In an earlier post about Cuban sandwiches I mentioned that my mom, Free Range Nana, my sister Jessamine, and I visited my youngest sister, Airlia, at Cornell University. What I didn’t say then was just how brilliant Airlia is.
Here she is outside the building where she takes most of her classes and spends a lot of her free time. Airlia is a physics major focusing on nanoscale science. She’s working on experiments that probe light at its smallest scales, the kind of research that reduces light to particle-like behavior. If that doesn’t qualify as brainiac status, I’m not sure what does.
I snapped this photo without understanding the technical notes on the board—except for the word “torque,” which always makes me laugh. Everyone has a word that cracks them up; torque is mine.
What amazes me is that Airlia spends much of her free time in the lab. Contrast that with my college days and you’ll see why I find her dedication impressive.
She gave us a full tour of campus…
We walked up and down the slopes, climbed the one hundred and sixty-one steps of the clock tower to listen to the chimes, and ducked into the libraries.
The stacks felt cozy and inspiring until Free Range Nana and Airlia got giggly and nearly got us kicked out, and I nearly drew attention to myself by sloshing a cup of ice water while trying to be quiet. Sometimes decorum and stealth don’t mix well with me.
Don’t blink—the angels have the library. Okay, that’s a Doctor Who reference. I hope someone else appreciates it.
Jessamine behaved like an angel while we were in the library—saintly and quiet. She looks almost beatified in this shot.
Outside the library, however, all bets were off. Jessamine unleashed her mischievous side and said things that were decidedly not G-rated. Apparently she took her “naughty vitamins” before leaving home.
I adore my sisters. During the tour we visited Airlia’s favorite study spots and her former dorm. From a study hall she casually pointed through the trees and said, “That’s where I get Julio fries.”
“Julio-whats?” I asked.
“Julio fries. Fries tossed with Frank’s RedHot and oregano.”
If you know me, you know I have a soft spot—perhaps more than soft—for Frank’s RedHot. It’s not the fanciest hot sauce, but it’s reliable and comforting in the way a lifelong friend is. When Airlia described Julio fries, I practically ran down the hill to Louie’s Lunch truck, trying to look casual so I wouldn’t embarrass my brilliant little sister. I call it a run-walk.
Julio Fries come from Louie’s Lunch truck on Cornell’s main campus. The combination makes perfect sense: a vinegar-based hot sauce on fries is already a great pairing, and adding oregano elevates the flavor in a surprising, wonderful way. I never imagined I’d prefer RedHot with oregano, but now it feels like the missing piece.
Airlia demonstrated the proper way to eat Julio fries—down by the schoolyard—and, yes, I was channeling Paul Simon’s “Mrs. Robinson” in my head.
Back home, inspired by the trip and by Airlia’s endorsement, I experimented until I found the ideal ratio for a homemade Julio Sauce. I doused a big batch of crispy tater tots and declared the result a success. Airlia even called me “brilliant”—a compliment I happily savored for a while, especially while nibbling Julio-topped tots.
In the spirit of scientific inquiry—Cornell had me feeling experimental—I tested two approaches: pre-dousing tots with the sauce and serving the sauce on the side for dipping. We sampled both seriously and concluded that dipping keeps the tots crispier, while pre-soaking makes them softer. For maximum crunch, sauce on the side is the winner.
We all agreed: keep the sauce on the side if you want crunch. Louie, if you’re listening, please make “sauce on the side” an option.
God love Louie and his invention. Go make some Julio Sauce—it’s a simple, delicious condiment that lifts fries, tots, home fries, and baked potatoes. Smart people eat Julio Sauce.
Mondays Cornell University Food Truck Style
Rebecca Lindamood
Ingredients
For Julio Sauce:
- 3/4 cup Frank’s Red Hot Sauce
- 1 heaping tablespoon dry oregano leaves
For Julio Tots:
- 1 bag frozen tater tots
Instructions
To Make the Julio Sauce:
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Combine the Red Hot and oregano in a container with a tight-fitting lid. Secure the lid and shake until well mixed. Store in the refrigerator for up to three months.
To Make Julio Tots:
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Prepare frozen tater tots according to package directions, but cook them until they are extra crispy.
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Transfer hot, crunchy tots to a bowl and either serve with Julio Sauce on the side for dipping or pour the sauce over them for a softer result.
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Enjoy, and appreciate how a small tweak can make a familiar flavor shine.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
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