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Morgan’s Barbecue is bringing the famous frito pie north to NYC. Their version is served old-school style in a slit-open Fritos bag, smothered with Texas red chili and topped with white onion, cheddar cheese, sour cream, scallions and Morgan’s signature slow-smoked brisket.

Fritos (“little fried things”) were once just a popular Mexican beach snack before the Doolin family discovered the corn chip in a San Antonio gas station and made them the focal point of a now classic southern dish. In the 1930s, Charles Elmer Doolin and his mother, Daisy Dean Doolin, took their discovery and created the Frito Pie, a comfort food topping the corn chip with chili, cheese and sour cream.

In 1982, Petro’s Chili and Chips popularized the walking taco at the World Fair in Knoxville, Tennessee and now, Morgan’s Barbecue is bringing the dish up north to New York City. Chef Andres Fernandez’s frito pie is served old-school style in a slit-open Fritos bag, smothered with Texas red chili and topped with white onion, cheddar cheese, sour cream, scallions and Morgan’s signature slow-smoked brisket.