Chef Roy Choi still remembers his first Flamin’ Hot Cheeto. When the spicy Frito-Lay godsend debuted, he grabbed a bag from his local liquor store, looked at the discolored classic before him, and asked, “Is this really supposed to be happening?” The way the crunchy little red guys defied the laws of cheesy snackdom blew Choi’s mind, and they quickly became his go-to treat. “I’ve been lovin’ the Puffs forever,” he says. “It’s just my thing.”
As a lifelong
