In Capitol Hill, in a ghost kitchen the size of a storage container, a pair of French entrepreneurs are cooking up a dish that has taken their homeland by storm but is almost entirely unknown in America.
Before you get too excited, it’s important to understand: This is not the delicate, sophisticated cuisine Americans normally associate with France. It consists of French fries, cheddar cheese, cheese sauce, chipotle sauce, caramelized onions, and meat (or meats) wrapped in a big flour tortilla and cooked on a panini press. It’s the kind of thing a Taco Time employee would make after having four beers, or a college kid would consume
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