The Journey of Ricardo Pie!
š® A Tex-Mex Adventure: From Chilli Con Carne to Pie Perfection š„§
Tex-Mex food - bold, spicy, and ridiculously moreish!
Ā Itās got a rep for making mouths water and bellies happy. But where did it start? And how did we end up taking these epic flavours and stuffing them inside a Chunk pie? š¤
Ā Buckle up, amigos! Weāre diving deep into the delicious world of Tex-Mex, from its fiery roots to š„ The Ricardo Pie! š„
š¶ļø Where It All Began ā Chilli Con Carneās Spicy Origins
Picture this: Itās the 1700s. Weāre in whatās now Texas, but back then? Spanish settlers, Mexican cowboys (vaqueros), and Indigenous communities were all throwing their best spices, meats, and beans into the pot.
The result? The first bubbling batches of what we now call chilli con carne!
Thatās right! Before it was topping nachos in your local,Ā chilli was cowboy fuel!!Ā š¤
Ā Rough riders on cattle trails needed food that was hearty, spicy, and built to last!Ā So they slow-cooked beef with chillies, cumin, garlic, and oregano - all ingredients native to the Southwest - and BOOM, the dish was born!
And letās clear up a common myth:
OG chilli? No beans. Yep, the early versions were just meat, spice, and attitude!Ā The beans came later, adding extra heartiness (and some controversial takes from Texas purists who sayĀ real chilli never has themā¦ weāll let you decide)!
š„From Campfire Classic to Tex-Mex Superstar
ā© Fast forward a few centuries, and chilli con carne was more than just cowboy grub!Ā It hit diners, got loaded onto hot dogs, smothered over nachos, and became the ultimate comfort food.Ā
And Tex-Mex?Ā That was born when Mexican recipes fused with Texas ingredients - creating the flavour bomb we know today.
Think:
š® Tacos ā Mexican staple, but in Texas? Loaded with beef, cheese, and a heap of extras.
š§ Queso ā Melted cheese is a food group, right?
šÆ Burritos & Fajitas ā Because sometimes, more is more.
š² Chilli bowls ā Hot, spicy, and best served with tortilla chips for dipping (or just a big spoon).
The secret to Tex-Mex success? Bold flavours. Loads of heat. More cheese than strictly necessary!Ā And honestly, we respect that.
š„§ Soā¦ How Did It End Up in a Pie?
Great question. Because, letās be real, who looks at a bubbling bowl of chilli and goes, āYou know what this needs? Pastry.ā
Well, we did!!
We're all about pushing pies further - whether itās stuffing haggis in a pastry case or turning an Italian-AmericanĀ meatball marinara sub into a handheld masterpiece.
And The Ricardo? Thatās us taking theĀ best bits of Tex-Mex and giving them the pie treatment.
š„© Minced beef ā slow-cooked for richness and that classic Tex-Mex flavour!
š¶ Warming chilli salsa ā a proper punch of flavour
š« Red kidney & cannellini beans ā for that heartiness in every single bite
š« Peppers & sweetcorn ā sweet, crunchy, delicious!
š§ Melted extra mature cheddar ā because it simply wouldnāt be Tex-Mex without it
š½ Crushed tortilla chips on top ā for the crunch
The result? A full-flavoured, spice-kissed, cheese-smothered PIE that might just change the game.
šŗ What to Eat (& Drink) With Your Ricardo Pie
Every legendary dish needs a sidekick. Hereās how to turn your Ricardo experience into a full-on Tex-Mex feast:
š„ Guacamole & Sour Cream ā For some cool, creamy balance.
š„ Mexican Street Corn Salad ā Fresh, zingy, and ridiculously good.
š„ Smoky Mezcal Margarita ā A little booze never hurt, right?
šŗ IPA or Stout ā The hoppy bitterness pairs perfectly with the spice.
Or, keep it simple... just a cold beer and a warm pie!!Ā Perfection.
š„ The Tex-Mex Era Has Arrived ā Are You In?
So, hereās the deal: Chilli Con Carne has gone from cowboy campfires to loaded nachos toĀ Ricardo Pie greatness. And now? You get to be part of the story.
Get your hands on The Ricardo Pie while itās hotāorder now, and take your taste buds on an adventure. šš„
Go on - take a chunkĀ šš
