The Birth of the Frito - mexican restaurant corn side dish

When we made 1999 NPR series Lost and Found, we said we were recording people who were possessed by their voices.
Maybe you can say that we record people occupied by food with "Hidden Kitchen.
That's how Charles Elmer Dolin is.
Owned by a visionBy corn.
By making snacks.
His daughter Kaleta says Doolin is obsessed with Fritos.
During the Great Depression in his 1930 s, Dolin ate a candy in San Antonio.
He is always an innovator and he puts some corn snacks on the counter.
The tortillas were tied, so Dolin went on the mission.
At a gas station, Dolin found a Mexican man using masa to make a crushed corn flakes, and sold a small bag of fried corn flakes after frying.
They are fried food, "little fried things"
Beach food in Mexico.
Dolin bought patents and 14 customers from that person and started making chips in his own kitchen at home, and his mother was refining his recipe.
"His life is a hidden kitchen," his son said . "in-
Law Alan govenner said.
There is a kitchen in Dolin's factory, a kitchen in the lab, and a kitchen with test tubes and beaker at home.
Kaleta Doolin says his baby is his guinea pig.
Help him test new recipes and flavors.
Through these kitchen experiments, C. E.
Dolin also invented the cheetah.
Along the way, Dolin began to breed his corn.
Kaleta Doolin says the secret ingredient in fried food is her father's own special corn.
He hired farmers in Texas to grow his breed until he found the flavor he wanted.
Dolin and his brother Earl are modern.
Make innovative modifiers.
Soon, they applied Henry Ford's idea of assembly lines and conveyor belts to the manufacture of Frito. C. E.
Doolin has a big plan for the chip.
In 1955, he opened a Casa de Frito restaurant at Disneyland and another restaurant in Dallas.
These restaurants, the predecessor of fast food, are a mixture of hamburgers and Mexican dishes.
When he invented the refrigeratorE.
Dolin imagined them as a side dish, a soup and a salad as a supplement to a meal.
He never thought someone would eat the whole King. size bag.
He seldom eats.
If he takes them home, he will grab them from the conveyor belt before they are marinated.
The Durin are vegetarian and have little exposure to salt.
Kaleta Doolin ate figs and yogurt instead of fried food for lunch going to school. In fact, C. E.
Doolin is a follower of Dr.
Herbert Shelton, a vegan and therapist in San Antonio, his innovative theory of nutrition and fasting permeates the durin family. C. E.
Dolin is overweight, unhealthy and has a bad heart and goes to Shelton's clinic more than 30 timesday fasts.
Dolin does not eat meat, does not eat fat, does not eat salt.
Shelton ran for president during his heyday on a vegetarian ticket in 1956. C. E.
Doolin was an early distributor and soon began selling Fritos nationwide.
A photo shows a "Frito fleet" rolling through the streets of San Antonio, accompanied by a local marching band.
Dolin's wife, Catherine, is known for her social work and good relationships with the company's employees.
This is a strong family relationship that makes Fritos a legendary Texas company. Mrs.
Doolin has developed a variety of recipes using Fritos, including Frito pie and Frito jets (
Fried food dipped in chocolate on cookies
"There is fat in addition to fat," Kaleta Doolin said . ").
These recipes are printed on the back of the Fritos package.
By the time he died in 1959E.
Dolin works with Herman Lei and freto
The Lay brand has gone global.
But the company lost that sense of family.
We now use snacks instead of moderate portions considered by Dolin.
Kaleta Doolin is busy making a movie and writing a book based on the history of her father's pioneering work.
We thank all the Doolin family members who helped us tell the story, and Frito-
Lay shared its sound and images with the Kitchen Sisters and "Hidden Kitchen" very generously.
Next month's "Hidden Kitchen": a traditional kitchen story dating back to more than 1,000 years --
Beat branches and harvest olive oil in the West Bank.
Notes from roads (
The story behind the story)
We were in Dallas, recording in fuel city, a gas station with a tortillas stall, 26 pumps, a bunch of long horn cows, and a swimming pool with a bikini --
The dressed swimming pool model waved to the truck drivers as they passed.
This is a story where we gather in the Hidden Kitchen of Texas, our one-hour special event by Willie Nelson and Robin Wright Penn (
Her mother is Mary Kay cosmetics salesman in Dallas). Night came.
We are strangers in a strange place. Where to go?
Our friend, Chris Strachwitz, founder of Arhoolie Records, told us to call his friend, Alan govenner, founder of Dallas Documentary Arts.
Half of the music you hear in the "Hidden Kitchen" story is probably from arhoollie.
We call it the Hidden Kitchen of music.
Chris recorded the secret below. the-
For 40 years, this noisy country has been full of radar and community music.
Holy steel, gospel, mariachi, zydeco, Gypsy, Nautilus, Blues.
You say well, Chris has lived in these communities and recorded their singers and songs.
It's a treasure house, it seems to fit our story, hand in hand. We called.
Alan invited us to his file.
Invite us to the archives?
How does he know what we think of heaven?
There's nothing we like more than sand in the well.
Keep the past and look for sound fragments that inspire our story.
Sister Kitchen
Producers of three archival audio collaborations: "Lost and Found Sound", "sound Memorial Project" and "Hidden Kitchen "--were floored.
He showed us photos, movies, recordings, shelves, preservation techniques.
We are as tall as kites.
When Alan's wife, Kaleta Doolin, had a barbecue and pie with us, the four of us quickly became friends.
We talked about the hidden kitchen and the various stories and music we collected.
After eating the ribs, they took us to Kaleta's archives.
Kaleta is an artist, filmmaker, community activist and Texan.
At midnight, she began to tell us about her family.
Her father seemed to have invented the friar.
Caleta said two more words.
We said, "stop.
"Let's get the tape recorder (
It's actually a DAT machine)
She began to leak.
It was about two in the morning when we left.
Since then, Kaleta has been digging into family stories and making her own documentary about Fritos.
She shared music, family recordings, dictation tapes that dad personally recorded, photos you saw on this site, and her spirit.
Last fall, when we did the Texas hidden kitchen demo at the Dallas Women's Club, she and Alan joined us.
In telling these wild and gentle stories, we have always relied on the kindness of archivists, Texans and the whole country. --
According to company legend, the mother of Fritos founder Charles Elmer Dolin Daisy Dolin invented the immortal Frito pie shortly after her boys made Fritos
The core of the Frito pie is a simple mixture.
Even a child can realize it in its original form.
Like this: heat a can of Wolf pepper with beef, then take a small bag of fried food, open the bag and pour pepper on the fried food.
Then, when you're walking around at the Texas fair or anywhere you happen to be, take it out of your bag directly with a spoon to eat.
Some people will also buy sour cream or jalapeno, although this is starting to be a burden for a small Frito.
You may even have to move the bag to the plate.
1 scallions for corn flakes and 1 can for cutting vegetables (2 cups)
Chili 1 cup of ground American cheese shop 2 cups of fried corn flakes 2-
Quart baking tray
Put the chopped onion and half of the ground cheese on it.
Pour peppers on onions and cheese.
The remaining cornflakes and ground cheese are on top.
Bake at 350 degrees 15 degrees20 minutes. Makes 6-
Kalingssource: Kaleta Doolin family profile this is one of Kaleta Doolin's favorite recipes from the original Fritos brochure.
Summer squ1/2-yellow
Onion size, 4 ounces.
1/2 cup milk 1 tablespoon butter 1 tablespoon white flour fried onion with a small amount of butter or margarine.
Taste slices and steam pumpkins in a small amount of water and season.
Sprinkle a layer of pumpkin and chopped onion in a casserole and cover with an equal mixture of breadcrumbs and fritters.
Repeat this step and do four layers.
Make a white sauce with 1/2 cups of milk, 1 tablespoon of butter and 1 tablespoon of flour.
Pour the white sauce on the pumpkin mixture and let it penetrate.
Cover the top with the entire Fritos layer.
Bake in a medium temperature oven (375 degrees)for 20-30 minutes. Serves six.
When a family gets together
Whether it's a celebration or a funeral
Fast and comfortable food is always needed.
Our mother's reaction: flexible, quick, filling, delicious. You want spicy? Add salsa.
Just don't try to get fancy and don't replace it with any ingredients.
I tried it once with an organic cornflakes. no go.
We tried fresh peppers and in order to reduce some calories, replaced the sour cream with "lite" sour cream --
Not a good idea.
Stick to the recipe and you will be happy, as will your friends and family. --
Laura FolgerIngredients1 a bag of fried 1 can of chicken, 24 slices of Jack cheese, or enough to cover two layers in a 9x13 baking tray, or 2 cans of Ortega pepper, milk
Put 5 pints of mixed chili and sour cream in the blender.
Double fries/cream/cheese twice.
Pour 1/2 cans of chicken or vegetarian on the whole layered casserole. Put in 350-
Oven and cooking for about 15 minutes.
Pour the remaining stock on the casserole.
Bake 15 more-30 minutes.
It should be sparkling and Brown after completion.
Cool before serving.
Cut into large squares or 2-
Square in inches as an appetizer.