Gooey flavor of chocolate and dark sugar, the satisfying bite of toasty pecans and flaky pastry–what’s not to love?

Many of our earliest Frontera Grill customers were surprised to find this pie on our menu. “Pecan pie isn’t Mexican,” they said, not knowing that so many of the cafeterias (coffee shops) in Mexico City have it on the menu that most people consider it a naturalized citizen. And, besides, pecans are native to Mexico, making this American original a delicious border-straddling phenomenon.

Here's the recipe: https://www.rickbayless.com/recipe/ch...

As we were planning our opening menu for Frontera Grill in 1987, I developed this pie, combining chocolate and pecans, two of Mexico’s most beloved gifts to world cuisine. We’ve offered it every day for nearly four decades.

A little advice: Cold is important in making a workable, flaky dough. If you have time, chill the flour and shortening, as well as the butter, before adding the ice water. If you don’t have a deep-dish 9-inch pie pan, you can use a regular-depth one. You’ll have extra dough and filling, which you can fashion into a small pie (if you have a small pie pan) or simply bake the leftover filling in a small dish and gather the extra dough and refrigerate for another dish.