Texas and Santa Fe both lay claim to Frito Pie. Each side has its arguments and documentation, but at Española's El Parasol the answer is, "Who cares?" Everyone — even Texans —enjoys the crisp and salty corn chips blanketed in red chile sauce and topped with beans, ground beef, cheese and lettuce. It's messy, filling and decadent. Start with a fork, but switch to a spoon when the chips begin to wilt to fully revel in this so-wrong-it's-right kind of creation.
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