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Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? New Jersey Disco Fries.<\/em><\/p>\n If you\u2019ve ever stumbled out of a New Jersey diner at 2 a.m., belly full and slightly regretful, there\u2019s a good chance you\u2019ve crossed paths with Disco Fries<\/strong>\u2014the lesser-known cousin to Canada\u2019s poutine.<\/p>\n Disco Fries are a Garden State staple, born in the fluorescent glow of the state\u2019s iconic diners. While their initial origins are murky, they became popular in the state around the 1970s, at the height of disco culture. 24-hour diners opened their doors to late-night dancers fresh from the club and offered a salty, indulgent plate to soak up the night\u2019s decisions.<\/p>\n Disco Fries and poutine share a similar DNA\u2014crispy fries drenched in gravy and cheese\u2014and I would never argue that they are fundamentally different. Poutine, a Quebecois classic, relies on squeaky cheese curds that hold their shape under the heat of beef gravy, creating a distinct texture. Disco Fries, on the other hand, embrace melty mozzarella or sometimes, less ideally, American cheese. Other than that, they are more or less the same idea, but I don\u2019t think it\u2019s fair to think of Disco Fries as a poutine rip-off, as many commenters on my recent recipe video seem to believe. Isn\u2019t it possible that New Jersey and Montreal independently had the same bright idea? Gravy + fries + cheese = delicious. I would have figured that one out too.<\/p>\n
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