frito pie

All That and a Bag of Chips: The History of Frito Pie

September 16, 2021 | By John Nova Lomax

What is there not to love about Frito pie? To Texans, it’s something akin to instant cheese enchiladas.

Executive Chef Gerard Thompson Embraces Biscuits and Frito Pie at the Lauded Rough Creek Lodge

November 1, 2018 | By June Naylor

Gerard Thompson wields a large, sharp knife with one hand and carries a wooden stand holding a cured hog’s leg in the other. He moves quickly to greet tables of newcomers and regular guests at Rough Creek Lodge. Thompson, the lodge’s executive chef, shaves off paper-thin slices of prosciutto from the ample pig trotter and hands them out as appetizers.

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