The snack bar was practically empty when we arrived. We worried that the Frito pie would be out of a can, but the cook told us that it would take a about 20 minutes to finish making the from-scratch chili. When the humongous pot of chili was done, it was as if a silent dinner bell went off. Suddenly there was a line of people waiting for Frito pie.
What makes this Frito pie different is that it's served in a snack-sized Fritos bag slit down the side. The store claims to have invented the bagged version in 1962, when it was a Woolworth's. The corn chips are layered first, the chili goes on next and it's topped with shredded cheddar. You must hold it carefully, but you'll plow through it so quickly, it won't be a bother.
The chili softened the chips and the cheese melted when we mixed it around. It didn't look like a lot, but the tasty dish was filling. We met a traveler from Denver who drove down just for the Frito pie; she ate it there when the store was still a Woolworth's. She said it tasted just as she remembered it.
Related Stories:
· Five & Dime [Official Site]
· 36 Hours of Gluttony in Portland, Maine [Jaunted]
· Food Travel Coverage [Jaunted]
[Photo: Jennifer Kester]
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