A bag of Fritos split open lengthwise, topped with red chile con carne, grated cheese and chopped onion, and eaten straight out of the bag with a plastic fork. Plaza tradition, Pueblo-meets-junk-food.

Frito pie has competing origin claims; the Plaza Cafe Frito's Bar version, dating to the 1960s when the Plaza Pharmacy lunch counter was the Plaza institution, is one of the strongest. Cowgirl BBQ keeps the bag-format version on the menu today and the dish remains a Plaza Fiesta tradition every September.

Where to eat Frito pie in Santa Fe

2 editor picks for Frito pie in Santa Fe, ranked by editorial score. All Santa Fe signature dishes · Frito pie across every city.

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More places near Cowgirl BBQ and Plaza Cafe Downtown

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Make it at home

Serves 445 minEasy

Ingredients

  • 4 single-serving bags of Fritos corn chips
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 2 cups red chile sauce (see Red chile recipe)
  • 1 cup grated yellow cheddar
  • 1/2 cup chopped onion to finish
  • Salt

Method

  1. Brown ground beef in a heavy pan over medium heat; drain excess fat.
  2. Add onion and garlic, saute 5 minutes until soft.
  3. Pour in red chile sauce, simmer 20 minutes until thick; adjust salt.
  4. Slit each Fritos bag along the long side without tearing it open.
  5. Spoon hot chile con carne over the chips inside the bag, top with cheese and chopped onion.
  6. Eat directly out of the bag with a plastic fork; this is non-negotiable.

Editor tip. Substitute pinto beans for beef to make it vegetarian; the bag rule stays.

Common allergens: Corn, Dairy.