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4 Secrets of the Incredible Lobster Frito Pie

Published in Food & Wine | VIEW FULL ARTICLE

“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.

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