I first became a fan of RW Garcia when I spotted their red & green holiday chips in Wegmans a few years ago. They looked too good to pass up, so I brought them home and the entire bag disappeared quite quickly. Since they’re only available around the holidays, each year we stock up and enjoy a good 5+ bags of them, between eating them at home and bringing them (along with dips) to parties for festive and gourmet-tasting dipping chips.
Recently I contacted RW Garcia, who sent me a box of bags to sample and review, since at the time they weren’t available locally, other than the holiday chips. Our favorites were the MixtBags: sturdy, thick, solid, hearty triangles without holes or bubbles. We enjoyed the yellow & blue chips and the yellow & red chips equally. They held up flawlessly while scooping beef bowls and chicken bowls (a go-to meal of ours — recipe below/photo directly below). Another thing I like about their triangles is that they aren’t too wide where you have to maneuver them into the corners of your mouth 🙂 They fit perfectly!We also tried a few varieties of their “Dippers”. These were a bit thinner than the triangles, and were longer rectangular shapes, perfect for dipping. These were a little more fun for my girls to dip into hummus and taco dips, and my girls liked the “3 seed Veggie” flavor the best. When your kids try these, remember to show them how to not “double dip!” 😉
The other two flavors we tried we a little too sophisticated for my kids, but I, myself, really enjoyed them. They were not flavors I would see myself choosing in a store, but it was fun to have the chance to try them and expand my flavor horizons. The “curry and mango” flavor was a nice combination of Indian and Mexican flavors: a bit spicy with a hint of mango. I especially enjoyed the “Himalayan pink salt & tellicherry cracked pepper” chips as they had a really savory, rich, gourmet taste, which ended up being the perfect match for my feta artichoke dip. (photo directly below, and recipe below)
Overall, RW Garcia chips have a certain gourmet taste and heartiness we haven’t found in other tortilla chips. They are definitely our first choice of dippers to accompany so many of our favorite recipes (taco dip shown directly below) which I am sharing below…
In addition, RW Garcia’s website is proud to state the following about their chips:
- We use only certified non GMO corn
- Our oils contain no trans fats
- Our organic corn is certified from seed to milling
- Our spices are non-irradiated and free of artificial ingredients
- All of our products are wheat and gluten free
As promised, here are some of our favorite gluten free recipes that require dipping chips:
Mexican Bowls (our homemade version of a Chipotle bowl from many years ago)
Basically this recipe is Mexican ingredients all mixed up together and eaten with tortilla chips. There’s no right amount to put in of anything—just keep adding stuff and mixing til it tastes right. Reheats well too.
Basic “Bean Bowl” Ingredients:
• 2 cups cooked rice (brown or white)
• 1 can corn
• 1 can black beans, if desired
• salsa to taste
• extra diced, fresh tomatoes if desired
• sour cream to taste
• shredded mexican cheese to taste
• lime juice to taste, if desired
• chopped fresh cilantro, if desired
• chopped avocados, if desired
To make a “Chicken Bowl”, add grilled, diced chicken to basic ingredients (with or without GF taco seasoning) -OR-
To make a “Beef Bowl”, add cooked, ground beef mixed with GF taco seasoning
Mix together all ingredients and heat up in microwave. Put into individual bowls and scoop up the mixture with GF tortilla chips.
Hot Feta Artichoke Dip
• 1 can (14 oz) artichoke hearts, drained and chopped
• 6-8 oz. feta cheese, crumbled
• 1 cup mayo
• 1/2 cup parmesan cheese
• 1 clove garlic, minced
Preheat oven to 350. Mix all ingredients and spoon into 9″ pie plate. Bake at 350 degrees for 25 minutes or until lightly browned. Garnish with chopped tomato and green onions if desired. Serve with GF tortilla chips.
Aunt Barb’s Famous Taco Dip
• 1 pkg cream cheeze, 8 oz.
• 1 container (16 oz) sour cream
• GF taco sauce
• lettuce, in thin, short strips (also good without)
• 2-3 tomatoes, diced
• cheddar cheese
Soften cream cheese and mix together with sour cream. Spread mixture onto bottom of 13×9 pan. Top with other ingredients working in layers. Serve w/ tortilla chips. If you want a thinner cream cheese/sour cream layer, just split it between a 13x9pan and a 9″ pie plate and top both dips separately.
You can find these and more of our favorite family recipes at this link where you can download a free, printable-by-page PDF.
And now for the giveaway: One random winner will win five bags of RW Garcia tortilla chips, as shown in this photo:
To enter, please leave a comment below, letting me know which of our favorite recipes you will be trying if you are the winner of these fabulous chips (or link to your favorite online recipe). Please include your answer in your comment in order to be entered…I won’t count entries that show this post wasn’t read completely.
Giveaway ends at midnight on Wednesday, August 29, 2012. Then the winner has 24 hours to get back to me, otherwise a new name will be chosen. U.S. and Canadian residents only please. Thanks for your understanding…
Disclaimer: RW Garcia sent me a box of bags of chips to try for this review. Half of the bags in that box were set aside by me for this giveaway. In return I only promised an honest review and was not compensated in any other way. Opinions are my daughters’ and my own.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
For much more in between posts, follow me on Facebook and Twitter,
and be sure to check out the online photo album of g-free kids and g-free kids’ stuff page.