On a picturesque route nestled between Taos and Taos Ski Valley lies Arroyo Seco, mexico/" class="ddd-auto-link">New Mexico – a small town with a big taste sensation. It’s here that Guy Fieri made a pit stop at a local culinary hotspot that’s been sizzling under the radar for about a decade. With its third owner at the helm, a former line cook with a massive imagination, this little gem has earned a well-deserved spot on Guy’s map of Flavor Town.
The eatery, known for its inventive cuisine, has become a haven for comfort food enthusiasts seeking an adventurous twist. During his visit, Guy was all about indulging in their Bison Red Chile Fries, an elevated take on a classic that left him declaring them “dangerous.”
When Guy stepped into the kitchen, he was greeted by the young chef and current owner, Elijah Safford, who took charge of the locale at just 21 years old. Together, they embarked on crafting the dish that’s taken the town by storm: the Bison Red Chile Fries.
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The process starts with grilling the bison short ribs to perfection, giving the meat a dark, inviting sear. The ribs are then braised in a concoction of sautéed onions, Calabrian peppers, vinegar, sugar, Chimayo red chili, Chipotle in Adobo sauce, and a robust blend of spices and beef base. Topped with a garnish of lime and bay leaves, the dish is then slow-cooked in the oven, allowing all the flavors to meld beautifully.
The pièce de résistance is the red chili gravy, a flavorful blend of a dark roux, dried ancho chilies, apple cider vinegar, sugar, and a host of spices simmered with beef stock and water. After achieving the perfect consistency with an immersion blender, the result is a saucy masterpiece that elevates the humble French fry to gastronomic heights.
Once the shoestring fries are crisped to perfection, they’re topped with cheese curds and sent to the oven until bubbly and golden. A generous ladle of the red chili gravy is poured over the dish, followed by the tender, braised bison, fresh parsley, and more cheese.
It was no surprise that when the plate hit the table, it caused a stir. The bison was tender and moist, perfectly shredding atop the crispy fries and stretchy cheese curds. The smokiness of the roasted chili and the richness of the gravy had Guy in culinary ecstasy. He didn’t just like the dish; he loved it.
In Guy’s own words, this dish is “dangerous.” The combination of textures and flavors—the crunch of the shoestring fries, the chew of the braised short rib, and the creaminess of the melted cheese curds, all smothered in that rich, smoky gravy—earned a top spot in his list of all-time fry favorites.