Frito pie


Frito pie is a meal made with chili, cheese, and corn chips that is popular in the Midwest and Southwest of the United States (traditionally Fritos). Salsa, refried beans, sour cream, onion, rice, and jalapeos are all possible additions. By region, there are numerous variations and alternate names. Frito pie is traditionally made in a casserole dish, but it can also be made in a single-serve Fritos-style corn chip bag with various toppings. Chilaquiles is a similar dish in Mexico.


The origins of the Frito pie aren’t entirely understood. It is thought to have originated in Mexico and gained popularity at fiestas before spreading to other nations such as the United States.

The first recorded recipe for chili made using Fritos brand corn chips was published in Texas in 1949. Daisy Doolin, the mother of the Frito Corporation (Doolin) founder and the first person to use Fritos as a food ingredient, or Mary Livingston, Doolin’s executive secretary, may have created the dish. The recipe is credited to Nell Morris, who joined Frito-Lay in the 1950s and assisted in the development of an official cookbook that contained the Frito pie.

Doolin and his Frito Corporation were early investors in Disneyland, and in 1955, the Casa de Fritos restaurant opened in the park. The 1950s menu included “Frito Chili Pie.”


According to another storey, Teresa Hern├índez, who worked at the F. W. Woolworth’s lunch counter in Santa Fe, New Mexico, invented real Frito pie in the 1960s. Her Frito pie was cooked with homemade red chili con carne, cheddar cheese, and onions, and served in a thicker bag in the 1960s than it is now.


Frito pie is a simple dish that consists of a large amount of Fritos corn chips topped with beef chili. Some people used to eat it right out of the chip bag, which is split down the middle; toppings commonly include shredded cheese and diced raw onion, but may also include sour cream and jalapeos.


Frito boats and walking tacos

Frito Pies, also known as walking tacos or Frito boats, are created with chilli, taco meat, chickpeas, pork rinds, pepitas, and a variety of other ingredients poured over the top of a small, single-serving bag of corn chips. In the Midwest, the combination is known as a Frito boat or walking taco and can be finished with grated cheese, onions, jalapeos, lettuce, and sour cream. This method of preparation is known as taco-in-a-bag in the Ohio Valley. (In the Midwest, however, “walking taco” or “travelling taco” is the more common word.) [requires citation] They’re known as “pepper bellies” in several parts of Southern California. [requires citation] Sports stadiums, fundraisers, bingos, open homes, state fairs, and street vendors all sell Frito pies. Tostiloco is a Californian phrase that derives from Tijuana. Another word is Doriloco, which comes from the Doritos brand.



Tostilocos is a variant of the dish popular in Mexico (“crazy chips”). Cueritos, cucumber, jicama, lime juice, Valentina spicy sauce, chamoy, Tajn chili powder, salt, and “Japanese peanuts” are all sprinkled on top.

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