Place of origin
|Chili con carne, cheese, corn chips (Fritos)|
|Cookbook:Frito pie Frito pie|
Frito pie is a dish popular in the Southern, the Pacific Northwestern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (specifically Fritos). Additions can include salsa, refried beans, sour cream, and rice to jalapeños. There are many variations. Frito pie can be prepared in a casserole dish, but itinerant versions prepare it in a single serve fritos type corn chip bag with various ingredients as toppings. Variations on the dish made in a corn chip bag include pepper bellies, walking tacos, Frito boats, Texas Straw Hat and tacos in a bag. In Mexico, a similar type of dish is tostilocos.
The exact origins of the Frito pie are unknown though there are several stories as to its beginnings. One of the stories says that the Frito pie originated with Frito-Lay's founder Elmer Doolin's mother. It claims that Daisy Dean Doolin came up with the Frito pie sometime after creating the first Frito chip. Mentions of the Frito pie are nearly as old as the company itself which was founded in 1932.
In the 1950s, Nell Morris joined Frito-Lay where she helped develop an official cookbook which included the Frito pie.
One way of making Frito pie is by combining Fritos or other corn chips with chili and cheese in a large pan and baking it as a casserole. Because so many chips are used in the dish, they tend to be moistened but not soggy from the chili. An easier option is to place the Fritos in single-serving bowls and covering them with chili, then cheese and other toppings.
Frito boats and walking tacos
Frito Pies are sometimes referred to by the name walking taco or Frito boat, and can be made in a small, single-serving bag of corn chips, with chili, taco meat, garbanzos, pork rinds, pepitas, and many other varied ingredients, poured over the top. The combination can be finished with grated cheese, onions, jalapeños, lettuce, and sour cream, known as a Frito boat or walking taco in the Midwestern United States. In the Ohio Valley region, this preparation is commonly called taco-in-a-bag. ("Walking taco", however, is the more widespread term at least in the Midwest). In the Antelope Valley in Southern California, they are known as "pepper bellies". Frito pies are popular at sports venues, fundraisers, bingos, open houses, state fairs and street vendors. The term Tostiloco comes from Tijuana, and is found in California. Another term is Doriloco, after Doritos.
Texas Straw Hat
Frito chili pies are sometimes referred to as Texas Straw Hat in Texas.
In Mexico, a version of the dish is known as tostilocos. It includes some different ingredients.
- Taco salad
- Petro's Chili & Chips, a Knoxville, TN based fast food chain serving a frito pie variant first served at the 1982 World's Fair.
- Harris, Joyce (13 June 2007). "The allure of Frito Pie". Dallas Morning News. Retrieved 21 October 2010.
- "10 more foods that make America great: Frito pie". Msnbc.com. July 7, 2006. Retrieved 2006-12-04.
- "Santa Fe has strong hold on Frito pie title". Lubbock Avalanche-Journal. 1999-10-27. Retrieved 2012-08-19.
- Frito Pie Recipe from TexasCooking.com Retrieved December 10, 2008.
- Popik, Barry (28 November 2007). "Walking Taco". The Big Apple. Barry Popik. Retrieved 21 October 2010.
- Texas Straw Hat and really big rabbits September, 2009 Southern Plate
|Wikimedia Commons has media related to Frito pies.|
|Wikibooks Cookbook has a recipe/module on|
- Texas Cooking Article
- Cook the Book: Frito Pie
- Shilcutt, Katharine. "The Frito Pie Is Not from Texas: Commence Pearl-Clutching...Now." Houston Press. Thursday October 13, 2011.