Ground beef, wrapped in a flour tortilla, deep-fried until crisp, and smothered with electric-orange nacho cheese sauce. This is the "Crispito," and this is how Alan’s love affair with food began in his third-grade cafeteria-a love affair that remains strong nearly 20 years later. Alan attended New York’s French Culinary Institute before joining Gourmet. And don’t worry, we have no plans to update Alan’s "Crispito" recipe for future publication in the magazine.