There are many dishes to try on your trip to Santa Fe, but the one we’re spotlighting today is the warm, cheesy, salty Frito pie.
There’s something about this combination of red chile, beef, cheese and Fritos that gets our taste buds excited. Frito pies can be enjoyed in a traditional restaurant setting, served on a plate or in a bowl. They can also be devoured on-the-go from within a Fritos bag!
Some makers leave the dish simple while others add onion, salsa, beans, sour cream, lettuce, tomato, chile or hot peppers.
Frito pies can be found at any number of eateries in the City Different but our favorites are from Low ‘n Slow Lowrider Bar, located just off the Plaza at Hotel Chimayo de Santa Fe, from Eldorado Hotel & Spa’s AGAVE Lounge and from the 5 and Dime on the Plaza.
Whether you eat it from a plate, a bowl or a bag, you can’t go wrong with a Frito pie.
Want to take the delicious Low ‘n Slow Frito pie home? Here’s a special recipe for you!
1 gal. of your favorite Chile sauce
2 lbs. ground beef
2 diced potatoes (medium sized)
1 diced onion (medium sized)
2 tsp. granulated garlic
1/2 gal. cooked pinto beans (strained well, no juice)
Salt & pepper to taste
1 diced green bell pepper
1 tsp. ground cumin
1 tsp. Mexican oregano leaves
2 Tbsp. vegetable oil
Fritos corn chips (as needed)
Shredded cheddar cheese (as needed)
Saute ground beef with the diced onion and bell pepper. When it is fully cooked, discard any grease. Saute the diced potatoes in oil until they are fully cooked. In a large pot, combine the cooked ground beef, cooked potatoes, Chile sauce, pinto beans, salt, pepper, oregano, garlic and cumin and bring to a simmer. Allow the combination to simmer for 20 minutes. Serve over Fritos chips and top with shredded cheddar cheese.