Texans and New Mexicans have locked horns for decades over who can lay claim to the irresistible creation that is Frito pie. Making it is a simple matter of topping a pile of Fritos corn chips with chili, cheddar, onions, and sliced jalapeños. It's often served right inside the Fritos bag, but it's equally appealing in an old-fashioned paper boat, garnished with cilantro and scallions. This recipe for Southwestern chili-topped corn chips comes from Mabel's Smokehouse, an Oklahoma-style barbecue restaurant in Brooklyn, New York. This recipe first appeared in the SAVEUR 100, with the article Frito Pie.