Palm Frites is the brainchild of Bobbie and Nick Banda, both retired Air Force with a combined 51 years of service. Bobbie Banda is a Culinary Institute of America (CIA) trained chef, while Nick earned his cooking chops in his mother’s South Texas kitchen.
We have lived and dined around the world (see map below), and enjoyed every morsel of it! While stationed in Belgium, we fell in love with their crispy, twice-fried frites. Since we adore street food of all sorts, we brought the frites back to Texas, made them super portable and paired them with delicious toppings inspired by our journeys. We hope you love eating the food as much as we’ve loved making it!