The term dorito is a contraction of Spanish doradito (little fried and golden thing), which is a diminutive of dorado (fried and golden thing).
Using surplus tortillas and taking the original idea from the traditional Mexican snack known as totopo, the company-owned restaurant cut them up, fried them, and added basic seasoning, resembling the Mexican chilaquiles, but in this case being dry. Arch West was the vice president of marketing of Frito-Lay at the time, and noticed their popularity. He made a deal in 1964 with Alex Foods, the provider of many items for Casa de Fritos at Disneyland, and produced the chips for a short time regionally, before it was overwhelmed by the volume, and Frito-Lay moved the production in-house to its Tulsa plant.
Doritos were released nationwide in 1966, the first tortilla chip to be launched nationally in the United States.
According to Information Resources International, in 1993, Doritos earned $1.2 billion in retail sales, one-third of the total Frito-Lay sales for the year. Nevertheless, in the costliest redesign in Frito-Lay history, in 1994 the company spent $50 million to redesign Doritos to make the chips 20% larger, 15% thinner, and rounded the edges of the chip. Roger J. Berdusco, the vice president of tortilla chip marketing, said a primary reason for the change was "greater competition from restaurant-style tortilla chips, that are larger and more strongly seasoned". The design change was the result of a two-year market research study that involved 5,000 chip eaters. The new design gave each chip rounded corners, making it easier to eat and reducing the scrap resulting from broken corners. Each chip was also given more seasoning, resulting in a stronger flavor. The redesigned chips were released in four flavors beginning in January 1995.
There's lots of yummy hamburger meat in this soup! Our Hamburger Soup is a kid-favorite, especially because it's got their favorite veggies in it. We love to serve this with soup with buns for dunking, just to make it a little more fun.
- 1 1/2 pounds ground beef
- 1 cup chopped onion
- 6 cups beef broth
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (12-ounce) package frozen peas and carrots
- 3 tablespoons tomato paste
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper