> Will you explain Frito Pie to me? I've never heard of it. It sounds
> like chili poured over corn chips and maybe sprinkled with cheese. Is
> that right? It must be more than that. What is it?
> Janet US
>

No, that's really all it is:

https://youtu.be/pwxQAgsVRoQ

The chile is red, the beef is ground, beans are pinto, fresh onions and
cheese is sprinkled on top.

The flavors all work together so well you'll hate yourself for liking it.

On 5/22/2016 9:55 AM, sf wrote:
> On Sun, 22 May 2016 10:25:14 -0400, Gary > wrote:
>
>> I really do like the white corn tortilla chips as long as they
>> are nice and salty.
>
> I had that conversation with hubby just a couple of days ago. I don't
> want to eat unsalted potato/tortilla chips, french fries, popcorn,
> peanuts etc. No point in wasting the energy to chew them if they are
> unsalted.
>
Amen.

On 5/22/2016 10:35 AM, Cindy Hamilton wrote:
> On Sunday, May 22, 2016 at 11:53:14 AM UTC-4, Janet B wrote:
>> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>>
>>> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>>>
>>>> The REST of the story:
>>>>
>>>> http://santafetravelers.com/food-tho...american-food/
>>>>
>>>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>>>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>>>> according to food writers Jane and Michael Stern.
>>>>
>>>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>>>> Fritos made a casserole with the crunchy corn product in the 1930s,
>>>> Frito Pie was first served at the Five and Dime (formerly Santa Fes
>>>> Woolworths), in the early 1960s. The Sterns credit lunch counter cook,
>>>> Teresa Hernandez, with creating the dish. She made it right in the
>>>> Fritos bag, layering the ingredients on top of the corn chips. Although
>>>> many local dining spots offer the pies, most serve it on a plate. The
>>>> Five and Dime still serves Frito Pies right in the individual-sized
>>>> packages. Mike Collins, partner in Five and Dime General Store, a small
>>>> chain, managed the Santa Fe Woolworths prior to its closing. €œIf any
>>>> food dish qualifies as "venerable,€� he says, "it would most certainly
>>>> be the Frito Pie.€�
>>>>
>>>> http://www.santafenewmexican.com/lif...51c142932.html
>>>
>>> It the Frito part of Frito pie that's such a turn off. Maybe if
>>> Fritos were switched to real tortilla chips...
>>
>> Will you explain Frito Pie to me? I've never heard of it. It sounds
>> like chili poured over corn chips and maybe sprinkled with cheese. Is
>> that right? It must be more than that. What is it?
>> Janet US
>
> The "exciting" part is that you open a single-serving bag of Fritos and
> pour the chili right in, then eat the combination right from the bag.
> Yep, that's pretty much it.
>
> Cindy Hamilton
>

Yes.

It's tasty, filling, and cheap.

On 5/22/2016 10:45 AM, Janet B wrote:
> On Sun, 22 May 2016 09:35:49 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Sunday, May 22, 2016 at 11:53:14 AM UTC-4, Janet B wrote:
>>> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>>>
>
> snip
>>> Will you explain Frito Pie to me? I've never heard of it. It sounds
>>> like chili poured over corn chips and maybe sprinkled with cheese. Is
>>> that right? It must be more than that. What is it?
>>> Janet US
>>
>> The "exciting" part is that you open a single-serving bag of Fritos and
>> pour the chili right in, then eat the combination right from the bag.
>> Yep, that's pretty much it.
>>
>> Cindy Hamilton
> that sounds like fun. I can see that as a camping food item
> thanks
> Janet US
>

Good idea, but the chilli would have to be brought from home in a
tupperware.

Of course some folks would use a canned product, even Rotel.

On 5/22/2016 10:53 AM, sf wrote:
> On Sun, 22 May 2016 09:35:49 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Sunday, May 22, 2016 at 11:53:14 AM UTC-4, Janet B wrote:
>>> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>>>
>>>> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>>>>
>>>>> The REST of the story:
>>>>>
>>>>> http://santafetravelers.com/food-tho...american-food/
>>>>>
>>>>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>>>>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>>>>> according to food writers Jane and Michael Stern.
>>>>>
>>>>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>>>>> Fritos made a casserole with the crunchy corn product in the 1930s,
>>>>> Frito Pie was first served at the Five and Dime (formerly Santa Fe’s
>>>>> Woolworth’s), in the early 1960s. The Sterns credit lunch counter cook,
>>>>> Teresa Hernandez, with creating the dish. She made it right in the
>>>>> Fritos bag, layering the ingredients on top of the corn chips. Although
>>>>> many local dining spots offer the pies, most serve it on a plate. The
>>>>> Five and Dime still serves Frito Pies right in the individual-sized
>>>>> packages. Mike Collins, partner in Five and Dime General Store, a small
>>>>> chain, managed the Santa Fe Woolworth’s prior to its closing. “If any
>>>>> food dish qualifies as ‘venerable,’” he says, ‘it would most certainly
>>>>> be the Frito Pie.”
>>>>>
>>>>> http://www.santafenewmexican.com/lif...51c142932.html
>>>>
>>>> It the Frito part of Frito pie that's such a turn off. Maybe if
>>>> Fritos were switched to real tortilla chips...
>>>
>>> Will you explain Frito Pie to me? I've never heard of it. It sounds
>>> like chili poured over corn chips and maybe sprinkled with cheese. Is
>>> that right? It must be more than that. What is it?
>>> Janet US
>>
>> The "exciting" part is that you open a single-serving bag of Fritos and
>> pour the chili right in, then eat the combination right from the bag.
>> Yep, that's pretty much it.
>>
> Isn't it something they eat at football games?
>



I have seen it at NMSU Aggies games I have gone to.

And in Albuquerque you usually can get it at Lobos games:

http://www.abqjournal.com/298423/fab...-favorite.html

On Sunday, May 22, 2016 at 7:17:49 AM UTC-10, Orographic wrote:
> On 5/22/2016 9:53 AM, Janet B wrote:
> > On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
> >
> >> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
> >>
> >>> The REST of the story:
> >>>
> >>> http://santafetravelers.com/food-tho...american-food/
> >>>
> >>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
> >>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
> >>> according to food writers Jane and Michael Stern.
> >>>
> >>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
> >>> Fritos made a casserole with the crunchy corn product in the 1930s,
> >>> Frito Pie was first served at the Five and Dime (formerly Santa Fes
> >>> Woolworths), in the early 1960s. The Sterns credit lunch counter cook,
> >>> Teresa Hernandez, with creating the dish. She made it right in the
> >>> Fritos bag, layering the ingredients on top of the corn chips. Although
> >>> many local dining spots offer the pies, most serve it on a plate. The
> >>> Five and Dime still serves Frito Pies right in the individual-sized
> >>> packages. Mike Collins, partner in Five and Dime General Store, a small
> >>> chain, managed the Santa Fe Woolworths prior to its closing. €œIf any
> >>> food dish qualifies as "venerable,€� he says, "it would most certainly
> >>> be the Frito Pie.€�
> >>>
> >>> http://www.santafenewmexican.com/lif...1c142932..html
> >>
> >> It the Frito part of Frito pie that's such a turn off. Maybe if
> >> Fritos were switched to real tortilla chips...
> >
> > Will you explain Frito Pie to me? I've never heard of it. It sounds
> > like chili poured over corn chips and maybe sprinkled with cheese. Is
> > that right? It must be more than that. What is it?
> > Janet US
> >
>
> No, that's really all it is:
>
> https://youtu.be/pwxQAgsVRoQ
>
> The chile is red, the beef is ground, beans are pinto, fresh onions and
> cheese is sprinkled on top.
>
> The flavors all work together so well you'll hate yourself for liking it.

It looks more like a chili sauce than a chili but I'd sure eat it - at least once. I don't like how she cut the bag from the top instead of the side - that's just not right!

On 5/22/2016 1:27 PM, dsi1 wrote:
> On Sunday, May 22, 2016 at 7:17:49 AM UTC-10, Orographic wrote:
>> On 5/22/2016 9:53 AM, Janet B wrote:
>>> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>>>
>>>> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>>>>
>>>>> The REST of the story:
>>>>>
>>>>> http://santafetravelers.com/food-tho...american-food/
>>>>>
>>>>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>>>>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>>>>> according to food writers Jane and Michael Stern.
>>>>>
>>>>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>>>>> Fritos made a casserole with the crunchy corn product in the 1930s,
>>>>> Frito Pie was first served at the Five and Dime (formerly Santa Fes
>>>>> Woolworths), in the early 1960s. The Sterns credit lunch counter cook,
>>>>> Teresa Hernandez, with creating the dish. She made it right in the
>>>>> Fritos bag, layering the ingredients on top of the corn chips. Although
>>>>> many local dining spots offer the pies, most serve it on a plate. The
>>>>> Five and Dime still serves Frito Pies right in the individual-sized
>>>>> packages. Mike Collins, partner in Five and Dime General Store, a small
>>>>> chain, managed the Santa Fe Woolworths prior to its closing. €œIf any
>>>>> food dish qualifies as "venerable,€� he says, "it would most certainly
>>>>> be the Frito Pie.€�
>>>>>
>>>>> http://www.santafenewmexican.com/lif...51c142932.html
>>>>
>>>> It the Frito part of Frito pie that's such a turn off. Maybe if
>>>> Fritos were switched to real tortilla chips...
>>>
>>> Will you explain Frito Pie to me? I've never heard of it. It sounds
>>> like chili poured over corn chips and maybe sprinkled with cheese. Is
>>> that right? It must be more than that. What is it?
>>> Janet US
>>>
>>
>> No, that's really all it is:
>>
>> https://youtu.be/pwxQAgsVRoQ
>>
>> The chile is red, the beef is ground, beans are pinto, fresh onions and
>> cheese is sprinkled on top.
>>
>> The flavors all work together so well you'll hate yourself for liking it.
>
> It looks more like a chili sauce than a chili but I'd sure eat it - at least once.

It's stupidly addictive.

And those pinto beans do give it some body.

I don't get one every time I'm in Santa Fe, but I do think about doing so.

> I don't like how she cut the bag from the top instead of the side - that's just not right!

Good eyes there!

I think they tend to do that to make it stand up more easily, but I
prefer a side slit myself.

I have heated Ragu cheddar sauce and poured it over fritos.

"sf" > wrote in message
...
> On Sun, 22 May 2016 10:25:14 -0400, Gary > wrote:
>
>> I really do like the white corn tortilla chips as long as they
>> are nice and salty.
>
> I had that conversation with hubby just a couple of days ago. I don't
> want to eat unsalted potato/tortilla chips, french fries, popcorn,
> peanuts etc. No point in wasting the energy to chew them if they are
> unsalted.

I prefer unsalted tortilla chips in a restaurant. My mom always massively
over salts them and then I can't eat them. Unsalted popcorn is okay too but
it's better with salt.

"Janet B" > wrote in message
...
> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>
>>On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>>
>>> The REST of the story:
>>>
>>> http://santafetravelers.com/food-tho...american-food/
>>>
>>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>>> according to food writers Jane and Michael Stern.
>>>
>>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>>> Fritos made a casserole with the crunchy corn product in the 1930s,
>>> Frito Pie was first served at the Five and Dime (formerly Santa Fe's
>>> Woolworth's), in the early 1960s. The Sterns credit lunch counter cook,
>>> Teresa Hernandez, with creating the dish. She made it right in the
>>> Fritos bag, layering the ingredients on top of the corn chips. Although
>>> many local dining spots offer the pies, most serve it on a plate. The
>>> Five and Dime still serves Frito Pies right in the individual-sized
>>> packages. Mike Collins, partner in Five and Dime General Store, a small
>>> chain, managed the Santa Fe Woolworth's prior to its closing. "If any
>>> food dish qualifies as 'venerable,'" he says, 'it would most certainly
>>> be the Frito Pie."
>>>
>>> http://www.santafenewmexican.com/lif...51c142932.html
>>
>>It the Frito part of Frito pie that's such a turn off. Maybe if
>>Fritos were switched to real tortilla chips...
>
> Will you explain Frito Pie to me? I've never heard of it. It sounds
> like chili poured over corn chips and maybe sprinkled with cheese. Is
> that right? It must be more than that. What is it?
> Janet US

Pretty much, although this has been debated many times here. Some would call
that walking taco.

"Janet B" > wrote in message
...
> On Sun, 22 May 2016 09:35:49 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>>On Sunday, May 22, 2016 at 11:53:14 AM UTC-4, Janet B wrote:
>>> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>>>
>
> snip
>>> Will you explain Frito Pie to me? I've never heard of it. It sounds
>>> like chili poured over corn chips and maybe sprinkled with cheese. Is
>>> that right? It must be more than that. What is it?
>>> Janet US
>>
>>The "exciting" part is that you open a single-serving bag of Fritos and
>>pour the chili right in, then eat the combination right from the bag.
>>Yep, that's pretty much it.
>>
>>Cindy Hamilton
> that sounds like fun. I can see that as a camping food item
> thanks
> Janet US

From what I have read, you can no longer use the bag. Bags used to be made
of some kind of foil. Now they are plastic.

"sf" > wrote in message
...
> On Sun, 22 May 2016 09:35:49 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Sunday, May 22, 2016 at 11:53:14 AM UTC-4, Janet B wrote:
>> > On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>> >
>> > >On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>> > >
>> > >> The REST of the story:
>> > >>
>> > >> http://santafetravelers.com/food-tho...american-food/
>> > >>
>> > >> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>> > >> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at
>> > >> least
>> > >> according to food writers Jane and Michael Stern.
>> > >>
>> > >> While Daisy Dean Doolin, mother of Elmer Doolin, the man who
>> > >> patented
>> > >> Fritos made a casserole with the crunchy corn product in the 1930s,
>> > >> Frito Pie was first served at the Five and Dime (formerly Santa Fe's
>> > >> Woolworth's), in the early 1960s. The Sterns credit lunch counter
>> > >> cook,
>> > >> Teresa Hernandez, with creating the dish. She made it right in the
>> > >> Fritos bag, layering the ingredients on top of the corn chips.
>> > >> Although
>> > >> many local dining spots offer the pies, most serve it on a plate.
>> > >> The
>> > >> Five and Dime still serves Frito Pies right in the individual-sized
>> > >> packages. Mike Collins, partner in Five and Dime General Store, a
>> > >> small
>> > >> chain, managed the Santa Fe Woolworth's prior to its closing. "If
>> > >> any
>> > >> food dish qualifies as 'venerable,'" he says, 'it would most
>> > >> certainly
>> > >> be the Frito Pie."
>> > >>
>> > >> http://www.santafenewmexican.com/lif...51c142932.html
>> > >
>> > >It the Frito part of Frito pie that's such a turn off. Maybe if
>> > >Fritos were switched to real tortilla chips...
>> >
>> > Will you explain Frito Pie to me? I've never heard of it. It sounds
>> > like chili poured over corn chips and maybe sprinkled with cheese. Is
>> > that right? It must be more than that. What is it?
>> > Janet US
>>
>> The "exciting" part is that you open a single-serving bag of Fritos and
>> pour the chili right in, then eat the combination right from the bag.
>> Yep, that's pretty much it.
>>
> Isn't it something they eat at football games?

Yes.

On Sunday, May 22, 2016 at 10:00:22 AM UTC-10, Orographic wrote:
> On 5/22/2016 1:27 PM, dsi1 wrote:
> > On Sunday, May 22, 2016 at 7:17:49 AM UTC-10, Orographic wrote:
> >> On 5/22/2016 9:53 AM, Janet B wrote:
> >>> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
> >>>
> >>>> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
> >>>>
> >>>>> The REST of the story:
> >>>>>
> >>>>> http://santafetravelers.com/food-tho...american-food/
> >>>>>
> >>>>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
> >>>>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
> >>>>> according to food writers Jane and Michael Stern.
> >>>>>
> >>>>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
> >>>>> Fritos made a casserole with the crunchy corn product in the 1930s,
> >>>>> Frito Pie was first served at the Five and Dime (formerly Santa Fes
> >>>>> Woolworths), in the early 1960s. The Sterns credit lunch counter cook,
> >>>>> Teresa Hernandez, with creating the dish. She made it right in the
> >>>>> Fritos bag, layering the ingredients on top of the corn chips. Although
> >>>>> many local dining spots offer the pies, most serve it on a plate. The
> >>>>> Five and Dime still serves Frito Pies right in the individual-sized
> >>>>> packages. Mike Collins, partner in Five and Dime General Store, a small
> >>>>> chain, managed the Santa Fe Woolworths prior to its closing. €œIf any
> >>>>> food dish qualifies as "venerable,€� he says, "it would most certainly
> >>>>> be the Frito Pie.€�
> >>>>>
> >>>>> http://www.santafenewmexican.com/lif...51c142932.html
> >>>>
> >>>> It the Frito part of Frito pie that's such a turn off. Maybe if
> >>>> Fritos were switched to real tortilla chips...
> >>>
> >>> Will you explain Frito Pie to me? I've never heard of it. It sounds
> >>> like chili poured over corn chips and maybe sprinkled with cheese. Is
> >>> that right? It must be more than that. What is it?
> >>> Janet US
> >>>
> >>
> >> No, that's really all it is:
> >>
> >> https://youtu.be/pwxQAgsVRoQ
> >>
> >> The chile is red, the beef is ground, beans are pinto, fresh onions and
> >> cheese is sprinkled on top.
> >>
> >> The flavors all work together so well you'll hate yourself for liking it.
> >
> > It looks more like a chili sauce than a chili but I'd sure eat it - at least once.
>
> It's stupidly addictive.
>
> And those pinto beans do give it some body.
>
> I don't get one every time I'm in Santa Fe, but I do think about doing so..
>
> > I don't like how she cut the bag from the top instead of the side - that's just not right!
>
> Good eyes there!
>
> I think they tend to do that to make it stand up more easily, but I
> prefer a side slit myself.

I've never had one and the chances of me finding one here is pretty slim. OTOH, I going to find some way of serving up the iconic Frito Pie to my friends. It's going to blow their minds!

"sf" > wrote in message
...
> On Sun, 22 May 2016 10:16:01 -0400, jmcquown >
> wrote:
>
>> On 5/20/2016 8:36 PM, sf wrote:
>> > It the Frito part of Frito pie that's such a turn off. Maybe if
>> > Fritos were switched to real tortilla chips...
>>
>> So do it. Make it a tortilla pie. The thing is, some of us like the
>> taste of Fritos corn chips. I know I do.
>
> If I actually made the effort, I'd probably turn it into a dip - but I
> have better dip recipe that I have used in the past. I don't like
> ketchup squirted all over my fries. The thought of poutine is
> disgusting... so it fits the pattern that ruining something crunchy
> like tortilla chips is not appealing either.

No Chilequiles for you!

On 5/22/2016 9:53 PM, dsi1 wrote:
> On Sunday, May 22, 2016 at 10:00:22 AM UTC-10, Orographic wrote:
>> On 5/22/2016 1:27 PM, dsi1 wrote:
>>> On Sunday, May 22, 2016 at 7:17:49 AM UTC-10, Orographic wrote:
>>>> On 5/22/2016 9:53 AM, Janet B wrote:
>>>>> On Fri, 20 May 2016 17:36:28 -0700, sf > wrote:
>>>>>
>>>>>> On Fri, 20 May 2016 15:39:54 -0600, Animas > wrote:
>>>>>>
>>>>>>> The REST of the story:
>>>>>>>
>>>>>>> http://santafetravelers.com/food-tho...american-food/
>>>>>>>
>>>>>>> The controversy is over. Fritos pie (aka Frito pie) a mix of Fritos,
>>>>>>> chile, cheese, lettuce and tomatoes, was invented in Santa Fe; at least
>>>>>>> according to food writers Jane and Michael Stern.
>>>>>>>
>>>>>>> While Daisy Dean Doolin, mother of Elmer Doolin, the man who patented
>>>>>>> Fritos made a casserole with the crunchy corn product in the 1930s,
>>>>>>> Frito Pie was first served at the Five and Dime (formerly Santa Fes
>>>>>>> Woolworths), in the early 1960s. The Sterns credit lunch counter cook,
>>>>>>> Teresa Hernandez, with creating the dish. She made it right in the
>>>>>>> Fritos bag, layering the ingredients on top of the corn chips. Although
>>>>>>> many local dining spots offer the pies, most serve it on a plate. The
>>>>>>> Five and Dime still serves Frito Pies right in the individual-sized
>>>>>>> packages. Mike Collins, partner in Five and Dime General Store, a small
>>>>>>> chain, managed the Santa Fe Woolworths prior to its closing. €œIf any
>>>>>>> food dish qualifies as "venerable,€� he says, "it would most certainly
>>>>>>> be the Frito Pie.€�
>>>>>>>
>>>>>>> http://www.santafenewmexican.com/lif...51c142932.html
>>>>>>
>>>>>> It the Frito part of Frito pie that's such a turn off. Maybe if
>>>>>> Fritos were switched to real tortilla chips...
>>>>>
>>>>> Will you explain Frito Pie to me? I've never heard of it. It sounds
>>>>> like chili poured over corn chips and maybe sprinkled with cheese. Is
>>>>> that right? It must be more than that. What is it?
>>>>> Janet US
>>>>>
>>>>
>>>> No, that's really all it is:
>>>>
>>>> https://youtu.be/pwxQAgsVRoQ
>>>>
>>>> The chile is red, the beef is ground, beans are pinto, fresh onions and
>>>> cheese is sprinkled on top.
>>>>
>>>> The flavors all work together so well you'll hate yourself for liking it.
>>>
>>> It looks more like a chili sauce than a chili but I'd sure eat it - at least once.
>>
>> It's stupidly addictive.
>>
>> And those pinto beans do give it some body.
>>
>> I don't get one every time I'm in Santa Fe, but I do think about doing so.
>>
>>> I don't like how she cut the bag from the top instead of the side - that's just not right!
>>
>> Good eyes there!
>>
>> I think they tend to do that to make it stand up more easily, but I
>> prefer a side slit myself.
>
> I've never had one and the chances of me finding one here is pretty slim. OTOH, I going to find some way of serving up the iconic Frito Pie to my friends. It's going to blow their minds!
>

Let me re-seed you with the recipe and right on, your amigos will be stoked!

http://boulderlocavore.com/discoveri...os-new-mexico/

This walking version of Frito Pie is deeply flavorful, spicy and
filling. The pinto beans in the Frito Pie are not heavily seasoned nor
do they need to be with the chile sauce. Any surplus beans can be added
to other dishes or frozen. This version of red chile sauce does not
include meat of any sort. You can easily add ground beef, shredded beef
or chopped beef if desired.

Ingredients

Ingredients for Frito Pie (in addition to pinto beans and red chile sauce):
Snack size Frito chip bags
Chopped Yellow Onion
Grated Cheddar or Mexican-Blend Cheese (available pre-grated in the
dairy section)
Ingredients for Pinto Beans (from scratch):
1 pound of dried pinto beans
Water
Ingredients for New Mexican Red Chile Sauce:
½ cup red chile powder
2 ½ cups chicken stock or water
2 ½ tablespoons vegetable oil
½ cup white onion, chopped
2-3 cloves garlic, diced
1 teaspoon cumin seeds, roasted and ground
1 teaspoon dried oregano
1/8 teaspoon ground cinnamon
Salt to taste