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“Growing up,” says chef Kevin Nashan, “all the kids would ride our BMX bikes to the plaza in downtown Santa Fe to either get a candy and a coke from Gormelly’s or a frito pie from Woolworth’s.”
“Growing up,” says chef Kevin Nashan, “all the kids would ride our BMX bikes to the plaza in downtown Santa Fe to either get a candy and a coke from Gormelly’s or a frito pie from Woolworth’s.” Although the coastal cooking of Louisiana and Maine inspired his St. Louis restaurant Peacemaker Lobster & Crab, one of Nashan's most playful dishes is a nod to his childhood in Santa Fe, where the frito pie is said to have originated.
Here, the components that make the dish so craveable:
Lobster chili – Nashan uses no pork at all in his chili, preferring a shellfish-forward flavor.
Pork rinds – Fried pork rinds coated with ground Frito chips taste like bacon-y corn chips.
Northern beans – An untraditional bean choice for chili but prized by Nashan for their nuttiness.
Chimayo chiles – An earthy red New Mexican chile from the town of the same name. “I always play back to my New Mexican roots,” Nashan says.