Scissor open a snack-size bag of corn chips, spoon in chili, cheese and sour cream and you have a walking taco, aka Frito Pie. The birthplace of this personal meal in a bag is unclear — possibly Mexico, Texas or even a Santa Fe five-and-dime lunch counter. Regardless, Frito Pie has become part of America’s culinary vernacular. Quite simply, this is a joyous food delivery system.
Washington Post food writer Cathy Barrow found a way to put delightful combination of crunch, spicy heat and sweet corn into an actual savory pie.
For the recipe, read Wednesday’s Arkansas Democrat-Gazette Style.