Chef Daniel Boulud tries his first ever Southern/tailgating specialtiy Frito Pie: "You talk about technique. You just rip open the bag and pour the chili right on top with sour cream and jalapeño. It is something." [Food Republic]
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Chef Daniel Boulud tries his first ever Southern/tailgating specialtiy Frito Pie: "You talk about technique. You just rip open the bag and pour the chili right on top with sour cream and jalapeño. It is something." [Food Republic]
