KNOWN AS A “walking taco” to some, Frito (or Fritos) pie is an American icon. It’s not a pie or a taco at all but rather a simple, rich beef chili spooned over salty, crunchy Fritos right in the bag, garnished with shredded cheddar and diced white onion. It’s the perfect snack for an outdoor party, walking around the state fair, or cheering on your local team under the Friday night lights. Frito pie is best eaten with friends who appreciate simple pleasures—it’s a recipe for good times.
The roots (2011), she says the dish was the creation of the marketing department and corporate kitchen. Its rise in popularity came as a result of the creation of Frito-Lay in 1961 (see “The American Table”). The original packages for Fritos were paper bags, but after the merger, the company switched to moisture-resistant cellophane bags, and Frito-Lay began printing instructions for the chili directly on the package. The recipe read: “Heat can of chili, pour into bag of Fritos, and sprinkle with grated cheese and chopped onions.” The company sold its own canned chili for the purpose of making Frito pie, and many devotees claim to this day that canned chili is an integral ingredient.
