Cool Hunting
Cabo Chips by Evan Orensten
The problem with chips is always one of balance—crunchiness, flavor, texture and consistency. Part chemistry, part technique, and part ingredients, the challenge often fails even the most skilled. Fortunately there are companies like Cabo Chips that have mastered the seemingly simple corn chip. Perfectly balanced, lightly salted, a hint of lemon and lime—these chips are incredibly satisfying on their own or with any salsa/dip/guacamole you have on hand. A family recipe from three brothers in Cabo San Lucas, these chips recently went into production there and in Irvine, CA. They are made from 100% sweet white corn and cooked in corn/soybean oil, so they are naturally trans-fat free. Thanks Andrew, for introducing us to them.
This entry posted on 24 May 2006 at
5:49 PM
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