Skip to main content

How B.D. Wong Made Jurassic Doritos: 100% Edible Dinosaur-Sized Chips

Jurassic World: Fallen Kingdom is turning the world into dinosaur-crazed maniacs (hey, dinosaurs are cool.) We’re getting T-Rex Trucks, Jurassic ice cream, and, now, a rare “dinosaur” hybrid called Jurassic Doritos.

Invented by villainous Dr. Henry Wu (played by B.D. Wong), this new creation is not another Indominus rex, but a giant Dorito. The story goes that Dr. Wu, the chief genetic engineer at Jurassic Park, merged dinosaur and Dorito DNA in an “experiment gone horribly wrong.” The result: massive Doritos sitting one-foot tall that hatch out of dinosaur eggs.

Because, why wouldn’t they?

jurassic dorito
Jahla Seppanen/The Manual

This chip-asaurus may sound like fiction, but Jurassic Doritos actually exist. Almost 18-times the size of a regular Dorito tortilla chip and 100-percent% edible, only 100 of them have been released into the wild, delivered in heavy, metal archeological evidence road boxes. Each egg comes with a certificate of authenticity, a “chip number,” and a how-to on opening the Jurassic Chip.

Fans can vie to “adopt” their own by tweeting @Doritos with #JurassicDoritos #entry. One of the 100 Jurassic Doritos will be auctioned off and the winning bid will go to the American Red Cross to help those affected by the volcanic events in Hawaii, where much of Jurassic World and Jurassic World: Fallen Kingdom (which comes out June 22) were shot.

We still had plenty of questions needing answers, so we met with B.D. Wong to talk about the fun collaboration, plus other Manual essentials.

The Manual: These Jurassic Doritos are edible?

BD Wong: I’ve seen them and they’re gigantic. Full of delicious nacho cheese.

TM: How long would it take to eat one?

BW: It depends how into Doritos you are. It would take me two seconds. Realistically, it seems like this giant Dorito might be like a family-sized bag of chips. So the amount of time it takes to eat is like an episode of Westworld. [Wong underestimates our ability to eat chips.]

TM: Would General Li Shang (voiced by B.D. Wong in the 1998 Disney film Mulan) be able to feed his army with a Jurassic Dorito?

BW: No, because these are hungry men.

TM: Do you think some fans will preserve their dinosaur Dorito?

BW: Oh, definitely. You’ll see some in the Smithsonian in the year 3000.

TM: What are some artifacts you’d love to own?

BW: The Maltese Falcon — would love to have on my mantle. And the Katz’s Deli sign over the table where Meg Ryan had her fake orgasm in the comedy When Harry Met Sally. I like movie artifacts.

TM: Does the Jurassic Dorito give away any hints for the new movie?

BW: There are lots of new, different kinds of dinosaurs. The movie takes place in a very different place than we’re used to. (Not an island setting.) “The park is gone” is the slogan in the movie, so we’re taken to another level. Also, [Chris Pratt] and [Bryce Dallas Howard]’s chemistry is really great. There’s heat between them and great action. Perhaps off the screen, my character has somehow grafted dinosaur DNA and Doritos, but there’s no real, on-screen or intellectual basis for it. It’s all in good fun.

Jurassic World: Fallen Kingdom - Official Trailer [HD]

TM: If you could Jurassic-ify anything else in your life, what would it be?

BW: I’m a small person, so no apparel should be Jurassic-sized. Now that ties are getting wide again, I’m getting very uncomfortable. That’s because everything that fits looks better. I would say no dinosaur DNA with men’s clothing. Especially jewelry. But when it comes to food, who doesn’t love a giant mojito — I’m thinking a Jurassic pitcher of mojitos for one person, enjoyed with a boba straw.

TM: Doing the commercial, you learned the right way to eat a Dorito. Teach us!

BW: Shooting a commercial for a food product is really interesting. The way you have to eat the Dorito is by holding the smaller end. A Dorito is an isosceles triangle; hold the pointed end and put the shortest side into your mouth, one side then the other.

Jahla Seppanen
Former Digital Trends Contributor
Born and raised off-the-grid in New Mexico, Jahla Seppanen is currently a sports, fitness, spirits, and culture writer in…
How to grill the steak of your dreams: An aspiring steak master’s guide
Grill up your steak just like a pro with these tips
Sirloin steak on a grill

With summer coming faster than expected, you’re likely firing up that grill every day to cook ribs, grill vegetables, or smoke a brisket. We love them all, but to be frank, nothing beats a perfectly grilled steak. Its succulent, smoky flavor alone is enough to bring your loved ones together for a protein-packed cookout in the backyard. And that makes grilling steak a rewarding culinary experience.

Grill masters have probably mastered the art of grilling. But if you just purchased your first grill or are looking for some beginner-friendly pointers, we’re here to help. We enlisted the expertise of Dusmane Tandia, executive chef at Mastro’s Steakhouse in New York City, for some expert tips on how to grill a restaurant-quality steak. Light up your grill, don your best apron, and read on to learn how to grill a perfect steak.
How to grill the perfect steak

Read more
The iconic Benjamin Steakhouse shares its best meat cooking tips
Executive chef imparts decades of steak cooking knowledge from top NYC steakhouses
Benjamin porterhouse whole

Cooking a great steak requires both technique and practice to get it right. Although it appears straightforward, there are a plethora of choices and decisions that go into proper steak cooking. What's the best cut? How do you season a steak properly? What temperature should the grill be at? For the best advice, why not seek the help of a steakhouse professional?

As a steak expert, Executive Chef Arturo McLeod of Benjamin Steakhouse has a wealth of knowledge on beef. Possessing over 30 years of preparing meat between Benjamin Steakhouse and Peter Luger, McLeod knows his beef. Benjamin Steakhouse is a family-owned restaurant that prides itself on high-quality steaks and fantastic service. Besides New York City, the restaurant has locations in Tokyo, Japan.
Porterhouse, the steakhouse classic

Read more
The secret to gauging meat tenderness is easier than you think
This simple trick is easy to learn
A plate of grilled meat and vegetables on a rustic wooden platter with a black background

Forget temperature guidelines or cooking time constraints. The best way to gauge meat tenderness is by way of an old culinary school trick. Turns out, you don't need much when assessing the doneness of steak. You can detect its status simply by comparing how it feels to certain parts of your hand. Dubbed the touch test, it's a handy way to quickly see how ready your meat is.

We first heard about the test through Dan Thiessen over at Walla Walla Steak Company. He's made a career out of cooking steak and uses the touch test often. What it may lack in exacting precision it more than makes up for in convenience and efficiency. Plus, it doesn't require any tools or expensive gadgetry. It's easy to memorize and a fun little party trick for your next backyard gathering.

Read more