Fry Specialty is a beloved Yuma, Arizona, creation: a generous plate of crispy french fries loaded with seasoned ground beef, melted cheese, fresh pico de gallo, and a cool, creamy sauce. It is essentially a Sonoran-style loaded fry that delivers the flavors of a classic burrito in every crunchy, savory bite. This recipe recreates the dish at home with a few simple steps and a homemade sauce that makes it genuinely special.
Ingredients
- 2 lb (900 g) russet potatoes, cut into 1/4-inch fries (or 1.5 lb / 680 g frozen french fries)
- 1 lb (450 g) ground beef (80/20)
- 1 tbsp (15 ml) vegetable oil, for the beef
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) salt, plus more for the fries
- 1/4 tsp (1 g) black pepper
- 1/2 cup (120 ml) water
- 2 cups (225 g) shredded cheddar or Monterey Jack cheese
- 1 cup (180 g) pico de gallo (fresh tomato, onion, cilantro, lime)
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) hot sauce (like Cholula or Tapatio)
- 1/2 tsp (2.5 g) chili powder
- 1/4 cup (25 g) chopped green onions, for garnish
Instructions
- Prep the fries: If using fresh potatoes, soak the cut fries in cold water for 10 minutes, then drain and pat very dry. If using frozen fries, skip to step 3.
- Cook the fries: Heat 2 inches (5 cm) of vegetable oil in a deep pot to 350°F (175°C). Fry the potatoes in batches for 4-5 minutes, until golden and crisp. Drain on paper towels and sprinkle with salt. Keep warm in a 200°F (95°C) oven. (Alternatively, bake frozen fries according to package directions.)
- Brown the beef: While the fries cook, heat the 1 tbsp oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 5-7 minutes. Drain off excess fat.
- Season the beef: Add garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper to the beef. Pour in the 1/2 cup water and stir, scraping up any browned bits. Simmer until the water mostly evaporates, about 2-3 minutes. Remove from heat.
- Make the sauce: In a small bowl, stir together the sour cream, mayonnaise, hot sauce, and chili powder. Set aside.
- Assemble: Spread the hot fries on a large oven-safe platter or cast-iron skillet. Spoon the seasoned beef evenly over the fries. Sprinkle the shredded cheese on top.
- Melt the cheese: Place the platter under a broiler for 1-2 minutes, until the cheese is melted and bubbly. Watch closely to avoid burning.
- Finish and serve: Top with pico de gallo, a generous drizzle of the creamy sauce, and a sprinkle of green onions. Serve immediately.
Tips
- Fries matter: For the crispiest result, use a double-fry method: fry at 325°F (165°C) for 3 minutes, cool, then fry again at 375°F (190°C) until golden. If using frozen fries, choose a thick-cut variety designed for oven baking to avoid sogginess.
- Season the beef well: The beef is the main flavor, so don’t skimp on the spices. Taste and adjust salt before assembling.
- Don’t overload the fries: Use just enough beef and cheese to cover the fries without making them soggy. Serve extra sauce on the side so everyone can add more.
- Make it your own: Substitute ground turkey or shredded chicken for the beef, or add black beans for a vegetarian version. The sauce can be made ahead and refrigerated for up to 3 days.
Serving Suggestions
Serve the fry specialty as a main dish with a side of pickled jalapeños and extra hot sauce. It also works well as a shareable appetizer for game day, alongside other Sonoran favorites like carne asada tacos or a crisp green salad to balance the richness.
Variations
- Carne Asada Style: Replace the ground beef with thinly sliced grilled steak, seasoned with lime and cilantro.
- Chicken Fry Specialty: Use shredded rotisserie chicken mixed with a little taco seasoning instead of beef.
- Breakfast Version: Top the fries with scrambled eggs, chorizo, and a drizzle of queso instead of the beef and pico de gallo.
- Vegetarian: Swap the meat for seasoned black beans or roasted sweet potatoes, and use a dairy-free cheese alternative.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The fries will lose their crispness, so reheat in a 400°F (200°C) oven for 8-10 minutes, or in an air fryer at 375°F (190°C) for 5-6 minutes, until hot and sizzling. Avoid microwaving, as it will make the fries soggy. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
What is a fry specialty exactly? It is a regional dish from Yuma, Arizona, consisting of french fries topped with seasoned ground beef, melted cheese, pico de gallo, and a creamy sauce. It is similar to a loaded fry but with a distinct Sonoran flavor profile.
Can I use frozen fries instead of fresh? Yes, absolutely. Frozen fries save time and work well. Just bake or fry them according to the package instructions until crispy before adding the toppings.
What if I don’t have pico de gallo? You can make a quick substitute by mixing diced tomato, chopped onion, cilantro, and a squeeze of lime juice. Or use salsa fresca from the store.
Can I make this ahead of time? It’s best served fresh, but you can prep the beef and sauce a day ahead. Store them separately in the fridge, then assemble and broil just before serving.
What’s the best cheese to use? Cheddar, Monterey Jack, or a Mexican blend all melt well. For a more authentic Sonoran touch, try asadero or queso quesadilla.
Is this dish very spicy? The heat level is mild, coming mostly from the hot sauce in the cream sauce. You can adjust the heat by using more or less hot sauce, or adding fresh jalapeños.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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