While in Austin a few weeks back we popped into Lamberts for a quick bite and a break from the chaos that is SXSW. The intention was to saddle up to the bar and dine on some of the tasty food that Lamberts has become known for. While tempted by the aromas of the slow smoked meats, we instead veered slightly off course and selected the Frito Pie, a decision that will reverberate for years to come in the form of cravings for a dish in a far away city.
The Frito Pie is normally a more simple affair that consists of Fritos, cheese and chilli. Often you will find it served in an actual Fritos bag during occasions like the Texas State Fair. The recipe at Lamberts is slightly more refined, and in our book more delicious. Lamberts takes a bag of Fritos and adds in a heap of cheddar cheese, some chopped-up brisket, goat cheese, queso fresco and then heats it up in the oven to melt the cheese. Once melted, everything is plated in a pool of bar-b-que sauce, covered with more melted queso and then topped with a bit of pico de gallo. The flavors, while very cheese-centric, mix perfectly with the crunch of the Fritos and will really make you want to shake the chef’s hand. Outside of the cardiac damage suffered at the hand of Lamberts, the only thing we regret is the fact that we don’t live closer to this Frito goodness.
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