The sharp-tongued chef and writer lashed into the “World Famous” Frito pies sold at Santa Fe’s Five & Dime General Store’s snack bar. The store is a tourist attraction and a mainstay in the city’s historic plaza.
The dish, according to Bourdain, was made with canned Hormel Chili and a “day-glow orange cheese-like substance.”
But Bourdain spokeswoman Karen Reynolds told The Associated Press on Monday that the writer was incorrect in his description of the chili used by Santa Fe’s Five & Dime General Store’s snack bar to make the Frito pies.
“He admits that ‘we got it wrong’ about the chili,” Reynolds said in an email. “And we’ll try to correct it for future airings.”
In his critique, Bourdain also said that the local favorite isn’t even a New Mexico meal, but rather a Texas creation. He said New Mexicans should leave the recipe to the Texans.
“New Mexico, you have many wonderful things,” Bourdain said. “I think, let Texas have this one.”
Mike Collins, store manager of the Five & Dime, says Bourdain was “completely wrong” on the store’s Frito pie. He said their version is homemade from chile grown in New Mexico and remains popular.
“I don’t have any idea where he got that from,” Collins said. “I mean, if we’re using canned Hormel Chili then I’d like to buy stock in that because what we have is good.”
Still, Collins said he and the staff don’t have any ill feelings toward Bourdain. He said during the taping of the visit, Bourdain was nice and a pleasure to be around.
Reynolds also said Bourdain enjoyed the pie, something that wasn’t clear from the show.
“Contrary to the impression left by some reports of the show, I, in fact, very much enjoyed my Frito pie in spite of its disturbing weight in the hand. It may have felt like (expletive) but was shockingly tasty,” Bourdain said in a statement.
The food critic wasn’t all negative toward New Mexico on the episode. Bourdain is seen driving on Route 66 through New Mexico and speaks of the famous highway’s different cultures and cornucopia of food. He also is shown enjoying some “level 3” green chile and having to “wait it out” while the spicy effects wear off.
Follow Russell Contreras at http://twitter.com/russcontreras