September 19, 2007

MAKING A PIE ISN'T ALL THAT HARD:

NOT THAT KIND OF PIE (Emily Fleischaker, 9/19/07, Bon Appetit Blog)

The first frito pie of my life was 14 years ago and came from Woolworth's, a famous but since-departed general store on the Southwest corner of the Santa Fe Plaza—a store that may or may not have invented the southwestern delicacy. The woman behind the lunch counter at Woolworth's had a classic pie presentation, one that required minimal assembly:

1. Open a bag of fritos
2. Dump in chili, onions, cheese
3. Provide fork

Posted by Orrin Judd at September 19, 2007 4:26 PM
Comments

I actually had that Frito pie a year ago at a dime store on the SantaFe Plaza. It was delicious, but then I am a long-time Frito-holic!

Posted by: D Judd at September 19, 2007 5:08 PM

Nothing better than Frito salad. Fritos, iceberg lettuce, taco meat, shredded cheese and Catalina dressing. We call it Frito crap.

I feel no shame in it, either.

Posted by: Stormy70 at September 19, 2007 5:54 PM

The late Mom had the best use for Fritos:
Take a meatloaf pan and layer Fritos, Dennison's Chili (with beans) & Cheddar cheese (in that order) until pan is full (cheese on top layer).
Bake at 350 until all is bubbly and melted.
We called it "mock enchilada".
Mike

Posted by: Mike at September 19, 2007 8:14 PM

Fritos smell like old socks. Why not just make some tostadas? They're really not that hard.

Posted by: ted welter at September 19, 2007 10:26 PM

Fritos and Cabot brand onion dip...to die for.

Posted by: erp at September 20, 2007 7:30 AM
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