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13 Discontinued Doritos Flavors

While Nacho Cheese and Cool Ranch (also known as Cool American in Europe) have long been America's favorite Doritos flavors, Frito-Lay has released quite a number of exciting and interesting flavors that are, sadly, no longer available. Here are 13 discontinued Doritos flavors.

1. SOUR CREAM AND ONION

During the '70s, Doritos introduced a Sour Cream and Onion flavor. It was later discontinued in the early '80s, but brought back as a “throwback” flavor for a limited time in 2013.

2. CHESTER'S CHEESE

In 1995, Doritos and Cheetos teamed up to introduce Chester's Cheese Doritos. The snack combined the cheese flavor of Cheetos, but on a crunchy Doritos tortilla chip. They were only available for a short time.

3. PIZZA CRAVERS AND TACO SUPREME

During the late '90s, PepsiCo spun off its restaurant division into Yum! Brands, which included Pizza Hut and Taco Bell. Doritos, which is a Frito-Lay and PepsiCo product, released Pizza Cravers in a collaboration with Pizza Hut. Around the same time, Doritos also made a Taco Supreme Doritos with Taco Bell flavorings.

4. JUMPIN' JACK CHEESE

In 1990, Doritos introduced a new pepper jack Jumpin' Jack Cheese flavor with a pre-Tonight Show Jay Leno assuring America that teens know good cheese. It was discontinued during the early '90s, but made a comeback as a limited edition “throwback” flavor in 2013. 

5. ROLLITOS

During the early 2000s, Doritos rolled their standard triangular chips into small tubes and called them Rollitos. Frito-Lay boasted that it was an easier way to eat Doritos with the same taste and flavor, only with a louder crunch. The newly-shaped chips came in four flavors, including Nacho Cheesier, Zesty Taco, Cooler Ranch, and Queso Picante. In 2013, Doritos re-branded Rollitos as Dinamitas, or little sticks of dynamite.

6. COLLISIONS

In 2007, Doritos released Doritos Collisions, which featured two distinctive flavors and varieties mixed together in one bag. Fans of Doritos Collisions were treated to mashups such as Hot Wings & Blue Cheese, Zesty Taco & Chipotle Ranch, Habanero & Guacamole, Cheesy Enchilada & Sour Cream, and Pizza Cravers & Ranch. Although the snacks were popular, Doritos Collisions were discontinued a few years later.

7. X-13D FLAVOR EXPERIMENT

In 2007, Doritos introduced mystery chips that appeared in grocery stores in all-black unidentified bags with only the name Doritos X-13D Flavor Experiment and the tagline “Tasting notes: All-American Classic” printed on them. It was part of a promotion that allowed fans to name the new mystery Doritos, which closely resembled a cheeseburger taste.

8. LATE NIGHT ALL-NIGHTER CHEESEBURGER

Doritos launched Late Night All-Nighter Cheeseburger from the “Doritos X-13D Flavor Experiment”—the chips tasted like a cheeseburger with a hint of pickle. They also released Late Night Tacos at Midnight and Late Night Last Call Jalapeño Popper flavors for a limited time in 2008.

9. THE QUEST

In 2008, Doritos held another mystery chip contest called The Quest where participants had to solve puzzles and gather clues to determine the identity of the new flavor. A few weeks later, Doritos announced the mystery flavor was Mountain Dew, which coincided with the release of the soda’s "Dewmocracy" flavors, which were Mountain Dew Supernova (grape), Mountain Dew Revolution (cotton candy), and Mountain Dew Voltage (raspberry).

10. ROULETTE

After seeing success in their South African, Venezuelan, and Canadian markets, Doritos introduced a limited-edition Roulette package to the U.S. in 2015—each bag of Doritos Roulette contained a handful of extra spicy chips in addition to the traditional nacho cheese flavor. Doritos boasted that one in six chips in each bag were so spicy, they "may bring you to tears."

11. 3D DORITOS

When 3D Doritos were released during the mid-'90s, they were described as "Doritos-meets-Bugles." They had a puff of air inside them, making them more round than traditional Doritos. 3D Doritos came in various flavors, such as Jalapeño Cheddar, Nacho Cheese, and Zesty Ranch. They also came in a mini version and were sold in plastic cylinders with a pop-top, like Pringles. 3D Doritos were discontinued sometime in the early 2000s, but were later modified and re-released as Doritos Jacked 3D in 2015. Instead of being thin puffs with an empty center, Doritos Jacked 3D are thick and raised and resemble triangle-shaped Funyuns.

12. DEGREE BURN

In 2010, Doritos came out with three limited edition Degree Burn flavors: 1st Degree Burn Blazin’ Jalapeño, 2nd Degree Burn Fiery Buffalo, and 3rd Degree Burn Scorchin’ Habanero, which were bright red and loaded with spicy powder. Doritos released the chips in a cross promotion with Pepsi’s Cease Fire Max Citrus Freeze flavor—the idea being that eating Doritos would heat you up, while drinking Pepsi would cool you down.

13. SMOKEY RED BBQ

Another Doritos flavor, Smokey Red Barbecue, was released in the late '90s and eventually discontinued. But a commerical for them was the second to star "the Doritos girl," Ali Landry, which effectively launched her acting career. In 2002, Landry said, "It's the best thing that ever happened in my career—and that includes becoming Miss USA."

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Food
The History Behind Why We Eat 10 Dishes at Thanksgiving
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Halloween is for candy comas, and on Independence Day we grill, but no holiday is as completely defined by its cuisine as Thanksgiving. No matter what part of the country you're in, it's a safe bet that at least a few of the below dishes will be making an appearance on your table this week. But what makes these specific entrees and side dishes so emblematic of Thanksgiving? Read on to discover the sometimes-surprising history behind your favorite fall comfort foods.

1. TURKEY

A roasted turkey on a platter.
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Turkey has become so synonymous with Thanksgiving that most of us probably imagine the pilgrims and Wampanoag tribe of Native Americans chowing down on a roast bird in 1621. Although we don't know the exact menu of that first Plymouth Colony feast, a first-person account of the year's harvest from governor William Bradford does reference "a great store of wild turkeys," and another first-person account, from colonist Edward Winslow, confirms that the settlers "killed as much fowl as…served the company almost a week." However, culinary historian Kathleen Wall believes that, although turkeys were available, it's likely that duck, goose, or even passenger pigeons were the more prominent poultry options at the first Thanksgiving. Given their proximity to the Atlantic, local seafood like oysters and lobsters were likely on the menu as well.

As the holiday grew in popularity, however, turkey became the main course for reasons more practical than symbolic. English settlers were accustomed to eating fowl on holidays, but for early Americans, chickens were more valued for their eggs than their meat, and rooster was tough and unappetizing. Meanwhile, turkeys were easy to keep, big enough to feed a whole family, and cheaper than ducks or geese. Even before Thanksgiving was recognized as a national holiday, Alexander Hamilton himself remarked that "No citizen of the U.S. shall refrain from turkey on Thanksgiving Day." The country followed his advice: according to the National Turkey Federation, 88 percent of Americans will eat turkey in some form on Thanksgiving Day—an estimated 44 million birds!

2. STUFFING

Pan of breaded stuffing.
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Stuffing would have been a familiar concept to those early settlers as well, although their version was likely quite different from what we're used to. We know that the first Plymouth colonists didn't have access to white flour or butter, so traditional bread stuffing wouldn't have been possible yet. Instead, according to Wall, they may have used chestnuts, herbs, and chunks of onion to flavor the birds, all of which were already part of the local fare. Centuries later, we're still stuffing turkeys as a way to keep the bird moist through the roasting process and add extra flavor.

3. CRANBERRIES

Dish of cranberry sauce.
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Like turkeys, cranberries were widely available in the area, but cranberry sauce almost certainly did not make an appearance at the first Thanksgiving. Why not? The sugar reserves the colonists would have had were almost completely depleted after their long sea journey, and thus they didn't have the means to sweeten the terrifically tart berries.

So how did cranberries become such an autumnal staple? For starters, they're a truly American food, as one of only a few fruits—along with Concord grapes, blueberries, and pawpaws—that originated in North America. They grow in such abundance in the northeast that colonists quickly began incorporating cranberries into various dishes, such as pemmican, which mixed mashed cranberries with lard and dried venison. By the Civil War, they were such a holiday staple that General Ulysses S. Grant famously demanded his soldiers be provided cranberries for their Thanksgiving Day meal.

4. MASHED POTATOES

Bowl of mashed potatoes.
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Potatoes weren't yet available in 17th-century Plymouth, so how did mashed potatoes become another Thanksgiving superstar? The answer lies in the history of the holiday itself. In America’s earliest years, it was common for the sitting President to declare a "national day of thanks," but these were sporadic and irregular. In 1817, New York became the first state to officially adopt the holiday, and others soon followed suit, but Thanksgiving wasn't a national day of celebration until Abraham Lincoln declared it so in 1863.

Why did Lincoln—hands full with an ongoing war—take up the cause? Largely due to a 36-year campaign from Sarah Josepha Hale, a prolific novelist, poet, and editor, who saw in Thanksgiving a moral benefit for families and communities. In addition to her frequent appeals to officials and presidents, Hale wrote compellingly about the holiday in her 1827 novel Northwood, as well as in the womens' magazine she edited, Godey's Lady's Book. Her writing included recipes and descriptions of idealized Thanksgiving meals, which often featured—you guessed it—mashed potatoes.

5. GRAVY

Plate of turkey and potatoes covered in gravy.
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Despite a dearth of potatoes, it's likely that some type of gravy accompanied the turkey or venison at the earliest Thanksgiving gatherings. The concept of cooking meat in sauce dates back hundreds of years, and the word "gravy" itself can be found in a cookbook from 1390. Because that first celebration extended over three days, historian Wall speculates: "I have no doubt whatsoever that birds that are roasted one day, the remains of them are all thrown in a pot and boiled up to make broth the next day." That broth would then be thickened with grains to created a gravy to liven day-old meat. And, if Wall's correct, that broth sounds suspiciously like the beginning of another great Thanksgiving tradition: leftovers!

6. CORN

Plate of corn.
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Corn is a natural symbol of harvest season—even if you're not serving it as a side dish, you might have a few colorful ears as a table centerpiece. We know that corn was a staple of the Native American diet and would have been nearly as plentiful in the 17th century as today. But according to the History Channel, their version would have been prepared quite differently: corn was either made into a cornmeal bread or mashed and boiled into a thick porridge-like consistency, and perhaps sweetened with molasses. Today, we eat corn in part to remember those Wampanoag hosts, who famously taught the newcomers how to cultivate crops in the unfamiliar American soil.

7. SWEET POTATOES

Bowl of mashed sweet potatoes.
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In the midst of so many New England traditions, the sweet potatoes on your table represent a dash of African-American culture. The tasty taters originally became popular in the south—while pumpkins grew well in the north, sweet potatoes (and the pies they could make) became a standard in southern homes and with enslaved plantation workers, who used them as a substitution for the yams they'd loved in their homeland. Sweet potato pie was also lovingly described in Hale's various Thanksgiving epistles, solidifying the regional favorite as a holiday go-to. More recently, some families further sweeten the dish by adding toasted marshmallows, a love-it-or-hate-it suggestion that dates to a 1917 recipe booklet published by the Cracker Jack company.

8. GREEN BEAN CASSEROLE

Plate of green bean casserole.
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Beans have been cultivated since ancient times, but green bean casserole is a decidedly modern contribution to the classic Thanksgiving canon. The recipe you love was whipped up in 1955 by Dorcas Reilly, a home economist working in the Campbell's Soup Company test kitchens in Camden, New Jersey. Reilly's job was to create limited-ingredient recipes that housewives could quickly replicate (using Campbell's products, of course). Her original recipe (still available at Campbells.com), contains just six ingredients: Campbell's Cream of Mushroom soup, green beans, milk, soy sauce, pepper, and French's French Fried Onions. Her recipe was featured in a 1955 Associated Press feature about Thanksgiving, and the association has proven surprisingly durable—Campbell’s now estimates that 30 percent of their Cream of Mushroom soup is bought specifically for use in a green bean casserole.

9. PUMPKIN PIE

Slice of pumpkin pie.
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Like cranberries, pumpkin pie does have ties to the original Thanksgiving, albeit in a much different format. The colonists certainly knew how to make pie pastry, but couldn't have replicated it without wheat flour, and might have been a bit perplexed by pumpkins, which were bigger than the gourds they knew in Europe. According to Eating in America: A History, however, Native Americans were already using the orange treats as a dessert meal: "Both squash and pumpkin were baked, usually by being placed whole in the ashes or embers of a dying fire and they were moistened afterwards with some form of animal fat, or maple syrup, or honey." It's likely that Hale was inspired by those stories when pumpkin pie appeared in her culinary descriptions.

10. WINE

Two glasses of wine.
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Chances are good that a few glasses of wine will be clinked around your table this November, but did the pilgrims share a tipsy toast with their new friends? Kathleen Wall thinks that water was probably the beverage of choice, considering that the small amount of wine the settlers had brought with them was likely long gone. Beer was a possibility, but since barley hadn't been cultivated yet, the pilgrims had to make do with a concoction that included pumpkins and parsnips. Considering the availability of apples in what would become Massachusetts, however, other historians think it's possible that hard apple cider was on hand for the revelers to enjoy. Whether or not the original feast was a boozy affair, cider rapidly became the drink of choice for English settlers in the area, along with applejack, apple brandy, and other fruit-based spirits. New England cider thus indirectly led to a less-beloved Thanksgiving tradition: your drunk uncle's annual political rant. Bottoms up!

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Big Questions
Why Does Turkey Make You Tired?
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Why do people have such a hard time staying awake after Thanksgiving dinner? Most people blame tryptophan, but that's not really the main culprit. And what is tryptophan, anyway?

Tryptophan is an amino acid that the body uses in the processes of making vitamin B3 and serotonin, a neurotransmitter that helps regulate sleep. It can't be produced by our bodies, so we need to get it through our diet. From which foods, exactly? Turkey, of course, but also other meats, chocolate, bananas, mangoes, dairy products, eggs, chickpeas, peanuts, and a slew of other foods. Some of these foods, like cheddar cheese, have more tryptophan per gram than turkey. Tryptophan doesn't have much of an impact unless it's taken on an empty stomach and in an amount larger than what we're getting from our drumstick. So why does turkey get the rap as a one-way ticket to a nap?

The urge to snooze is more the fault of the average Thanksgiving meal and all the food and booze that go with it. Here are a few things that play into the nap factor:

Fats: That turkey skin is delicious, but fats take a lot of energy to digest, so the body redirects blood to the digestive system. Reduced blood flow in the rest of the body means reduced energy.

Alcohol: What Homer Simpson called the cause of—and solution to—all of life's problems is also a central nervous system depressant.

Overeating: Same deal as fats. It takes a lot of energy to digest a big feast (the average Thanksgiving meal contains 3000 calories and 229 grams of fat), so blood is sent to the digestive process system, leaving the brain a little tired.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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