When you think Frito pie, what most likely comes to mind is a shiny bag of corn chips, split open, stuffed with warm, meaty chili and gooey cheddar cheese. And a plastic fork. And probably some beer.
The next time you're craving a Frito pie, you could go to HomeState in East Hollywood, or Barrel and Ashes in Studio City. Or you can log on to Twitter, find out where the Burnt to a Crisp food truck is, and get there -- fast.
It's a truck operated by Texas transplants Phil Leggett and Chris Menard, neither of whom are chefs. Leggett is an actor, and Menard a former professional poker player. But the two know BBQ, and they know Frito pie.
Burnt to a Crisp's version is the Frito pie you dream about when you think of the classic dish in a bag -- but without the actual bag, and with chicken, not beef chili.
It's bowl of crisp Frito chips under a blanket of warm chili (made with ground chicken, beans and jalapeno), shredded cheddar cheese, chopped white onion and scallions. And it weighs at least two pounds.
You will have chili on your nose, your chin, and maybe a little on your shirt. That's OK, because the lucky co-workers you decided to share your pie with will appear equally messy.
This is just one of many Texas-style dishes the Burnt to a Crisp truck is serving. What it's most known for is the BBQ, in the form of pulled pork, brisket and sausage. You can get them smothered in BBQ sauce, on a grilled honey butter bun, with pickles and onions.
But because this is a food truck, and people are obsessive about hybrid foods (cronut, ramen burger, etc.), there's also a brisket quesadilla. Thick slices of tender brisket, shreds of cheddar cheese, caramelized onions and jalapenos create a gooey, melty, sweet and smoky filling for the crispy tortilla. And then you dip it in sweet BBQ sauce. It works.
If you need some potato salad, baked beans, French fries, chips or an extra side of chili, they've got that too.