Frito pie isn't a dish you'd typically find at a three- or four-star restaurant, but local chefs are attempting to elevate the signature Fritos chips this month and serve them on their menus.
It's part of a nationwide trend started by snack conglomerate PepsiCo, which tasked 50 chefs with creating plates with its products to celebrate the company's 50th anniversary -- that is, the 50th anniversary of the merger between Pepsi-Cola and Frito-Lay. To be fair they're not just using Fritos. Some like chef Kent Rathburn used an Izze soft-drink (also a PepsiCo. item) in his recipe.
Other Dallas-Fort Worth chefs in on the game include Stephen Pyles, Dean Fearing and John Franke, to name a few. Check out some of the quirky and questionable dishes you can find at their fancy restaurants through the end of June.
Frito Chili Pie at Stampede 66 (Stephen Pyles)
Frito Pie Deviled Eggs at Whiskey Cake (John Franke)
Dean's Frito Pie at Fearing's Restaurant (Dean Fearing)
Crusted Swordfish with Izze-Grapefruit-Habanero sauce at Abacus (Kent Rathburn)
Frito Pie Burger at Kenny's Burger Joint (Kenny Bowers)
Cherry Pepsi-braised barbacoa beef in Frito-hibiscus tortilla at Mexican Sugar (John Franke)
Pita chip-crusted halibut at Fish Market Grill (Richard Chamberlain)
