Texas has its own rules when it comes to cuisine. I’ve seen foods here that I’d never heard of prior to meeting and marrying a Texan, then moving to her state as well. (O.K. She’s an Expat, we’re just stationed here, her license plates are Alaskan.)
This little gem is a tribute to football games, warm Texan nights and the fact that foods, especially snack foods, change by region.
Ladies and gentle-people, I give you the venerable Frito Pie!
I have no idea why it’s called a pie. There’s nothing pie-like about it, at least not in the way that I think of pies, meat, sweet or otherwise. If you’re a native Texan and have an answer for me, I’d love to hear it. I’d honestly cast it as a closer relative to Tortilla soup than to a pie, but I digress…
*Note: All of the ingredients used for this recipe, with the exception of the Fritos® themselves are of the “you’ll only find this is Texas” variety, at least I’ve never seen Wolf Brand Chili outside of Texas and Ziegen Bock is manufactured by Anheuser Busch, but is only sold in the Great State of Texas. (There is no beer in a Frito Pie, but the Bock goes very well with it. If you’re not in Texas, try to find some Shiner Bock, it’s equally as good, and just as Texan.)
- 2 ounces Fritos® Corn Chips
- 1 can Wolf Brand Chili, either hot or mild, no beans
- Several handfuls of shredded cheddar cheese
- Heat the chili. Add a layer of Fritos® and cheese in a bowl. Add chili. Repeat.
- Garnish with cheese if desired.
- Share (if you can bear to) and enjoy!
There ya have it Y’all. Mrs. seat of her Pants waxes poetic over this little snack, as does The Homesick Texan. I’ll take no credit for this. I actually stole the bowl away from my wife just long enough to get the shot at the head of this post, and I had the board staged before she got started.
(It’s hard to get perfect shots when there’s a five foot madwoman trying to claw her way through you to get to her lunch!)
More just plain Texan goodness is to come very soon, trust me.