by Chef Annie Greenslade
Tostitos is officially stepping into a new era, announcing its transition to artificial free by the end of this year! I love seeing huge brands transition to natural and healthy. To mark the milestone, the brand hosted a full-immersion culinary experience that showcased the thoughtful craftsmanship behind each chip, highlighting the connection between local farmers, heritage technique, and modern flavor expression.
The afternoon began with a rare hands-on education in masa making. We worked with corn sourced directly from farmers who partner closely with Tostitos. The corn was ground and nixtamalized, unlocking a depth of flavor and nutrition that can only be achieved with proper time, mineral treatment, and respect for tradition. From there, we pressed tortillas by hand, cut them into chips. When finished, they tasted of earth, sun, and pure corn, setting the tone for the entire experience. Tostitos emphasized that this journey toward removing artificials is rooted in real agricultural relationships. The company is prioritizing quality at the source, committing to transparency and support of the farmers who provide the corn that defines the brand.
After the workshop, guests were treated to a multi-course dinner from the acclaimed Chef Tiffany Derry. Chef Derry is the beloved “Top Chef” (by Bravo TV) alum, James Beard Award finalist, Les Dames d’Escoffier member, and restaurateur. Chef Tiffany Derry owns two Radicis (the newest one opened in Grand Prairie in April), Roots Southern Table, and Roots Chicken Shack. Radici is beautifully decorated with food and service that are Michelin Star worthy. Chef Derry’s Tostitos meal menu thoughtfully incorporated their brand products through an elevated tailgating lens, celebrating comfort, elegance, and ingredient integrity.
Passed hors d’oeuvres set the stage, beginning with duck fat fried chicken (her signature dish) and Tostitos dust bites, finished with Tostitos Habanero Salsa and charred pineapple. The balance of heat, richness, and tropical brightness offered the familiar taste of Tostitos restaurant-style chips in a completely new context. Wood-fired roasted mushroom sopes followed, layered with spicy chickpeas, crema, and cilantro. The deep toasted masa flavor grounded the dish, bringing warmth and smokiness with a whisper of citrus and herbs.
A chilled cucumber avocado soup arrived as the appetizer, perfumed with cumin-scented Tostitos Hint of Lime and just a touch of smoked paprika. Light, silky, and aromatic, it served as a refreshing pause before the evening’s heartier turn. I cannot think of a more upscale homage to chips and guacamole. For the entrée, Chef Tiffany presented wood-fired lamb skewers served over cheesy hominy with roasted poblano and peach-habanero barbecue sauce. The hominy delivered creamy depth, while the poblano lent gentle smoke and the peach-habanero brought a bright, sweet-heated finish that tied the flavors together. A vegetarian version substituted crispy cauliflower, equally satisfying and beautifully composed. Dessert carried the narrative full circle.
Fried Tostitos masa arrived with fresh strawberries, honey, and cinnamon Tostitos ice cream. Only a true culinary genius would think to steep ground Tostitos into the crème anglaise base for the ice cream before straining, creating a dessert that was whimsical yet rooted in the tradition of masa as a staple ingredient. It was nostalgic, playful, and the perfect transition to the Dallas Cowboys game.
The evening concluded at AT&T Stadium with the Dallas Cowboys game, an energetic finale that captured the spirit of Texas on a grand scale. After a day of learning, cooking, dining, and cheering under stadium lights, the experience felt complete. Tostitos is not simply adjusting its ingredient list. The brand is embracing a philosophy that honors the land, the growers, the chef community, and the guests. From kernel to chip to plated artistry, the event demonstrated how a household favorite can be reimagined through mindful sourcing and culinary creativity. The future of Tostitos is more intentional, more flavorful, and firmly rooted in the hands that cultivate the corn.
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Chef Annie Greenslade was the winner of Texas Pastry Chef of the Year by the American Culinary Federation and placed third in the nation. She owns and operates http://sweetlifechef.com which specializes in being a private chef. Her degree is in Culinary Arts, although awarded in Pastry Arts, and she is an Army combat veteran who served her nation for seven years.
Thanks for sharing!
great!