“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.”

By Chelsea Morse
April 13, 2015
© Greg Rannells

“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.

Related: Fantastic Lobster Dishes
Delicious Chili Recipes
Best Chili in the US

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