You may have seen us talk about In-N-Out’s animal style fries before in one of our previous blog posts. But here we are going a little more in depth as to what exactly makes up this dish and why it is so worth trying. In-N-Out brought something different to the table when they first introduced this style to the mass market in 1961 and since then this has become a nationally discussed brand. Basically this dish breaks down to two simple sections; the fries, and the toppings.
The Breakdown:
The Fries: 
The actual fries of this dish are what lets me down. You may hear that when people complain about In-N-Out, the first thing they say is “Their fries aren’t crispy,” or “Their fries are soggy.” While I would say that the restaurant’s weak spot is the spuds they serve plain. But, that is just it. When they are served plain. Although I am not a huge fan of the In-N-Out fries by themselves, for some reason they work when joined with the rest of the accouterments used for the animal style rendition.
The Toppings: 
The toppings of this side make up for everything the fries may have dropped along the way. With secret spread and grilled onions piled on top of the fries these ingredients help keep everything interesting when you think of a typical loaded fry dish. Perhaps the only downside to eating fries this way at the fast food restaurant is that it really is the only way to eat their fries. In all seriousness when I tried these for the first time I never went back to the normal side.
COUCH POTATO 