Photo: Jeff Attaway from Dakar, Senegal · CC BY 2.0
Texas chili and cheese ladled into a slit-open bag of Fritos corn chips, eaten with a plastic fork. Originated as a school-cafeteria and BBQ-stand snack and remains a state-fair staple.
Frito pie was invented in Texas in the 1930s after Fritos hit the market in 1932 from San Antonio's Frito Company. The 'pie in a bag' format came from the Texas State Fair concession stands in the 1950s. The Austin version takes a small bag of Fritos, slits the side, ladles in Texas-style chili (no beans for purists), tops with shredded cheddar and onions, and hands it back. The Salt Lick, Micklethwait Craft Meats and several BBQ stops keep it on the snack menu; some Austin Tex-Mex rooms run a queso-and-chili variant.
Micklethwait Craft Meats in Austin is Tom Micklethwait's BBQ smokehouse on Tanney Street, a Michelin Bib Gourmand kitchen relocated from the 12-year Rosewood.
OrderSmoked brisket and house sausage
TipThe kitchen runs Thursday to Sunday; pre-order online to skip the brisket-and-sausage line.
Six East Austin smokehouses in three hours, including a MICHELIN One Star pitmaster and three Bib Gourmands. Skip every line, ride in an air-conditioned van, and come hungry.
Join a guided boat tour of Lake Travis in Austin. Enjoy a BBQ lunch, swim in the lake, and learn about the area's history. Choose this tour to join a group and to meet...