Frito Bandito

Did you know the Frito was born and raised in the great state of Texas?

I was watching a show on the Food Network called "Kid in a Candy Store" because they were featuring The Chocolate Bar at the location near campus and the one I frequented quite often due to this fact. On the show they highlighted this chocolate based, salty pretzel and frito snack (Texas Frito Brittle). It looks delicious and I never knew they served it there...which translates to a visit soon.

But what drew my attention was when the owner, Gilbert, stated that Frito's were created in Texas.

I was stunned.

I have loved the Frito for a very long time and have never known (nor put the clues together) that it was a Texas created treat. +1 point for Tejas.


The original recipe was bought by Elmer Doolin when he couldn't get enough of the fritatas served with his lunch in San Antonio, Texas. This was in 1932! He subsequently started the Frito Corporation and began production on the product which included only three ingredients: whole corn, corn oil and salt.


They've gone through several mascots and of course the one that sticks is the one that infuriated the most people, the Frito Bandito, due to the image used.

What? What's wrong with that??











An excellent recipe incorporating the gloriousness of Fritos? Frito pie. You know it, you love it, don't deny it.

My personal chili recipe:
*Saute 1/2 sweet yellow onion, chopped, until it becomes nearly translucent,
*Add 3 cloves of garlic chopped, saute for 45seconds.
*Add turkey meat (preferably 93/7) and cook thoroughly.
*Once the meat is nearly cooked through, begin adding spices:
-->Chili Powder (approx. 1T. to begin)
-->Cumin (approx. 2tsp. to begin)
-->Garlic Salt (I love garlic) (approx. 1tsp. to begin)
-->Salt (palmful to begin)
*After you've incorporated these spices into the meat, add the following:
-->1 can of sweet corn (drained)
-->1 can of black beans (drained)
-->1 can Hunt's tomato sauce
-->1 can Hunt's tomato paste mixed with 1/2 can of water (it'll be easier to mix if you add the water first)
*Stir all this together and let simmer for 15 minutes over low heat to make sure the beans and corn are cooked and have begun to take on the flavors of the chili.
*Pull out a small spoon after the time has elapsed and taste. Add additional chili powder, cumin, garlic salt and salt as necessary. More chili powder and cumin = more kick. Cumin will give it a nice smoky flavor but can quickly go overboard and overpower the meal.

Enjoy! Plus, this freezes well in small, single-serving containers for lunches at work. Take it out of the freezer the night before and put it into the refrigerator for work the next day. Come lunchtime, it will be defrosted and just right to give you a great feeling of satisfaction, not only by filling you up but knowing that you saved a bit of money by making it yourself.