Fritos were born in 1932. Same for Lay’s Potato Chips. Cheetos came on the scene in 1948, and Doritos in 1966. And then, in 1976, riding high on the snack wave, Taco Works Tortilla Chips arrived in San Luis Obispo, California. These crunchy, crispy chips originated with Ty Bayly at his Foothill Boulevard Mexican restaurant of the same name. But whereas the restaurant closed, the chips grew more and more famous for their light texture and signature seasoning. Today, Ty’s son Robbie Bayly runs the operation, and joined me to share the story behind these rather addictive snacks, the changes they’ve had to make over the years, and the letters and comments that Taco Works receives about their product. If your a Taco Works-head like we are in the Lewis household, you’re definitely going to want to listen in.
Photo credit: Jerry Perez for Edible SLO Magazine
Website: tacoworks.net
Instagram: @tacworksinc
Vailia From, winemaker and owner, Desparada Wines, Paso Robles
Brigit Binns, cookbook author, teacher and owner, Refugio Paso Robles
Bill and Barbara Spencer, farmers, Windrose Farm, Paso Robles
Dan Berkeland, baker and owner, Backporch Bakery, SLO and Atascadero
Damian Camacho, server at Novo Restaurant, SLO
Emilie Goldstein, chef, Trumpet Vine Catering, and gastric bypass alum, Atascadero
James Ontiveros, vigneron, Ranchos de Ontiveros, Santa Maria
Jenna Congdon, sommelier, consultant and wine rep, SLO
Feben Teffera, pop-up restaurateur, Ebony, SLO
Jensen Lorenzen, chef and owner, Larder Meat Co, SLO
Trailer: CONSUMED with Jaime Lewis
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