2018 Update: on a recent visit to Santa Fe I double checked whether the Frito Pie made at the Five and Dime currently uses flour and according to an employee ‘yes, ALOT of it!’.
So gluten-visitors shouldn’t plan to eat the Frito Pie without first checking on the current ingredients but you can make your own version at home with my recipe below!
The planning for my virtually spontaneous Panhandle-Plains road trip dead ended in Lubbock Texas, leaving a question of the route to be taken back to Colorado.
I love a good loop, preferring not to repeat a route if avoidable. Somewhere between Palo Duro Canyon and Lubbock I caught wind that the first Frito Pie known to the culinary world was created in Santa Fe New Mexico.
After enjoying our Frito Pie at Robinson’s in Amarillo so much I could not resist a bit of investigative research.
I headed North West toward a city I’ve always loved, Santa Fe. Last year I took a road trip all through New Mexico, eating, drinking and reporting along the way.
I’ve visited Santa Fe many times throughout my life and had no idea that the former Woolworth’s 5-and-10 cent store (a) had a snack bar, and (b) was the home of the first Frito Pie.
Arriving around noon we beelined for the (now) Five & Dime store on the corner of the Plaza which occupies the former Woolworth’s building.
It is the quintessential tourist shop with every possible souvenir one could want. I felt better when learning a long time friend and Santa Fe resident was equally surprised to learn there was a snack bar in the very back of the store.
It was clear quickly that Frito Pie is a local favorite. There were far more regulars than novelty-seeking tourists huddled at the small bar in the back of the store enjoying this walking food in a bag.
This Frito Pie was a completely different animal than what we enjoyed in Amarillo, which featured the brisket and a very light dressing of bbq sauce. This dish was all about the New Mexican Red Chile sauce that is not for the faint of heart.
I ordered our Frito Pie which is served in a snack size Frito chip bag (completely loved that). The bags are slit down the long side with Fritos in the bottom.
Over this is ladled freshly made red chile sauce, pinto beans, and shredded cheddar cheese. The woman at the Snack Bar suggested I use some of the chopped onion targeted for the hot dogs on top.
Recipe
The Original Frito Pie (individual size)
Ingredients
Ingredients for Frito Pie (in addition to pinto beans and red chile sauce):
- Snack size Frito chip bags
- Chopped Yellow Onion
- Grated Cheddar or Mexican-Blend Cheese (available pre-grated in the dairy section)
Ingredients for Pinto Beans (from scratch):
- 1 pound of dried pinto beans
- Water
Ingredients for New Mexican Red Chile Sauce:
- ½ cup red chile powder
- 2 ½ cups chicken stock or water
- 2 ½ tablespoons vegetable oil
- ½ cup white onion , chopped
- 2-3 cloves garlic , diced
- 1 teaspoon cumin seeds , roasted and ground
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon
- Salt to taste
Instructions
Instructions for Pinto Beans (from scratch):
- Sort dried beans to remove any small stones or shriveled beans.
- Soaking: Place the beans in a bowl with double the amount of water to beans and allow to soak overnight, or place beans in a stock pot covered by 3 inches of water. Bring to a boil, and allow to boil lightly for 15 minutes with a lid on. Turn off heat and allow to soak for 90 minutes.
- Drain beans and replace water with fresh water to cover beans by about 2 inches. Bring water to a boil, reduce to a simmer, partially cover and allow to cook 3-4 hours until tender. Check periodically to ensure water is still covering the beans and that they are not sticking to the bottom of the pan. Add more water if needed.
Instructions for New Mexican Red Chile Sauce:
- Combine chile powder with 1 cup of stock or water; whisk to ensure it is smooth and set aside.
- In a large, heavy pan over medium heat sauté the onion for 5 minutes. Add garlic and sauté a few minutes longer.
- Add spices and cook for 2 minutes stirring constantly also scraping the sides of the pan.
- Add chile mixture and remaining stock or water. Stir to combine fully and heat to simmering stirring frequently. Reduce heat to a low simmer; cook stirring often for about 20 minutes or until chile is the consistency of a thick sauce. Salt to taste. Note: it will not thicken like a cream based sauce but will not be watery either.
To assemble the Frito Pie:
- Gently open the top of a snack size bag of Fritos. Ladle on some pinto beans and red chile sauce. Top with chopped onions and grated cheese.
Nutrition
Stomachs full we set out on a beautiful spring day to peruse the Native American wares being sold along the perimeter of the Plaza, tour the St. Francis Cathedral Basilica which was open at the time we popped by and just stroll the streets for a bit of exercise and fresh air.
The final leg of the road trip provided an opportunity to pass through another well loved town I’ve not visited for years; Taos New Mexico. Though both Santa Fe and Taos are close to the mountains, you can smell the mountains in the air in Taos. The drive in is spectacular. Sharp peaks rocketing to the blue heavens, providing a backdrop to the adobe town; a stark comparison to the sprawling plains and rivers seen driving in.
I’d done some quick sleuthing and targeted Gutiz restaurant on the north end of town which advertises Latin-French fusion cuisine that is also gluten free friendly leaving me intrigued. They only serve breakfast (serve it all day) and lunch. The reviews suggested a culinary experience highly worthwhile.
It was relatively unbelievable to be sitting outside on a patio in this mountain region in March enjoying a late breakfast. Gutiz presents a unique and delicious menu, definitely demonstrating Southwestern flavors but not mainstream cuisine.
I am more of a protein fan for breakfast, loving some spice as well. I chose the Saltado; a choice of chicken (all free range) or flat-iron beef, with red onion, tomato, cucumber in a (wheat less) green chile sauce topped with a poached egg. Served with Gutiz potatoes and a salad. It was perfect. A great dose of protein, heat, some carbohydrates and loved having a salad as that often eludes my diet when on the road. I was completely satisfied and was full the rest of the day.
Our party also tried the Taoseno (referring to a local from Taos); pinto, kidney and garbanzo beans, onions, tomatoes, potatoes, rice and cheese in a green and red chile sauce baked in a terra cotta bowl. Topped with scrambled egg and served with a tortilla (we opted for corn). This dish was sublime. Filling, flavorful and the terra cotta bowl stayed piping hot all through the meal. We loved the rustic preparation as much as the dish itself.
Gutiz offers a unique international-meets-local twist on breakfast. It’s the kind of breakfast worth going out for. Their food is ‘clean’ (meaning organic, ethically raised, as well as with a local focus) and utterly delicious. Absolutely worth a stop.
Gutiz: 812B Paseo del Pueblo Norte, Taos. (575) 758-1226. Open Tuesday – Thursday, 8 a.m. – 3 p.m.
After dining we wanted to take a bit of a look around before the last driving leg to Boulder of about 5 hours. As with Santa Fe there is a historic Plaza in the middle of town that is well narrarated for the rich history of the area. I will say however it is lined with tourist souvenir shops which is not my thing. After the first one strongly suggesting despite the Southwestern themes most of the goods are probably made overseas I was hungry for some authentic shops. We did locate a small alcove on the south end of the Plaza with a charming store, At Home in Taos attracting attention. It’s filled with home goods of all kinds, artisan wares, jewelry and other items. It’s fresh, fun, extensive and feels ‘real’.
From there we were directed to Bent Street, a straight walk to the north residing behind the north side Plaza shops. I loved this small area comprised of about a 2 block stretch of a cobblestone and the John Dunn Shops located there.
The buildings are not traditional Southwestern but more like something I’d expect in the central southern U.S.
There are a variety of shops from vintage maps to yarn, though two others I loved were Seconds Eco Goods that specializes in green wares and unique recycled goods. Small bags made from woven fabric and the pull tops to soda cans immediately caught my attention, loving the modern day ‘chain mail’ effect. Solar powered high tech crickets, plastic tote bags with Asian grain bag motifs, solar powered chargers and much more make it a very unique stop.
Next door is a fabulous Mexican folkloria shop with art and a variety of personal goods; Coyote Moon. Cheery plastic beach totes, Milagros items, small folklorio shrines, tinwork and more. The quality is good and the prices reasonable. Authentic artisan goods too.
Another.Point.of.View says
There were recipes for Frito Pie similar to this one published in the Dallas Morning News in the early 1930's. Obviously the little Fritos bag hadn't been invented yet. But the dish was basically the same. I've been to the five and dime and had their Frito Pie and even the locals know that it's not the original. But, it does make for fun conversation.
Boulder Locavore says
Thank you for leaving your insight. I have to admit the mystery around the origins of this dish do add to its charm! I certainly loved the version I had at the 5-and-Dime. You've inspired me to do some poking around about earlier recipes! Thank you.
kita says
I want you to know I just re-read this post and drooled all over my computer screen again. I am chile hunting for some Cinco de Mayo recipes and you better believe I will have extra NM chiles in the cart. (sorry to comment twice but I am really excited about this post).
And I wish I could say there was good food around me, but I live in a chain food college town – we drive a minimum of 30 minutes in any direction before we even think of ordering. (there are some good ones though after the drive) 😀
Mary says
This post made me grin. As a native of NM, I love seeing the sites through traveler's eyes. I'm ready for a visit back home now!
mamafrog says
Well, I'm Southern (Okie) and my hubs is from Texas, and we were eating Frito Pies long before the 60's when some of the articles say they were invented in New Mexico! Here's the link to Wiki that tells about the inventor of Fritos and how she invented the FP. I remember eating them at Sonic since they are one of the staples there, and have been for many years. One of the finest foods on God's green earth honey!
Boulder Locavore says
Thank you Mamafrog for ringing in! It seems (as does say the article you provided a link for) the true origins of this dish remain a mystery, clearly adding to its mystique! I also wondered in reading this if the dish was different in the two regions lending itself to the 'claim of origin' question? I know the Frito Pie we had in Amarillo was remarkably different than the Frito Pie we had in Santa Fe. Whichever the case, it's clearly a well loved dish! Thanks again for taking the time to add more insight to my findings.
Katrina (Betty Ray) says
I had NO idea you could get the Frito pie at the Five & Dime. It is now on the list for this August's visit. That is extremely cool (and looks delicious)!
Boulder Locavore says
So glad to surprise someone else with this discovery! You won't be sorry when you try it. It costs about $5 and will fill you up completely. I hope you'll 'report back' after you try it! Also if you are interested I did a week road trip through New Mexico last year and you can find the details of dining explorations and shopping for a number of things in the Travel section of the menu bar at the top of the blog (click it and you'll find the posts). You might find some other things of interest!
The Educational Geek says
Elmer Doolin (founder of Frito chips in 1932), his mother invented the dish
The Educational Geek says
Frito pie's were not invented in New Mexico, the mother of the creator of the Frito chip concocted the dish originally.
Boulder Locavore says
Thank you The Educational Geek for ringing in. As I understand it there is a bit of controvesy over this point. I will maintain a 'Switzerland' position on this one as I heard many compelling points indicating the origin to be the Snack Bar at Woolworth's. Appreciate you taking the time to share your view.
All That I'm Eating says
It sounds like you had a great time and went to all sorts of interesting places. The walking tacos look pretty good to me! I like going somewhere I've been before and still discover something new.
Boulder Locavore says
I agree Caroline. The fact that a friend who lives there did not know about the snack bar or the Frito Pies said something too. A great locally kept secret! Hope you are well!
Lizzy says
Thanks for the tour and glimpses of all your wonderful dining experiences! Those Frito pies remind me of the walking tacos that Katie had at Girl Scout camp…I think the ones you had were a bit more refined 🙂 Hope you had a wonderful weekend, Toni~
Boulder Locavore says
Now that I've published this I'm hearing more about 'walking tacos'. I am intrigued to learn more! These were great street food I'd say. Completely filling at at first their $5 price tag seemed more than I would have guessed but it was like eating a full dinner!
Jaime says
What a great post! Thanks for introducing me to a new place. That red chile sauce looks awesome!
Boulder Locavore says
Thank you Jaime for your kind comments! The red chile sauce is great. Very rustic, earthly spice flavor in a way only found in New Mexico I think. So love the food there! Glad you enjoyed traveling along!